Tag Archive for: wild crafting

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Mole Verde

INTRODUCTION This green mole is delicious and fresh! The flavors are bright and alive and pair well with any roasted vegetable or tamales. If you are going to warm up a bit to serve, just warm and avoid going into a simmer as the flavors…
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Protected: Java Plum Orange Marmalade

INTRODUCTION When Java Plum meets orange, something magic happens. The flavor transcends description - you have to taste it. Our Java Plum Orange Marmalade is the perfect way to combine these ingredients and craft a wild product you can…
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Java Plum Chutney

INTRODUCTION The tart-sweetness of Java Plum lends itself perfectly to savory-sweet garnishes like chutney. Use this lovely sauce on sandwiches, in dressings, on a cheese plate, with tofu and veggies, on rice...there are so many ways to…
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Java Plum Mac Nut Spread

INTRODUCTION A probiotic macadamia nut spread perfect for smearing on crackers or veggies with a unique creamy java plum flavor. INGREDIENTS 2 cups macadamia nuts 2 capsules probiotic starter 2.5 cups filtered water 1/2…
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Chinese Violet Artichoke Dip

INTRODUCTION This is a great party dip that is so easy to make. With the mild spinach-like flavor of Chinese violet (Asystasia gangetica), this is a great introductory dish for people who might be hesitant to try eating wild foods. It doesn't…
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Strawberry Guava Juice

INTRODUCTION When we forage Strawberry Guava, we know we need to use them within 24 hours or risk losing some of the fruit. We eat a lot fresh, freeze some, and use what's left in recipes. We like to sort them into "grades" - the Grade A fruit…
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Protected: Strawberry Guava Shrub

INTRODUCTION Shrub is a syrup made from fruit and preserved with vinegar.  It's refreshing mixed with water or in a cocktail and it brightens dressings, sauces, and marinades. INGREDIENTS Strawberry Guava fruit sugar apple cider…
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Wild Amaranth (Amaranthus spinosus)

Now growing from 30°N to 30°S around the globe, Wild Amaranth (Amaranthus spinosus) originates from the lowland parts of tropical Central and South America. It is a highly valued food, and some of its medicinal benefits are as an anti-inflammatory…
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Spiny Amaranth Ranch Spice Rub

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…
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Dried Spiny Amaranth Greens

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…
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Haole koa (Leucaena leucocephala)

Haole Koa is native to southern Mexico, Central America, and northern South America. It is an aggressive colonizer and nearly everyone living in Hawaiʻi has Haole Koa growing nearby, as well as many people living in tropical and subtropical…