Wild Harvests

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The bounties of foraging

Backyard native gifts

Sometimes some of the most interesting, diverse, unique and fun food can be found right on your lot. Stumbling across an edible find is a delightful occurrence. Plants'  produce their fruits for brief periods of time, generally only one time per year. It is fine to harvest some for yourself, but be sure to leave the plant in state where it can still regenerate once your picked your share. The first two recipes are from warmer, drier climates. The second hails from the Pacific Northwest. 

Prickly pear cactus

This plant is very versatile with both the leaves, or paddles, are used as a green vegetable throughout Mexico and parts of the southwestern United States. You can pickle the pads or puree and saute them. Harvest young pads with new leaf growth.  If you can't find the plant in your yard or somewhere that it is permissible to collect plants, you can also purchase the paddles in many Mexican grocery stores. 

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Pickled prickly pear pads

This recipe makes 2 quarts. Have sterilized jars and lids prepared and ready immediately beforehand. Jars can be sterilized either by boiling in water or in an oven. Fill a large stainless steel pot with a lid with warm water so that it will cover jars by at least one inch. Boil the cans for at least 10 minutes. Save the hot water for processing the food. 

Ingredients

20 young prickly pear pads
2 cloves garlic
2 sprigs dill
2 jalapenos
2 cups vinegar
2 cups water
1/2 cup salt

Steps

1. Scrap off any thorns with a knife. Slice off the edges to remove the tiny thorns that grow from the rounded edges of the pads. 
2.Wash and cut the pads so they will fit into the jars. 
3.Put a clove of garlic, a sprig of dill and one pepper into each jar, then pack the jars full of the paddles. 
3. Create a brine solution by pouring the vinegar, water and salt into a pot and boil until the salt dissolves. 
4. Fill the jars with the brine solution to about 1/2" from the top, place the lid and the band onto the jar and set in a warm bath for 10 minutes. 
5. Let the pickles cook and then store in a dark place for 3 to 6 months to let the flavors set. 

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Nopalitos

The paddles will exude an okra-kike slimy substance when cooked, which needs to be washed off in cold running water. Serve the cactus paddles as a side dish. this recipe serves 4. 

Ingredients

3 1/2 cups chopped paddles
1 teaspoon baking soda
3 cloves garlic, whole
1/2 medium onion, whole
6 serrano chiles
1 pound fresh tomatoes
1 tablespoon oil of choice
1/2 cup finely chopped cilantro
1/4 teaspoon salt

Steps

1. Place the chopped cactus paddles in a large saucepan and cover with water. 
2. Add the baking soda, garlic and onion, cover and cook over medium heat for 10-15 minutes. Drain and remove the garlic and onions. 
3. Cook the chiles in boiing water for 5 miutes. Add the tomatoes, cook for 3 more miutes and drain. Peel the tomatoes and puree with the chiles in a blender.
3. Heat the oil in a skillet, add the puree and saute for 5 miutes. Add the cacuts and boil for 5 minutes. stir in the cilatnro and salt. 

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Savory Chanterelle Budino & Chanterelle-Walnut Pate over Mixed Baby Salad Greens

I particuarly liked this recipe as it allowed me to combine the fall mushrooms found in our nearby forest with the baby greens still growing in my garden. Check out our YardTalk blog for more info on these tasty mushrooms and what to look for when harvesting (always consult and expert) or purchasing. This recipe serves 6 and the mushroom amounts are by weight. 

Budino Ingredients

2 tablespoons extra-virgin olive oil
6 ounces wild golden chanterelle mushrooms, cleaned and coarsely chopped
2 teaspoons chopped fresh basil leaves
1 clove fresh garlic, minced
1/2 teaspoon salt
4 large eggs
2 cups light cream
Water for water bath (see directions below)

Steps

In a large skillet over medium heat, heat olive oil. Add mushrooms, basil, garlic and salt. Saute 5 minutes, stirring often. Remove from heat and allow to cool. The original recipe recommended using 6 ovenproof ramekins or custard cups, but I decided to short cut the effort and used 2 small casserole dishes as shown in the above photo. 

