#wildedibles — Public Fediverse posts

Xucrut de col i fonoll amb un bon grapat d'aromàtiques i espècies (pebre negre, orenga, sàlvia, romaní, farigola, llorer, gingebre, cardamom)

T'apuntes al repte
#silvestrescadadia ?

#silvestrescomestibles #silvestresicomestibles
#wildedibles #silvestresycomestibles #plantessilvestrescomestibles #plantassilvestrescomestibles
#dietapaleo #dietasaludable #dietasalvatge #dietasilvestre #wilddiet

#Fiddleheads: Where They Grow and How They Taste

by Catherine Boeckmann, March 18, 2026

"Fiddleheads are a sign of spring! Also called fiddlehead greens, they are the young shoots of the ostrich fern and an early springtime delicacy. If you’ve never heard of fiddleheads before, discover where fiddleheads grow, what they taste like, a couple of fiddlehead recipes, and magical #fern folklore!

What Are Fiddleheads?

In April, young ferns sprout from wet soil, appearing bright green against the decaying leaves. These are fiddleheads, so-called because the very tops—furled tight when young—look like the tuning end of a fiddle. Similar in looks (and taste) to asparagus, fiddleheads are usually only available for a few weeks in the spring before the fern leaves unravel.

[...]

Each ostrich fern plant will produce several tops that turn into fronds. They are best harvested as soon as they are a couple inches off the ground while the fiddlehead is still tightly curled.

Fiddleheads should only be harvested from healthy crowns that can sustain picking. It’s best to take only half the tops from each plant (at most) so that the ferns can continue growing. As with wild ramps, it’s important not to #overharvest and deplete our natural resources!

[...]

CAUTION: If you harvest fiddleheads in the wild, ensure you can identify the ostrich fern from other ferns. Not all ferns are edible; in fact, bracken ferns are carcinogenic and should not be consumed. See fiddlehead safety tips [linked below]."

Learn more:
https://www.almanac.com/fiddleheads-where-they-grow-and-how-they-taste

#FiddleheadSafety tips:
https://www.canada.ca/en/health-canada/services/food-safety-fruits-vegetables/fiddlehead-safety-tips.html

#SolarPunkSunday #Foraging #SafeForaging #SpringForaging #WildEdibles

#Fiddleheads: Where They Grow and How They Taste

by Catherine Boeckmann, March 18, 2026

"Fiddleheads are a sign of spring! Also called fiddlehead greens, they are the young shoots of the ostrich fern and an early springtime delicacy. If you’ve never heard of fiddleheads before, discover where fiddleheads grow, what they taste like, a couple of fiddlehead recipes, and magical #fern folklore!

What Are Fiddleheads?

In April, young ferns sprout from wet soil, appearing bright green against the decaying leaves. These are fiddleheads, so-called because the very tops—furled tight when young—look like the tuning end of a fiddle. Similar in looks (and taste) to asparagus, fiddleheads are usually only available for a few weeks in the spring before the fern leaves unravel.

[...]

Each ostrich fern plant will produce several tops that turn into fronds. They are best harvested as soon as they are a couple inches off the ground while the fiddlehead is still tightly curled.

Fiddleheads should only be harvested from healthy crowns that can sustain picking. It’s best to take only half the tops from each plant (at most) so that the ferns can continue growing. As with wild ramps, it’s important not to #overharvest and deplete our natural resources!

[...]

CAUTION: If you harvest fiddleheads in the wild, ensure you can identify the ostrich fern from other ferns. Not all ferns are edible; in fact, bracken ferns are carcinogenic and should not be consumed. See fiddlehead safety tips [linked below]."

Learn more:
https://www.almanac.com/fiddleheads-where-they-grow-and-how-they-taste

#FiddleheadSafety tips:
https://www.canada.ca/en/health-canada/services/food-safety-fruits-vegetables/fiddlehead-safety-tips.html

#SolarPunkSunday #Foraging #SafeForaging #SpringForaging #WildEdibles

#Fiddleheads: Where They Grow and How They Taste

by Catherine Boeckmann, March 18, 2026

"Fiddleheads are a sign of spring! Also called fiddlehead greens, they are the young shoots of the ostrich fern and an early springtime delicacy. If you’ve never heard of fiddleheads before, discover where fiddleheads grow, what they taste like, a couple of fiddlehead recipes, and magical #fern folklore!

What Are Fiddleheads?

In April, young ferns sprout from wet soil, appearing bright green against the decaying leaves. These are fiddleheads, so-called because the very tops—furled tight when young—look like the tuning end of a fiddle. Similar in looks (and taste) to asparagus, fiddleheads are usually only available for a few weeks in the spring before the fern leaves unravel.

