A weekend's long foraging outing yielded June treasure.
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.
Not that beautiful!
ReplyDeleteI never heard of serviceberries before. They look fantastic. What do they taste like?
ReplyDeleteA little like ripe apples, but more like marzipan, when cooked.
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