foraging

Nelland Living

October, 2014

Forest food
We are lucky to have clean enough forests to eat off of. It is harvesting time and, besides my garden, I take advantage of what wilderness has to offer. How awesome is it to simply walk into a forest and gather it´s offerings, free of charge?!
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  Time is the only thing it takes, and a bit of patience. But spending time in the forest is also therapeutic, so the longer it takes to fill the baskets, the better! Kids also enjoy time in nature, and with adults, so taking them along is a good idea. I took my two-year-old with me to this trip, and while we walked up and down the hills she showed no signs of tiredness. Talk about quality time with loved ones!
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We found lingonberries and…
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… porcinis. I don´t have a master´s degree in identifying wild edible mushrooms, so I need to stick with the ones I do know for sure. As much as I love them, I´d hate to have some as my last meal.  =)
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  The catch was two cups of lingonberries…
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?… and two skilletfuls of shrooms. Really nice! If I can do this with a small kid in an hour, imagine what two adults could do in a day.

  One of my all-time favorite recipes to make is simple flat bread. It is so versatile and easy, that I have used the same recipe as a base to also make pizza crust, muffins, pies, and cinnamon buns. To name the ones I remember.
  With all this wild food around, it was time to dig up the old faithful again.
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?  To make the basic flatbread you need: 1/2 lb flour (I used spelt, which I ground into flour at home), 2 tsp baking powder, 1 tsp salt, water, 2 small zucchinis finely shredded, and the zest of one lemon.
  Simply combine all ingredients and add enough water to make a sticky batter. Form four equal sized flat rounds onto a baking sheet lined tray, and bake at 430F oven for about 20 min or until edges get a bit color.
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  These flatbreads are delicious with only a bit of butter, or you can top them with either sweet or savory treats.
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? Half of the porcinis ended up, sautéed, on top of my lunch bread along with avocado and black pepper. The “witch´s brew” kind of thing in the teacup is just that, my own elixir of youth. A simple kale-based juice.
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  For supper I took another piece of the flatbread, spread raw coconut butter on it, and topped the whole thing with lingonberries and a drizzle of raw honey. Heavenly with a generous cup of green- or herbal tea.

  Tasty, healthy, and natural! Exactly the way life should be!