[...]

Each ostrich fern plant will produce several tops that turn into fronds. They are best harvested as soon as they are a couple inches off the ground while the fiddlehead is still tightly curled.

Fiddleheads should only be harvested from healthy crowns that can sustain picking. It’s best to take only half the tops from each plant (at most) so that the ferns can continue growing. As with wild ramps, it’s important not to #overharvest and deplete our natural resources!

[...]

CAUTION: If you harvest fiddleheads in the wild, ensure you can identify the ostrich fern from other ferns. Not all ferns are edible; in fact, bracken ferns are carcinogenic and should not be consumed. See fiddlehead safety tips [linked below]."

Learn more:
https://www.almanac.com/fiddleheads-where-they-grow-and-how-they-taste

#FiddleheadSafety tips:
https://www.canada.ca/en/health-canada/services/food-safety-fruits-vegetables/fiddlehead-safety-tips.html

#SolarPunkSunday #Foraging #SafeForaging #SpringForaging #WildEdibles

#Fiddleheads: Where They Grow and How They Taste

by Catherine Boeckmann, March 18, 2026

"Fiddleheads are a sign of spring! Also called fiddlehead greens, they are the young shoots of the ostrich fern and an early springtime delicacy. If you’ve never heard of fiddleheads before, discover where fiddleheads grow, what they taste like, a couple of fiddlehead recipes, and magical #fern folklore!

What Are Fiddleheads?

In April, young ferns sprout from wet soil, appearing bright green against the decaying leaves. These are fiddleheads, so-called because the very tops—furled tight when young—look like the tuning end of a fiddle. Similar in looks (and taste) to asparagus, fiddleheads are usually only available for a few weeks in the spring before the fern leaves unravel.

[...]

Each ostrich fern plant will produce several tops that turn into fronds. They are best harvested as soon as they are a couple inches off the ground while the fiddlehead is still tightly curled.

Fiddleheads should only be harvested from healthy crowns that can sustain picking. It’s best to take only half the tops from each plant (at most) so that the ferns can continue growing. As with wild ramps, it’s important not to #overharvest and deplete our natural resources!

[...]

CAUTION: If you harvest fiddleheads in the wild, ensure you can identify the ostrich fern from other ferns. Not all ferns are edible; in fact, bracken ferns are carcinogenic and should not be consumed. See fiddlehead safety tips [linked below]."

Learn more:
https://www.almanac.com/fiddleheads-where-they-grow-and-how-they-taste

#FiddleheadSafety tips:
https://www.canada.ca/en/health-canada/services/food-safety-fruits-vegetables/fiddlehead-safety-tips.html

#SolarPunkSunday #Foraging #SafeForaging #SpringForaging #WildEdibles

#Fiddleheads: Where They Grow and How They Taste

by Catherine Boeckmann, March 18, 2026

"Fiddleheads are a sign of spring! Also called fiddlehead greens, they are the young shoots of the ostrich fern and an early springtime delicacy. If you’ve never heard of fiddleheads before, discover where fiddleheads grow, what they taste like, a couple of fiddlehead recipes, and magical #fern folklore!

What Are Fiddleheads?

In April, young ferns sprout from wet soil, appearing bright green against the decaying leaves. These are fiddleheads, so-called because the very tops—furled tight when young—look like the tuning end of a fiddle. Similar in looks (and taste) to asparagus, fiddleheads are usually only available for a few weeks in the spring before the fern leaves unravel.

[...]

Each ostrich fern plant will produce several tops that turn into fronds. They are best harvested as soon as they are a couple inches off the ground while the fiddlehead is still tightly curled.

Fiddleheads should only be harvested from healthy crowns that can sustain picking. It’s best to take only half the tops from each plant (at most) so that the ferns can continue growing. As with wild ramps, it’s important not to #overharvest and deplete our natural resources!

[...]

CAUTION: If you harvest fiddleheads in the wild, ensure you can identify the ostrich fern from other ferns. Not all ferns are edible; in fact, bracken ferns are carcinogenic and should not be consumed. See fiddlehead safety tips [linked below]."

