Tag Archive for: wildcrafting

wild chicken eggs hawaii wildbiome

DAY 28 WILDBIOME PROJECT HAWAII

DAY 27 & 28 @wildbiomeproject Yup, I ate eyeballs and all. Another pan fried taape, with wild lettuce & wild amaranth greens, pōpolo berries, and wood sorrel flowers. So, yesterday was tough food wise but joyful…
Wild Boar Wildbiome Hawaii

DAY 25 WILDBIOME PROJECT HAWAII

DAY 25 @wildbiomeproject Wild boar roast with inkberry leaves, capiçoba greens, and wood sorrel greens sautéed in coconut oil, java plum vinegar, couple turns of the grinder with Christmas berry & Peruvian pepper tree, and…
river prawn wildbiome hawaii
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DAY 20 WILDBIOME PROJECT HAWAII

Well, day 20 it is of the Wildbiome Project! River prawns with roasted kukui nut (Aleurites moluccanus), feral avocado, tropical chickweed (Drymaria cordata), oriental or false hawksbeard, honohono grass (Commelina diffusa), wild…
wild basil wildbiome hawaii

DAY 11 Wildbiome Project Hawaii

DAY 11 @wildbiomeproject : Camping trip with my son and his bestie had them reeling in lots of fish that we cooked over the campfire. We ate moana (Paruoeneus multifasciatus), aha (Strongylura gigantea ), taape, and toao (Lutjanus fulvus)…
wild feast food wildbiome hawaii

DAY 10 Wildbiome Project Hawaii

DAY 10 @wildbiomeproject Started with some Japanese honeysuckle (Lonicera japonica) and kāhili ginger (Hedychium gardnerianum) flower tea that was lovely. Then, on to slow simmered banana poka and guava juice with kiawe tea and tamarind…
beach almond loquat coconut wildbiome project hawaii sunny savage
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DAY 3 Wildbiome Project Hawaii

Day 3 @wildbiomeproject : I started today with some slices of last nights venison. Then on to kiawe tea poached loquat (Eriobotrya japonica) with coconut cream and beach almonds (Terminalia catappa) on top. I’ll continue to cite scientific…
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ʻOpiuma (Pithecellobium dulce)

'Opiuma is in season, going strong, and will continue to be in season for the coming couple of months! This invasive species is typically found in our dryland areas of Hawai'i but, as many areas that are typically more wet become more dry, the…
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Maui Eat Local Challenge 2023

Hard to believe it's been 10 years that I've participated in the Maui Eat Local Challenge. I remember when we started there was no locally available olive oil, cultivated gourmet mushrooms, cashews, skyr, or black pepper. A few people on the…
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Butterfly Water

INTRODUCTION Living a botanically rich lifestyle is pretty easy. Even if you don't know how to cook, don't like to cook, or are too busy to cook, the simple act of adding flowers to what you are drinking adds biodiversity to your diet. When…
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Protected: Spiny Amaranth Artichoke Dip

INTRODUCTION This dip is a great way to introduce wild greens to your friends and family.  It tastes like a traditional spinach-artichoke dip, but it's packed full of wild nutrition. INGREDIENTS 2 cups steamed Spiny Amaranth,…
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Too Hot to Handle

INTRODUCTION This strawberry guava hot sauce is amazing with tacos, loco moco, fried rice, stir fry or just about anything you’d normally add hot sauce to. You can adjust the heat of the hot sauce by halving the amount of chili peppers, or…
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Protected: Pâte de Guava

INTRODUCTION Making pâte de guava, also known as strawberry guava fruit paste, is a great way to utilize and preserve the abundance of wild fruits. Try it served on a charcuterie board, as a simple spread with cheese, or baked into pastries,…