The Druid's Garden

Spiritual Journeys in Tending the Land, Permaculture, Wildcrafting, and Regenerative Living

Wild Food Profile: Milkweed + Fried Milkweed Pod Recipe June 30, 2018

Monarch catepillar enjoying a milkweed feast--they know the good stuff when they see it!

Monarch caterpillar enjoying a milkweed feast–they know the good stuff when they see it!

I love the summer months for foraging wild foods.  One of my very favorite wild foods is Common Milkweed (asclepias syriaca).  Around here, the pods are just beginning to form–and its a great time to explore this delightful wild food.  They have a light vegetable taste, maybe something like a sugar snap pea–very tasty and delicious.  In fact, this is one of the best wild foods, allowing you to have four different harvests from the plant at four different times during the spring, summer, and early fall.

 

Ethical Harvesting and Nurturing Practice

With the excitement of harvesting from common milkweed, however, comes a serious responsibility.  New farming techniques over the last 20 years have eliminated many of the hedges that used to be full of milkweed.  Because of this issue, the monarchs have been in serious decline.  When I teach this plant during wild plant walks, I tell people who want to eat milkweed that if you want to do so, you have to do your part first. Given the decline of monarchs and milkweed, it is necessary to first propagate it.

 

This is my suggestions: find where the milkweed grows in year 1.  Observe it, see the monarch larvae enjoying the leaves.  In the fall, come to the patch and harvest some of the seed pods (not all).  Scatter some seeds just beyond the current patch. Then, scatter them in at least 4 new places that will be good for milkweed.  If you have land, save seeds and start them in the spring (put them in the fridge for a few weeks before planting; they need a few weeks of cold stratification).   If you don’t know where milkweed is at all, order some seed online and start a patch.  Plant them in your veggie garden or along your house or in a community garden plot–they are a vegetable!

 

In year two, once you’ve established a new milkweed patch and have scattered the seeds, it is now ethical to harvest some (but not all) of that patch.  Keep spreading the seeds anywhere you can.  We need a lot more milkweed out there.  So for every plant you harvest from, you should be planting three more!  This is what reciprocation is all about–we can eat delicious vegetables from nature, but while we do so, give back more than we are taking.

 

Every year, I suggest scattering more of the milkweed seeds and getting others to grow them.  We can all do our part to help these amazing butterflies and plants continue to thrive.   I think doing whatever you can to create more milkweed is necessary before harvesting it.  This creates a positive relationship with the plant, shows you are ready to give before you are ready to take, and honors the spirit of both the milkweed and the monarch.

 

Abundant milkweed along a field

Abundant milkweed along a field

Milkweed as a Vegetable

Ok, so assuming that you’ve done your due diligence to ethically harvest this plant, let’s talk about how great it is to eat!  Milkweed offers four opportunities to eat different parts of the plant as the season goes on.

 

Shoots.  The shoots in the spring are the first harvest you can enjoy from this plant.  If you harvest the shoot, obviously, the rest of the plant won’t be there for the monarchs–so again, being sustainable in your harvesting and cultivating new beds of milkweed in places you have access to is really important.  You can harvest these like bamboo shoots or asparagus–cut when young, usually around 6″ or so, and steam or saute in butter.  Delicious!

 

Flower Heads: The unopened or slightly opened flower heads are the second harvest, occurring about a month after the shoots take off.  For my bioregion, this is usually early to mid June.  The flower heads can be treated just like broccoli–steamed, sauteed, or batter dipped and fried.  I like to dredge them in cornstarch and some salt and herbs and give them a flash fry. Delightful!

 

Pods: My favorite harvest from milkweed is the flower pod.  You want to look for the immature pods, 2″ or less across.  You can eat the whole pod, and treat it pretty much like you’d treat okra (but I think okra tastes nowhere near as good as Milkweed!) Remember when harvesting these, you are preventing the plant from going into seed, so harvest selectively and ethically.

 

Silk: Probably the most unique harvest is the silk; this comes from more mature pods before the seeds go brown.  You would remove the outer pod (which as it gets bigger, it gets tougher, which pretty much applies to any green vegetable!). Once the outer pod is removed, you can pull out the inner silk.  These can be baked into dishes or steamed–they literally get stretchy and taste kind of like a vegetable-flavored mozzarella.  I know that sound weird, but its super good.

 

Pan Fried Milkweed Pods Recipe

I’ll now walk you through one of my favorite ways of preparing this delicious vegetable.  First, find yourself some milkweed pods that are 2″ or less in length.  I wrapped mine up in a leaf when I was out and about and checking on a patch I had been cultivating for some years.

Milkweed harvest

Milkweed harvest

Usually they don’t need washed or anything, but you can check and wash them if its appropriate.