Learn more:
https://www.almanac.com/fiddleheads-where-they-grow-and-how-they-taste

#FiddleheadSafety tips:
https://www.canada.ca/en/health-canada/services/food-safety-fruits-vegetables/fiddlehead-safety-tips.html

#SolarPunkSunday #Foraging #SafeForaging #SpringForaging #WildEdibles

King boletes Some are the size of dinner plates. rustyring.blogspot.com/2026/01/ww-k... #food, #hermitpractice, #mushroom, #photography, #wildedibles, #WordlessWednesday

WW: King boletes

King boletes

Some are the size of dinner plates.

http://rustyring.blogspot.com/2026/01/ww-king-boletes.html

#food, #hermitpractice, #mushroom, #photography, #wildedibles, #WordlessWednesday

Sourdough crêpes stuffed with nettles and ham under hollandaise Because the rich are idiots. rustyring.blogspot.com/2013/03/ww-s... #food, #foraging, #hermitcraft, #nettles, #sourdough, #wildedibles

WW: Sourdough crêpes stuffed w...

Sourdough crêpes stuffed with nettles and ham under hollandaise

Because the rich are idiots.

http://rustyring.blogspot.com/2013/03/ww-sourdough-crepes-stuffed-with.html

#food, #foraging, #hermitcraft, #nettles, #sourdough, #wildedibles

Wild Foods Day.

#wildfood #foraging #wildfoodlove #forage #nature #foragedfood #forager #mushrooms #food #fungi #outdoors #wildmushrooms #hunting #mushroom #foodporn #wildedibles #foraged #mycology #mushroomhunting #culinarybiodiversity #foodie #finedining #foragingforfood #culinary #seasonal #chefstalk #naturalcooking #plantbased #wildgame #eatwild

https://itsmostamazingindia.wordpress.com/2025/10/28/wild-foods-day/

Wild Foods Day.

#wildfood #foraging #wildfoodlove #forage #nature #foragedfood #forager #mushrooms #food #fungi #outdoors #wildmushrooms #hunting #mushroom #foodporn #wildedibles #foraged #mycology #mushroomhunting #culinarybiodiversity #foodie #finedining #foragingforfood #culinary #seasonal #chefstalk #naturalcooking #plantbased #wildgame #eatwild

https://itsmostamazingindia.wordpress.com/2025/10/28/wild-foods-day/

Wild Foods Day.

#wildfood #foraging #wildfoodlove #forage #nature #foragedfood #forager #mushrooms #food #fungi #outdoors #wildmushrooms #hunting #mushroom #foodporn #wildedibles #foraged #mycology #mushroomhunting #culinarybiodiversity #foodie #finedining #foragingforfood #culinary #seasonal #chefstalk #naturalcooking #plantbased #wildgame #eatwild

https://itsmostamazingindia.wordpress.com/2025/10/28/wild-foods-day/

Wild Foods Day.

#wildfood #foraging #wildfoodlove #forage #nature #foragedfood #forager #mushrooms #food #fungi #outdoors #wildmushrooms #hunting #mushroom #foodporn #wildedibles #foraged #mycology #mushroomhunting #culinarybiodiversity #foodie #finedining #foragingforfood #culinary #seasonal #chefstalk #naturalcooking #plantbased #wildgame #eatwild

https://itsmostamazingindia.wordpress.com/2025/10/28/wild-foods-day/

Apple hook season Major league scrumping. rustyring.blogspot.com/2025/10/ww-a... #autumn, #food, #hermitpractice, #hermitcraft, #photography, #walkingstick, #wildedibles

WW: Apple hook season

Apple hook season Major league scrumping. rustyring.blogspot.com/2025/10/ww-a... #autumn, #food, #hermitpractice, #hermitcraft, #photography, #walkingstick, #wildedibles

WW: Apple hook season

Apple hook season Major league scrumping. rustyring.blogspot.com/2025/10/ww-a... #autumn, #food, #hermitpractice, #hermitcraft, #photography, #walkingstick, #wildedibles

WW: Apple hook season

Apple hook season Major league scrumping. rustyring.blogspot.com/2025/10/ww-a... #autumn, #food, #hermitpractice, #hermitcraft, #photography, #walkingstick, #wildedibles

WW: Apple hook season

Apple hook season Major league scrumping. rustyring.blogspot.com/2025/10/ww-a... #autumn, #food, #hermitpractice, #hermitcraft, #photography, #walkingstick, #wildedibles

WW: Apple hook season

Apple hook season

Major league scrumping.

https://rustyring.blogspot.com/2025/10/ww-apple-hook-season.html

#autumn, #food, #hermitpractice, #hermitcraft, #photography, #walkingstick, #wildedibles

Apple hook season

Major league scrumping.

https://rustyring.blogspot.com/2025/10/ww-apple-hook-season.html

#autumn, #food, #hermitpractice, #hermitcraft, #photography, #walkingstick, #wildedibles

Apple hook season

Major league scrumping.

https://rustyring.blogspot.com/2025/10/ww-apple-hook-season.html

#autumn, #food, #hermitpractice, #hermitcraft, #photography, #walkingstick, #wildedibles

Apple hook season

Major league scrumping.

https://rustyring.blogspot.com/2025/10/ww-apple-hook-season.html

#autumn, #food, #hermitpractice, #hermitcraft, #photography, #walkingstick, #wildedibles

@Syulang Tagging for #SolarPunkSunday !

