tag:blogger.com,1999:blog-39326363487018776302024-02-09T11:03:19.334-08:00Wild Edible TexasAmyhttp://www.blogger.com/profile/03015915349365711589noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-3932636348701877630.post-55512194217124522602024-01-28T08:28:00.000-08:002024-01-28T08:30:06.367-08:00Capsella bursa-pastoris<p> </p><p>The shepherd's purse I've been encouraging in my yard for years is going to seed. In January! Sometimes climate change greets us in small ways. Day to day, year to year, lifetime to lifetime. How will our plants adapt? How will we meet and greet these changes? How do we, as herbalists, encounter climate change? I've been exploring these questions lately. </p><p>I was inspired to post this beautiful old botanical sketch. Someone somewhere a long time ago watched this plant grow and captured its flowering in this drawing. I feel lucky to watch the relative of this plant continue to grow and adapt. What changes do we notice over time? Over the years? Can we see the evidence of climate change in our plant communities? What does it look like? I look forward to exploring these and many other questions. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5Zj32jrhiVrBahjX3r8VWTFbNIOAtbJfSIAsnXAXSHGJyQHlVGW_p4RmNuMZ_vgmM8JClJzCP6c3hrnh-oo0DEg788OP5UXiwKRigqz6czvjQROq1vZ9xHXhFuCZ_6ECLW-BCkr6AxCJuF6sL7ERZamKLNcXgvwls4t8tuPybsfHexlO5cRdsPhGICqu/s3200/Capsella%20bursa-pastoris.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3200" data-original-width="1860" height="435" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5Zj32jrhiVrBahjX3r8VWTFbNIOAtbJfSIAsnXAXSHGJyQHlVGW_p4RmNuMZ_vgmM8JClJzCP6c3hrnh-oo0DEg788OP5UXiwKRigqz6czvjQROq1vZ9xHXhFuCZ_6ECLW-BCkr6AxCJuF6sL7ERZamKLNcXgvwls4t8tuPybsfHexlO5cRdsPhGICqu/w253-h435/Capsella%20bursa-pastoris.jpg" width="253" /></a></div><br /><p><br /></p>Amyhttp://www.blogger.com/profile/03015915349365711589noreply@blogger.com0tag:blogger.com,1999:blog-3932636348701877630.post-40133056905495066452022-05-25T08:31:00.003-07:002022-06-03T07:06:23.266-07:00Upcoming Class: Tending Herbs in the Hill Country<p> </p><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Our relationship with plants is evident in our gardens, landscapes and watersheds. I am looking forward to exploring this theme (and many others) in this </span><a href="https://gingerwebb.com/classes/growing-herbs-in-the-hill-country-with-amy-crowell/" style="text-align: left;" target="_blank">class</a> I will teach in<span style="text-align: left;"> partnership with Ginger Webb and </span><a href="https://gingerwebb.com/sacred-journey-school-herbalism/" style="text-align: left;" target="_blank">Sacred Journey School of Herbalism</a>.<span style="text-align: left;"> Check it out and sign up at this link:</span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div><div style="text-align: center;"><a href="https://gingerwebb.com/classes/growing-herbs-in-the-hill-country-with-amy-crowell/" target="_blank">Growing Herbs in the Hill Country</a></div><div><br /></div><div style="text-align: center;"><br /></div></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99gDqK97lBTAY17pwik3CYZeZslq75m5rbz7H-3AM14dyTT9C5EoYglzMdNGrVcePRjbbDlc5kaTXFOzETnuhSRqYzQJYNpvDY86dYpvFD2_FfZ5bNJ4ZV4a_zuYKfeF_XQi3IxRbho9svjEh-ZJImXFbIRt_5ZY4_EDeI8gAD_hjykqWxiKN2oy2IQ/s2016/IMG_2019.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99gDqK97lBTAY17pwik3CYZeZslq75m5rbz7H-3AM14dyTT9C5EoYglzMdNGrVcePRjbbDlc5kaTXFOzETnuhSRqYzQJYNpvDY86dYpvFD2_FfZ5bNJ4ZV4a_zuYKfeF_XQi3IxRbho9svjEh-ZJImXFbIRt_5ZY4_EDeI8gAD_hjykqWxiKN2oy2IQ/w288-h384/IMG_2019.JPG" width="288" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Most of this class will be taught in private gardens in the Wimberley, Texas area including Ginger's own garden. Check out Ginger sharing her experience growing yerba mansa on her Hill Country land!</span></div>Amyhttp://www.blogger.com/profile/03015915349365711589noreply@blogger.com0tag:blogger.com,1999:blog-3932636348701877630.post-21287602907195588702022-02-20T07:55:00.006-08:002022-03-24T11:55:17.740-07:00Wild Oats<p> I'm offering plant walks again! Contact me at EatWild@gmail.com to inquire about availability and pricing. Oh, and for those of you wondering what I've been up to for the past several years: working to protect and preserve more Hill Country lands and rivers with the <a href="http://www.hillcountryalliance.org" target="_blank">Hill Country Alliance</a>! I am proud of the work I did with them to accelerate conservation efforts and secure more funding to protect the land, water, and plant communities in our area. As a lifelong forager and plant person watching more and more of our natural landscapes disappear, I knew I had to do more to protect our wildlands. Thanks to all of you working to protect and preserve our precious Hill Country for future generations. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi2cEwJmD1Y_uAm9flImINY1Eu8-RQMc_ig8Y7Na5IDvOc-htNWl6wbAIWXDqWYgt7j3ChKnJGiF6WGoBsWvkkQDmlI2oteplEY7K9XK5Mt-DdAe9bk_9fPNkQK-pp_5pbcnzwN4I87xoLf-wrZx_ihvleohnB3yp2jh9aR3_45QIKBiB3rfZK-dnpVtQ=s2016" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="417" src="https://blogger.googleusercontent.com/img/a/AVvXsEi2cEwJmD1Y_uAm9flImINY1Eu8-RQMc_ig8Y7Na5IDvOc-htNWl6wbAIWXDqWYgt7j3ChKnJGiF6WGoBsWvkkQDmlI2oteplEY7K9XK5Mt-DdAe9bk_9fPNkQK-pp_5pbcnzwN4I87xoLf-wrZx_ihvleohnB3yp2jh9aR3_45QIKBiB3rfZK-dnpVtQ=w313-h417" width="313" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">This. is. me + wild oats harvested in 2021. It was one of the best oat years I've ever seen! (Thanks to the snowpacalyse)</span></div><div><br /></div><b>Oats<i> - Avena sativa</i></b><div><i>Harvest the immature "milky oat" seed pods for a powerful calming herbal medicine. The entire above ground parts make a sweet & nourishing tea.</i><br /><p><br /></p></div>Amyhttp://www.blogger.com/profile/03015915349365711589noreply@blogger.com0tag:blogger.com,1999:blog-3932636348701877630.post-53706748530604375162022-01-13T06:05:00.008-08:002022-02-22T09:16:49.847-08:00Foraging is a Family Thing<p><b> </b>I've spent a lot of time digging through old photos lately. Found these gems of us picking sparkleberries in the pines east of Austin several years ago. Now that my boys are teenagers, it's hard to remember these days when they were so little. And it's not always easy to remember them as foragers as they speed through their teen years full of sports and screen time and school stuff. Then again, a few recent photos show their wilderness skills are still intact! Joe Henry paddles with his fishing friends almost every weekend on our beatiful Hill Country rivers. Garner reminds me when the blackberries are ripe every spring! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjBKX7k4Nz5dyZSw5sVtMP8Vhh_hsHHPqKONqKfbNq1Dj7TgjXGW5A4GthU2yh-WX5esAXEL9p8lLSw6V3DSwlXDyKq-OiBieF-rYc_h4xmcPVRThUOEP_PNLw_CAkXvROSn29_sq91UapY4FFHLNDS5Ft4SPrxs1D_GDv9va9TRtJsVmVZO5eijB36zg=s4320" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3240" data-original-width="4320" height="302" src="https://blogger.googleusercontent.com/img/a/AVvXsEjBKX7k4Nz5dyZSw5sVtMP8Vhh_hsHHPqKONqKfbNq1Dj7TgjXGW5A4GthU2yh-WX5esAXEL9p8lLSw6V3DSwlXDyKq-OiBieF-rYc_h4xmcPVRThUOEP_PNLw_CAkXvROSn29_sq91UapY4FFHLNDS5Ft4SPrxs1D_GDv9va9TRtJsVmVZO5eijB36zg=w402-h302" width="402" /></a></div><div class="separator" style="clear: both; text-align: center;">Chris gives Garner a lift into the berry-filled canopy circa 2010</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEge5q3LelPGPhbDy8Uwrp89XEphR-eFVtIdW-8iHdvDHD-IivuMuR5FOgLbbfTuK_gAwg9u_iSClERZge4sRcIlZpMTqxxBPGqgHbve9RQW9bWxWwV39-HxKhBCTyCKre_NFSn-A1FnyZ57wiuNNSHrmyGmY0QVO8kV89ALAUuni7BghvRsQn53F-yCaQ=s4320" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3240" data-original-width="4320" height="302" src="https://blogger.googleusercontent.com/img/a/AVvXsEge5q3LelPGPhbDy8Uwrp89XEphR-eFVtIdW-8iHdvDHD-IivuMuR5FOgLbbfTuK_gAwg9u_iSClERZge4sRcIlZpMTqxxBPGqgHbve9RQW9bWxWwV39-HxKhBCTyCKre_NFSn-A1FnyZ57wiuNNSHrmyGmY0QVO8kV89ALAUuni7BghvRsQn53F-yCaQ=w402-h302" width="402" /></a></div><div class="separator" style="clear: both; text-align: center;">Check out the loaded bush, perfect for Joe Henry! This was a foraging adventure we had about twelve years ago!