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.
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