#Foraging #BushTucker #WildEdibles

Pacific Crabapple The best food you can't eat that you'll ever have. rustyring.blogspot.com/2025/09/ww-p... #autumn, #FirstNations, #food, #hermitpractice, #hermitcraft, #walkingstick, #wildedibles, #woodworking, #WordlessWednesday

WW: Pacific crabapple

Pacific Crabapple The best food you can't eat that you'll ever have. rustyring.blogspot.com/2025/09/ww-p... #autumn, #FirstNations, #food, #hermitpractice, #hermitcraft, #walkingstick, #wildedibles, #woodworking, #WordlessWednesday

WW: Pacific crabapple

Pacific Crabapple The best food you can't eat that you'll ever have. rustyring.blogspot.com/2025/09/ww-p... #autumn, #FirstNations, #food, #hermitpractice, #hermitcraft, #walkingstick, #wildedibles, #woodworking, #WordlessWednesday

WW: Pacific crabapple

Pacific Crabapple The best food you can't eat that you'll ever have. rustyring.blogspot.com/2025/09/ww-p... #autumn, #FirstNations, #food, #hermitpractice, #hermitcraft, #walkingstick, #wildedibles, #woodworking, #WordlessWednesday

WW: Pacific crabapple

Pacific Crabapple The best food you can't eat that you'll ever have. rustyring.blogspot.com/2025/09/ww-p... #autumn, #FirstNations, #food, #hermitpractice, #hermitcraft, #walkingstick, #wildedibles, #woodworking, #WordlessWednesday

WW: Pacific crabapple

Pacific Crabapple

The best food you can't eat that you'll ever have.

https://rustyring.blogspot.com/2025/09/ww-pacific-crabapple.html

#autumn, #FirstNations, #food, #hermitpractice, #hermitcraft, #walkingstick, #wildedibles, #woodworking, #WordlessWednesday

Pacific Crabapple

The best food you can't eat that you'll ever have.

https://rustyring.blogspot.com/2025/09/ww-pacific-crabapple.html

#autumn, #FirstNations, #food, #hermitpractice, #hermitcraft, #walkingstick, #wildedibles, #woodworking, #WordlessWednesday

Pacific Crabapple

The best food you can't eat that you'll ever have.

https://rustyring.blogspot.com/2025/09/ww-pacific-crabapple.html

#autumn, #FirstNations, #food, #hermitpractice, #hermitcraft, #walkingstick, #wildedibles, #woodworking, #WordlessWednesday

Pacific Crabapple

The best food you can't eat that you'll ever have.

https://rustyring.blogspot.com/2025/09/ww-pacific-crabapple.html

#autumn, #FirstNations, #food, #hermitpractice, #hermitcraft, #walkingstick, #wildedibles, #woodworking, #WordlessWednesday

Pacific Crabapple

The best food you can't eat that you'll ever have.

https://rustyring.blogspot.com/2025/09/ww-pacific-crabapple.html

#autumn, #FirstNations, #food, #hermitpractice, #hermitcraft, #walkingstick, #wildedibles, #woodworking, #WordlessWednesday

20 Delicious #JapaneseKnotweed Recipes for Spring

December 28, 2024

"Spring is here, and so is Japanese knotweed—that tart, rhubarb-like invader begging to be turned into something delicious! Whether you’re a forager or just curious about this seasonal ingredient, we’ve rounded up 20 creative ways to use it, from tangy jams to savory stir-fries. Ready to give this versatile plant a spot on your plate? Let’s dive into these mouthwatering recipes!"

https://simplyfamilyrecipes.com/japanese-knotweed-recipes/

#SolarPunkSunday #WildEdibles #InvasiveSpecies #Foraging #FallopiaJaponica #Recipes

Meet the Massively Destructive Garden Weed That ‘Tastes Like Rain’

Gardeners hate it. Chefs love it. And now you need to get your hands on it.

