In Search of the Lean Six Life

Smarter, not harder. Preferrably A LOT smarter.


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Pawpaw Preserves, Week Ending 10/28/2018

I lied.

Well, maybe that’s a bit strong.

I didn’t “lie” exactly. But I certainly didn’t believe for a second that my improvised freezer jam-style pawpaw preserves might, just might, actually turn out to be tasty.

Maybe I should say I was wrong… but that’s much harder to admit!

Much to my surprise, after a few weeks of the preserves languishing in my fridge, a quick sample revealed it was actually delicious. I guess the flavors had time to mellow and relax and blend, and by that time the instant pectin had set up to an acceptably spreadable texture.

So here is the pawpaw preserves recipe after all. (Sorry I don’t have the fancy WordPress business plan that allows plugins for nicely formatted recipes. Hopefully you can copy & paste it to your word processor of choice to print or save.) Also the blog post continues below the recipe. I am always frustrated when I have to scroll through mountains of text to reach the recipe in a post, so I try not to foist the same experience on my readers (all two and a half of you – hi!).

This recipe was a mishmash of the original recipe, Ball’s generic instructions for freezer jam, and my own compulsive need to tweak any recipe that crosses my kitchen counter.


Pawpaw Preserves – Freezer Jam Style

1 1/2 c pawpaw puree (mine was relatively lumpy for texture purposes)
1/3 c sugar, plus more as needed to taste
3 Tbs bourbon
3 Tbs apple cider vinegar
2 Tbs water
2 Tbs instant pectin
1/4 tsp ground spice bush
1/4 tsp salt

Heat pawpaw puree and water gently in a pan over low heat, so it just simmers for 10 minutes. (I am not sure if this is “really” necessary, but that is what they did in the original recipe so I did it too!) You can add water if it seems too thick, or strain if it seems too lumpy.

Stir in vinegar, bourbon, spice bush and salt. Taste and add a tablespoon at a time more sugar (for sweet) and / or vinegar (for tart) according to your personal preferences.

Allow the preserves to cool slightly, then whisk in pectin. Store in containers in the fridge or freezer.

Makes about 3 cups.


Pawpaw Preserves

Pawpaw Preserves

Here’s my challenge: how do I use the preserves? I haven’t eaten toast since I stopped eating grains years ago. And after many failed attempts, I finally realized there is no “perfect paleo bread”. I wasted a lot of time and money trying to find or create the ideal recipe for grain-free bread before I finally realized that for me, personally, mimicking mainstream food was actually counterproductive to how I had chosen to eat.

As a result, I don’t eat many things one would normally top with preserves.

If I ate ice cream, I could imagine dribbling preserves over it.

Stirring it into yogurt might work.

Basting pork or chicken while grilling or roasting might also be an option, though after reading Eating Appalachia I’d be concerned about how high heat would impact the flavor. Plus at least one member of my family wouldn’t even try dinner if there were pawpaw anywhere in it.

What’s a forager to do?

Feed it to friends and family, of course!

I decided to share the preserves at a Halloween party, and they were a hit! I topped crackers with goat cheese and a dollop of preserves and They. Were. Amazing. The goat cheese contributed a slight tang to offset the flavor of the preserves, and the cracker provided a satisfying crunch.

Pawpaw Preserves, Served

Pawpaw Preserves, Served

(I even made a few with store bought almond flour crackers, because no one at a party should eat a dish the cook won’t eat herself.)

Tips: Remember to assemble the crackers just before eating, and only make as many as will get consumed quickly. (The crackers eventually absorb the moisture from the goat cheese and turn soggy.) Also be prepared for a LOT of questions about what pawpaws are because most people haven’t heard of them, even in areas where they grow wild!


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Backyard Foraging, Week Ending 8/5/2018

Today’s post showcases four weeds I haven’t covered previously, or only in passing. I’m also trying to include more recipes to help bridge the gap from “Hey, you can eat this stuff!” to successfully incorporating wild food into meals.

