Lambs quarter pesto
3 cups lambs quarter leaves (discard stems)
1 cup fresh chopped wood and/or sheep’s sorrel
1 cup each of olive oil, grated Parmesan cheese, pine nuts or pecans
8-10 cloves of garlic, chopped

*Optional tulsi basil

Collect lambs quarter and process in food processor with other ingredients until coarsely blended or smooth depending on preference. Serve with crackers or as a condiment to pasta, fish or chicken.

 

 

Queen Anne’s Lace Chips
Queen Anne’s Lace
Coconut oil
Collect flower heads of Queen Annes Lace , leaving enough stem to hold while cooking, about 4 inches.
Heat cast iron skillet to medium high, then place flower heads face down in hot oil. Remove when slightly brown on edges. Drain on paper towel and serve immediately. Dust with sea salt or cinnamon sugar if desired.

Elderflower soda
Elderflower
Organic lemons
Raw honey

Collect elderflowers precisely as they bloom and before they are brown. Shake off bugs but do not rinse. Fill a gallon mason jar with flowers. Squeeze the juice of lemons until the jar is about 1/4 full of fresh squeezed juice. Add an equal amount of raw honey, then fill the rest with cool, unchlorinated water. Cover with cheese cloth and let sit at room temperature for 3-4 days, stirring daily with a wooden spoon. Watch it ferment as it becomes bubbly! Strain through colander into stopper bottles for second ferment for 1-2 days, then refrigerate. Allow to ferment under pressure in cold setting at least 3 weeks, and up to a year. After that it turns to vinegar which can also be used.

Bee Balm tea
Bee balm
Raw honey
Lemon balm or mint leaves if desired

Collect Beebalm flower heads and fill a quart jar. Add 1/4 of a cup of raw local honey. Add fresh lemon balm or mint leaves if desired. Fill up the jar with warm unchlorinated water. Set out in the sun for 2 to 3 hours until solar infused. Serve hot or cold.

Pin cherry cordial
Ripe pin cherries
1/4 c sugar or raw honey
Vodka
Gather enough pin cherries to fill a quart jar half full. Remove fruit from stems and fill jar. Add sugar or honey. Top with vodka to cover the cherries. Let infuse for at least seven days before using. Add to drinks, desserts or enjoy as an after dinner cordial.

Sea Bass with Browned butter sorrel
1 cup fresh Sheep’s and/ or wood sorrel
4 T Kerry gold butter or ghee
4 pieces of Sea bass

Collect sorrel and lightly rinse. Chop finely and set aside. Grill sea bass. Heat skillet and brown butter. As the very end, add half of the sorrel. Stir and immediately top fish. Add remaining fresh sorrel as garnish.

Peach Purslane Chutney

2 c Freshly harvested Purslane

1 c Cucumbers

2 T Wild onion

1 whole Peaches

1/3 c Cilantro

3 cloves Fresh garlic

1 T Elderflower soda

Pinch Sea salt

2 T Olive oil

 

Chop fresh ingredients and top with sea salt and olive oil. Toss to combine. Serve with crackers or as a condiment to fish or chicken.