I had the very good fortune of meeting up with Linda Conroy a few months ago. She is an amazing herbalist and wild food lover, with oodles of knowledge that she joyfully shares. Linda is the founder of Moonwise Herbs, located in Sheboygan, WI. Besides offering herbal intensives and summer sea vegetable gatherings in the Puget Sound area, she hosts Wild Eats meals. These wild food extravaganzas are made from scratch and their motto is to, ‘Eat Wild and Whole Foods in Community!’.
Linda is currently writing a wild food cookbook, and I’m like reallyreallyreally excited to see what I know will be an amazing addition to the wild food world. Check out the menu from her November 4th Wild Eats Fall Frenzy Feast:
Goat Cheese with High Bush Cranberry Sauce
Sourdough Crackers with Lamb’s Quarter Seeds
Deviled Eggs Stuffed with Watercress Pesto
Pickle Tray: Wild Asparagus, Wild Leeks, Kelp, Dandelion Roots and Burdock
Soup and Salad
Wild Greens Salad with a Hawthorn Berry Vinaigrette
Gamascio: Seaweed and Sesame Seed Condiment
Wild Parsnip-Apple Soup with Wild Leeks
Shepard’s Pie with Rabbit, Wild Leeks and Wild Parsnips
Wild Rice cooked in Apple Cider with Butter, Hazel and Hickory Nuts and Elderberries
Roasted vegetables featuring Wild Leeks, Burdock and Wild Parsnips
Fermented Carrots with Wild Ginger
Rose Hip Flat Bread
Sparkling Pear Cider
Wild Grape Juice
Apple Pear Crisp with Mulberries and Acorn Flour Crust served with Farm Fresh Cream
Warm Apple Cider
My good friend Chef Bob is back and we’ve been having fun creating recipes. Pictured is an acorn pretzel with 3 kinds of wild mustards. On the left is a recipe from Rose Barlow’s website Prodigal Gardens for a wild greens mustard. We used agave nectar in place of maple syrup, and I soaked the mustard seeds in wild mustard flower vinegar. Read this post for making the vinegar. The mustard in the middle is a prickly pear pad combo, and the one on the right is a sweet chokecherry and agave nectar mustard. I tried to get Topanga State Park to let me do a 2-day wild mustard festival as part of the Park’s Land Management strategy, but that didn’t get too far.
Here’s Chef Bob working some of the dough. We made a plain white dough using unbleached white flour, along with the acorn dough, for contrast. Had a lot of fun rolling it out and making wacky designs. Below is my son…eyes closed…who ate this whole braid I made in less than 5 minutes.
3 ½ c unbleached white flour
½ c acorn flour
1 t sugar
1 package active dry yeast
1 ½ c warm water
1 quart water
Mix 1 ½ cups flour with yeast, sugar, and ½ tsp salt. Add warm water and either beat with mixer or mix by hand. Gradually add remaining flours, then turn onto a floured area to knead. Place kneaded dough into greased bowl, cover, and let rise in warm area for roughly 1 hour. Punch down and turn onto floured area again to roll into long strands. Create your shapes, cover, and let rise for 30 minutes. Boil water, adding some salt, bring it down to a simmer and drop pretzels in water for roughly 20 seconds. Put them onto a well-greased baking sheet and cook 15 minutes in 375° oven. Pull them from the oven ½ way through cooking, and sprinkle on coarse salt.