Asiatic dayflower (Commelina communis) is a sprawling annual with edible stems, leaves, flowers and seeds. The easiest way to gather them is to bend along the stem, starting either near the ground or from the tip. Where the stem easily snaps off (like with asparagus) the rest of the plant to the tip is tender to eat. Snapping off the ends allows the plant to continue to grow, so a patch of asiatic dayflower can produce food for months.

asiatic_dayflower_hedge

Asiatic dayflower plants have been prominent in my yard for many weeks now, but the flowers are now on display so they are much more photogenic! Each flower only sticks around for a day, hence the name “dayflower”.

Asiatic Dayflower Flower

Asiatic Dayflower Flower

Asiatic dayflower can be eaten raw, but I prefer to steam or lightly sautee the greens. They can also be served creamed. In fact, I thought I had posted previously cooking asiatic dayflower stems, but can’t seem to locate it now.

Lady’s thumb (Persicaria maculosa), also sometimes called redshank, allegedly earned the name because the leaves feature a dark thumb-print-like shape on each leaf. I have encountered this marking only occasionally, but there is no mistaking the pink column of flowers on this backyard weed.

Lady’s thumb is one of those weeds people just seem to hate, despite its pretty pink flowers. I saw some growing in a friend’s yard, and I complimented her on it.  “That weed?” she replied. “I hate it.” When I pointed out it was edible, her terse response was, “Don’t care, I still hate it.”

Lady's Thumb Flower and Leaves

Lady’s Thumb Flower and Leaves

The flowers and most tender leaves can be used raw in salads; the leaves can also be cooked for a spinach substitute. I will admit I have tried the leaves raw, and found them bland and uninteresting. Maybe they could be used as a filler if you were short on other greens for a recipe.

Amaranth (Amaranthus retroflexus) provides both edible greens as well as seeds. According to Samuel Thayer, amaranth leaves are among the most widely eaten cooked greens in the world. But the seeds are trendy (because they are gluten free, and gluten free is trendy) so you are more likely to encounter seeds in recipes and grocery stores. Amaranth seeds are sometimes marketed as “grains” because they have a similar nutritional profile and can be cooked in a similar fashion. It’s sometimes called a “pseudocereal”. Wild amaranth seeds are brown or black, as opposed to the cream colored seeds in the grocery store.

Amaranth Flowers

Amaranth Flowers

This is the same wild amaranth plant from last week’s post, by the way. It is now as tall as me – almost five and a half feet.

While the amaranth leaves can be eaten raw, the texture improves with cooking. It can be cooked in any recipe that calls for spinach or kale. One option is stir fry. I am contemplating “amaranth chips”, since baking kale into chips is one of the few ways my kids willingly eat greens. Collect the most tender leaves from the tips of the plant. I haven’t tried amaranth greens yet because I’ve been blessed with so much lamb’s quarter to enjoy. (Lamb’s quarter is also known as pigweed, just to keep it confusing. I recently removed my six foot tall lamb’s quarter tree because I needed the bed for fall vegetable planting … RIP lamb’s quarter tree. You were a wonderful weed.)

RIP Lamb's Quarter "Tree"

RIP Lamb’s Quarter “Tree”

Ground cherry (Physalis spp), also known as husk cherry, is a shy, unassuming plant closely related to tomatillos. You can buy ground cherry seeds from specialty company companies that focus on heirloom and heritage plants.

Ground Cherry Flower and Leaves

Ground Cherry Flower and Leaves

The berries are protected by a papery sheath, which is one of the easiest ways to identify the plant. The wild ground cherries have fruit which is much smaller than their domesticated counterparts. The fruit will ripen late summer at the earliest. The husk dries and turns brown, and the fruit turns yellow;. sometimes the fruit falls to the ground with its husk before it ripens.

Ground Cherry Husks

Ground Cherry Husks

I haven’t tried ground cherries yet because I missed the harvest window last year. According to some descriptions they are both sweet and tart, with an almost pineapple-y flavor. They can be eaten raw or cooked, and used in both sweet and savory dishes. I will probably go with something simple when mine are finally ready… eventually… much later this year… like this husk cherry and goat cheese salad.

Last but not least: an update on a previous foraging fail. Remember a month ago when I lamented the untimely end of “my” milkweed patch? Looks like the milkweed has the last laugh!

