Dandelion Honey

Sourdough bread became the poster child of 2020.  Everyone was baking it and some continue to do so.  Baking bread using wild yeast is definitely something I consider important.  Currently we are under stay-at-home orders.  Grocery stores and certain retail are open for essential items only.  That means you cannot buy clothes, yarn, magazines etc. at these stores but you can order online.  There may come a time that is restricted further as there was talk of stopping home deliveries with this last lockdown extension.  This is why a prepper pantry and learning survival skills are very important.

The poster child of 2021 is dandelion jelly!  Folks are foraging for dandelions and other edible wild flowers to make jelly.  When foraging, it's best to start in your own yard and always get permission if foraging elsewhere.  Don't forage where the plants may have been sprayed with pesticides.

We don't spray our yard so out dandelions are safe for consumption.  Our neighbours likely got a good chuckle out of me harvesting dandelions flowers!  All parts of the dandelion plant are edible.  Many spring salad mixes contain young dandelion leaves. Dandelion flowers can also be used to make a salve that is good for aches and pains as well as soothing itchy skin.

Dandelion honey differs from dandelion jelly.  Dandelion jelly is very pale with just a hint of yellow transparent jelly that gets it's set from pectin.  Dandelion honey has no added pectin.  It is a rich amber very similar to honey in colour and consistency.  It is a vegan substitute for actual honey.   The flowers with greens left on are harvested, cleaned then placed in a stock pot with citrus, covered with water, boiled then mashed.  This mixture sits overnight then is strained.  An appropriate amount of sugar is added based on the volume of the strained liquid (tea).  I used a ratio of 1 c sugar to 1 1/3 c of tea.  The sugar/tea mixture is brought to a low boil then cooked to gel stage.  At this time, it is ready for jarring but before doing so, I added just a hint of an extra flavour note then I jarred and processed. 
 

Fiddleheads

If you recall I wrote about finding inspiration for cooking in a recent Frugal Kitchens 101 post. We went grocery shopping for fresh fruits and vegetables Saturday morning as we were having company for dinner as well as entertaining that evening. The grocery store can be a great place to browse for cooking inspiration. Imagine my surprise at finding fiddleheads! As I put the little treasures into the cart I knew that dinner would be featuring fiddleheads.

Fiddleheads

Fiddleheads are a seasonal delicacy! They are tightly wound immature fonds (new growth) of the Ostrich fern (Matteuccia struthiopteris) found in the lowland forests from the Great Lakes to the Maritimes of Canada. They emerge around the first week of May. The most common way to find fiddleheads is to forage for them where they grow. In some areas they are harvested commercially. Like rhubarb are rarely found fresh in the grocery stores although some stores sell frozen fiddleheads. Like rhubarb a prudent gardener will grow a patch of Ostrich fern that serves as edible landscaping.

Fiddleheads are rich in Vitamins A and C. Their flavour mixes nicely with cheeses, tomatoes and Oriental cuisine. The flavour is very similar to asparagus but a bit nuttier. Use much the same as your would asparagus or broccoli flowerettes. Do not eat them raw as they will cause stomach upset in larger quantities. Fiddleheads should be lightly cooked either steamed or sautéed leaving them crispy. If there is more than 2 inches of stem left on the fiddlehead it can be removed while preparing. This step is optional for aesthetics. Any browning of the stem should be trimmed off. Any of the paper chaff that may be on the fiddlehead should be removed.

Tomato Salad

Salads do not always mean lettuce or greens. I made a lovely tomato salad inspired by the memories of a cooking show I saw on the Food Network. I don't recall the show or the main dish only the way they served tomato slices. I suspect it may have been from one Giada's Everyday Italian shows.

This tomato salad is really an easy presentation. Remember if at all possible pair tomatoes with extra virgin olive oil as the oil make the beneficial anti-oxidant lycopene available to your body.

Tomato Salad

1 - 2 large, meaty slicing tomatoes
extra virgin olive oil
fresh ground pepper
fresh ground sea salt
fresh grated Parmesan cheese
sprig of fresh parsley
leaf lettuce (optional)

Wash and slice the tomatoes about ¼ inch thick. Arrange the slices neatly on a serving plate or bed of leaf lettuce. Drizzle extra virgin olive oil over the slices. Sprinkle on pepper, salt and cheese. Garnish with fresh parsley.