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i><b>Fast forward 12 years:</b></i></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg5UpQFHfyTsZjhuw_pH0pVSx3uCr2Dq4tnYULJ4ODKJEqdVBVTjb6UwgpGivi9LxCq9PvYeMEcCIKIiokJ4Z8-P8FfP0cbaxgAnN07w0FgtwdgCZp_ymnjqk6uGP4zxAcfDu96QzvqIMqQQ25jja9zFXJ2Hok7JoSXH0IcQRi7NUdmnMwurCHRV9vBlA=s960" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="331" src="https://blogger.googleusercontent.com/img/a/AVvXsEg5UpQFHfyTsZjhuw_pH0pVSx3uCr2Dq4tnYULJ4ODKJEqdVBVTjb6UwgpGivi9LxCq9PvYeMEcCIKIiokJ4Z8-P8FfP0cbaxgAnN07w0FgtwdgCZp_ymnjqk6uGP4zxAcfDu96QzvqIMqQQ25jja9zFXJ2Hok7JoSXH0IcQRi7NUdmnMwurCHRV9vBlA=w441-h331" width="441" /></a></div><div class="separator" style="clear: both; text-align: center;">15yo Joe Henry eats wild blueberries with me in the Catskills of New York</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgnusoMxa-iKGNSQ6lvAltv86ASZizf3JRbJSwxXYAMeSNxLH32Lb-TsYHyXhqkHMBQS0OOB1p0hT1nRrB5SvXJAIU0XeRgjLykVaPyCBZZVf7HCV45xrAQcpZiJeQ1kWmHcuuo6nXTvIe-BP6m1XXerUntlnAskXUf29Qb8E1trVbtD5g6mFxjkrwiEQ=s960" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="261" src="https://blogger.googleusercontent.com/img/a/AVvXsEgnusoMxa-iKGNSQ6lvAltv86ASZizf3JRbJSwxXYAMeSNxLH32Lb-TsYHyXhqkHMBQS0OOB1p0hT1nRrB5SvXJAIU0XeRgjLykVaPyCBZZVf7HCV45xrAQcpZiJeQ1kWmHcuuo6nXTvIe-BP6m1XXerUntlnAskXUf29Qb8E1trVbtD5g6mFxjkrwiEQ=w348-h261" width="348" /></a></div><div class="separator" style="clear: both; text-align: center;">13yo Garner reaches for a wild strawberry hanging off a cliff in the Ozarks</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiWdREvOaYi0rw6gM7FBcayMqMSoosMY8HaD--GMzEaJ6jk3pBsStMfeQ1QcAdx-dPqOLQVcHGhFI6GzQ_XZkbvHcMkjhQ_ClwmGK3h7XuYjpl5S6ZTeLMpp_6StOukW0tl8St86m5AAFWJhXZHfRiLCmeJtZ0iYUyf8MtBUnTTca6AmbFuQaEiZU2ydw=s960" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiWdREvOaYi0rw6gM7FBcayMqMSoosMY8HaD--GMzEaJ6jk3pBsStMfeQ1QcAdx-dPqOLQVcHGhFI6GzQ_XZkbvHcMkjhQ_ClwmGK3h7XuYjpl5S6ZTeLMpp_6StOukW0tl8St86m5AAFWJhXZHfRiLCmeJtZ0iYUyf8MtBUnTTca6AmbFuQaEiZU2ydw=w426-h320" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;">Staged sibling gesture on one of our hikes...featuring the dwarf palmetto (most delicious berries!)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh5L5yRnnb8GDFOG4HNR78Ezv2pWz-f3w-t0VzLAn6uIExum3YNdjTvaTHQyaqPbIF7UlbcuWGoR74093ob9DIA-stjPwVRQs4emcIFBzyc7fbHzJAybMxgvPuETV287vnI0znDq116WynEByZ-CUQ-oNF9bfAbqLXS0kmJpYzf6-Fhyu5Nw5t0FX0Aew=s960" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="304" src="https://blogger.googleusercontent.com/img/a/AVvXsEh5L5yRnnb8GDFOG4HNR78Ezv2pWz-f3w-t0VzLAn6uIExum3YNdjTvaTHQyaqPbIF7UlbcuWGoR74093ob9DIA-stjPwVRQs4emcIFBzyc7fbHzJAybMxgvPuETV287vnI0znDq116WynEByZ-CUQ-oNF9bfAbqLXS0kmJpYzf6-Fhyu5Nw5t0FX0Aew=w405-h304" width="405" /></a></div><div class="separator" style="clear: both; text-align: center;">Joe Henry has developed a deep passion for fishing. Check his instagram <a href="https://www.instagram.com/kingfisher__________/?utm_medium=copy_link" target="_blank">@kingfisher_____</a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>Amyhttp://www.blogger.com/profile/03015915349365711589noreply@blogger.com0tag:blogger.com,1999:blog-3932636348701877630.post-39449676031812318702021-12-20T08:58:00.011-08:002021-12-27T06:17:38.063-08:00Chickweed<p></p><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-small;">* About ten years ago, I wrote a book highlighting the most common and abundant wild edible plants of Texas and then placed it on the backburner as I focused on other projects. It hasn't been published yet, but I do publish pieces of it here and there on my blog. I've recently considered packaging it for publication and might get around to it soon. So, as you read through my blog, you may note that some of the writing is more formal and sounds like a guidebook. As I move this project back into the forefront, I want to re-focus the writing on my own personal experiences with these plants and the land, water, and people supporting and nurturing them. Over the last ten years, my love for the Texas Hill Country has deepened, and my relationship with the plants has expanded. Living with the land, foraging, gardening, hiking, swimming, and growing older and wiser has inspired me to reconsider everything I wrote ten years ago. I am pleased to see that the information is still relevant and accurate, but there is a need for more conservation and preservation language. I've seen the Texas Hill Country explode with extensive, unchecked development, presenting a more urgent need for conservation. As foragers and herbalists, we are always concerned about protecting individual plants or patches of good food and medicine. However, the need to protect entire parcels of land and waterways is imperative. I hope to expand my book to include landscape-scale considerations so stay tuned and enjoy your adventures! </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgqK_3mOkddlIM2esdtohxfuGdH4m_mq9xKas8cCjRNIobwZ1Yj2mWmwhUA3xhsS_n127VSqupv6-v9DFUfUwJIxneS57Kv78dfaeU3xzIt-nGSoI_0tPDBFFbr9Skus5RL5XKaPw_dy6C_hfEp2VoMS_5nV2NwVkM6lv1HZp9cwHqg8dhzK6xmmNPdHg=s5616" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5616" data-original-width="3744" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgqK_3mOkddlIM2esdtohxfuGdH4m_mq9xKas8cCjRNIobwZ1Yj2mWmwhUA3xhsS_n127VSqupv6-v9DFUfUwJIxneS57Kv78dfaeU3xzIt-nGSoI_0tPDBFFbr9Skus5RL5XKaPw_dy6C_hfEp2VoMS_5nV2NwVkM6lv1HZp9cwHqg8dhzK6xmmNPdHg=s320" width="213" /></a></div><br /> <p></p><p><i>Stellaria media</i></p><p class="MsoNormal" style="line-height: 200%;"><i>Eat
the leaves, stems and flowers raw in salads, sandwiches, or as a garnish. Watch for this potherb to emerge very soon here in the Texas Hill Country!</i><o:p></o:p></p><p class="MsoNormal" style="line-height: 200%;"><o:p> </o:p></p><p class="MsoNormal" style="line-height: 200%;">Named for the farmyard animal that
adores it, chickweed is a delicacy in more circles than poultry. A perfect
substitute for lettuce with its mild, sweet taste, chickweed is also rich in
iron, zinc and potassium.<o:p></o:p></p><p class="MsoNormal" style="line-height: 200%;"><o:p> </o:p></p><p class="MsoNormal" style="line-height: 200%;">Chickweed is delicate and
unassuming as it creeps and flows along the ground. Its thin, succulent stems
radiate out of a basal center and flop over, causing the plant to look like a
matt or tightly woven patch on the ground. A line of tiny, white hairs along
the stem help distinguish chickweed from other similar, though non-edible
plants such as scarlet pimpernel. The
leave of this annual herb are small, succulent, and have smooth, though