By Marguerite Preston
May 31, 2016

Excerpt: "Eddy Leroux, who was Wong’s first client and co-author of her book, #ForagedFlavor. 'First, I just bit into it straight,' Oliveira says, 'and I fell in love with the taste.' To her, it’s like rhubarb, but 'more earthy. It tastes like rain.' Knotweed is the 'gamey' version of rhubarb, she says, so she combines both in her desserts, letting the knotweed enhance the flavor of the rhubarb.

"The two meld in a hibiscus-tinted compote, a jam at the center of a rolled almond cake, and a rosy quenelle of ice cream. You wouldn’t know the difference from a very good rhubarb dessert were it not for the little rings of confit knotweed, still crunchy, resting atop the center mound of riesling sabayon.

"Another one of Wong’s clients, chef Amanda Cohen, takes an entirely different approach to the sour weed. Though she’s put onion in a chocolate tart and turned lettuce into sorbet at her innovative vegetarian restaurant Dirt Candy, she prefers to keep knotweed on the savory side of her kitchen. 'Rhubarb has sweetness to it, knotweed doesn’t,' she says, 'It’s just sour on sour.' So she pickles it in a simple mixture of water, vinegar, and salt, and scatters the tiny ring-shaped slivers over her 'forager’s salad.' They add a sour zip to the tangle of other wild plants and flowers Wong supplies each week, which Cohen arranges with very little other adornment over cubes of soft, pungent cheese.

"That versatility is part of knotweed’s appeal. Matt Louis, the chef and owner of Moxy in #PortsmouthNH, says that in the three years he’s had knotweed on the menu, he’s often made pickles or chutney to go with meat or fish, but one of his favorite uses is in pie. He swaps it for rhubarb in strawberry-rhubarb pie, explaining: “Whenever I’m using anything like knotweed or other lesser-known foraged items, I want to put them in dishes that people can relate to. That pie is something people can embrace.' "

Read more:
https://www.bonappetit.com/test-kitchen/ingredients/article/japanese-knotweed-recipes

Archived version:
https://archive.ph/Fj0ol

Link to Foraged Flavor book:
https://www.amazon.com/Foraged-Flavor-Fabulous-Ingredients-Backyard/dp/030795661X

#SolarPunkSunday #InvasiveSpecies
#WildEdibles #Foraging #FallopiaJaponica

Eating #JapaneseKnotweed: Safety, Recipes & ID Guide

2025-08-17

The Basics: Eating Japanese Knotweed Safely

"Before you grab your harvesting basket, let’s cover the foundational knowledge. Getting these basics right is the key to a safe and tasty foraging experience. It’s all about what you eat, what it tastes like, and most importantly, when you eat it.
What parts of Japanese knotweed are edible?

"The only parts you should eat are the new, young shoots that appear in the spring. You’re looking for stems that are tender enough to be snapped easily with your fingers, much like fresh asparagus. These shoots should ideally be between 6 to 12 inches (15-30 cm) tall.

"As the plant matures, the stems become tough, woody, and fibrous, making them unpalatable. The leaves and flowers are not typically consumed. Always peel the outer skin of the shoots, as it can be a bit tough, and only use the inner core. The inside is hollow, which is a key identifying feature.

What does Japanese knotweed taste like?

"The flavor profile of young Japanese knotweed is one of its most pleasant surprises. It has a distinctively tart, tangy, and refreshing taste that is remarkably similar to rhubarb, but perhaps a bit more 'green' or 'lemony.' Some people also detect earthy notes, similar to asparagus or sorrel.

"Because of this similarity, it’s an excellent substitute for rhubarb in most recipes. It cooks down into a soft, pulpy texture, perfect for both sweet and savory dishes. I once made a knotweed and strawberry crumble for friends who were skeptical, and they couldn’t tell the difference from a classic rhubarb version!

When is the best time to harvest Japanese knotweed?

"Timing is everything. The harvesting window for edible Japanese knotweed is quite short, typically lasting from mid-April to late May in most North American and European climates. The key is to catch the shoots when they are young and tender.

"Here’s what to look for:

Height: Aim for shoots under 1 foot (30 cm) tall.
Texture: They should be crisp and snap easily. If you have to saw at it with a knife, it’s too old and will be unpleasantly woody.
Appearance: The young shoots are often reddish-purple and speckled, resembling asparagus spears.

"Once the plant grows taller and its distinctive heart-shaped leaves begin to unfurl, the stalks quickly become tough and fibrous. Harvesting too late will result in a stringy, unpleasant meal."

Read more [includes poisonous lookalikes and recipe ideas]:
https://flavor365.com/eating-japanese-knotweed-safety-recipes-id-guide/

#SolarPunkSunday #InvasiveSpecies #WildEdibles #Foraging #FallopiaJaponica

[Video] Arizona acorns have fed Indigenous people for millennia. Here's how they become flour

8/10/2025

"Evelyn Rope, a San Carlos Apache traditional food gatherer, talks about harvesting and processing acorns."

