Delciousness is very convincing.
Which is why I like to bring foraged food to holiday parties. Because no matter how weird someone thinks you are when you tell them you're a forager (and they do, you know they do), NO ONE complains when they're eating a spicebush macaron and washing it down with wild carob horchata. Eating is believing.
There isn't a lot to forage for where I live, this time of year. But there's a freezer in my garage that is just about overflowing with greens and fruits and spices I gathered during the growing season. And what's more fun to do on a snowy afternoon than to make some wild edible magic in your kitchen?
This month's newsletter is full of festive suggestions: for yourself, for your family, and for any friends who dare to take a bite (or a sip) of something out of the ordinary. Sharing wild flavors is a wonderful thing to do, whether it's around your table, or here in this newsletter. Will you be serving something wild this holiday season?
Happy Holidays!
Ellen
Want to know more? Go to www.backyardforager.com.
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I admit, my first batch looks a little messy, but they taste amazing. These are filled with crabapple butter. Must. Make. Again.
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Move over eggnog, carob horchata is in town! Feel free to add a little booze, if that's how you like your beverages.
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So simple, so delicious. One bite and you'll remember why you battled the mosquitoes to harvest blueberries last summer. It was worth it.
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The perfect beverage to end a wild feast, start a wild breakfast, or warm up after playing in the snow. No snow? Drink it anyway!
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