1
Pawpaw Curd
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2
Plum Jam
Wild plum can be found in the mid to late summer. In the ozarks we have several varieties but the plum Americana is my favorite to use because of the size. This plum jam is a great base to make a plum sauce or simply spread on some toast or grilled with some pork.
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3
Wild Black Raspberry Curd Tart
This recipe is sure to turn your friends on to foraged foods! The curd in the recipe can be used for any fruit juice or syrup making it extremely versatile. The tart crust is one that I came up with myself. It is much more rich and crisp than most other recipes I have found.
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4
Pickled Gooseberries
Gooseberries are a delicious fruit available from June until July. They are very tart, but this is a great way to sweeten them. Eat them on top of ice cream or your favorite dessert. My kids can’t get enough of them!
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5
Pickled Purslane
Purslane can be found sprawling in your garden. Looking closely similar to a succulent with its thick stem and dense leaves. Perfect for pickling because it is crisp and subtle in flavor, not bitter and very healthy for you as well. Packed with sodium,potassium,vitamin c, iron and potassium. This is a great way to preserve it.
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6
Pickled Daylily Buds
Daylilies are prolific bloomers, each stalk can produce up to 20 flowers. Because of how fast they grow, I often pick them in the morning and evening. They bloom in late spring/early summer. Try to pick them about 3.5 inches long unopened.
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7
Sprucetip and Almond Candied Woods Ear Mushroom
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8
Spruce Tip Sugar
Spruce tips on their own have a nice shuttle pine/lemon flavor. This sugar will have a very aromatic, sweet piney, and subtle lemon flavor. Use it as you would in any recipe that calls for sugar to elevate it to a whole other level. It's great made into a caramel or to make candies.
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9
Mulberry Horchata
Horchata is the generic name in Spanish for a variety of sweet drinks made of grains, ground nuts, and spices or a combination.
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10
Stinging Nettle Pasta Dough
Nettles appear early in the spring with alternating oval serrated leaves. When young and tender, pick by simply pinching off the top 4-5 leaves. The dough should be stretchy and not break easily.
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11
Wild Garlic Capers
In late spring, you can find wild garlic (allium ursinum) starting to flower. The unopened flowers make a great “caper.” Slightly floral, light onion-garlic taste, not too pungent. Also, save the stems to dehydrate and make a great seasoning.
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12
Watercress Kimchi
This kimchi is packed full of flavors. Kimchi is a lactoferment, meaning it uses lactobacillus to create lactic acid. The longer it ferments on the counter, the more acidic the taste gets. Also, taste your kimchi before you start your ferment, maybe you like it more fishy, maybe more sweet. Adjust the recipe and make it your own.
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13
Spruce-Tip Custard Tart
Spruce tips are the new growth of a spruce tree in the early spring. you can spot them by the bright green appearance on the tips of branches amongst the old growth of the tree. These tips are tender and not hardley bitter at all. Light lemon flavor in taste with some pine flavors as well. These tips are almost so tender and flavorful you can eat them straight from the tree. I wanted to make something that you could introduce friends to wild foods without it being to....weird, and this hit the spot! I used two drops of blue foods coloring to turn it a light green in color for appeal. Enjoy!
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14
Mulberry Pastry Cream
Mulberry on its own is slightly sweet and somewhat bland. However, when used in cooking, it brings out some of the most complex flavors. From the sweet tobacco flavors found in its vinegar to the blueberry and chocolate flavors found in this pastry cream, it is like a fourth type of chocolate. White chocolate, dark chocolate, pink chocolate, and this amazing mulberry chocolate (very abstract, I know).
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