Excuse the dust and changes, my site is in the process of being re-designed completely. Probably re-released in July. Some exciting new content and changes.

June 2016

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Some of the activities I've done this month, I'll post more images soon.

Eat the invasives!


Fermenting wild radish pods with a bit of cabbage, perennial pepperweed, chili, garlic and onions.


Brine composed of 1 tablespoon of homemade sea salt (from dehydrated sea water) and 2 cups of water.


Fermented for around 7days then placed in the fridge. Pasteurized stone (boiled for 15 minutes) to keep everything under the brine. The cover is loose so the fermentation gases can escape.


For a future "Wild Fermentation Class" coming later this month.














Wild Beers at the Huntington Garden


Primitive and wild beers class at the Huntington garden in Pasadena.


Around 20 people showed up and we did a tour of the local native plants (and regular) garden. We talked about some of the plants used traditionally for brewing as well as new ones I personally use to make my primitive brews. I.E. Mugwort, Yerba Santa, Sages, Horehound, Yarrow and many others.


After the walk we had delicious wild snacks and beer tasting. We sampled some pickled black walnuts, wild mustard, pickled wild radish and a beer made with mountain ingredients - Mugwort, white fir, pinyon pine, lemons and wild yeast.




White and red elderberry wine in progress.


Now I'm just waiting for the wild yeast work, probably will take another day. Raw fermentation (old method from France/Belgium).




3 pounds (1.45 kg) elderberries (I use 4 pounds [1.8 kg] with Mexican elderberries)


2 pounds (1.45 kg) white sugar. You can also use 3 pounds if you want a sugary wine at the end.


1 gallon (3.75 l) spring water or distilled water


1 teaspoon (5 g) citric acid or the juice of 3 lemons)


I simply juice the berries raw, add the water, sugar, etc...then let it ferment with its own wild yeast (originally in the bloom on the skin of the berries).


I let the fermentation going until it is done. Usually a couple of months then bottle it and wait another 6 months before enjoying.




Gourmet (Wild) Mustard


Mustards are pretty much taking over nature around here, on the positive side, you can really make some interesting and yummy condiments with the flowers, leaves and seeds.


The black mustard is presently going to seeds so it's a good time to pick it up.


I made several jars this week, the seeds are stone ground by hand with mead vinegar, aged elderflower wine (2013) and homemade sea salt. Tad of maple syrup for my recent trip in Vermont.


Super natural Dijon mustard. Making it for my class this weekend on using mustard seeds. Recipe from my book "The New Wildcrafted Cuisine"



Making Wild Sodas


Just came back from a trip to Vermont where I was teaching wild edibles and food preservation at Sterling College.


Fantastic trip which will be the subject of a future blog. In 5 days we basically managed to create an incredible wild food feast with what was available in their local forest.


The students also learned how to make wild sodas using local plants and trees such as fir, spruce, white birch, dandelion, white pine, sassafras and the maple syrup the produce on location.


We also experimented with wild yeast using local flowers, barks and plants.


Fantastic time with a great bunch of people!


Unripe Pinyon Pine Syrup


Unripe pinyon pine syrup is done - Flavor is fantastic, it's kind of a maple syrup with pine and lemons quality.


Should be fantastic for making drinks, brush on game meat and tons of other applications. Was placed in a closed pasteurized jar in the sun for 2 months.


I'm straining it and bottling it this morning. Based on an old French recipe on making unripe pine cones syrup.


Recipe could be in my next book, meanwhile tons of similar ideas in my recent book "The New Wildcrafted Cuisine"


Thank you Gloria (Angeles Crest Creamery) for letting me pick up the cones!