by the handful

Nutritious culinary and healing recipes collected from the North American garden, orchard, forest, river and ocean

Archive for the category “Uncategorized”

Pacific Coast Nicoise Salad

The Nicoise salad was conceived in Province France but is simply a combination of the available ingredients in the spring season. It’s as fresh as it gets and that is the really the whole point and only point of the Nicoise salad to begin with. Living in the northwest I like to see if I can sometimes make recipes using only ingredients that I have personally collected which is very much possible with this salad. Read more…

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Wild Ginger Tea

Wild ginger (Asarum canadense) has a wild history for several reasons. First of all, although it is not related to the commonly known Asian ginger varieties, it does serve many of the same medicinal and culinary purposes. This plant was used by the peoples of native America as a carminitive. That is, to remedy ailments related to digestion such as gas, bloating, cramps, aches, and pains. Read more…

Primal Smoked Turkey Legs

I don’t know how primal this preparation actually is but it sure seems primal when you are chowing down on these things. The turkey drumstick tends to cover the craving basics pretty well, tender salty juicy smoked meat, even just a little sweet and crispy. Spring is the time to dust off the BBQ so get it rolling if you haven’t done so already. This recipe is very simple but does take a little while of course because smoking meat is a slow process. Read more…

Green Garden Soup

There are a lot of different flavors and textures in the family network of green herbs and vegetables. It’s so easy in the late winter/early spring to basically just graze over the garden or farmers market and gather the ingredients for this soup. The reason is simple, these are the common vegetables and herbs that tend to overwinter and either stay alive in the garden or at least return in the spring. Onion scape blossoms are the flowering stalk of the overwintering plant and are an optional garnish. Parsley and mint almost always make in through the winter as does the hardy leek which actually tastes better after some cold weather. Read more…

Wild Mushroom Soup

The only thing that really matters when constructing a good soup is to pack in the flavor every which way possible, and when using mushrooms it’s hard to get this wrong. This soup can be made with 100% wild mushrooms but it is also quite good with domestic mushrooms or a mix of the two. It is a good idea to use both dried and fresh mushrooms as the dried mushrooms render a very flavorful broth. Read more…

Turkey Pozole

I am always looking for interesting ways to bring that leftover turkey back to life. Pozole is a delicious soup that is probably unlike what you might typically make with Thanksgiving leftovers. The addition of several toppings contrasting in both flavor and texture really make pozole especially delicious. Pozole is made with different meats but most typically slow-cooked pork, which of course renders a delicious broth. Here, we are using already cooked turkey so the addition of chicken stock is necessary but it all comes together in the end. Read more…

Acorn Flour

The incredible edible acorn. The Oak tree is one of the most wide spread trees in the world and the acorn was a staple of the human diet going back literally forever (human forever at least). It is seldom used anymore because other grains and nuts are easier to make into flours on a large scale. I think it’s a worthwhile project to collect acorns and process them into flour which it can be stored long term. The flour is sweet and earthy, a really interesting flavor. Read more…

Wild Mushroom Tacos

From time to time I like to come up with recipes utilizing foraged foods that are a departure from the simple routine preparations. That is not to say I don’t like simple foraged recipes. Straightforward with minimal ingredients is central to serving up foraged foods but it is sometimes nice to mix up these ingredients in more random ways. I think this recipe does the trick and puts the flavor of your fresh and tasty mushrooms right up front. If you are up for giving handmade tortillas a try (yes!), the recipe follows. Read more…

Handmade Tortillas

I sense a bit of uncertainty for many folks that like to cook when it comes to making your own tortillas, but they really are quite quick and easy to make. And of course they are one of a kind. I have made them for a long time and have used numerous instructions. I can now throw them together like clockwork and have tried here to both combine all the tips and tricks necessary to make them easy for the first timer.  There are only two ingredients but making tortillas is all about the method and the details. Read more…

Gelatin Jigglers

There really is nothing like food gloriously suspended in gelatin animation. Grandiose jello mixtures seemed to be quite popular with my grandparents’ generation. To be honest, I was never a fan of these preparations to say the least. I have always liked contrasting flavors but not so much with the random ingredients peering at me from the inside of their jello world. Real gelatin however is such a great ingredient to include in the diet and we do often in our house. Read more…

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