by the handful

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

Archive for the tag “foraging”

Magical Sage Throat Healing Potion

There are a number of teas that sooth the throat but none more available as a home remedy than Sage! It grows everywhere and as a woody herb, usually remains vibrant in the garden year round. Sage works so well it’s really pretty incredible. I will typically make this as a tea and drink it straight, however those who tend to complain about a scratchy throat in this house (the smaller people) are more likely to accept this with a drop of honey. It can also just be used as a gargle for a sore throat. Sage has numerous properties that are known to fight infections of the throat. Read more…

Rustic Cran-Pear & Acorn Muffins

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Fall and holiday flavors may just be the most distinctive and cherished of all the seasons. Here, some of the usual holiday ingredients combined with one you probably have not used before, the earthy acorn flour, which grounds these lively flavors and ties them together for something old world unique. Read more…

Oregon Grape Jelly

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Oregon Grape may just be the most underused yet widely available foraging opportunity out there. Oregon Grape grows all over the northwest and beyond, it’s also an especially popular landscaping plant. Read more…

Lavender Tea

Teas made with fresh herbs and spices often tend to come out a little weak. Once dried however, these ingredients are much more prone to releasing their flavors and properties when emulsified in liquid. The trick to rendering the flavors out of fresh herbs is to first agitate them before infusing. In some cases, grinding or a pestle and mortar can work but for this tea all that’s needed is to simply chop up the blossoms a little. Read more…

Purple Varnish Clam Chowder

Clam Chowder is not typically made with fresh clams (too expensive) however if you are able to gather a whole bunch of clams straight from the beach why not take advantage. You probably either eat whole clams dipped in butter or in clam chowder as bits n’ pieces that came from a can. In the recipe, hopefully the best of both worlds is exactly what we are doing here. Read more…

Angler’s Chop Salad

photo (2)Catching a trout is a right of passage for anyone growing up in the Northwest. Like salmon, they are delicious fresh as well as smoked. Whether you catch fish yourself, buy at the market, or have an angler friend there is no doubt that fish is easy to acquire in the Northwest. Read more…

Forest Kissed Cedar Plank Salmon

One of my culinary interests is using ingredients collected from the same place, or even all wild ingredients. It’s also exciting to imagine what native people would have prepared with no grocery store and only the rivers, fields, forest and garden to shop. Now this is not necessarily a native American recipe but it could be similar to something they may have prepared as berries and herbs were commonly used to season fish and game. Read more…

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…

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…

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…

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