Next, you dredge them in flour or cornstarch.  A plastic bag or bowl works great for this.  I like to use a bag and just shake it up with them inside.

Bag with cornstarch

Bag with cornstarch

Next, you dredge them in egg.  (What? Aren’t you supposed to do the egg first? Actually, if you do the egg after, the batter is much lighter and fluffier!)

Dredge in egg

Dredge in egg

Then, you heat some frying oil in a pan (I am frying in olive oil, but you could do others) and when the oil is hot, pan fry them.  I prefer to use an iron skillet for this for even heat.

Oh yeah!

Oh yeah!

Next, you drain them on a paper towel.

Finished delicious treats.

Finished delicious treats.

My family enjoyed them with chicken, homemade refrigerator pickles, and a nettle-dill dip dip (which I posted a recipe to sometime before).

The meal

The meal

Take a bite and enjoy!

Yum!

Yum!

 

May your milkweed seeking and cultivation be fruitful and the land be abundant!

 

Urban Food Profile: Cornelian Cherry Harvest and Recipe for Soda Syrup, Jam, Pickles, and More September 14, 2017

I really enjoy foraging for foods in urban environments, you just never know what you are going to find.  In the spring, keep a good eye out for various kinds of flowering trees in an urban or suburban setting–any tree that is flowering is a tree that is worth looking at closely and identifying.  Most frequently, they are flowering crabapples (which are awesome for jellies and other things) or flowering cherries but sometimes you are rewarded with something extra special. Spotting flowering trees at a distance and identifying them is how I found a boatload of urban foragibles this year. Back in June, a few friends and I harvested upwards of 10 lbs of serviceberries from a urban spot in town, and I had spotted another grouping of trees I was excited to return to in the fall–Cornus Mas, or Cornelian Cherry.

Almost ripe Cornelian Cherries

Almost ripe Cornelian Cherries

These are in the dogwood family and have absolutely beautiful flowers in the spring. Cornelian cherries are not native to Pennsylvania or anywhere in the US, but like serviceberry, they are frequently planted as ornamentals so you can find them if you look around. In fact, the ones I found were planted right near the serviceberry; they are all “small” trees that don’t get too big. I found four cornus mas trees and have been patiently checking them all summer to see their fruits ripen. As we near the fall equinox, their fruits grow deep red and drop–and are a wonderful treat for those who seek them out. In terms of flavor, Cornelian cherries are fairly similar to a sour cherry flavor, but they have more floral undertones and a different level of complexity.  After they are cooked, they also can take on a kind of cranberry taste, but without any bitterness.  Truly, they are a fruit into and of themselves, and they are well worth trying for new and interesting tasting experiences!  This post, part of my foraging / wild foods series, will introduce you to harvesting and several recipes for these delightful treats!

 

Harvest

Harvesting Cornelian Cherry requires some patience.  The fruit, while still on the tree, are usually super tart with a good amount of tannins.  They take all summer to ripen.  They go from hard and green to lighter yellow/red to darker red, and finally almost to a deep red/purple. When they are ripe, they are soft to the touch and have a hint of sweetness and are deep red, almost purple.  You can harvest them less ripe if you cook them more or let them sit out on the counter for a few days, but you won’t get that really good floral undertone that is only present with a *very* ripe Cornelian cherry.

 

Every few days, I’ve been checking in on the trees, and they are finally ripening.  One tree dropped all of its cherries while I was at Stones Rising last weekend and the birds cleaned those up in a hurry, but this week, two friends and I harvested a very nice ripe tree, and there are two more than appear to be ripe next week.  They are two different cultivars, but individual trees seem to ripen at slightly different times.

Cornelian Cherries on the tree--the ones that are ready to fall off are ripe!

Cornelian Cherries on the tree–the ones that are ready to fall off are ripe!

You can harvest them from the ground, which will give you the ripest ones.  You can also harvest them from any tree ready to give its fruit.  In this way, it is like an apple–you know the fruit is ripe when the tree gives it to you with minimal effort.  If you are there taking stems and having to pull on it, it is not quite ripe.  You can harvest under-ripe ones, but you need to prepare them differently than ripe ones.

 

Recipes

Most of the recipes for this amazing fruit come from the lands where they grow natively–Turkey, Lebanon, Syria, and so on.  I have looked at a lot of recipes online for the fruit, and have made some adaptations based on safety and canning here in the US.  I have drawn a lot from Fig and Quince, but added my own touch.

Ready to be turned into tasty treats!

Ready to be turned into tasty treats!

Cornelian Cherry Persian Moraba and Sharbat (Aka. Cornelian Cherry Whole Cherry Jam + Simple Soda Syrup)

You get two kinds of products from one recipe–a whole cherry jam (that contains the pits) and a Sharbat/simple soda syrup that can be used for a variety of things.  I have adapted this for safety standards for canning so that you can get a long shelf life out of this delicious fruit!  Note that the flavors of Cornelian cherry are fairly muted and subtle–you can add other stuff (like coriander or mint, which is very traditional) but doing so loses some of the flavor of the cherries themselves.