ruffled-looking edges and come to a distinct point at the tip. <o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjM9bNj3DSZXEqXZJgDa20Jjpc7USjlRXbwSAtJ5qL9yOOtvkPIzuIlZTasvjh0nm-_gOF6n_yzI5kF7QEQTBZ_dWN2FSvnztYre0b4_wpEeb78zyBDAxubMr4vNGefpaHOdGjOI_lYDV8vUvw8Y5dFyN0hnwwnAewl7Ugsr7Ta3WcSgThVxeTN9XiemA=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjM9bNj3DSZXEqXZJgDa20Jjpc7USjlRXbwSAtJ5qL9yOOtvkPIzuIlZTasvjh0nm-_gOF6n_yzI5kF7QEQTBZ_dWN2FSvnztYre0b4_wpEeb78zyBDAxubMr4vNGefpaHOdGjOI_lYDV8vUvw8Y5dFyN0hnwwnAewl7Ugsr7Ta3WcSgThVxeTN9XiemA=s320" width="320" /></a></div><br /><p class="MsoNormal" style="line-height: 200%;">Chickweed can be harvested by
snapping off the tips of the plants or snipping with scissors or clippers. If the
plant has spread far and wide over the soil surface, gather all the flowing
stems into your fist and snip the whole bunch off. If some leaves are left on
the plant, the chickweed will continue to grow and provide more delicious
greens for your salads or stir-fries. Allow it to flower and spread seed for future seasons. Chickweed, like most wild greens, will
benefit from hydro-cooling before storing. Chickweed will keep in a plastic bag
or vegetable crisper for a day or two.</p><p class="MsoNormal" style="line-height: 200%;"><o:p></o:p></p><p><br /></p><p><br /></p>Amyhttp://www.blogger.com/profile/03015915349365711589noreply@blogger.com0tag:blogger.com,1999:blog-3932636348701877630.post-46039800478759105712021-10-18T06:44:00.003-07:002021-10-18T09:51:09.944-07:00Spicebush (My Blog Still Exists?!)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicAMOEIcSAjapUUGglvdcDT_XTwtxyqVXbYfH4qrOPlaxo_QBPzWogfF8TYX8HT2DR739iW2Z0QCJz1hFXi9ZVSYdupzKEso6uz34pVdHRcwt-4pPpgYkgBWTaP7m99-Yy79Ac7m5-Vu5o/s2016/IMG_1215.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicAMOEIcSAjapUUGglvdcDT_XTwtxyqVXbYfH4qrOPlaxo_QBPzWogfF8TYX8HT2DR739iW2Z0QCJz1hFXi9ZVSYdupzKEso6uz34pVdHRcwt-4pPpgYkgBWTaP7m99-Yy79Ac7m5-Vu5o/w276-h368/IMG_1215.jpg" width="276" /></a></div><br /> <i>Lindera benzoin</i><p></p><p>Wow, blogger still exists! I LOVE that I can still post on my BLOG. (Is blogging still a thing?!) I'm alive and well! Gardening, foraging, herbcrafting, and hanging with the plants. My littles (sometimes featured on this blog) are now 12 and 15! </p><p>I was lucky to spend time with some beautiful plant-friends in a collapsed grotto near the Pedernales River this past weekend. Helloooo Spicebush and Maidenhair fern! SO GRATEFUL for our precious Hill Country and all it has to offer. Thanks to <a href="https://gingerwebb.com/" target="_blank">Ginger Webb</a> and her Sacred Journey School for calling me out of my introvert-Hill Country-Luddite-life and back into a community of plant people.</p><p><br /></p><p><br /></p>Amyhttp://www.blogger.com/profile/03015915349365711589noreply@blogger.com0tag:blogger.com,1999:blog-3932636348701877630.post-25166926656095593002014-04-22T07:20:00.000-07:002014-04-22T07:20:38.181-07:00Mulberries*I know, things have been quiet on the blog-front. But that only reflects how busy we are foraging, farming and spending lots of time outside! <a href="http://www.bluebramblefarm.com/" target="_blank">Blue Bramble Farm</a> is expanding and we are doing plenty of workshops for individuals and groups these days. Still loving this work!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmrh8NQtdOVUZRWi5KsSmNvUVg0G7dAGWKeJYBt3XUXtva68mh1rVWWosD6g6xLOl4E-iXvqtdj9ah2YXZfXwa_RXd4iElYF6FWO45p62aWRshAUkVnR24qp7fr0IAymmbfwsYIo9Eacba/s1600/MulberryByMauroGuanandi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmrh8NQtdOVUZRWi5KsSmNvUVg0G7dAGWKeJYBt3XUXtva68mh1rVWWosD6g6xLOl4E-iXvqtdj9ah2YXZfXwa_RXd4iElYF6FWO45p62aWRshAUkVnR24qp7fr0IAymmbfwsYIo9Eacba/s1600/MulberryByMauroGuanandi.jpg" height="276" width="320" /></a></div>
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<b>Mulberry, </b><i><b>Morus</b></i><b>
species</b></div>
<div style="page-break-inside: avoid;">
<i>Eat ripe mulberries fresh or
cooked in a variety of dishes</i><b>.</b></div>
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In a good, rainy year, collecting
buckets full of mulberries for smoothies and pancakes is easy and can
be done in record time. But before collecting, be sure the berries
taste good. Like all plants, wild berries reflect their growing
environment and vary in taste and sweetness based on the soil type,
moisture levels, weather and other factors that influence their
growth. Some berries won’t be as sweet as others but all are high
in Vitamin C and essential minerals.</div>
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Mulberry trees are small to
medium-sized and can grow over 50 feet tall though they sometimes
resemble a large bush. In Texas, the most common mulberries include
the Red Mulberry (<i>Morus rubra</i>) which is usually found in
deeper soil, and the Texas Mulberry (<i>Morus microphylla</i>),
commonly found in the western half of the state. Both have edible
fruit that ripens to a dark, purplish-black color and resembles long,
thin blackberries. The White Mulberry (<i>Morus alba</i>) is not
native to Texas but does occur in our state and has varieties that
ripen to white, red or purple. Also, the paper mulberry (<i>Broussonetia
papyrifera</i>) is a distant relative and does not have edible fruit.</div>
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Mulberry leaves alternate along
the stems and appear highly variable from tree to tree or even on
leaves from the same tree. They are generally shiny on the top and
are heart-shaped, ovate or lobed like mittens with serrated edges.
</div>
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Mulberries are easy to harvest by
simply plucking the ripe berries from the tree. They ripen randomly
over several weeks from April to early June. Mulberries can be eaten
fresh, even with the tiny green stem attached, or they can be frozen
for later use. Like most berries, mulberries can be used to create
delicious smoothies, sauces, pies, jams, juices and mixed drinks.
They will remain fresh for a couple of days in the refrigerator or
can be frozen for up to a year.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFM4MS_P1LIOK3BUD3b3hpRyvMyPtQ59dUFz04s71MEHlZfgEt6gxWhJD4BYsAHTIzUC6CS7_Mhyphenhyphen96PTzaOXgBPlfTNQ2bxkeyxmo6ETUvy3lqL2bDrHFFhvgTcSo_vXOAjVvIKsk83CD_/s1600/MulberrySorbetWithMulberries.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFM4MS_P1LIOK3BUD3b3hpRyvMyPtQ59dUFz04s71MEHlZfgEt6gxWhJD4BYsAHTIzUC6CS7_Mhyphenhyphen96PTzaOXgBPlfTNQ2bxkeyxmo6ETUvy3lqL2bDrHFFhvgTcSo_vXOAjVvIKsk83CD_/s1600/MulberrySorbetWithMulberries.JPG" height="240" width="320" /></a></div>
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<b>Mulberry Sorbet</b></div>
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Makes approximately 1 ½ cups
sorbet</div>
<div style="page-break-inside: avoid;">
<i>A little bit of mulberry
sorbet on a hot Texas afternoon is perfectly sweet and refreshing! </i>
</div>
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3 c ripe mulberries<span style="font-family: Times, Times New Roman, serif;"><br /></span>Juice
of 1 lemon<span style="font-family: Times, Times New Roman, serif;"><br /></span>1 c
simple syrup (1 c. sugar and 1 c. water boiled for a few minutes,
then cooled)</div>
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<br /></div>
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Prepare the syrup by adding 1 cup
of sugar and 1 cup of water to a saucepan. Bring to a boil, stirring
frequently until the sugar dissolves. Remove from heat and let cool.
