***Juniper and Pumpkin Crème*** Brulee
Enjoy this with Pumpkin Spiced Latte! Or heck…maybe a Gin Martini!?
Taste the Wild Cookies: Labrador Tea leaf Cookies Ingredients: -1 cup butter melted -3 tablespoons of Labrador tea leaves -2 ¼ cups all-purpose flour -½ teaspoon baking soda -½ teaspoon salt -¾ cup granulated sugar -¾ cup packed brown sugar -1-2 tbsp fine ground Labrador Tea leaves -1 egg -2-3 tablespoons of milk Directions: Preheat…Read More
It’s Rosehip Season! Some say wait until first frost to collect Rosehips, I say, collect them when they are big, beautiful and ripe! Don’t miss out on this years Rosehips! ROSEHIP APPLE JELLY Yield: Makes 6-8 8-ounce jars Rose hips have seeds with little hairs on them on the inside that are itchy and irritating.…Read More
Goldenrod Bloom season is upon us! Imagine this: Eating a Goldenrod Whole-Wheat Honey Muffin, with a dollop of butter, topped with spoonful of Goldenrod Jelly while sipping on Goldenrod leaf Tea…Mmmmmm…🌼😋 It’s mid August and if you haven’t noticed yet, up here in Northern BC, the Goldenrod is in full bloom. The most common Goldenrod…Read More
It’s Goldenrod season! It makes a lovely tea and baked goodies!Read More
Foraging for cones for projects. It’s that time of year.Read More
Hand over the Chocolate and nobody gets hurt.Read More
If you are reading this, I’d like to relish the fact that you’ve mustard up the courage to ketchup to my level.
As a hunter-gatherer and a consumer of food grown on a farm or a greenhouse, I am always on the look out to combine all the flavors, wild or not, in new and interesting ways. Why just have Tomato Ketchup when you can have Mushroom Ketchup?