Strawberries are such an interesting blend of simple and tricky. When they’re really good, they don’t need a single thing to taste amazing, with a huge variety of things. Lately strawberries have begun to show up in a lot of savory dishes, mostly salads. Their sweet/tart/juicy nature works well in many cases that you would use a fresh tomato. And along a similar line of thought, I’ve also seen them topping pizzas, and even in pasta dishes and rice salads! Read more
It’s been really fun thinking up meals to make for my friends Sarah and Doug that use the bounty of their lovely garden. I love experiments! Especially when they’re successful! Since they’re “mostly vegan” I’ve been enjoying taking comfort food favorites and converting them into satisfying vegan dishes, like these two versions of herb-laden scalloped potatoes.
I decided to add some other vegetables to make the casseroles prettier and to add flavor interest, but you could try them with just potatoes and onions if you prefer. Lovage, unfortunately, is not really an herb commonly found in most markets, but if you can’t find it in your own garden or local farmer’s market, you can substitute parsley or cilantro, just use about three or four times the amount because lovage has a much more potent flavor effect on the dish. I’m planning to take a more in-depth look at this wonderful plant in another post very soon!
A friend of Sarah’s dropped off some chives and leeks from her garden when Sarah was away in New York a few weeks ago. Sarah had told me this was going to happen, and that she thought the leeks were going to be for planting.
When the leeks arrived, I was surprised, because they were full sized, and I’d done some research and I didn’t find any mention of planting mature leeks to make more leeks. But, maybe because I have a streak of Amelia Bedilia in me, I couldn’t help myself from planting the leeks in the garden anyway. Read more
I’ve cooked with a few strange roots in my time, but, before today, I’d never tried dandelion roots! My friend Sarah dug some up out of her garden and saved them for me, knowing me as she does! So I searched for a little encouragement online, and most of what I saw was about roasting up dandelion roots for a coffee substitute, or tincturing them in vinegar as a liver tonic. Both great things to do, that I haven’t tried yet! But I did see one mention of acting as if they were carrots. Which is exactly what I was hoping to see! Read more
Hello friends! Here’s the recipe for the delicious vegan cornbread I mentioned yesterday. It makes a lovely centerpiece to any meal, be it breakfast, lunch, or supper!
I’ve made so many versions of this cornbread, and shared it with countless people. I’m always so pleased at the strong reactions it seems to inspire. Ah, the delights of comfort food! I could seriously eat homemade cornbread every day of my life and be really happy about it. As long as it was at least something like this one!:) Read more
Hello friends! It feels like it’s been a long journey already, but we’ve only just begun! From our week long house sit in Eugene, we traveled north to the Seattle area. I’m so grateful to have had this opportunity to look up an old friend of mine from canyon days, another “wild sister” from way back. It’s been 13 years since we floated down the river together, and harvested wild grape leaves, and ate potato nettle soup with the canyon winds as our dinner music!
I don’t know how many of the Wild Women’s Gatherings I led that Sarah (and sometimes her wonderful daughter Roya as well) attended, but it was always a special treat anytime she came to spend time there, whether we were having a gathering or just hosting her for a retreat. I remember singing songs and telling stories around the fire with her, trading coconut oil foot massages, with the canyon sky and cliffs towering above us, feeling a million miles away from the rest of the world, and so grateful to share time and space.
My music partner James and I are now on the road on an adventure! At the moment, we’re housesitting in Eugene in a very fascinating dwelling that belongs to a man who “sells sticks” all over the world. Speciafically manzanita branches, for floral arrangements! Already this gig has has some unexpected twists and turns, but we are making the best of it!
Happy chickweed season everyone!
I first read about this mineral rich plant in one of Susun Weed’s classic books, and first tried it one day years ago when Kiva and I were out in the White Mountains of Arizona on a plant expedition together. I remember how excited she was to find it, and how much I wanted to like it, but feeling rather “ho hum” about the flavor once I tasted it. It seemed to me a bit flat, not so interesting.
It’s funny, though, as much as I gear myself away from kitchen-land, it’s still an important part of me. I still sometimes wake up in the middle of the night with a fabulous new food idea that I can hardly wait to try. Today, I woke up at 3am asking myself why I’d never thought of making Rosemary Yogurt before! And then I woke up again at 5am, unable to sleep, and got the yogurt started. This is how I did it. It turned out every bit as amazing as I’d imagined it to be! Maybe even a little bit more so. Read more
I’m in the process of moving out of my wonderful house right now. It’s a long story about how and why I decided to do this, but I know it’s all for the best. I’m still hoping to continue hosting the intimate “Underground Cafes” that have been happening once a month there, with great live music and simple but undoubtedly gourmet meals that are served to the guests who mostly sit around the wood stove on pillows on our floor. Things like morel and wild rice stew with preserved lemons, fir oil, and nettle pesto, gluten free buckwheat oat bread, elderberry sundaes made with homemade, organic coconut milk ice cream are all included in the donation, along with the performances. And then, we also have herbal teas, herbal products and elixirs, and my chocolate truffles for sale. Yes, it’s even more fun than it sounds! (our next one is March 14th, you can message me– “Elka Wilder” on FB for details and reservations).