Grease the dishes and then divide mushroom mixture evenly on bottoms of ramekins or cups. Place ramekins in a baking dish large enough to hold them without touching each other. Preheat oven to 325F. In a medium mixing bowl, whisk eggs and cream until well blended. Pour slowly over mushrooms, giving each ramekin an equal amount of egg/cream mix. Heat a quart of water to boiling in a tea kettle or similar. Pour hot water around ramekins in dish until water level equals level of budino inside. Bake for 25 minutes, then check to see if budino is set in center. If not, bake for 5 to 10 minutes longer, checking every 5 minutes. Budino is done when sides are set and center moves ever so slightly when shaken gently. When done, remove from water bath and cool to room temperature on rack. Cover and refrigerate for 2 hours or up to 1 day before service. Serving instructions are listed after the recipe below.

Chanterelle-Walnut Pate

Steps

2-1/2 tablespoons butter
2/3 cup wild golden chanterelle mushrooms, cleaned and sliced
1/4 cup chopped shallots
1 small clove fresh garlic, minced
1/2 cup toasted walnut pieces
1 tablespoon walnut oil
1/2 teaspoon salt
1 teaspoon orange zest

In a large skillet over medium heat, melt butter. Add mushrooms, shallots and garlic. Saute 7-10 minutes, stirring often, until mix is just browning and any liquids given off have evaporated. Place walnuts, oil, salt and zest in a food processor and process until a paste has formed. Add mushroom mix when it is done and blend until almost smooth. Place in a 1-1/2 cup mold or bowl and refrigerate just until cool. Serving instructions are listed below.

Salad

2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped dried apricots
4 cups mixed baby salad greens
12 cocktail-size slices of assorted artisanal breads, lightly toasted

Steps

In a small mixing bowl, whisk balsamic vinegar and Dijon mustard. Slowly add olive oil, whisking constantly, until dressing is creamy. At time of service, toss dressing with apricots (if used) and greens. Divide evenly on 6 serving plate. Run a knife around edges of ramekins and invert on middle of serving plate to unmold. If casserole dishes were used, invert and cut the boudin into triangles as shown below. Spread pate on toasts and place 2 toasts on each plate. 

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Hongos Guisados (Stewed Mushrooms)

12 ounces fresh mushrooms, cleaned and chopped into 1/2 inch pieces
1/2 medium onion, diced or 1/2 leek
Fresh hot green chilis to taste (approximately 1 Hatch, 2 serranos or 1 jalapeno)
2/3 cup poultry broth or water
1/2 small lime, juiced
1 tablespoon lard
1 large ripe tomato, roasted or boiled, cored, peeled and chopped
4 cloves of garlic
1/2 teaspoon salt

Steps

Place the mushrooms, onion, chile, broth (or water), lime juice and lard in a medium saucepan. Bring to a boil over medium-high heat, cover and cook 3 minutes. Uncover and cook until all the liquid has evaporated and the mushrooms begin to fry in the fat.

While the mushrooms are cooking, puree the tomato with the garlic in a blender or food processor. When the mushrooms begin to fy, add the tomatoe misture and cook until the liqquid has reduced and the mixture is thick. Season as desired. 

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Grilled Mushrooms with Ponzu Sauce

You can use whatever type of mushrooms you prefer. Shitake work well, but so will button mushrooms, which is what we used in this recipe. Be careful not to overcook the mushrooms or their aroma will disappear and they will dry out. These are great as a cocktail snack or as a garnish with grilled or deep-fried dishes. The green onions can be omitted.

Ingredients

12 fresh mushrooms, washed and trimmed
If pan frying:

• Scant amount of olive oil or bacon fat
• Dash of hot chili oil

4 tablespoons lemon juice
4 tablsepoons dark soy sauce
Splash of mirin
1 tablespoon finely chopped green onion, rinsed1 teaspoon baking soda

Steps

1. Clean the mushrooms and salt them lightly.

2. Heat the oil in a pan to where the oil is sizzling, but not burning. 

3. a) Either grill over a hot charcoal fire for no longer than 5 minutes total, stem side first , then cap side,or,
    b) Pan broil by cooking both sides of the msuhrooms in a frying pan over medium-high heat in a scan amount of oil for about 3 minutes total.
        Note: Oven broiling does not give good results. 

4. When the mushrooms are cooked, mix together the Ponzu sauce and stir in the finely chopped green onion.

5. To assemble and serve: The mushrooms should be served really hot. One serving is 6 halves. You may either drizzle the Ponzu over the mushrooms on a plate or serve in small individual dishes and top each with 1 tablespoon of Ponzu sauce.