An old cooking method from the South. Potato cooked in pine resin. I used foraged old pinyon pine resin. Served with wild burr-chervil and fresh butter.
Wild soup - Sweet clover, grass, sedge and various wild seeds, tad of nettles, onions, garlic and potatoes. Foraged sea salt. The soup has nice bitterness and highly aromatic flavors. Also added a bit of lerps (insect) sugar for sweetness. Hot stone cooking.
There is more than just acorns - acorn grubs are also edible, highly nutritious (rich in fat) and quite tasty. Sauteed acorn grubs in nice organic butter sprinkled with our wild spice blend (white sage, black sage, garlic, epazote, sagebrush, salt and chili powder). True flavors of Southern California in Fall. YUM! www.wildfoodlab.com and www.urbanoutdoorskills.com
Lonzino - whole cured pork loin with wild spices. Coated with regular pepper, thyme, California Sagebrush and pink peppers from California Peppertree. The sagebrush must be properly dehydrated before using it as a spice otherwise the bitter flavor would overwhelm your food. This was perfect, the Lonzino had this "wild" deserty flavors. www.urbanoutdoorskills.com
Salt-cured olives. 50/50 olives and sea salt in a canvas bag. Shake once a day and wait until they reach the right taste (for u). U can also mix spices in the bag (Thyme, sages, etc..). Keep in fridge in new salt. Clean, place in olive oil and aromatic before serving (couple of hours is nice). www.urbanoutdoorskills.com
Making "Aveluk" - a traditional ingredient from Armenia with our local Curly Dock (Rumex Crispus). Braid the leaves and hang until dry. It takes a while and I'm new at it but I think there is a slight fermentation occuring which gives it a specific flavor. The Aveluk bought at the store was quite delicious following the original recipe. www.urbanoutdoorskills.com