BLACKBERRY BONANZA What a peak crazy moment in the blackberry patch. The tall stout canes bite back, pull hair, scratch skin, and prick fingers. Blackberry battle wounds; all worth it. The following catsup master recipe is an excerpt from our book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi and illustrated by Wendy Hollender Book Link: http://bit.ly/1Auh44Q
Read moreWILDNESS ON THE THANKSGIVING TABLE WITH CRANBERRY BLACKBERRY RASPBERRY RELISH
Here I hold wild cranberry (Vaccinium macrocarpon) in August, green and unripe. I spied them in an upland mini bog in the Shawangunk mountains and made a note of their location, planning to return in November when they would be ripe.
WILDNESS ON THE THANKSGIVING TABLE WITH CRANBERRY BLACKBERRY RASPBERRY RELISH
Read moreFruit Mousse Pie
Fruit Mousse Pies are wonderful to serve during the holiday season. Very refreshing and perky, they balance the richness of a typical Thanksgiving meal. The recipe I share with you below comes from my book Foraging & Feasting: A Field Guide and Wild Food Cookbook.
Berry picking in late July — blackberries and red & purple raspberries. Most of these berries were made into a Fruit Coulis and then frozen. From the Fruit Coulis I then make Fruit Mousse Pie, among other tasty things. The pie you see below was made this past Friday from red raspberries I picked in July.
Can you tell the difference between a blackberry and a black raspberry (see our images below)? Both are tasty and edible, so no toxic worries, yet it is still fun to know which plant you are harvesting/eating.
From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender.
From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender.
Here I am holding the Raspberry Mousse Pie after it has set in the refrigerator for a few hours. Now it's ready for slicing. This version has elderberries which I froze in September and sprinkled on top. The crust is a raw pressed crust made from hazelnuts and dried apricots.
Raspberry Mousse Pie with Elderberries sprinkled on top — recipe from the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender
Sweet offerings: Raspberry Mousse Pie sprinkled with elderberries, homemade maple-sweetened whipped cream (from organically fed, grazed cows), house-made bittersweet organic chocolate covered black sour Morello cherries (whiskey infused), and American persimmons just picked from our tree = the dessert menu from this past Friday's dinner.
From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender.
Wild Berry Picking
More #WildBerry picking: #blackberries w/ a few #raspberries. Gathered about 3 gallons this morning. The blackberries are very tasty and super abundant this year! Turning most of the berries into coulis and then freezing the coulis to use throughout the year. Today's featured blackberry recipe here at the house will be ice cream made w/ fresh raw grassfed cream.