Puree the mulberries and lemon juice in a blender or food processor.
Stir in syrup and pour into a metal pan and freeze. When mixture is
frozen, remove from pan and blend in food processor or blender. Scoop
into airtight dish and refreeze. Serve with a few ripe mulberries
sprinkled on top.</div>
Amyhttp://www.blogger.com/profile/03015915349365711589noreply@blogger.com0tag:blogger.com,1999:blog-3932636348701877630.post-85101154866821234992013-12-09T08:18:00.002-08:002013-12-09T14:34:40.330-08:00Dandelion Greens<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5nyqt1BY7H-UIcBc_0DXfp541nMWMG_q0fp_8ps6UZWjwiCNAgWSxM5mhe04fS9bLO7Tjv9KkpzA6PxyvdOZYjvIE_ABJlu19FxV3IBRGDCdz3sYz2i05TX8iJGH22BLNSCqVUqROvzLW/s1600/DandelionBunch.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5nyqt1BY7H-UIcBc_0DXfp541nMWMG_q0fp_8ps6UZWjwiCNAgWSxM5mhe04fS9bLO7Tjv9KkpzA6PxyvdOZYjvIE_ABJlu19FxV3IBRGDCdz3sYz2i05TX8iJGH22BLNSCqVUqROvzLW/s320/DandelionBunch.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Taraxacum officinale</i> greens</td></tr>
</tbody></table>
Winter is the best time to eat dandelion greens here in Central Texas. They tend to be slightly less bitter in the colder months and are great additions to stews, soups or rice dishes. We are definitely living in the age of raw greens and juicing and dandelions are plentiful enough to add to your smoothies and meals <i>everyday</i>. But remember that many of our wild edible greens were traditionally cooked, and that can help remove some of the bitterness to make them more palatable. Either way, dandelions are packed with essential vitamins and minerals and can easily become a part of your daily diet. Remember too that wild greens are nutrient-dense; you can eat (or drink!) less than cultivated greens and get the same benefits!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1m649FXhLMex9wvNwMqOGyoCDZwsYOIzOb4M26EzRKgE6T0S9KPqIon0bVhZ99CQVztYpfuzM1K12u8EpPMdRpSMk9mcxTqReqTPZJcpyjYKPwMCqdtlgGRRB5hS5Yw0BlNEYcD7VAtRX/s1600/DandelionBySuzanneReiss.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1m649FXhLMex9wvNwMqOGyoCDZwsYOIzOb4M26EzRKgE6T0S9KPqIon0bVhZ99CQVztYpfuzM1K12u8EpPMdRpSMk9mcxTqReqTPZJcpyjYKPwMCqdtlgGRRB5hS5Yw0BlNEYcD7VAtRX/s320/DandelionBySuzanneReiss.jpg" width="213" /></a></div>
<br />Amyhttp://www.blogger.com/profile/03015915349365711589noreply@blogger.com0tag:blogger.com,1999:blog-3932636348701877630.post-74570234066992875952013-08-27T17:50:00.003-07:002013-08-27T17:51:43.742-07:00Elderberry Harvest<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQcV32z0KaVj1AV90zWLfb0JeV9K9yMeedcIKG8gnXMyVGQUsqdwjXhtQs2XhCrmPu3K7cICXAxZhxk2Euyroa_Eg4VOZD8IYFe3uzsETGlT_jAaKul_ivVAUteRztiAiaeJ6QorShYIB/s1600/9594441541_f2b33674df_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQcV32z0KaVj1AV90zWLfb0JeV9K9yMeedcIKG8gnXMyVGQUsqdwjXhtQs2XhCrmPu3K7cICXAxZhxk2Euyroa_Eg4VOZD8IYFe3uzsETGlT_jAaKul_ivVAUteRztiAiaeJ6QorShYIB/s320/9594441541_f2b33674df_b.jpg" width="320" /></a></div>
After a long paddle down the San Marcos River and only a few yellow jacket stings to deter us, we were happy with our elderberry harvest... oh, and a day on the river was nice too! <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglrIUSArP2_y7EbBRRMaoSQJKyOjASL3BjwG2V20XpqvnQHEmwgtWaZuz5hBu1nK4AseqO-E4czSuNEC_soP5MFfmMb6Go6E89yx3zp3UJP4HIbLDD3jg90En3tCln_U-C5hUVxuBxwiur/s1600/IMG_2337.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglrIUSArP2_y7EbBRRMaoSQJKyOjASL3BjwG2V20XpqvnQHEmwgtWaZuz5hBu1nK4AseqO-E4czSuNEC_soP5MFfmMb6Go6E89yx3zp3UJP4HIbLDD3jg90En3tCln_U-C5hUVxuBxwiur/s320/IMG_2337.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It was easy to harvest the umbels from our canoe. Most of them were found dangling over the water on the streambanks.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PTh9tXaUJz7hvFKJ79JgR9RuLJ9R0ISKVfgsu0wiz3lD8TJQt_d5AevbpNVcxW2ZPE_WyKY1jrvAnpUIfqsNaVfybwOcUed5mMBtcTR4GRyfx-9khVEH-JWe99rR6rwqUVjUC-nj7876/s1600/IMG_2342.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PTh9tXaUJz7hvFKJ79JgR9RuLJ9R0ISKVfgsu0wiz3lD8TJQt_d5AevbpNVcxW2ZPE_WyKY1jrvAnpUIfqsNaVfybwOcUed5mMBtcTR4GRyfx-9khVEH-JWe99rR6rwqUVjUC-nj7876/s320/IMG_2342.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My helper picking the berries off to be cleaned</td></tr>
</tbody></table>
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<br />
<br />Amyhttp://www.blogger.com/profile/03015915349365711589noreply@blogger.com0tag:blogger.com,1999:blog-3932636348701877630.post-84842463757311018572013-07-16T06:57:00.002-07:002013-07-16T07:17:57.946-07:00Texas Persimmons are Ripening!Here's another excerpt from a guide I am writing:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcXktSB9Wo7PhcsPjqLCTaHbOrKp9v7xFLEluMABz5lwR-zE7ffK1orRt3PKJYBHoaJFl-nnLxIIEoIaeefQMQLxeN0DP6MnpJAzm3nUdtBmOUKG7m2y2PBl7ljCbYPv8OJ01kK0GufWFS/s1600/TxPersimmonBestClose.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcXktSB9Wo7PhcsPjqLCTaHbOrKp9v7xFLEluMABz5lwR-zE7ffK1orRt3PKJYBHoaJFl-nnLxIIEoIaeefQMQLxeN0DP6MnpJAzm3nUdtBmOUKG7m2y2PBl7ljCbYPv8OJ01kK0GufWFS/s320/TxPersimmonBestClose.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Diospyros texana</i></td></tr>
</tbody></table>
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<b style="mso-bidi-font-weight: normal;">Texas Persimmon, </b><i style="mso-bidi-font-style: normal;">Diospyros
texana</i></div>
<div class="MsoNormal" style="line-height: 200%;">
<i style="mso-bidi-font-style: normal;">Eat
the black ripe fruit raw or use the pulp in wine, breads, pies, jams,
sauces and puddings. Be sure to get all the pulp off around the seeds, but
don’t eat them!</i></div>
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<br /></div>
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Some places in South, West and
Central Texas are blessed with Texas persimmon thickets so productive that one
can pick gallons full of ripe fruit off of one tree in mid-summer. Eating a
perfectly ripe Texas persimmon is as wonderful as indulging in a berry patch.
In Texas’ version of Eden, Eve probably would have been tempted by this
luscious fruit. Then again, the risk of encountering poison ivy or a snake is
low since the persimmons are usually and conveniently picked right around eye
level – just be sure you have your boots on. </div>
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<br /></div>
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Texas persimmons are slow-growing,
multi-trunked trees with a semi-evergreen habit. Their light grey bark is
smooth and sloughs off in large flakes as the tree ages. When the tree has
received moisture at the right times during the year, the black-colored ripe
persimmons can be as large as golf balls though they are more commonly the size
of large marbles. Either
way, their taste is something like a prune, but less tart and more sugary
making it one of the best tasting wild fruits in Texas.</div>
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<br /></div>
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Ripe persimmons will look plump,
round and smooth and can easily be pulled from their limbs. Squeeze the inner
pulp out of the skin and into your mouth for a lovely treat on a hot summer
afternoon. Once you’ve sucked all the pulpy sweetness off the seeds, spit them
out and eat another. You’ll need to indulge in several to feel full. Then, pick
as many as you can for your recipes. When you arrive back in your kitchen, wash
and dry them – they will store in the refrigerator for a couple of days or
freeze them for several months. Most recipes using persimmons will call for
persimmon pulp - about 4 cups of Texas persimmons will make 1 cup of pulp.