Watch here:
https://flipboard.com/video/az-central/ed6c867ee4

#SolarPunkSunday #IndigenousFoodSovereignty #WildEdibles #Acorns #AcornFlour #AcornBread #TraditionalFoods #FoodPreparation #FoodSovereignty #AlternativeGrains #Foodsecurity

[Video] How to Process #Acorns and make #AcornFlour | Preparing Acorns to Eat

In the Kitchen with Matt

"In this episode of In the Kitchen with Matt, I will show you how to process acorns and make acorn flour. You will learn how to prepare acorns to eat.

"Acorns are a very abundant food source but it seems few people know that they can be eaten. I have talked to several people who didn't even know you could eat them. Acorns have been eaten for thousands of years and are a good source of protein, healthy fats, carbohydrates, and other healthy minerals. However, you can't just eat them right off the tree, they need to be processed first. Acorns contain tannins in them which make them very bitter and potentially toxic to humans. The tannins need to first be leached out of the Acorns then they can be eaten, Red Oak Acorns contain the highest level of tannins.

"In this video, I will show you one method on how to process them but there are a few others. I will briefly talk about the boiling method as well. It can be tedious to process them but oh so satisfying. The acorn flour can be used in muffins, pancakes, bread, etc. It is very easy to do, if I can do it, you can do it. Let's get started!

You will need:

- Acorns (White Oak, Live Oak, Red Oak, etc.)
- Water
- Large Bowls
- Nut cracker or meat tenderizer
- sheet pan (lined with a silicone mat, parchment paper, etc.)
- wooden spoon
- airtight container for storage (Tupperware, etc.)
- Patience. :) lol

Watch: https://www.youtube.com/watch?v=hkSSk9I8u7g

#SolarPunkSunday #AlternativeGrains
#Acorns #FoodPreparation #AcornFlour #AcornBread #WildEdibles #Foraging #FoodSecurity

I found this great piece about #AcornBread -- written by a friend who I learned to make acorn bread from!

by Chris Knapp

"In autumn, all over the world, something wonderful happens: The acorns fall.

"The oak seed, which once sustained the bulk of human civilization, is now largely ignored as a food. Not so at our #Koviashuvik Local Living School (in #TempleME), where every fall my family, friends, apprentices and I spend three wonderful mornings crawling around in the nearby red oak grove picking up acorns. We are not playing; we are making a living and playing.

"This article offers a practical guide to processing acorns, a glance at the crop’s agricultural implications, and a chance to change the world – for as with any food or product, its conscious production and consumption create powerful opportunities for social and environmental change.

Using Acorns

"My family eats acorns in a variety of ways and uses 200 pounds of acorn flour a year. All our acorns come from the red oak, Quercus rubra, as that is our local oak. All acorns – whether from red or white oaks – are edible and all acorns contain enough tannin that leaching is a necessity.

"Our daily bread is a delicious blend of 60 percent acorn and 40 percent sourdough #spelt from the Webb Family Farm in #PittstonME. We make #AcornOatmeal #porridge twice a week for breakfast with 50 to 75 percent acorn. My kids, ages 4 and 2, eat it right up!

"We make biscuits and cookies. I like a dense, 95 percent acorn flat bread held together with 5 percent soaked ground #flax. For a basic biscuit recipe that will please anyone, combine 2 cups of acorn flour with 1 cup of oat flour, add 2 tablespoons of good fat and 1/2 teaspoon salt. (For fat we use Maine-grown sunflower oil or lard.) Add water to make a moist but not runny batter. Form the batter into biscuits and bake for 15 to 20 minutes at 375 F. Will Bonsall ate a whole bowl of these crackers when we shared them with him."

Learn more:
https://www.mofga.org/resources/recipes/acorn-bread/

#SolarPunkSunday #AlternativeGrains #Acorns #WildEdibles #Foraging #MOFGA #Maine #FoodSecurity

I found this great piece about #AcornBread -- written by a friend who I learned to make acorn bread from!

by Chris Knapp

"In autumn, all over the world, something wonderful happens: The acorns fall.

"The oak seed, which once sustained the bulk of human civilization, is now largely ignored as a food. Not so at our #Koviashuvik Local Living School (in #TempleME), where every fall my family, friends, apprentices and I spend three wonderful mornings crawling around in the nearby red oak grove picking up acorns. We are not playing; we are making a living and playing.

