Introduction This is one of Savage Kitchen’s favorite recipes! It’s a versatile seasoning that can be mixed into dips, sprinkled on salads, or added to soups. Recipe by Chef Robert Ramshur. Ingredients 1/2 cup Dried Spiny Amaranth Greens 1/3 cup dry powdered buttermilk (Optional; powdered goats milk, etc.) 1 1/2 tsp dried dill weed 2 …
INTRODUCTION Dehydrating Spiny Amaranth greens is a great way to preserve the wild nutrition for later use. Add the powdered or flaked/crushed greens to smoothies, sauces, soups, rice – anything that needs a little extra green goodness! INGREDIENTS Fresh wild Amaranth greens Step 1 Wash greens. Spread greens into a single layer on racks inside …
I am going to run a 1-week contest for who drops the most haole koa pins in the Savage Kitchen app and winners get to choose from 6 Haole-Koa-themed prizes!!!! Participants are encouraged to participate from anywhere in the world. The contest will run from Sunday, July 11 through Sunday, July 18. Prizes Whoever gets …
If you’re getting a wee bit jealous of all the foragers in North America, Europe, and northern Asia who are harvesting dandelions right now, just remember that here in Hawai’i the cat’s ear (Hypochaeris radicata) can be used in almost all the same ways and is available year-round. Cat’s Ear Roots, leaves, unopened flower buds, tender stems, …
The absolutely delicious wild fermentation of false awa (Piper auritum), into a naturally carbonated root beer, gets bottled with the addition of some wild and cultivated ingredients. It’s the 24th Day of eating 100% local foods from the Hawaiian Islands for the Eat Local Maui Challenge with Project Locavore. Breakfast is good, but lunch is …
Day 20 of eating 100% locally grown foods to the Hawaiian Islands as part of the Eat Local Maui Challenge with Project Locavore. Had a nice big breakfast, snacky kind of lunch, and dinner with an avocado mousse dessert. In the video you get an inside peek at putting ingredients together. Breakfast :: kalo from Ho`omakua …
Day 8 of eating 100% locally grown and raised foods from the Hawaiian Islands. This video highlights harvesting wild greens, Day of the Dead ofrenda, and includes a distillation of Hawaiian sandalwood. breakfast :: feijoa ***, coconut milk smoothie. Ali’i mushrooms, butter. Cucumber, purslane (Portulaca oleracea)***, radicchio, Maui onion, elephant garlic, Haleakalā Creamery goat skyr, …
Day 5 of eating 100% locally grown and raised foods from the Hawaiian Islands. Trying out a new recipe using cassava harvested in the garden. breakfast :: coconut meat, banana*, feijoa***, bele*, wild amaranth***, vanilla extract (moonshine made from honey mead + vanilla bean). lunch :: cassava*, salt, coconut milk, coconut oil. Romaine lettuce, radicchio, …
Start Day 3 of the Eat Local Maui Challenge foraging wild Chinese violet (Asystasia gangetica) greens, then learn how to open coconuts and get the rubber meat out. The coconut is made into 2 dishes, a soup and sauteed strips. The versatile coconut is a fundamental part of eating locally in Hawai’i. breakfast :: pork …
Yesterday was the first day of the Eat Local Maui challenge and I did some foraging with my 2 sons. My local food game is strong, and I’m going 100% local foods for the month. Everyone is encouraged to join along on the challenge no matter where you are at! Doesn’t do our local farmers …