Since Texas persimmons are small, you’ll want to make every effort at pulping
count. After you’ve removed the stem end or calyx, use a cone sieve or food mill
for best results and employ a rubber spatula to scrape the sides every once in
awhile. Once you’ve collected as much pulp as possible, there will still be
quite a bit of pulp stuck to the seeds and the sides of your sieve. Run a
rubber spatula down the sides of the sieve, and then clean the seeds off in
your mouth to get that final bit of goodness. You can also throw the entire
pulpy fruit blob in a saucepan, add some water and make it into persimmon juice
for jelly.</div>
Amyhttp://www.blogger.com/profile/03015915349365711589noreply@blogger.com0tag:blogger.com,1999:blog-3932636348701877630.post-83693249974393384652013-06-20T06:29:00.002-07:002013-06-20T06:31:23.955-07:00Wild Edible Plant Walks + ConsultationsI've had a lot of requests lately for classes and want to let you all know that I am available for individual consultations on your land or for your group. I've worked with all sorts of folks and am willing to customize my classes to fit your needs. I've done workshops and consultations for boy and girl scout troops, pre-schools, chefs, homeschool groups, churches, retail nurseries, nonprofits, farmers and many others interested in learning more about the wild edible plants of Texas. Contact me at EatWild@gmail.com if you're interested in organizing something for your group!Amyhttp://www.blogger.com/profile/03015915349365711589noreply@blogger.com0tag:blogger.com,1999:blog-3932636348701877630.post-5771338258191847212013-05-10T11:57:00.001-07:002013-05-10T11:57:54.038-07:00Prickly Pear Flowers<div style="text-align: center;">
Did you know you can eat them?</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhet17BScgKLimIRsFpESPJv0jWdPk-zjLwcIIlgQpa1EIEzS5BxgS-d1aioqXKXeb0avu0Mww-mzYq_OB8OnqJ_UQIxzgNN80zZTGwqY0ITcSE49rzK66OuQAw20p5MtRFW2qp4qb8EczA/s1600/PricklyPearFlower2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhet17BScgKLimIRsFpESPJv0jWdPk-zjLwcIIlgQpa1EIEzS5BxgS-d1aioqXKXeb0avu0Mww-mzYq_OB8OnqJ_UQIxzgNN80zZTGwqY0ITcSE49rzK66OuQAw20p5MtRFW2qp4qb8EczA/s320/PricklyPearFlower2.JPG" width="320" /></a></div>
<div style="text-align: center;">
Simply pluck the petals (leaving the center to turn into a fruit) and eat them raw or cooked. They looked and taste amazing on a sandwich or in a salad!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4uwYAEwwmibvaR68K4O7JlA_qDYuargtgGwtQAq-sdVtG6JGlCJHAn56aFpkz9RNrxFBSMoRuH1hjCRUybaJ0hjpHq3cmjfMIXy71NLU25X_p8V8H7_60jRHeLqT0hhZJvSMVoilGaKqb/s1600/PricklyPearFlower1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4uwYAEwwmibvaR68K4O7JlA_qDYuargtgGwtQAq-sdVtG6JGlCJHAn56aFpkz9RNrxFBSMoRuH1hjCRUybaJ0hjpHq3cmjfMIXy71NLU25X_p8V8H7_60jRHeLqT0hhZJvSMVoilGaKqb/s320/PricklyPearFlower1.JPG" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
Amyhttp://www.blogger.com/profile/03015915349365711589noreply@blogger.com0tag:blogger.com,1999:blog-3932636348701877630.post-24008590327306717372013-04-21T11:57:00.000-07:002013-12-10T06:54:41.075-08:00Spring?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHzO_rsRI68KgikgTnmXmH8gXEspC8ld1dao6uBLp6c5DS_CgLsnaivjmnpfiZ0AkKfRaqBSweiP-e0rlF6Z_AgzarLvR2X4Vdck5PZi_BnkftiqHCcLeOu7HGu4793pPqMp8gotplNQg/s1600/PricklyPearPad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHzO_rsRI68KgikgTnmXmH8gXEspC8ld1dao6uBLp6c5DS_CgLsnaivjmnpfiZ0AkKfRaqBSweiP-e0rlF6Z_AgzarLvR2X4Vdck5PZi_BnkftiqHCcLeOu7HGu4793pPqMp8gotplNQg/s320/PricklyPearPad.JPG" width="320" /></a></div>
<br />
We've had so some strange weather lately, but I do think it is finally spring. But a late spring means a short spring so keep you're eyes out for young, tender prickly pear pads, spiderwort leaves and flowers, wild onions and young plantain leaves -- their appearance will be brief though delicious!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVZJ4i3jKLixgwCpHXvz53EOUD22doe0AkuvHUtDiqCuRTw-5AoHch0k-34ARYDjdwwI-nDUb5-2ERIQW1exw0mePThON-DC6ZmCmFmmaKBYGvowF0ielxZqY003k9m_x2gWesb2PkXQz9/s1600/PlantainLanceolata.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVZJ4i3jKLixgwCpHXvz53EOUD22doe0AkuvHUtDiqCuRTw-5AoHch0k-34ARYDjdwwI-nDUb5-2ERIQW1exw0mePThON-DC6ZmCmFmmaKBYGvowF0ielxZqY003k9m_x2gWesb2PkXQz9/s320/PlantainLanceolata.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Plantago lanceolata</i></td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
My farm fields are full of <i>Plantago lanceolata</i> right now. I am harvesting it most days and throwing the greens into my kid's smoothies. Here's a bit from my guide on <i>Plantago</i> spp. and ways to eat it:<br />
<br />
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<b>Plantain, </b><span style="font-weight: normal;"><i>Plantago </i></span>species<b></b></div>
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<i>Eat the leaves raw or cooked</i><span style="font-style: normal;">.</span></div>
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<br /></div>
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When Europeans arrived in the new
world, they carried some of their most valuable potherb seeds with them.
Potherbs, or any plant whose leaves, stems or flowers are used in cooking,
quickly established in the new world and naturalized or adapted to survive in
the wild. Many of these hardy potherbs were highly valued for their medicinal
and nutritious qualities and were staples on the tables of early settlers.
These days, most people consider them weeds. But their edible utility and
culinary potential hasn’t changed. Creativity in the kitchen can bring these
potherbs back en vogue, and back to our tables.</div>
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<br /></div>
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Plantain is one potherb that
thrives in urban and rural areas though it is virtually forgotten as a useful
plant. It is easy to distinguish
from other common low-growers because its prominent leaf ribs run parallel to
the margins or leaf edges, which may be smooth or have small teeth. Like shepherd’s
purse, plantain leaves will also reveal a core fiber when pulled apart. The
younger leaves will be smooth and tender while the older leaves might be
thicker and slightly fuzzy. They are edible at any stage and are rich in
Vitamin A and calcium. The tiny plantain seeds are also edible though
harvesting and preparing them would be tedious work. However, they are a great
source of fiber. </div>
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<br /></div>
<div class="MsoNormal" style="line-height: 200%;">
Plantain leaves will benefit from
hydro-cooling and can be stored in the vegetable crisper for 3 to 4 days.</div>
<div class="MsoNormal" style="line-height: 200%;">
<br /></div>
<div class="MsoNormal" style="line-height: 200%;">
<b>Warm Potherb Salad</b></div>
<div class="MsoNormal" style="line-height: 200%;">
Serves 4 to 6</div>
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<i>Any wild green will work in this
salad, though your best choices might be dandelion, plantain, chickweed, dock,
mallow, wild spinach, wild mustard and amaranth.</i></div>
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<br /></div>
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½ lb. wild greens</div>
<div class="MsoNormal" style="line-height: 200%;">
1 Tbsp. olive oil</div>
<div class="MsoNormal" style="line-height: 200%;">
2 Tbsp. red wine vinegar</div>
<div class="MsoNormal" style="line-height: 200%;">
4 strips bacon</div>
<div class="MsoNormal" style="line-height: 200%;">
2 slices French bread, cubed</div>
<div class="MsoNormal" style="line-height: 200%;">
1 hard boiled egg, crumbled</div>
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½ tsp. salt</div>
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black pepper to taste</div>
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Chop or tear the greens into
bite-sized pieces. Toss the greens in a salad bowl with the oil and 1
tablespoon of vinegar. Fry the bacon and toss the bread in halfway through
cooking. Add the bread and crumble the bacon and egg on top of the greens.
