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Over the past weekend, the class we’ve been taking since January
at The Rosemary House finished up, and one of the highlights was the wild plant
pot luck lunch. Since wild plant foods
are near the top of the list of my interests, I was thrilled. My focus is to normalize incorporating wild
plants. Dishes don’t need to be
completely made from weeds, but they can add flavor and nutrition.
We only have the recipes for the 4 offerings we shared. There were teas, breads, jellies, dips,
salads, soups, dressing, and desserts!
It was a FEAST!
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Besides this table, there was a dessert table, a table full of crockpots, and a table with beverages!
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Maryanne made the following two recipes:
Kousa
Dogwood Pudding Cake
https://www.tyrantfarms.com/recipe-kousa-dogwood-pudding-cake/
A delicious dessert made from kousa
dogwood fruit with a texture like
a cross between pie and cake.
Ingredients
1
C organic whole wheat pastry flour *
1/2
t baking soda
1
t baking powder
1/2
t ground cinnamon
pinch
pink Himalayan sea salt
1/4
t cream of tartar
2
chicken eggs, separated into whites and yolks
2
T butter room temp
1
C honey
1
C kousa dogwood fruit pulp
1/2
t vanilla extract
1
1/4 C whole milk (preferably organic grass-fed)
Instructions
Preheat oven to 325ºF. Butter a 10”
long x 7.5” wide x 2” deep baking dish.
Stir the following dry ingredients
together in bowl with a spoon: flour,
baking soda, baking powder,
cinnamon, salt. Set aside.
Separate egg whites from egg
yellows.
Put egg whites + cream of tartar into
mixing bowl under electric mixer.
Mix for 1 minute on medium speed until cream
of tartar fully
incorporated and the mixture has a frothy appearance. Then turn
speed up to high and whip until smooth, creamy, and peaks form
when you pull
the beaters back, about 2-3 minutes.
Using spatula, remove whipped egg
whites to separate bowl or large
measuring glass. (Don’t worry about scraping
the mixer completely
clean since you’ll be adding other ingredients to
mixer next.)
Add honey and room temperature butter
to mixer, and mix on medium
until butter fully incorporated into honey, about 1
minute.
Add kousa pulp, egg yellows, and
vanilla, and mix on medium for 1 minute.
Add milk, mix on medium for one
minute.
Slowly add dry ingredients to mixer,
about 1/4 cup at a time, while mixer
on medium speed and continue mixing until
fully incorporated.
Pour your whipped egg white mix into
the kousa-flour mix, then mix in
with a spatula (not with mixer). This is to
help the final pudding be
lighter and fluffier.
Pour ingredients into buttered
baking dish. Bake on 325°F (163°C) for 60
minutes or until center of pudding
cake is risen and barely jiggles when
lightly shaken. Let cool to room temp (or
lightly warm) before serving.
Even better refrigerated and served the next day!
*
I used regular all purpose flour
Wood
Sorrel and Sweet Onion Tart 1-9” pie
https://www.wildedible.com/blog/wood-sorrel-and-sweet-onion-tart
INGREDIENTS
1
prebaked tart shell or you could substitute pie crust
2
T butter
3
C Vidalia or other sweet onion (about 1 medium onion), thinly sliced
1/4
t salt
splash
of dry white wine
1
T flour
5
oz sorrel leaves (if using wood sorrel include flowers and pods - avoid
tough
stems)
2
eggs
1
C heavy cream
freshly
ground black pepper
few
scrapings of nutmeg or a pinch of ground spicebush berry
5
oz Gruyere cheese, grated
INSTRUCTIONS
In a heavy bottom pan, cook onion, salt
and butter slowly on medium-low
heat, stirring occasionally, until onions are
soft.
Raise heat to medium, add wine and let
it cook off for a minute or so.
Add flour and stir to evenly distribute
and cook for 2 minutes.
Add sorrel, stir, cover and cook 1
minute to wilt. Remove from heat.
In a large bowl, whisk eggs, cream,
nutmeg and pepper.
