When a new book arrives in the mail, it better not be time to make dinner. ‘Cause dinner will definitely be late and my nose will be in that book. This was doubly true when The New Wildcrafted Cuisine by Pascal Baudar arrived a few weeks ago.
This book is beautiful. This book is inspiring!
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Admittedly, I felt just a little like I did when I first saw Nourishing Traditions by Sally Fallon. A bit overwhelmed. The techniques were different, but within 6 months our lives were turned upside down and just about everything I prepared was properly soaked, fermented, or sprouted.
In The New Wildcrafted Cuisine, Bauder is doing things a little differently. He’s using plants to curdle milk for cheese. Pickling unripe berries. Cooking with stones. And making wild sodas.
To me, the recipes aren’t meant to be followed exactly, but rather, are meant to inspire. And it needs to be that way when you are foraging. The recipe may call for garlic mustard, and all you can find is lamb’s quarter. No problem. Just go with it.
So, with Bauder’s guidance, I’ve made a wonderfully delicious pine needle and raspberry soda. This is not a recipe from the book, but rather influenced by the book.
I foraged the pine needles locally and used frozen raspberries grown in our organic garden.
And as Pascal Baudar said to me in an online discussion, “You can forage plants but you can also forage bacteria and yeast.” I like that.
Others sources of wild yeast according to The New Wildcrafted Cuisine, are:
- juniper berries
- wild grapes
- prickly cactus pears
- tree barks, especially birch and aspen
Learn about identifying plants here: The Forager’s Guide to Plant Identification.
More Than Weeds
Are you interested in foraging, but a bit hesitant because you don’t trust your own abilities? I created a mini eCourse just for you. In More Than Weeds: 5 Common Plants to Forage for Food and Medicine you’ll learn that identifying plants is all in the details.
Using common plants with which may be someone familiar you’ll learn beginner botany skills that you will be able to use as you move forward. You’ll gain confidence to use these plants for your family in food and safe, home remedies. Get started now!
- 1 1/2 cup pine needles chopped
- 2 cups raspberries fresh or frozen
- 1/2 cup raw honey
- non-chlorinated water
- Chop pine needles into approximately 1" pieces.
- Put the pine needles and raspberries in a 1/2 gallon heat-resistant glass jar or pitcher. If using frozen berries, thaw them first and include any juice.
- Cover the pine needles and raspberries with boiling water. Allow to steep until the water is cooled to room temperature.
- Add raw honey and fill the pitcher with non-chlorinated water. Stir thoroughly.
- Cover loosely with a coffee filter or tea towel.
- Stir 3 - 4 times per day. Bubbling should begin to occur within 2 - 4 days.
- After your ferment begins to bubble, strain and transfer to grolsch style bottles. Allow to ferment another 12 - 24 hours at room temperature. Refrigerate.
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