Serve warm.</div>
<br />Amyhttp://www.blogger.com/profile/03015915349365711589noreply@blogger.com0tag:blogger.com,1999:blog-3932636348701877630.post-19951636566009921282013-03-11T18:37:00.002-07:002013-03-11T18:39:37.835-07:00Wild Plum Blossoms<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY8e6INF9pDnitrZ-TVOSs1u3x0Yl2bOXPEFNy84L9nN0yu40YhwrgmBnkDeOdX3HvRjRP81dLbkZK4KBrjxAjtY2FsSYyMKr5AKofLQZVs1IXh-lQVE5FmtnSgj9PEakgifWH6EC6_tDT/s1600/WildPlumBlossom.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY8e6INF9pDnitrZ-TVOSs1u3x0Yl2bOXPEFNy84L9nN0yu40YhwrgmBnkDeOdX3HvRjRP81dLbkZK4KBrjxAjtY2FsSYyMKr5AKofLQZVs1IXh-lQVE5FmtnSgj9PEakgifWH6EC6_tDT/s400/WildPlumBlossom.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hog Plum (<i>Prunus rivularis</i>)</td></tr>
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Now is a great time to find out where the wild plums are located! Look for their blossoms, or new leaves. They are one of the first trees to leaf out in the spring here in Central Texas and they have gorgeous white blossoms (that appear <i>before</i> the leaves!) We have a few wild plum trees behind <a href="https://www.airbnb.com/rooms/221985" target="_blank">our guest house</a> and two are flowering right now; one has already leafed out. Keep an eye on these trees and watch for ripe plums towards the end of the summer! Wild plums can be very tart but make really great jams, pies and sauces.<br />
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<br />Amyhttp://www.blogger.com/profile/03015915349365711589noreply@blogger.com0tag:blogger.com,1999:blog-3932636348701877630.post-87502218535005415252013-01-23T07:21:00.000-08:002013-01-23T11:46:32.957-08:00Upcoming Workshops!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5x_Dv82o5iosFSEWai26Vbl-gS3I9kTvmJLv_mDptuorZ5e7aiwbHfqmrk9xGHdc0tZ1rL7qgNqGMpdY-Fp9KTkx75saI-3P1E9m5GpBf160UlO84LWp7HpNXHhYkAbIkkZv2JycKutYI/s1600/WildSpinachBouquet2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5x_Dv82o5iosFSEWai26Vbl-gS3I9kTvmJLv_mDptuorZ5e7aiwbHfqmrk9xGHdc0tZ1rL7qgNqGMpdY-Fp9KTkx75saI-3P1E9m5GpBf160UlO84LWp7HpNXHhYkAbIkkZv2JycKutYI/s320/WildSpinachBouquet2.JPG" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">wild edible bouquet</td></tr>
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<br />
I will be offering at least two wild edible plant classes in February. I will do an overview of some common wild edible plants of Texas and their economic and nutritional value at the <a href="http://www.tofga.org/" target="_blank">Texas Organic Farmers and Gardeners conference</a> and I will also do a wild edible plant walk out at my farm in Wimberley. See the details below and email me if you'd like to register for the class at my farm!<br />
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What: Wild Edible Plant Walk - Learn how to identify, harvest and prepare some of the most common wild edible plants in Central Texas.<br />
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Date & Time: Saturday, February 23rd 1p-3p<br />
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Cost: $40 per person includes handouts and some wild edible snacks<br />
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Location: Wimberley, Texas<br />
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To register: Email EatWild@gmail.com <br />
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<br />Amyhttp://www.blogger.com/profile/03015915349365711589noreply@blogger.com0tag:blogger.com,1999:blog-3932636348701877630.post-75852941013859961262013-01-04T19:43:00.000-08:002013-01-05T08:14:34.056-08:00Evergreen Sumac<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvWlTF75lBnpGNClr_-r4WPVdln_QJbEdUH3rMOki9SpP6kX9itbuoRQwUniKR4BQvbyZK1G1oNBkoJzQceqAmEa2a2HvEH9_cuBDzpnRjeyTwvC0hvLuvfIdrXApD7uN2Xc31AF1bJAz/s1600/photo-4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvWlTF75lBnpGNClr_-r4WPVdln_QJbEdUH3rMOki9SpP6kX9itbuoRQwUniKR4BQvbyZK1G1oNBkoJzQceqAmEa2a2HvEH9_cuBDzpnRjeyTwvC0hvLuvfIdrXApD7uN2Xc31AF1bJAz/s320/photo-4.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Evergreen Sumac<i> (Rhus virens</i>)</td></tr>
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We spent the end of 2012 and beginning of 2013 in West Texas camping and exploring the Big Bend area. The desert is amazingly beautiful and quiet. I am always impressed by the colors, the canyons and the oases along the Rio Grande River. There were plenty of winter berries and even some lingering prickly pear fruits to partake of. Everywhere we looked in the Chisos Basin, evergreen sumac berries were perfectly red ripe. The tiny, hard berries are a delight to taste - simply pop them in your mouth and suck off the bit of tart pulp around the hard seed. It's a good way to get your Vitamin C in the mountains (but be sure to spit out the hard seed.) You can also make a lovely tart drink called Sumac-aide ( because it resembles lemonade or kool-aid) by soaking a handful of berries in 2 cups of warm water overnight. Strain out the berries the next day, add a bit of sweetener and enjoy!Amyhttp://www.blogger.com/profile/03015915349365711589noreply@blogger.com0tag:blogger.com,1999:blog-3932636348701877630.post-3698905327736536872012-11-21T07:40:00.001-08:002012-11-21T07:40:20.644-08:00Farkleberry<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76r-UbyKmmdvo8fZI42xh15Ntxe2v73gsOoFl0kHf3l5EAQUJDWQZYQxJKyGq2jTl4u_S0dltG6xYCsjT-0OicAdCVSlCHx7odco6UE6lMeF3STyDPM1NegexkORAOx7Lho6ir6QQvuZ8/s1600/BestFarkleberry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76r-UbyKmmdvo8fZI42xh15Ntxe2v73gsOoFl0kHf3l5EAQUJDWQZYQxJKyGq2jTl4u_S0dltG6xYCsjT-0OicAdCVSlCHx7odco6UE6lMeF3STyDPM1NegexkORAOx7Lho6ir6QQvuZ8/s320/BestFarkleberry.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Vaccinium arboreum</i></td></tr>
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I spent my last Saturday teaching some boy scouts about the wild edibles in the Piney Woods. We found several species to discuss including one of my favorite wild edibles, farkleberries. These wild blueberries also known as sparkleberries are native to the Southeastern United States and stretch into our area, just east of Austin. The berries are usually small, but can be found in abundance growing in the understory or on the edge of the forest. The trees or large shrubs are small, deciduous and multi-trunking with spindly limbs. The leaves turn a brilliant red, burgundy and deep purple in the fall. The berries are usually not as plump and juicy as cultivated blueberries, but are just as sweet and nutritious!<br />
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Amyhttp://www.blogger.com/profile/03015915349365711589noreply@blogger.com0tag:blogger.com,1999:blog-3932636348701877630.post-83230629979197186102012-10-17T07:58:00.001-07:002012-10-17T07:58:41.085-07:00Wild Greens<br />
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<tr><td class="tr-caption" style="text-align: center;">Clockwise from bottom left: Dandelion, Mallow, Spiderwort, Wood sorrel </td></tr>
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I've noticed several wild greens sprouting after the little bit of rain we got here in Central Texas. Since we have such mild winters here in the South, we can find plenty of greens to eat throughout the season. Greens are so important in our diet and 'grazing on greens' as we go about our business is quite popular these days. When you're out on a walk, picking through your garden or simply relaxing in your yard, keep an eye out for these tasty, nutritious treats:<br />
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Dandelion greens (<i>Taraxacum officinale</i>): Though often bitter, the greens help with digestion and cleanse the body. Eat them raw or cooked.<br />
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Mallow (<i>Malva neglecta</i>): This less popular, though wonderfully tasty green are a fabulous base for a salad since they are sturdy, slightly crunchy and mild-tasting.<br />
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<tr><td class="tr-caption" style="text-align: center;">Spiderwort, Flowering</td></tr>
