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Articles by Pascal Baudar
Wildcrafted Seeds and Grains
“Pascal Baudar’s books keep getting better. He is an intrepid experimentalist and original thinker whose ideas about ways of using foraged food are deepening over time with his accumulated experience.
Sliced Potato Crust Quiche with Ham – Mother Earth News
The direct heat of the skillet crisps the sliced potato crust quiche for a delicious version of a classic recipe. 1 hr 30 min DURATION 1 hr 10 min COOK TIME 20 min PREP TIME 6 servings SERVINGS The direct heat of the skillet crisps the sliced potato crust quiche for a delicious version of a classic recipe.
7 Foraging Finds with Clafouti Recipe
by Bruce and Elaine Ingram Wild Blackberries Wild edibles are particularly appealing, because they’re free for the gathering. To help you tap into that appeal, here are seven widely distributed wild edibles that are as delicious as they are nutritious, plus recipes on how to prepare them. These foods are exceptionally high in vitamins and minerals, and their antioxidants can help ward off cancer and heart disease.
Watercress Pesto Recipe
Make this watercress pesto recipe for an incredible spread over a sandwich, with pasta or alongside roasted vegetables and meat. Pesto is less an exact recipe and more a set of guidelines. It’s a wonderful way to highlight not just watercress, but also other foraged spring greens, such as ramps, nettles, and chickweed, and even greens from the garden, such as young pea shoots, arugula, and spinach. Watercress is delightfully peppery on its own, but you can mellow it out by adding other greens.
Lemon Crema Recipe – Mother Earth News
Recipe for lemon crema, a zingier version of sour cream. This zingy lemon-asparagus soup benefits from a refreshing swirl of homemade lemon crema. Crema is a zingier cousin of American sour cream. Coming to us from cuisines south of the border, it pairs well with rich, smoky and spicy flavors. A versatile addition to any meal, it shines brightly as a cooling garnish and lends a tangy backbone to simple sauces.
Brown Stock Recipe – Mother Earth News
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Chocolate-Dipped Strawberries Recipe – Mother Earth News
2 / 2 Firm on the outside, juicy on the inside, delicious all over. You can't go wrong with our chocolate-dipped strawberries recipe. You’re probably clever enough to coat a strawberry with chocolate without using a chocolate-dipped strawberries recipe, but even the most capable and confident among us can use help now and then. 6 cups whole strawberries, unhulled, washed and dried 1-1/2 cups semisweet chocolate chips 1 tbsp butter Nuts, chopped (optional) Line large baking sheet with waxed paper.
Brick Goat Milk Cheese Recipe – Mother Earth News
This brick cheese recipe is made from goat milk and buttermilk, and has a cheddar-like taste. by Adobestock/photographyfirm 1 gallon goat milk 1/2 cup goat buttermilk 1/2 teaspoon liquid rennet (mixed with 1/2 cup cool water) 1 teaspoon kosher salt Place the goat milk in a double boiler and heat to 160 degrees. Put the heated milk in a sink of cold water and bring the temperature down to 86 degrees. Use ice in the cold water to bring the temperature down quickly.
How to Make Farmers Cheese with Buttermilk – Mother Earth News
Farmers cheese is one of the easiest, quickest, and most visually appealing fresh cheeses to make.
Dehydrated Sweet Potato Chips Recipe – Mother Earth News
A vibrant alternative to traditional potato chips.
Beer Beef Stew Recipe – Mother Earth News
1 tablespoon olive oil 2 pounds stew meat 22 ounces stout or brown ale 2 cups beef broth or water 1 teaspoon Worcestershire sauce 1 clove garlic, chopped 1 medium onion, peeled and chopped 4 medium potatoes, cubed 6 cups carrots, chopped Salt and pepper, to taste In a medium pot (I like to use cast iron), heat oil over medium heat. Add meat, and brown on all sides. Once meat is browned, add alcohol, broth, Worcestershire sauce, garlic, and onion to the pot.