Milkweed - The Resurgence

Milkweed – The Resurgence

Unfortunately, this late in the year I doubt we’ll see flowers or seeds on these plants. However, they are at a good height (again) to use for shoots (minus the huge leaves, of course), lightly steamed or sauteed like you might cook asparagus. Or wrapped in pancetta and roasted at 400 degrees for 20 or so minutes … ok, now I am hungry!


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Foraged Forays, Week Ending 07/01/2018

I’ve thought long and hard about how to articulate why I enjoy foraging, and why I think it’s important to share information about foraging with folks who stumble across my blog. I couldn’t think of just one singular reason! For this week’s foraging series post, here are the reasons why I forage. They fall under four main categories: financial, environmental, physical and mental.

Financial

  • It’s free. Given the economic instability of our era, knowing where to find and how to use free food is a valuable skill that should be developed before one’s sustenance depends on it.
  • No gardening expenses. Homegrown food can cost as much or more than store bought (although it’s still totally worth it), due to fertilizer, compost, soil amendments, seeds, or starter plants, mulch, pots, wood for raised beds, irrigation hoses, gardening tools, etc, etc. Wild plants don’t need all that extra fuss. (Although they might not mind a nice organic fertilizer occasionally.)
  • No weeding expenses. Instead of paying for costly lawn treatments,
  • Extra income. Some foragers actually earn money selling their finds to local restaurants or at farmers markets – ramps, morels, and stinging nettles come to mind. No, I haven’t reached that stage in my foraging career. Yet!

Environmental

  • Zero food miles – no fossil fuels burned to ship the food cross country and keep it chilled in the grocery store. (OK, obviously if you drive to where you forage, there are some food miles and fossil fuels consumed, but not on the scale of industrial food production. Read Omnivore’s Dilemma sometime – it is a real eye-opener.)
  • No added chemical fertilizers or pesticides. I say “added” because almost everything is contaminated by industrial agricultural production somehow.
  • Understanding the local ecosystem. Including (and maybe most importantly) where humans fit.
  • Sensitivity to the seasons. This includes spotting clues for garden timing, for example when wild greens, lettuce, and carrots (aka Queen Anne’s lace) have similar growing conditions and timing as their cultivated counterparts.

Physical

  • Food gathered at peak of ripeness and nutritional value (and flavor). Grocery store food – even farmer’s market food – has to be picked ahead of time to bring to market. The ripest produce would spoil too quickly. Foraged food can be picked the day you plan to eat it. (Although if you wait even a day too long, it may be gone!)
  • Diversity of plant matter consumed. The majority of Americans today have a staggeringly simplistic diet with a correspondingly narrow range of nutrients.
  • Exercise. Walking and hiking and digging for wild food is excellent free physical activity, and a great way to enjoy a natural setting in lieu of artificial lights, climate control and constantly glowing blue screens.
  • I also believe – though I cannot yet prove – that human nutritional needs are adapted to the cycle of available plant food. Sugars from fruits in the summer; more sugary fruits, fatty nuts and starchy tubers in the fall; more tubers and preserved nuts and fruits through the winter; and nutrient-dense greens in the spring to recover from the sparser diet available during the winter.

Mental

  • Humility in the face of nature’s bounty. It blows my mind how much food is all around us, but no one ever taught us to see it. For generations we grew up believing food came from these hyper-air conditioned, fluorescent-lighted caverns with aisles of boxes and cans and bags, with one token section for fresh fruits and vegetables. In recent years, farmers markets and co-ops have improved this situation, but we still largely depend on other people, on “experts” to feed ourselves and our families.
  • Brain calisthenics. I am constantly learning to new identify local species, and learning more about botany as a whole.
  • The thrill of the hunt. Granted, what I discover is almost never what I am looking for, but it’s thrilling none the less.
  • Constantly new experiences. Both in the wild and at the dinner table. Foraging is always an adventure! Especially when, as mentioned above, what I find isn’t what I set out to locate, and suddenly dinner plans radically change.
  • Adaptability. Like when dinner plans radically change.
  • Great conversation topic at cocktail parties & and a surefire way to embarrass my kids. Guaranteed. Especially in public. It’s awesome.


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Berry Grateful

Welcome to my new series: how to suck at gardening and still feed your family!

One of the greatest disappointments we face when producing our own food is a scrawny, mangled harvest.

Mangled berries are still edible!