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Spiderwort ( <i>Tradescantia</i> spp.): Most people would recognize spiderwort by its flowers, but the young leaves are actually edible and deliciously mild and crunchy.<br />
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Wood sorrel or oxalis (<i>Oxalis</i> spp.): Wood sorrel is one of the most ubiquitous and popular wild greens. Its heart-shaped leaflets give it away and its distinct lemony, tart flavor is a treat as a garnish or mixed into a salad.<br />
<span id="goog_1164798007"></span><span id="goog_1164798008"></span><br />Amyhttp://www.blogger.com/profile/03015915349365711589noreply@blogger.com0tag:blogger.com,1999:blog-3932636348701877630.post-57795409147879013062012-09-11T13:14:00.001-07:002012-09-11T13:14:32.071-07:00Preparing the Prickly Pear Tunas<div class="separator" style="clear: both; text-align: center;">
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We had a wonderful Saturday preparing a wild food dinner for our friends out at our place. I pulled several bags of agaritas, Texas persimmons and elderberries out of the freezer to create a lovely menu for a perfect fall evening. Check out the upcoming Edible Austin COOKS for a rundown on the menu and the event. <br />
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<br />Amyhttp://www.blogger.com/profile/03015915349365711589noreply@blogger.com0tag:blogger.com,1999:blog-3932636348701877630.post-19103698137490665302012-08-16T13:25:00.001-07:002012-08-16T13:25:23.023-07:00Texas Persimmons + Tunas<div class="separator" style="clear: both; text-align: center;">
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I harvested Texas persimmons and prickly pear fruits this past weekend in Hondo, Texas. Looks like it's time for a <a href="http://wildedibletexas.wordpress.com/2010/09/12/prickly-pear-margaritas/" target="_blank">(prickly pear) margarita</a> party. My Mexican limes are just about ripe and ready on my tree as well - perfect timing! I'll probably just pulp the persimmons in my hand-cranked food mill and use the pulp as a spread on toast, biscuits and crackers. <br />
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<br />Amyhttp://www.blogger.com/profile/03015915349365711589noreply@blogger.com1tag:blogger.com,1999:blog-3932636348701877630.post-69585044715871517242012-08-11T07:58:00.001-07:002012-08-11T07:58:32.316-07:00More Elderberries<div class="separator" style="clear: both; text-align: center;">
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<i>* Here's part of the elderberry entry I am working on for my book. I decided to make elderberry ketchup instead of jelly with the berries we recently found on the San Marcos River -- see recipe below.</i><br />
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<b>Elderberry, </b><span style="font-weight: normal;"><i>Sambucus canadensis</i></span></div>
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<i>Sprinkle the flower petals over
any dish or extract the berry juices and make anything from jelly
to wine.</i></div>
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If there was an elder among all the
wild berries, this one earns the distinction. References to elderberry appear
numerous times in early cookbooks and medicinal texts, highlighting its ability
to nourish and heal. Today, the elderberry is still respected as a powerful
medicine, used in defense of everything from a minor cough to the flu, and an
essential ingredient in some of the best country wines.<span> </span></div>
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Elderberry plants re-sprout from
perennial roots each spring and can grow at least 5 or 6 feet tall. Their white
flowers are called umbels and blossom at the top of long, woody stalks. The
tiny white flowers eventually become small, purplish-black ripe berries whose
heaviness often causes the umbels to droop over. Elderberries are most common
in the Central and Eastern part of the state though they can be found growing
in areas that are moist and fertile anywhere, such as ditches and riparian
zones or in wetlands.</div>
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The twigs, stems and leaves of the
elderberry are toxic, but the incredibly fragrant blossoms (available in
mid-spring) can be eaten fresh by gently brushing the tiny, white petals into a
container for your salads. They are also the main ingredient in elderflower
cordial and elderflower wine. Beware: Elderberry blossoms are similar in
appearance to poison hemlock flowers – always be sure you know what you are
harvesting!</div>
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If you do decide to harvest the
flowers in the spring, be sure to leave the umbrella-like flowering head
attached so the plant can proceed with the production of the much-coveted
berries (there are species that produce blue or black fruits though the
black-fruited <i>Sambucus Canadensis</i><span style="font-style: normal;"> is
most common in Texas.) Picking individual berries one by one is time consuming
– it’s easier to snip off the berry bunches all at once and de-stem them later.
When the berries are at peak ripeness, they will easily detach from their stems
though freezing the clusters first, then rubbing the frozen solid berries off
the stems works really well. Eating raw elderberries has been known to cause
some belly aches and they’re not very tasty anyway. It’s best to release their
flavor by pouring hot water over them first and extracting their juices for use in jellies,
pies, sauces, dressings, wines and other fruit-based dishes. To extract their
juices, heat water to just before boiling (around 190º is good) and barely cover the berries in a bowl or pan. Let them steep for at least 15 minutes then mash them and strain the juice through several
layers of cheesecloth or a jelly bag.</span></div>
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Elderberry blossoms should be
processed or eaten right away. The fruits can be frozen for up to a year and
then cooked to make juice though it might be easier and less space-intensive to
juice them right after harvest and freeze the juice. Berries will only keep 2
to 3 days fresh in the refrigerator. They can be frozen for up to a year.<span> </span></div>
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<b>Elderberry Ketchup</b></div>
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<i>The idea of harvesting and using
wild elderberries in cooking has deep, historical roots. In her 1888 book
titled </i><span style="font-style: normal;">Family Living on $500 a year: A
Daily Reference Book for Young and Inexperienced Housewives</span><i>, Juliet
Corson makes the thrifty suggestion to use elderberries and spices to make
ketchup. This recipe is designed to make a small batch of elderberry ketchup
but once you’ve discovered the perfect blend of sugar and spice to suit your
tastes, you can make larger batches for canning. Jars of elderberry ketchup
make unique gifts for the holidays.</i></div>
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4 c elderberries</div>
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1 small onion, chopped</div>
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½ c distilled white vinegar</div>
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½ c sugar</div>
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1 tsp. allspice</div>
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1 tsp. ground cloves</div>
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½ tsp. cinnamon</div>
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1/8 tsp. cayenne pepper</div>
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½ tsp. salt</div>
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Wash the elderberries and remove
the stems. Heat onion and vinegar in a saucepan until boiling,
then simmer for 15-25 minutes or until the onions are tender. Remove from heat
and add the berries. Let the mixture steep for 15 minutes. Mash the berry mixture gently with a potato masher. Press through a sieve.