For this recipe you will need: hot water bath canning equipment (jars, new lids, hot water bath canner, lid lifter, jar lifter, towel).

  • 6 cups of Cornelian Cherries, washed and drained
  • 6 cups of water
  • 6 cups of sugar
The Moraba (whole fruit jam).  Delicious!

The Moraba (whole fruit jam). Delicious!

Moraba / Cornelian Cherry Whole-Fruit in Syrup

Combine your cherries, water, and sugar and bring the mixture to a boil.  If you have very ripe cherries, you will want to just boil it and then immediately can it.  If you have a mix or some that are really not ripe, you will want to cook them longer; up to 10 minutes.  I have found that if you let them have their skins crack a little bit, you can get the sugar more deeply into the tart fruit, which helps. Canning will make that sugar go deeper and soften them up beautifully.  Of course, you have less firm fruit, but that’s ok.

Adding sugar and water

Adding sugar and water

Ready to can fruit and syrup

Ready to can fruit and syrup

While this is going, prepare your jars and lids for canning (heating them up to a boil to sterilize and keeping your boiling water going).  Fill your jars full of the cherries and then pour liquid over, giving 1/4″ head space for half pints and 1/2″ headspace for pints.  Leave a handful of berries floating in the remaining liquid for your Sharbat.  If you have a regular sized canner, you will need to hot water bath these for 10 minutes (15 for pints) before preparing the second recipe.

Getting Ready to Can

Getting Ready to Can

Removing jars from hot water bath

Removing jars from hot water bath

Sharbat / Cornelian Cherry Soda Syrup

The Cornelian Cherry sharbat is probably my favorite of the different preparations that I’ve tried. In Turkey, a Sharbat is a concentrated syrup beverage mixed into water. If you want, here in the US, we prepare something very similar but instead, we mix it into fizzy water/seltzer water and then enjoy it as a homemade soda. Either is a good option for this second recipe.  After you have pulled out almost all of the fruit, you should be left with a deep red liquid that has a really nice flavor–tart, slightly floral, slightly fruity, and sweet.  Make sure this is near boiling, and again, prepare your jars for canning.  Fill to 1/4″ headspace for half pints and 1/2″ headspace for pints and then can (hot water bath) these for 10 minutes for half pints and 15 minutes for pints.

The Sharbat (after removing most of the fruit)

The Sharbat (after removing most of the fruit)

Getting ready to can Sharbat

Getting ready to can Sharbat

To enjoy the Sharbat, you can add about 10-20% liquid to 80-90% cold water.  It is incredibly delicious and refreshing (and probably packed with good Vitamin C among other things!) You could also pour this into mixed drinks or over ice cream and so on.

3 tbsp of Sharbat in a mason jar of water = delicious!

3 tbsp of Sharbat in a mason jar of water = delicious!

You don’t have to can either of these–you can eat them fresh.  But this volume of material does give you enough to preserve for a long time.

 

Marinated Cornelian Cherry “olives”

In fact, Cornelian Cherries have pits like olives, so they can be made into them.  I also got this recipe from Fig and Quince, but I have some major revisions to make it tasty.  Remember that Cornelian Cherries are super tart until ripe–this recipe only works best with the ripest of ripe cherries.  Otherwise, you end up with these really tart vinegary balls that aren’t anything really like olives, they are just super sour.  If you use the most recipe cherries, however, you can end up with a really nice flavor.  The recipe is simple, you add in your very ripe cherries, then pour vinegar over them so that they are fully submerged.  You can add other things here as well if you’d like.  Keep them in the fridge (like a refrigerator pickle). A few combinations I’ve tried:

  • White vinegar / Cherries / Mint – Very good.
  • High quality balsamic / cherries – Very good.
  • Peach blush balsamic / Cherries – Awesome.
  • Apple Cider Vinegar / Cherries – Good and local.

I like the addition of the mint, but be careful you don’t add too much.  It can be very overpowering.

Making the cherries

Making the cherries

I haven’t yet tried a fruit leather, but I believe they would make a nice fruit leather as well.  This is a very versatile fruit and a little sweet added to it makes a complex and delicious flavor.  I hope that if you can find some Cornelian Cherries, these delightful recipes will help you enjoy them in the winter months!

 

Wild Food Recipe: Autumn Olive Fruit Leather at the Equinox September 21, 2016

I can’t get enough of autumn olives. I wrote about them, honoring them, around this time last year and shared my autumn olive jelly recipe. In my area, the sacred time of the equinox is the sacred time to go out and gather–it is just when they start getting really tasty and ready to harvest in large quantity!  This year, I introduced a number of new friends to them, and we gorged ourselves eating handfuls of them for hours.  I wanted to share, today, my favorite recipe for these delightful treats–a fruit leather recipe!

