Foraging & Edibles: Snacks

Chamomile Scones

Harvested from a neighbors garden, I followed this recipe but traded the sour cream for yogurt and the chicken eggs for duck eggs (also supplied by a neighbor!)

http://fixmealittlelunch.com/chamomile-tea-scones/

Rosehip Syrup & Rose Honey Lemonade popsicles

Using foraged dehydrated rose hips, some fresh fireweed blossom and pinappleweed blossom and bunchberries, I made a simple syrup. When cool I added about an inch and a half to the popsicle mold and froze.

I also made a simple syrup with dehydrated rose petals for the rest of the popsicle. Once the syrup was done and cooled, I added tons of lemon and lime juice, slightly diluted it, and poured the rest in the molds - adding the stick.

Instructions for making just the lemonade here.

FORAGED BERRY & LIME JAM

I made this jam with 4 types of foraged berries: bunchberry, serviceberry, blueberry and blackberry. I noted when we tasted it how much texture a jam like this would have because of seeds and the hearty tops of serviceberries and blueberries - so take note of how I make the jam but choose berries that suit your taste for textures.

I had 4 cups of berries total and my goal was to avoid store bought pectin. The blackberries and the bunchberries - which are both full of seeds - are high in natural pectin. I did a cup of raw sugar and a cup of regular granulated sugar - let that macerate the berries and pull out the juice and flavor for about 30 minutes - stirring occasionally.

I then cooked down the mixture adding lime juice and zest until the consistency was thick. You need to stir consistently to ensure the sugar doesn’t burn. I cooled it with the lid off until room temperature and then refrigerated.