Mangled berries are still edible!

It’s important to keep trying, and not let your spoils, well, spoil.

Those mangled berries are edible, so use them! They are great in shakes, fruit leather, jams and syrups.


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Wild Recipe, Week Ending 06/24/2018 – Stuffed Day Lilies

I don’t know if I mentioned, but I love discovering recipes online. I am always, ALWAYS, looking for new food ideas. However, it frustrates me to no end when I have to scroll through an interminably chatty, photo-filled blog post before I can find the actual recipe itself.

To that end: here is a recipe for stuffed day lilies, and all the photos will come after. (No interminable chattiness though … sorry … not what I do.) Also, I am sorry it doesn’t “look” like a recipe with fancy “Print This” or “Pin This” buttons. While I recently upgraded my WordPress account for a custom domain name, that upgrade didn’t include the option for plugins. Someday!

Stuffed Day Lilies

Serves: 2 as a side dish, or 5 as an appetizer

10 day lily flowers, washed and insides removed
1 c ricotta cheese
1/4 c parmesan cheese
1 tsp Italian seasoning
salt & pepper to taste
cotton cord
frying oil

Batter:

1 c tapioca flour, or more as needed
1 egg white
1/2 c ice cold sparkling water (or any fizzy beverage – try sparkling apple cider or beer), or more as needed
pinch of salt

Directions:

Mix cheeses and Italian seasoning. Add salt and pepper to taste.

Spoon a portion of the cheese mixture into each day lily flower, and carefully tie the ends closed.

Once all the day lilies are stuffed, heat the oil in a high-sided pan. Once the oil is hot, mix the batter. The batter consistency should be thin, but still thick enough to coat the flowers. If it seems to thin add more tapioca flour; if too thick, add more sparkling water.

Dip the flowers completely in the batter, then carefully add to hot oil. Only batter as many flowers as will fit, uncrowded, in the pan at one time.  Turn the heat down if it looks like the flowers are browning too fast. After a few minutes, use tongs to flip the flowers to cook the other side. (The exact time will depend on the heat of the oil.) Let the second side cook until the color is even. Move the fried flowers a paper towel-lined plate while you fry the remaining flowers.

Serve with dipping sauce of choice. We like marinara, but tempura sauce or a mustard sauce would have been excellent as well. (But not ketchup. Please not ketchup.) Also, be careful not to eat the cord holding the flowers closed. Like I might’ve. Accidentally. Twice. Although it’s apparently not fatal if you do, because I am still here!

STANDARD FORAGING DISCLAIMER: Only harvest wild foods from safe locations, free of pesticides or any pollution from vehicles or heavy equipment. Additionally, always introduce new foods slowly. Some people experience gastric upset when eating day lilies, though that is more common with the tubers than the flowers.

Now, for the photos.

This is the patch of day lilies I harvested from. Each flower blooms for only one day (hence the name) so you will not hurt the plants by picking ones which are currently open.

A local patch of day lilies

A local patch of day lilies

Rinse the flowers thoroughly, and gently remove the stamen and pistil from the center of each flower.

Washed and cleaned day lily flowers

Washed and cleaned day lily flowers

Make sure you stuff all the flowers before starting the batter. In fact, the frying oil should be heated first as well.  That way, as few bubbles as possible dissipate before you use the batter. The bubbles create the very light, airy texture of the fried batter.

Stuffed day lilies, ready to fry

Stuffed day lilies, ready to fry

Do not overcrowd the day lilies in the pan. You need enough room to turn them.

Frying the battered stuffed day lilies

Frying the battered, stuffed day lilies

This is what stuffed day lilies look like when you are not a food stylist, nor very practiced at frying. (Speaking of being ashamed to share your imperfections…) Some day I’ll get better at staging food (and cooking food!) and replace this picture with a very pretty one.

unstaged_day_lily_photo

They tasted much better than they look, I promise!


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Seven Day What?