Autumn Olive Close up

Autumn Olive, Close up

So, let’s just start by saying that Autumn Olive is awesome, and it is certainly one of our first responder plants–fixing nitrogen in the soil, bringing health and fertility back to the land, providing nectar and habitat, and perhaps most awesomely, producing bountiful tasty berries that are high in lycopene and delicious.  I know some people crab about it, but that’s not the subject of this post–instead, we are here to celebrate Autumn Olive’s awesomeness with another recipe.

 

A few words of advice on harvesting–different bushes ripen at slightly different times, and may have smaller or larger fruits. They also have slightly different flavors–taste your way around bushes, if you have options, and find the ones that have abundance and excellent flavor. Usually, the harvest window on these is a few weeks, up to a month, if you have access to a lot of bushes. I have more details on harvesting and finding them in my earlier post.

Amazing Autumn Olive in the Equinox Afternoon Sun!

Amazing Autumn Olive in the Equinox Afternoon Sun! Oh beautiful, bountiful one!

Autumn Olive Fruit Leather

For this fruit leather recipe, you want to get at least 8 or so cups of autumn olives (not hard most years).  Look for trees that have extra juicy and abundant berries–if you look around, you will likely find enough. The nice thing is that this recipe has one ingredient (or two, if you want to add some honey) so you don’t really need to measure anything.

Ingredients:

  • Autumn Olives (fresh and rinsed)
  • Small amount of water
  • Honey (if desired; makes sweeter)

Note that this fruit leather recipe works for any fruit–you may have different ways of processing your fruit (removing seeds, pits, etc) but essentially you need cooked (or pureed raw) fruit and optional sweetener.  It really is that easy!

 

Making Your Fruit Leather: Step by Step

Preparing the autumn olives. You are going to start out by “garbling” your autumn olives. This means you want to make sure there aren’t little spiders, or bugs, or something that isn’t autumn olive in with your mix.  Also pull out any leaves, etc, that might have gotten harvested.  As part of the garbling, I like to give them a rinse and save any little bugs who accidentally got harvested.

Autumn olives after harvesting

Autumn olives after harvesting – like little gems waiting to be eaten

Now, add your autumn olives to a pot and start mashing.  You will likely need to add a bit of water (I added about 1/2 a cup for my 8 or so cups of autumn olives) to get a good mash and make sure they don’t burn.  As they cook, they mash easily.  Here’s a photo after about 5 min of cooking.

Cook them and mash them!

Cook and mash!

As you cook and mash, stir frequently to prevent burning.  You’ll see that as they cook, they turn really opaque and creamy.  Eventually, you’ll end up with some autumn olive puree, that will look like this.

Autumn Olive Puree

Autumn Olive Puree – finger lickin’ delicious!

It doesn’t matter if they are 100% mashed–what I have above is fine for the food mill that I own.

At this point, you will want to let it cool a bit and then remove the seeds.  The best way to remove the seeds is with a small food mill. You can find these readily at thrift stores, garage sales, and the like. Here’s mine in action.

Food mill taking out the seeds

Food mill taking out the seeds

The nice thing about cooking is that it kills the seeds, so you don’t have to worry about thousands of autumn olives coming up in your compost pile. After you have processed all the autumn olive (which takes maybe 5-10 min) you can then add any sweetening agents you’d like.  I find that honey and autumn olive go perfectly together.  In this case, I had some amazing early season honey that was actually made from autumn olives and I added this.  Talk about full circle!  Wow!

Early spring autumn olive honey!

Early spring autumn olive honey.  I can’t believe this survived a whole year of me eating it.

I added honey to taste–for my batch, about 4 tablespoons took the edge off the tartness and added delightful sweetness. To incorporate the honey, the mixture should still be warm (or you can warm it up again on the stove, but stir frequently!)

Transfer the mixture to some dehydrator trays.  Sometimes it can stick, which you can address by slightly greasing the trays (although it will come off).  Wax paper doesn’t’ work nearly as well, and if it dries out too much, can get really stuck on there permanently.

Ready to dehydrate!

Ready to dehydrate – don’t spill your trays!

Then, you dehydrate till the water is gone–typically, somewhere around 24 hours depending on your dehydrator.  You could also do this in the oven on the lowest setting with the oven door slightly cracked.

Autumn olive fruit leather is super flavorful and amazing.  I like to take little bits of it out on the trail with me and eat it with nuts, etc.  It stores well for over a year in a simple mason jar (cool, dark place).  I hope you enjoy this recipe–and happy foraging!