Foraged golden currant preserved in Brandy and organic sugar with some lemon skin and fresh mugwort. You can substitute brandy with whiskey, vodka or whatever. Traditional recipe is same quantity of berries and sugar although I did a bit less, for each cup of berries I added 1/2 cup of sugar then the booze. Age for at least 6 months, enjoy within the next 2 years. Wonderful on desserts. www.urbanoutdoorskills.com
Forager's breakfast - Super complex in flavors and so delicious. Black sage infused yoghurt, foraged currants from this morning (yellow, red and black), lerp sugar (insect honeydew), lemon ants,unripe wild figs in syrup blueberry/mugwort fermented soda sauce. Wild Fennel. Wild food IS gourmet food. Taste of Southern California.www.urbanoutdoorskills.com
The French have "Coq au vin" but what can a Belgian forager do with the local wilderness in Southern California? Here it is: Quail cooked in homemade elderberry wine, wild hyacinth bulbs (Dichelostemma pulchellum), onions, several mushrooms found yesterday (oyster, split gill, etc...), raw honey, dehydrated elderberries, CA bay, homemade salt, pink peppercorn, wild mustard seeds, burr-chervil and a few other things. I already ate everything. www.urbanoutdoorskills.com
Carbonated drink made with primitive methods - A large rock, grass and pottery Nice to know that our ancestors could have enjoyed some carbonated brew with a simple setup so it's possible that ancient beers were carbonated and not flat using very primitive methods.