"This article offers a practical guide to processing acorns, a glance at the crop’s agricultural implications, and a chance to change the world – for as with any food or product, its conscious production and consumption create powerful opportunities for social and environmental change.

Using Acorns

"My family eats acorns in a variety of ways and uses 200 pounds of acorn flour a year. All our acorns come from the red oak, Quercus rubra, as that is our local oak. All acorns – whether from red or white oaks – are edible and all acorns contain enough tannin that leaching is a necessity.

"Our daily bread is a delicious blend of 60 percent acorn and 40 percent sourdough #spelt from the Webb Family Farm in #PittstonME. We make #AcornOatmeal #porridge twice a week for breakfast with 50 to 75 percent acorn. My kids, ages 4 and 2, eat it right up!

"We make biscuits and cookies. I like a dense, 95 percent acorn flat bread held together with 5 percent soaked ground #flax. For a basic biscuit recipe that will please anyone, combine 2 cups of acorn flour with 1 cup of oat flour, add 2 tablespoons of good fat and 1/2 teaspoon salt. (For fat we use Maine-grown sunflower oil or lard.) Add water to make a moist but not runny batter. Form the batter into biscuits and bake for 15 to 20 minutes at 375 F. Will Bonsall ate a whole bowl of these crackers when we shared them with him."

Learn more:
https://www.mofga.org/resources/recipes/acorn-bread/

#SolarPunkSunday #AlternativeGrains #Acorns #WildEdibles #Foraging #MOFGA #Maine #FoodSecurity

I found this great piece about #AcornBread -- written by a friend who I learned to make acorn bread from!

by Chris Knapp

"In autumn, all over the world, something wonderful happens: The acorns fall.

"The oak seed, which once sustained the bulk of human civilization, is now largely ignored as a food. Not so at our #Koviashuvik Local Living School (in #TempleME), where every fall my family, friends, apprentices and I spend three wonderful mornings crawling around in the nearby red oak grove picking up acorns. We are not playing; we are making a living and playing.

"This article offers a practical guide to processing acorns, a glance at the crop’s agricultural implications, and a chance to change the world – for as with any food or product, its conscious production and consumption create powerful opportunities for social and environmental change.

Using Acorns

"My family eats acorns in a variety of ways and uses 200 pounds of acorn flour a year. All our acorns come from the red oak, Quercus rubra, as that is our local oak. All acorns – whether from red or white oaks – are edible and all acorns contain enough tannin that leaching is a necessity.

"Our daily bread is a delicious blend of 60 percent acorn and 40 percent sourdough #spelt from the Webb Family Farm in #PittstonME. We make #AcornOatmeal #porridge twice a week for breakfast with 50 to 75 percent acorn. My kids, ages 4 and 2, eat it right up!

"We make biscuits and cookies. I like a dense, 95 percent acorn flat bread held together with 5 percent soaked ground #flax. For a basic biscuit recipe that will please anyone, combine 2 cups of acorn flour with 1 cup of oat flour, add 2 tablespoons of good fat and 1/2 teaspoon salt. (For fat we use Maine-grown sunflower oil or lard.) Add water to make a moist but not runny batter. Form the batter into biscuits and bake for 15 to 20 minutes at 375 F. Will Bonsall ate a whole bowl of these crackers when we shared them with him."

Learn more:
https://www.mofga.org/resources/recipes/acorn-bread/

#SolarPunkSunday #AlternativeGrains #Acorns #WildEdibles #Foraging #MOFGA #Maine #FoodSecurity

I found this great piece about #AcornBread -- written by a friend who I learned to make acorn bread from!

by Chris Knapp

"In autumn, all over the world, something wonderful happens: The acorns fall.

"The oak seed, which once sustained the bulk of human civilization, is now largely ignored as a food. Not so at our #Koviashuvik Local Living School (in #TempleME), where every fall my family, friends, apprentices and I spend three wonderful mornings crawling around in the nearby red oak grove picking up acorns. We are not playing; we are making a living and playing.

"This article offers a practical guide to processing acorns, a glance at the crop’s agricultural implications, and a chance to change the world – for as with any food or product, its conscious production and consumption create powerful opportunities for social and environmental change.

Using Acorns

"My family eats acorns in a variety of ways and uses 200 pounds of acorn flour a year. All our acorns come from the red oak, Quercus rubra, as that is our local oak. All acorns – whether from red or white oaks – are edible and all acorns contain enough tannin that leaching is a necessity.