Pesto Recipe No Cheese with Fermented Garlic – Mother Earth News
2 cups fresh basil leaves 3/4 cup shelled pistachios 5 cloves fermented garlic 1/4 cup miso paste (I highly recommend Miso Master brand) 1 cup extra-virgin olive oil Combine all ingredients in a food processor or heavy-duty blender. Pulse until everything is well-incorporated but not perfectly smooth. Enjoy! I love this with grilled chicken breast over pasta or as a pizza sauce. PRINT RECIPE Visit How to Make Fermented Garlic to learn the preserving method.
How to Make Fermented Garlic – Mother Earth News
I’m looking for a way to put up garlic without taking up freezer space. Any advice? Ferment garlic for a flavorful preservation that won’t take up space in your freezer. 2 cups boiled and cooled water 1-1/2 tablespoons kosher salt 1-1/2 cups peeled garlic cloves Pint-sized canning jar with lid Fermentation weights (optional) Clean towel Rubber band Parchment paper Sanitize all of your equipment by submerging it in boiling water for a few minutes and then allowing it to cool to room temperatur.
Homemade Dandelion Beer Recipe – Mother Earth News
Looking for a refreshing, fizzy drink thats good for treating upset stomachs, indigestion and clearing the kidneys and bladder? Try out this dandelion beer recipe.
Purple Carrots Recipe: Cake – Mother Earth News
Sometimes, I see multicolored carrots at my local co-op. Are purple carrots nutritionally different from orange carrots?
Relaxing Teas to Support Your Health – Mother Earth News
Make a soothing cup of tea when things feel out of sorts.
Morel Mushroom Chili Recipe
2 cups fresh morel mushrooms coarsely chopped (roughly ⅓ of a pound, although there’s no such thing as too many)2 pounds of ground beef (I really like stewing meat for this, too)3 tablespoons butter (or your oil of choice)1 onion, finely chopped3 cloves garlic, minced1 red bell pepper, diced1 green bell pepper, diced2 carrots, diced1 can (15 oz) black beans, drained and rinsed1 can (15 oz) kidney beans, drained and rinsed1 can (28 oz) diced tomatoes3 cups vegetable broth1 tablespoon chili...
Sour Cream Cookie Recipe – Mother Earth News
A longtime reader relates how to make butter from cream, and offers a walnut and sour cream cookie recipe. 15 minutes DURATION 10 minutes COOK TIME 25 minutes PREP TIME 2 dozen cookies SERVINGS 1/2 cup butter 1 cup brown sugar 1 egg 1 teaspoon vanilla extract 1/2 teaspoon maple extract, optional 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup chopped walnuts 1/3 cup brown sugar 1/4 cup sour cream Dash of salt Preheat oven to 350 degrees Fahrenheit.
Fire Cider: Benefits and History of Medicinal Vinegars – Mother Earth News
The beloved herbal tradition of the fire cider has deep roots. Roots: Onion, garlic, turmeric, ginger, horseradish, carrot, etc. Shoots and fruits: Citrus peel, thyme, rosemary, parsley, wild greens, dried cherries, elderberries, etc. Spice: Hot peppers (any variety), cinnamon sticks, star anise, cloves, etc. Cider: Unpasteurized apple cider vinegar Honey (optional) Slice, cube, or coarsely chop the roots, and cut the hot peppers in halves or quarters.
Soft Pumpkin Pretzels Recipe – Mother Earth News
Serve this Soft Pumpkin Pretzels Recipe alongside your favorite sauces — from mustard and horseradish to cream cheese and hummus.
Italian Focaccia Recipe with Garlic – Mother Earth News
What blends warm, crusty comfort food with an immunity boost?
Old Fashioned Baked Apples with Raisins & Sunflower Seeds – Mother Earth News
Cook with raisins dried from your grape crop to create this tasty baked apples with sunflower seeds and raisins recipe dessert. 2 / 2 This baked apples with raisins Sunflower seeds and recipe makes it easy to use your preserved raisins in a traditional dessert everyone will enjoy.
