Monday, June 16, 2014

New flavors


A weekend's long foraging outing yielded June treasure. 


So Sunday was busy:

Made:

Field garlic flower bud pickles
Common milkweed flower cordial
Elderflower cordial
Sweetfern butter
Bayberry oil


Done:

4 lbs of serviceberries frozen


To do:

1.5 lbs of serviceberries waiting to be turned into a syrup, and a pie.
Common milkweed buds to be blanched and preserved. I meant to turn some of them into tempura'd bites for last night's supper, but Life happened and they did not.

But I did manage to make some good lamb chops, basted with that sweetfern butter.


How was your weekend?

Summer Botanical Walk Schedule *

3 comments:

  1. I never heard of serviceberries before. They look fantastic. What do they taste like?

    ReplyDelete
    Replies
    1. A little like ripe apples, but more like marzipan, when cooked.

      Delete

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