Combine sorrel mixture, egg mixture and
half of the Gruyere cheese.
Sprinkle the other half of the Gruyere
cheese in the bottom of the tart shell.
Fill tart shell with mixture and bake
at 375ºF for 30 - 40 minutes until it’s set
and lightly browned.
My notes: I used Swiss Cheese because I could not
easily find Gruyere.
No idea if I used enough
Wood Sorrel - Wasn’t sure if the 5 oz.
was by weight or volume, so I just
gathered a bunch and cleaned it. It
wound up about 1/4 C.
My contributions were:
Seed Crackers
450° for 12 to 15 minutes
3 C flour
1 ½ C shredded cheese (I used Mexican blend)
1 C water
¼ C olive oil
2 t salt
2 t sugar
2 T dried mushroom powder (instructions below)
2 T nettles seed
2 T lambsquarters seed
2 T sesame seed
1 t nigella seed
1 t amaranth seed
1. Mix cheese, flour, salt, sugar, and about 1/3 of the seeds (all kinds) into
a food processor. Pulse until the cheese
is well incorporated.
2. Dump into large bowl and add water and oil.
3. Mix very well, eventually using your hands to get everything into a nice
firm dough.
4. Cover baking sheet with parchment.
5. I used my pasta roller to roll the dough out to about 1/8”.
If using a rolling pin, you could roll it out right on the parchment to make it
easy to transfer to the cookie sheet.
6. Wet your hands, shake off extra
water, and then wet the surface of the rolled out cracker dough.
7. Spread 1/3 of the seeds on the top of
the dough.
8. Use a pizza cutter to cut the dough to the size cracker you want.
9. Use a fork to pierce all of the
crackers so they don’t get puffy.
10. Carefully lift the parchment and place it into the cookie sheet. It helps to have a helper.
11. Bake!
12. Store in an airtight container and eat within a week. 
Mushroom Powder
Buy dried mushrooms. Put them in a Ninja
or Bullet, and powder. Use anywhere
you’d like to add a little umami. A
little goes a long way.
Note: I made them early and froze them, so I crisped them up by putting them back in the oven at 350 for 15 minutes.
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Dessert table
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Green Pasta
Ingredients:
1 1/3 C flour
1 egg + 2 egg yolks
1 – 2 T water
1 T olive oil
1 ½ t salt
1 t pepper
Greens – nettle, dandelion, violet, chickweed, and Echinacea leaves.
Add 1 C (packed) mixed
greens, whole egg, 1 T water, and olive oil to Ninja/Bullet and
blend until it is
liquefied.
A blender will work too – but
there will be lots of green dots and the pasta will be paler
green. It’s mostly aesthetics.
Make a nest with the flour. Put the two
egg yolks in the hole in the middle, and then add the green juice. Mix together until the dough is less sticky
and holds together. Depending on the
moisture in the greens, you may need a little more water (go in teaspoons at a
time) or flour (tablespoon at a time).
Form the dough into a ball, wrap in plastic wrap, and let rest for an hour.
Here’s where it’s nice to have a pasta machine and pasta dryer – but I didn’t
always have them.
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Maryanne's Onion and Wood Sorrel tart next to the dressed pasta.
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Divide the dough into 4 or 5 sections, working with one hunk at a time.
Try to roll it into a rectangle or square (easier said than done), and cut into
whatever size noodles you want.
Hang them on clean clothes hangers, hooked to cabinet knobs.
I freeze whatever I’m not having for the upcoming meal. Having read a lot of varying information
about how long dried homemade pasta stays good, I just let it dry for a couple
hours and throw it in the freezer. Labeled, of course.
“Sauce” here is butter and Parmesan.
Our classes have been hosted next door at Sweet Remembrances Tea Room, and Nancy Reppert took our rag-tag conglomeration of containers, and created a beautiful spread.
If you're looking for a good in-person class and you're close to Mechanicsburg (Harrisburg) PA, give Susanna a call at The Rosemary House for info! She teaches Rosemary Gladstar's course along with her own - it's pretty wonderful!