"Our daily bread is a delicious blend of 60 percent acorn and 40 percent sourdough #spelt from the Webb Family Farm in #PittstonME. We make #AcornOatmeal #porridge twice a week for breakfast with 50 to 75 percent acorn. My kids, ages 4 and 2, eat it right up!

"We make biscuits and cookies. I like a dense, 95 percent acorn flat bread held together with 5 percent soaked ground #flax. For a basic biscuit recipe that will please anyone, combine 2 cups of acorn flour with 1 cup of oat flour, add 2 tablespoons of good fat and 1/2 teaspoon salt. (For fat we use Maine-grown sunflower oil or lard.) Add water to make a moist but not runny batter. Form the batter into biscuits and bake for 15 to 20 minutes at 375 F. Will Bonsall ate a whole bowl of these crackers when we shared them with him."

Learn more:
https://www.mofga.org/resources/recipes/acorn-bread/

#SolarPunkSunday #AlternativeGrains #Acorns #WildEdibles #Foraging #MOFGA #Maine #FoodSecurity

I found this great piece about #AcornBread -- written by a friend who I learned to make acorn bread from!

by Chris Knapp

"In autumn, all over the world, something wonderful happens: The acorns fall.

"The oak seed, which once sustained the bulk of human civilization, is now largely ignored as a food. Not so at our #Koviashuvik Local Living School (in #TempleME), where every fall my family, friends, apprentices and I spend three wonderful mornings crawling around in the nearby red oak grove picking up acorns. We are not playing; we are making a living and playing.

"This article offers a practical guide to processing acorns, a glance at the crop’s agricultural implications, and a chance to change the world – for as with any food or product, its conscious production and consumption create powerful opportunities for social and environmental change.

Using Acorns

"My family eats acorns in a variety of ways and uses 200 pounds of acorn flour a year. All our acorns come from the red oak, Quercus rubra, as that is our local oak. All acorns – whether from red or white oaks – are edible and all acorns contain enough tannin that leaching is a necessity.

"Our daily bread is a delicious blend of 60 percent acorn and 40 percent sourdough #spelt from the Webb Family Farm in #PittstonME. We make #AcornOatmeal #porridge twice a week for breakfast with 50 to 75 percent acorn. My kids, ages 4 and 2, eat it right up!

"We make biscuits and cookies. I like a dense, 95 percent acorn flat bread held together with 5 percent soaked ground #flax. For a basic biscuit recipe that will please anyone, combine 2 cups of acorn flour with 1 cup of oat flour, add 2 tablespoons of good fat and 1/2 teaspoon salt. (For fat we use Maine-grown sunflower oil or lard.) Add water to make a moist but not runny batter. Form the batter into biscuits and bake for 15 to 20 minutes at 375 F. Will Bonsall ate a whole bowl of these crackers when we shared them with him."

Learn more:
https://www.mofga.org/resources/recipes/acorn-bread/

#SolarPunkSunday #AlternativeGrains #Acorns #WildEdibles #Foraging #MOFGA #Maine #FoodSecurity

Excellent post, @jblue ! I was going to post about acorn bread, but that might have to wait until next week!

#SolarPunkSunday #WildEdibles

#UniversityOfAlaska #CooperativeExtension - #Berries and #WildEdiblePlants - #Alaska

"Thank you for visiting the Cooperative Extension Service to gather more information about berries. Below you will find a list of all of our free berry publications. They are listed alphabetically and are all in PDF format. We also have several related videos on our YouTube channel..."

Information about Alaska Blueberries, Red Huckleberries, Cloudberries, Nagoonberries, and more!

https://www.uaf.edu/ces/food/berries/index.php

#Foraging #WildEdibles #SolarPunkSunday

Got my sorrel seeds today. Planted some in small pots and the few remaining sprinkled next to the peas in the garden. Will keep an eye on things. See how they progress.
#SorrelSeedSowers #WildEdibles #WildFood #NativePlants #scotland #CitizenScience

om nom nom 😋

yummy fresh lark needles! I'm lucky — this branch hangs down, as if it's begging me to eat it 😂🌲♥️

#WeedEating #foraging #WildFood #WildEdibles

WW: More oyster mushrooms Never gets old. rustyring.blogspot.com/2025/04/ww-m... #beach, #blessing, #food, #hermitcraft, #maple, #mushroom, #PugetSound, #wildedibles, #WordlessWednesday

WW: More oyster mushrooms

Hermitcraft: Fiddleheads 'Tis the season. rustyring.blogspot.com/2011/04/herm... #fern, #fiddleheads, #food, #hermitcraft, #Japan, #JuddGrossman, #Korea, #Québec, #spring, #wildedibles

Hermitcraft: Fiddleheads