SPRING
Wild Onions and Scrambled Eggs
2-4 Servings
1 cup wild onions, cleaned and chopped
1 cup water
6 eggs- scrambled
1/4 cup bacon drippings
Cut up enough wild onions to fill a 6 to 10 inch skillet. Place water and onions in a pot. Cover boil until onions are tender. Put cooked onions and bacon drippings in a skillet and heat. Put eggs on top. Stir well until eggs are scrambled. Serve hot.
SUMMER
Blackberry Preserves
Makes about 3 half-pint jars
- 4 cups fresh blackberries
- 2 cups honey
In a stainless steel saucepan, combine berries and honey.
Prepare canner, jars and lids. (For more details, see Ball's canning guide here)
Bring berries to a boil over medium heat. Boil hard, stirring frequently, until the mixture thickens for about 30 minutes. Test the gel and when it's at the right consistency, remove from heat.
Spoon preserves into prepared, hot jars, leaving 1/4" head space. Wipe rim, center lid on jar and screw band down.
Place jars in your canner, completely covered with water. Bring to a boil and process for 15 minutes. Remove lid, wait 5 minutes and remove jars to cool and store.
AUTUMN
Kanuchi
2-3 servings
- 110g of Hickory nuts
(Substitute with 70 grams pecans and 40 grams walnuts)
- 4 cups water
- 1 tsp kosher salt (more or less to taste)
- 1 tbs maple syrup (optional)
Serve with hominy, sweet potato or wild rice
Grind Hickory Nuts and form a ball. Place in bowl with water and bring to a boil. Cook for 30 minutes. Strain the nuts and mash. Add Salt, maple syrup (optional). Boil again for 5 minutes. serve with hominy, sweet potato or rice
Winter
Bean Bread
- 3-4 Servings
- 1 cup (185g) dried beans, (any medium-sized beans, such as pinto or black beans, are fine)
- 8 cups (1816g) water
- 4 1/4 cups (396g) Cornmeal
- 2 tsp salt
To cook the beans: Place the beans and water in a 3-quart saucepan.
Bring the beans to a boil, reduce the heat to a low simmer, then cover and cook for about 2 hours, adding water as needed if the water level falls below the top of the beans. Cooking time will vary depending on the freshness and type of bean used, so if they’re not tender after 2 hours, continue to cook and taste every 15 to 30 minutes until they’re creamy all the way through.
When the beans are tender remove them from the heat and set aside. Beans may be prepared the night before and refrigerated in their broth overnight if desired; reheat the beans and broth to a simmer before preparing the bread.
To make the bean bread: In a large mixing bowl, combine the cornmeal and salt.
Strain the cooked beans, reserving their liquid.
Add the beans to the cornmeal mixture and gently stir until evenly distributed.
Add 2 1/2 cups (568g) of the reserved hot bean broth to the bowl. Fold the mixture together until all the flour is incorporated and a uniform, sticky dough forms; it should be about the consistency of chocolate chip cookie dough. If needed, add extra broth a few tablespoons at a time until the desired texture is achieved.
Fill a large pot (at least 7 to 8 quarts) about three-quarters of the way full of water. Bring to a boil over medium-high heat while shaping the breads.
Use your hands to scoop about 1/3 cup (94g) portions of the lukewarm dough. Shape the dough into balls and flatten slightly into ovals about 3” wide x 1” thick.
Boil for 10-15 minutes, or until the bread rises to the top