You guys, writing is hard. I don’t know if you’ve tried writing, or worse yet – writing regularly. Especially writing regularly in front of other people. *shudder*

Also, if you happen to read a book (or several) claiming you can easily earn passive income by publishing an ebook, think twice before committing to that. Especially if the book claims to teach you the secrets for a “Seven Day Ebook”. ESPECIALLY IF YOU WANT TO WRITE A COOKBOOK. Maybe you can write a book in seven days, but you cannot curate recipes, try them out, document nutritional info, and stunningly photograph the results in that amount of time. And if you are trying to write a cookbook without all those things, then shame on you. Go back to watching Food Network.

It gets even more, um, interesting if you are writing a foraging cookbook, and partway through recipe trials your main ingredient is no longer in season. (At this point,  visualize me banging my head on the kitchen counter.)

So that ebook I alluded to back in March? Yeah, that’s gonna be a while. In the meantime, here is the recipe for the smoothie I posted a photo of that day.

Lion’s Tooth Smoothie

This refreshing smoothie is paleo- and vegan-friendly. The fat in the cashews can help your body better absorb the nutrients in the dandelion greens. They also contribute a creamy texture.
1 cup packed tender young dandelion leaves
1 banana, frozen
1/2 cup raw cashews, soaked in water for 4 hours (or more – I let them soak overnight)  and drained
1 tsp vanilla extract
2 tsp honey, or to taste
1/2 – 3/4 cup milk or milk substitute
Place ingredients in high powered blender, and blend until smooth. Add additional milk/milk substitute to adjust thickness. Check sweetness and add more honey if desired.

(The ebook will have nutritional info as well, promise!)


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Shut Up and Eat Your Weeds

Well, I’m not dead so I am thrilled to announce: I ate weeds and they didn’t kill me.

Specifically, I harvested milkweed flower buds to serve with dinner last night. Rather than just posting photos of weeds I “could” eat, I decided it was time to put my wildflowers where my mouth is. Um. Literally.

Milkweed Flower Buds

Milkweed Flower Buds

I found a milkweed patch that seemed safe-ish for foraging. Close to a road, but a small one which only gets local traffic; near a farmer’s field, but it hadn’t been sprayed in months. It only took two adults 15 minutes to harvest enough for a side dish. (Imagine one gallon-sized freezer bag full).

Note: if you try this, you have to choose whether to pluck the flower buds off with your fingers, or use snips. The fingers are faster, but you get sticky white sap all over your hands. Also, don’t pick all the flower buds. Take only one or two per plant, and not every plant. Leave enough for flowers and seed pods later, plus some for the plant to propagate next year’s crop. This is especially important given the dependency monarch butterflies have on common milkweed for their life cycle.

Remember, as you read the following – I am no foraging expert. Perform your own research and use all due prudence if and when you decide to try wild food. Some guides recommend boiling milkweed-anything in several changes of water. In my world, boiling most vegetables even once produces inedible mush … which defeats the purpose of harvesting wild edibles in the first place!

I washed the flower buds thoroughly. As you can see in the photo below, the white milky sap did not come off.

Milkweed flower buds, washed and ready to cook

Milkweed flower buds, washed and ready to cook

I steamed the flower buds in a steamer basket over simmering water with a dash of lemon juice. I started checking tenderness around 10 minutes; they probably cooked for 15 minutes overall. I think they cooked longer than really necessary. Once I removed them from the heat, I dressed them with melted butter mixed with lemon juice to taste.

Milkweed steaming in a pot

Milkweed steaming in a pot

Will I die because I didn’t actually boil the buds? It was time for the true test.

I am here to tell you, I ate steamed milkweed flower buds, and lived to tell the tale.

The flavor is mild and sweet, though not as sweet as peas. The buds were very tender (like I said, I probably overcooked them). They seemed remarkably, well, vegetable-like, with not a single hint of bitter flavor.

Milkweed. It's what's for dinner.

Milkweed. It’s what’s for dinner.

The kids’ reactions were predictable. “Ew, what’s that?”

I replied, “They’re milkweed flower buds. You know, unopened flowers? Like broccoli.”

“Why can’t we just eat broccoli?”

I might’ve been frustrated at this point. “Because I can never get broccoli to grow nice in my garden no matter how much work I put into it, and milkweed grows whether I do anything or not. Shut up and eat your weeds!”

I would love to say we all lived happily ever after. At least no one died from eating weeds (although you would’ve wondered, watching the faces my kids made…but that’s just what they do when they eat veggies.)