Simple Apple Syrup Recipe – Mother Earth News
If you are looking for a simple apple syrup recipe, you've come to the right place. Made with no added sugar, this apple pear syrup is a perfect addition to your recipe collection. 4 lbs. apples, any variety or a combination 4 lbs. pears, any variety or a combination Wash but do not peel or core the fruit. Cut it into quarters. Place all the fruit in a large slow cooker. Cook on low overnight or at least 10 hours. Drain and press the fruit.
Annie’s Homemade Salsa Recipe for Canning – Mother Earth News
Learn how to make this delicious homemade salsa recipe for canning with vegetables from your summer garden.
Fresh Habanero Salsa Recipe – Mother Earth News
Looking for the perfect habanero relish recipe for canning? Find that and a fresh habanero salsa recipe to make these versatile ferments that pair well with a variety of flavors.
Moist Date Bread Recipe With Honey – Mother Earth News
by AdobeStock/agcreationsnz 3 cups pitted and cut up dates 2/3 cups honey 1/3 cup oil or butter 2 eggs 3 cups whole-wheat flour (If you get a lot of bran when you sift, add it back to the sifted flour.) 1 cup soybean flour (If you don't care for the taste, use less and add more whole-wheat flour and dry milk.) 1/2 cup nonfat dry milk (optional, it's been left out a few times) 2 tsp. soda 1 tsp. salt 1 tsp.
Infused Elderflower Vinegar Recipe – Mother Earth News - deleciousfood
2-3 weeks DURATION About 1 pint SERVINGS 10 Mexican elderflower heads or 4-5 black elderflower heads 1-3/4 cups apple cider vinegar 2 to 3 tablespoons maple syrup (optional) Remove flowers from stem and small stems by rubbing gently with your thumb and index finger in a downward motion over a bowl. They should fall off without too much effort. Don’t wait until the flower heads are slightly wilted. Pack the flowers loosely in a quart jar.
Infused Elderflower Vinegar Recipe – Mother Earth News
2-3 weeks DURATION About 1 pint SERVINGS 10 Mexican elderflower heads, or 4 to 5 black elderflower heads 1-3/4 cups apple cider vinegar 2 to 3 tablespoons maple syrup (optional) Remove flowers from the stalk and small stems by rubbing gently with your thumb and forefinger in a downward motion over a bowl. They should drop without much effort. Don’t wait until flower heads are slightly wilted. Pack flowers loosely into a pint jar. Add vinegar and optional maple syrup, then place a lid on the jar.
Unique Infused Vinegar Recipes – Mother Earth News
By creating your own infused vinegar recipes, you can produce distinctive flavors that’ll punch up your cooking. Flavored vinegar recipes are limited only by your imagination and your foraging abilities. Developing your own infused vinegar recipes is even better than creating vinegars from scratch. You just need a good base vinegar to start. From there, you can infuse your flavored vinegar recipes with almost anything that’s not poisonous or unhealthy.
Delicious Wild Rose Jelly Recipe – Mother Earth News
Try this wild rose jelly recipe. Roses add a wonderfully sweet, floral flavor to this jelly, good for breakfast or dessert. Rose water jelly is best with fresh petals. 4 cups wild rose water 1 package fruit pectin 2 tbsp lemon juice 5-1/2 cups sugar Prepare jars, lids and rings for canning. Whisk rose water, pectin and the lemon juice in a large saucepan. Bring to a boil. Add sugar and return to a full rolling boil. Boil hard for 1 minute. Remove from heat and skim off foam.
Spanish Gazpacho Cold Summer Soup Recipe – Mother Earth News
When summer's heat fills your harvest basket with tomatoes and cucumbers, whip up a quick batch of cold healthy gazpacho soup recipe to cool down.
Duck Prosciutto with Wild Sages Recipe
You can personalize the flavor of this duck by using your favorite herbs and spices. Photo courtesy of Chelsea Green Publishing “The New Wildcrafted Cuisine” by Pascal Baudar combines in-depth research of nature’s plants with innovative cooking techniques. Photo courtesy of Chelsea Green Publishing The New Wildcrafted Cuisine (Chelsea Green, 2016) by Pascal Baudar incorporates ingredients from the great outdoors into gourmet recipes that can easily be made in your own kitchen.