(note: A cone ricer or cone sieve works really well when attempting to extract
fruit pulp.) Put fruit pulp back into a clean saucepan and add sugar and other
spices. Simmer until it thickens, stirring constantly so that it doesn’t stick
to the pot. Serve fresh or fill sterilized jars, place caps on the jars and
process in a hot water bath for 10 minutes. </div>Amyhttp://www.blogger.com/profile/03015915349365711589noreply@blogger.com0tag:blogger.com,1999:blog-3932636348701877630.post-75330328649649409302012-07-25T12:25:00.001-07:002012-08-11T09:54:02.032-07:00Elderberries<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnqJDMo9o2CECw84i6dUHmj46MhLrXX-nlOBunSliom4RUfISEVYXK9Tf8HCXu7uEywXI7nRSyx1ek_uTob-Q_9g6OySttQqThWDkIxyjsj_pijeLgdkv5FqpgU0XRSroyRVpFxdu-tl2C/s1600/Elderberries2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnqJDMo9o2CECw84i6dUHmj46MhLrXX-nlOBunSliom4RUfISEVYXK9Tf8HCXu7uEywXI7nRSyx1ek_uTob-Q_9g6OySttQqThWDkIxyjsj_pijeLgdkv5FqpgU0XRSroyRVpFxdu-tl2C/s320/Elderberries2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Elderberries (<i>Sambucus canadensis</i>) in a pan ready to go into the freezer</td></tr>
</tbody></table>
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We went on a swim in the San Marcos River a few days ago and found some loaded elderberry bushes. I harvested what I could and hope to get back to the site soon to take some good pictures. The little berries can be difficult to separate from the stems so I freeze them first, stems and all, and then rub my hands over the frozen berries - they will easily fall off the stems. (If there are still some tiny stems attached after doing this, shuffle the berries from hand to hand and the stems will stick to your palms when the berries fall out of them.) I then freeze the berries in a freezer bag or use immediately to make sauces, jellies and medicine. The berries shouldn't be eaten raw in large quantities, but are fabulous cooked into juice and then made into a variety of tasty treats. I'll post my recipe for elderberry jelly once I finish de-stemming the berries!<br />
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<br />Amyhttp://www.blogger.com/profile/03015915349365711589noreply@blogger.com2tag:blogger.com,1999:blog-3932636348701877630.post-14687811460629656542012-07-20T15:22:00.000-07:002012-07-21T12:25:11.330-07:00Mesquite<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQMAE_WqH-gfp4lkHOw7zSkwWmIUJL3a2qdlAFi5HuUN2fI5249YLwX63xpwc8UOD2Ig7ig_osnUOuNlKr1FllRZC_zcoZlkznji6GH5d0P7Fx4VgoiJtbBObLp-Xa1HJ0xessh3cxFc_j/s1600/MesquiteInTree.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQMAE_WqH-gfp4lkHOw7zSkwWmIUJL3a2qdlAFi5HuUN2fI5249YLwX63xpwc8UOD2Ig7ig_osnUOuNlKr1FllRZC_zcoZlkznji6GH5d0P7Fx4VgoiJtbBObLp-Xa1HJ0xessh3cxFc_j/s320/MesquiteInTree.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Honey Mesquite (<i>Prosopis glandulosa</i>)</td></tr>
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<br />
Here in Central Texas most wild edible harvests have been early this year due to drought and a warm winter so now is a good time to begin your mesquite bean collection. If you can get them just before they fall from the tree, you might be able to avoid the pods that are damaged by insects. Of course, the pods with a bit of insect holes (that are usually made by an exiting bruchid beetle) are fine. For the best rundown on how to harvest and process the beans, check out the Desert Harvesters <a href="http://www.desertharvesters.org/native-plant-food-guides-the-desert-can-feed-you/mesquite/" target="_blank">website</a> - it's the best information around! I love that they purchased a community hammermill to process the mesquite beans. And for a simple step-by-step way to process them at home, check out my mesquite <a href="http://wildedibletexas.wordpress.com/2010/10/30/eat-your-mesquite/" target="_blank">post</a> from a couple of years ago.Amyhttp://www.blogger.com/profile/03015915349365711589noreply@blogger.com0tag:blogger.com,1999:blog-3932636348701877630.post-82928741674854259412012-07-03T08:27:00.002-07:002012-07-03T08:29:17.813-07:00Wild Spinach + PurslaneBe on the lookout for wild spinach and purslane popping up in and around your gardens and compost piles. These are two of the very best wild greens. They are packed with vitamins and minerals, are easy to find and are tasty even when it gets hot and the plants start flowering and going to seed. Eat them raw or cooked - I love to add a few leaves to my summer smoothies.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu-oQvrdGdY_SoVRbbMz7mHpydnnPuqKpcO4HuwmXrDbeCpr_9X0s1JSVt70kh-dHzVOj4VEiYDGQnDHna-otzlVIGlfJUDBUKrCHzdtE-jHjsTvswSaSTNUIecMemHCFFbakMoAwmOeCE/s1600/WildSpinachCloseUp.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu-oQvrdGdY_SoVRbbMz7mHpydnnPuqKpcO4HuwmXrDbeCpr_9X0s1JSVt70kh-dHzVOj4VEiYDGQnDHna-otzlVIGlfJUDBUKrCHzdtE-jHjsTvswSaSTNUIecMemHCFFbakMoAwmOeCE/s320/WildSpinachCloseUp.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wild Spinach or Lamb's Quarter (<i>Chenopodium album</i>)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0fZ_pIAO1gD7_2LL_ZnxIINpEUcB6BzUbAGcX-BYUu-DIqBucgvjQf-TC3mUC_jrwxxj43msyvEzQiT4gxlpy4nCD7R8mpirSr2VMA6avtbIXlQMjYArUEyd-73yDPtf2kCeBKqMj4KVv/s1600/PurslaneBest.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0fZ_pIAO1gD7_2LL_ZnxIINpEUcB6BzUbAGcX-BYUu-DIqBucgvjQf-TC3mUC_jrwxxj43msyvEzQiT4gxlpy4nCD7R8mpirSr2VMA6avtbIXlQMjYArUEyd-73yDPtf2kCeBKqMj4KVv/s320/PurslaneBest.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Purslane (<i>Portulaca oleracea</i>)</td></tr>
</tbody></table>
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<br />Amyhttp://www.blogger.com/profile/03015915349365711589noreply@blogger.com0tag:blogger.com,1999:blog-3932636348701877630.post-89189686583349460572012-06-04T10:10:00.000-07:002012-06-04T10:10:32.405-07:00Turk's Cap<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PD92aq82eaoyZ31ZGLmefL1ZVFH457GzifRmVGrJ8g0NGAwRV2sEaNE9VFH20_W_BVQv_S3Uo4V9ldd6Ui5CQ6CEpiewmPIMYc-_x5MUeuh42qF41snMJ5IoKIKUiOIvvZlemjchpDqx/s1600/TurksCapFlowers.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PD92aq82eaoyZ31ZGLmefL1ZVFH457GzifRmVGrJ8g0NGAwRV2sEaNE9VFH20_W_BVQv_S3Uo4V9ldd6Ui5CQ6CEpiewmPIMYc-_x5MUeuh42qF41snMJ5IoKIKUiOIvvZlemjchpDqx/s320/TurksCapFlowers.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turk's Cap Flowers</td></tr>
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<b>Turk's Cap Flowers and Mexican
Apples, </b><span style="font-weight: normal;"><i>Malvaviscus</i></span> <i>arboreus</i> var. <i>drummondii</i><span style="font-style: normal;"></span></div>
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<i>Eat the leaves, flowers and
fruit raw or cooked.</i></div>
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The Mexican apple is more commonly
known as Turk’s cap but that name, while appropriately describing the shape of
the flower, does little justice to its edible qualities. The Mexican apple
plant is one of the few multi-season wild edibles that gives us Texans
something to nibble nearly every month of the year. </div>
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The Mexican apple is a low-growing
perennial shrub that typically grows in shaded woodlands and spreads easily and
quickly by underground runners. It is also a very common landscape plant and is
one of the easiest wild edibles to transplant into your own yard. The opposite,
thick leaves often look like baseball mits and are the size of the average palm
on a hand.<span> </span>The tiny red flowers on
top of the plant do look like Turk’s caps that eventually turn into tiny, red
apple-like fruits. It can be found growing wild and in landscapes throughout
Texas.</div>
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Beginning in late winter, the
tender young leaves sprout from the perennial roots, giving us some greens for
salads or cooking. As the weather heats up and the plants get bigger, the
leaves quickly loose their tenderness, become a little fuzzy and are better
cooked or used for dolmas. Harvest the beautiful, red flowers in late spring
and summer to adorn your salads. But remember to leave some blooms to the bees
so that the plant will produce the sugary, cucumber-tasting Mexican apples in
the fall.</div>
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<br /></div>
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Turks cap leaves should be washed
and hydro-cooled and can be stored for a couple of days fresh. They can also be
preserved like grape leaves. The flowers are extremely perishable and should be
plucked just before they are served fresh. You can also dry the flowers and
make a hibiscus-like tea out of them – the Mexican apple plant is related to
hibiscus. Whether they are the size of marbles or pinballs, Mexican apples
shrivel quickly due to their low water content and should be eaten or processed
soon after harvest.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX89LJeMzUDL3Zdr2kqHOxFLGPfX2E9AIcbu83KExi2GGU6fOnPQcmbXWV-2Gsrkey2w2JaRnMzKwDIRTDo0Tztlrohmu0QKeifdAPQ4pZWPNyul_2ioMY7QkMDPmSar3CFSQRGIsjl0qs/s1600/TurksCapFruit.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX89LJeMzUDL3Zdr2kqHOxFLGPfX2E9AIcbu83KExi2GGU6fOnPQcmbXWV-2Gsrkey2w2JaRnMzKwDIRTDo0Tztlrohmu0QKeifdAPQ4pZWPNyul_2ioMY7QkMDPmSar3CFSQRGIsjl0qs/s320/TurksCapFruit.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mexican Apple or Turk's Cap Fruit</td></tr>
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<b>Mexican Apple Agua Fresca</b></div>
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Makes 2 cups agua fresca</div>
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<i>The amber color of this juice
may trick folks into believing it is actually apple juice or Texas tea. But the
earthy, cucumber-sweet flavor will be a pleasant, unique surprise. Serve with a
few Turk’s cap flower petals floating in each glass for an added wild edible
experience. And don’t forget that some juices are meant to be spiked! Add some
tequila and you’ll have a delicious cocktail on the rocks.</i></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 200%;">
1/2<span> </span>c ripe Mexican apples </div>
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½ c dried Turk’s cap flowers</div>
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2 c water</div>
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¼ c sugar (you can adjust sweetener
amount and type based on your own taste)</div>
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Wash the fruit and place in a
saucepan with the flowers, water and sugar. Simmer approximately 15 to 20
minutes until the fruit softens. Crush the fruit with the back of a large spoon
or a masher. Strain the liquid through several layers of cheesecloth and gently
squeeze out all the juices. Let it cool and serve over ice.</div>
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<br />Amyhttp://www.blogger.com/profile/03015915349365711589noreply@blogger.com1