Pork Loin Chops

We are really low on pork in our freezers but the freezers are too full to order our pig yet so I picked up pork loin chops for dinner. I wanted to keep the meal rather simple as there would be a lot of time spent in the kitchen that evening. The boneless pork loin chops were pan seared then baked in Diana Sauce at the same time the potatoes baked. The fiddleheads were delicious with just a little butter and sea salt.

Oven baked potatoes are always nice with their fluffy insides and slightly crisp skins. Potatoes have received a lot of negativity because of their starch content. However, potatoes are one of the healthier foods you can eat. They are a good source of Vitamin B6, Vitamin C, copper, potassium and manganese. The skins are rich in dietary fiber which is why I leave the skins on potatoes where possible.

Frugal Kitchens 101 - Foraging

Many do not consider foraging for wild foods when trying to pare down their food costs. Unfortunately they are missing an excellent way to supplement their food dollars. You need only to look as far as your own back door for foraging starting with dandelions! Foraging in the wild is not exactly free if you have to drive but it is about as free as you can get. If you forage in your area or within comfortable biking distance it is free. It is an inexpensive hobby that provides good exercise while increasing your knowledge base and at the same time puts free food on your table! Foraging really is a win-win activity. I highly recommend you read through Foraging the Edible Wild! Before you start foraging there are few things you must know.

1. identification - Many wild plants and plants we consider as weeds are edible (eg. Ground ivy, dandelions, chickweed, wild sorrel, wild mushrooms and etc.). Buy a good field guide to help you identify edible wild plants and carry it with you when foraging. Know what part of the plant to harvest and how to prepare it. Know when the plant is available for harvesting. If in doubt, do not pick!
   


2. harvesting - Any wild plant that is endangered or protected should not be harvested. Whether a wild plant is classified as endangered or is protected will depend on the location so do your homework first. Never harvest wild edible plants from locations that have been treated with herbicides or insecticides. Never over harvest an area! Over harvesting of plants such as fiddleheads can eliminate the entire patch! Conservation is a must! Over harvesting of berries (eg. mulberries, wild raspberries, wild blueberries) removes the food source for local wildlife so never strip a bush of all fruit. When harvesting plants make clean cuts with a sharp knife or scissors. If harvesting roots use a hand held garden trowel. Quite often when you are foraging you will find more than one kind of plant you want to harvest. Keep them separate. Carry wet wash cloths or paper towels in a container to wrap the cut ends to keep plants like wild mint from wilting. Use recycled buckets with handles for berry picking and re-usable cloth bags for plants and roots.
   


3. dress appropriately - This is quite important! You may encounter biting insects, snakes and poison ivy or poison oak when foraging in some areas. Some areas may be marshy. Wear long sleeves and sturdy shoes, preferably hiking boots. A hat, sunblock and insect repellent are also recommended. In some areas, especially when foraging for wild blueberries you may be in an area where there may be bears. One trick from hiking is to wear a bell or make noise while foraging in that area.
   


4. private property - Woodlot owners and farmers may allow you to forage on their property. Never assume it is ok to forage on property without permission. Ask first! Whether on private or public property, always use consideration. Do not damage other plants or leave rubbish behind. Carry a garbage with you to remove any garbage you may find. This eco-friendly practice of leaving the area in a better condition than you found it ensures that private property owners will continue to allow you to forage. If you notice a potential problem where you are foraging, report it to the land owner if private property or the municipality if public property. This practice also ensures that you will be welcomed to forage in that area.
   


5. safety - Before going foraging let someone know where you are going. Carry a cell phone with you but be aware that in some areas you may not get a signal. Park well off the road. Carry a small first aid kit with you. Foraging is a great activity for families, couples and friends so take someone with you.


6. protect your source - Why is that? If I discover a lovely patch of fiddleheads or other foragable wild food I'm not going to tell anyone because if I did it wouldn't be long before that patch is picked cleaned and likely destroyed by those not realizing the importance of conservation. Yes that sounds selfish but it is really the only way to help ensure your foraging location remains as is.