Make Fresh, Healthy Yogurt at Home – Mother Earth News
Eat healthier, save money, and have fun by making your own yogurt. Homemade yogurt gives you the freedom to use quality ingredients and get the most out of this nutritious, fermented food.
Finding Yeast in the Wild
The Wildcrafting Brewer (Chelsea Green, 2018) by Pascal Baudar shows readers how to combine the assortment of wild plants growing in their backyard with their brewing skills. By bringing unique ingredients into traditional brewing practices, Baudar helps his readers keep their brewing techniques and recipes creative and innovative. In the following excerpt, he explains where to find yeast in the wild.
Dandelion Beer Recipe
Dandelions are commonly used in tonics for their health properties. Copyright 2018 by Pascal Baudar “The Wildcrafting Brewer” by Pascal Baudar guides readers through crafting their own wild brews. Copyright 2018 by Pascal Baudar The Wildcrafting Brewer (Chelsea Green, 2018) by Pascal Baudar shows readers how to combine the assortment of wild plants growing in their backyard with their brewing skills.
Candied Tree Leaves Recipe
The New Wildcrafted Cuisine (Chelsea Green, 2016) by Pascal Baudar incorporates ingredients from the great outdoors into gourmet recipes that can easily be made in your own kitchen. Baudar uses the best that nature has to offer to bring unique and extraordinary flavors into every dish. The following excerpt is his recipe for candied tree leaves. I always wanted to do something with tree leaves, but very often they’re not palatable—they’re either too bitter or too tough to eat.
Dandelion Beer Recipe
The Wildcrafting Brewer (Chelsea Green, 2018) by Pascal Baudar shows readers how to combine the assortment of wild plants growing in their backyard with their brewing skills. By bringing unique ingredients into traditional brewing practices, Baudar helps his readers keep their brewing techniques and recipes creative and innovative. The following excerpt is his recipe for dandelion beer. Dandelions (Taraxacum officinale) can be found pretty much anywhere in the world.
Dandelion Beer Recipe – Mother Earth News
2 / 3 Dandelions are commonly used in tonics for their health properties. 3 / 3 “The Wildcrafting Brewer” by Pascal Baudar guides readers through crafting their own wild brews.
Turning Lemons and Pine Needles Into Sunshine Soda
It seems that spring has finally and truly asserted itself down here in Virginia. The red buds and daffodils are out in force and I’m thinking about hooking the lawnmower battery up to the charger to see if I can get it to turn over. A couple of weeks ago, I was faked out when a few gorgeous days reverted to bleak cold.
Primitive, Sacred Brews Were Drunk Not for Their Flavor, but for Their Psychotropic Effects
Primitive, Sacred Brews Were Drunk Not for Their Flavor, but for Their Psychotropic Effects This excerpt is from Pascal Baudar’s book The Wildcrafting Brewer: Creating Unique Drinks and Boozy Concoctions from Nature’s Ingredients (Chelsea Green Publishing, 2018) and is reprinted with permission from the publisher.
No-Fermentation Soda
Photos: Left - soda infused with California sagebrush and horehound. Center - soda with lemonade berries and yarrow. Right - soda infused with hops flowers. While I researched old recipes for “medicinal sodas”—as made by pharmacists in the 19th century—I was amazed to find that a lot of them were actually made using an acid base and baking soda.
Nasturtium and Watercress Hot Sauce
There is a lot of room for experimentation and creativity with all the wild ingredients available—I’ve barely scratched the surface with the sauces I’ve made using my homemade or infused vinegars and the large number of wild ingredients available. Here is an example of a simple nasturtium and watercress hot sauce. This recipe makes two half-pint (250 ml) jars.
10 Reasons You Should Start Foraging for Your Own Food
10 Reasons You Should Start Foraging for Your Own Food Nature is teeming with edibles. You just need to look. In the past few years, foraging—collecting edibles in the wild—has become more popular as people have rediscovered the joy of connecting with nature and enjoying its bounty. Done properly, foraging can be a fun activity, and benefit nature too. I’m not talking about commercial foraging (which can have drawbacks), but a more fun and personal approach to the concept of eating wild food.
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