Anyone have any wild-food or gatherer recipes? What's your favorite?

My favorite wild food is purslane. I always try to gather enough to freeze for the winter. One year I pickled some, it was so good! I also gather dandelion greens, buds, flowers and roots, lambsquarter and amaranth. I have wild salsify growing in my backyard this year, so I'll get that this fall. I use to gather slick dock and daylily buds and tubers (is that what you call it? They grow like potatoes). Neither of those grow where I live now, though. We've picked wild strawberries, raspberries, chokecherries and gooseberries, but those are not close enough now, either.

Oh, how I love wild foods. In the spring I gather new dandilion leaves to put in salad. Then come the fiddle heads. Those are a type of edible fern. They are eaten like a vegetable when they are still curled up. You boil the curls like broccoli and eat them with lots of butter, salt and pepper. I don't collect the fiddle heads myself but buy them at a market. They usually come from Nova Scotia. Then the wild leeks. I also buy them at the market but they grow in the woods where I live in Ontario. In Prince Edward Island where we used to vacation there are wonderful aromatic wild strawberries. We used to eat them fresh every morning on cereal or toast. Out West in Saskatchewan there are Saskatoon berries. Similar to blue berries but on bushes or trees. They make wonderful pies and jelly. My friend and walking partner and I discovered a few trees this year right here along a trail that we use. We picked them and I made a few jars of jelly. Now we are picking wild black rasberries (blackberries). I have made some wonderful syrup out of them The colour is a rich ruby colour and the syrup tastes wonderful on icecream or pancakes. To get rid of the pips I boil up the berries and press them through a cheese cloth bag. Later on in August I will be visiting friends up North in Northern Ontario and hopefully pick blueberries to freeze and use up in the winter. Later in the fall I pick wild grapes. It seems there will be a bumper crop this year. The vines are full of green grapes right now. I strip the berries off and boil them up and press through a cheese cloth bag to get the juice only since there are quite a few seeds in them. Then I sweeten the juice and freeze it. Sometimes I make grape jelly. Some people I know pick mushrooms in the fall but I don't since I don't know mushrooms very well and it makes me nervous. Some years I have also picked crab apples and wild apples but they are too labour intensive since a lot of them are wormy. One year we stopped at a rest stop off the highway. There was a forest and and a trail nearby. Along the trail I discovered a wild plum tree full of fruit. We picked some and I made some plum jam. Never tasted anything more delicious. One year also up North we discovered patches of wild cranberries. I picked those and froze them. I made cranberry sauce for Christmas . Mmm I love wild edibles. How about you? what do you collect?

hmm,i have a different and delicious recipe for you,hope you enjoy it:) Frog legs sauce picante Yield: 2 Servings Ingredients: * 1 tb Olive oil * 12 Frog legs * 1 tb Flour * 1 c Onions; chopped * 2 tb Green bell peppers; chopped * 2 tb Red bell peppers; chopped * 1/4 c Clery; chopped * 1 ts Salt * 1/2 ts Cayenne * 1 Bay leaf * 1/2 ts Dried thyme * 1 tb Garlic; minced * 3 c Tomatoes; peeled seeded and -chopped * 1 ts Tabasco Juice of 1 lemon * 2 tb Parsley; chopped *2c Steamed rice;hot MMMMM--GARNISH---- * 2 tb Green onions; chopped * 2 tb Brunoise red peppers * 2 tb Brunoise yellow peppers Instructions:in a large saute pan heat the olive oil. When the pan is smoking hot add the frog legs and brown slightly on both sides about 2-3 minutes. Remove the frog legs. Add the flour to the oil. Stir to 2-3 minutes to make a light brown roux. Add the onions peppers celery salt and cayenne. SAute the vegetables for 3-4 minutes or until wilted. Add the garlic and cook for 1 minute. Add the tomatoes and Tabasco. When the mixture comes to a boil reduce to simmer. Simmer for 25-30 minutes. Lay the frogs legs in the sauce and cook for 3-4 minutes basting with the sauce. Spoon the mixture over steamed rice. Garnish with green onions and peppers.:)