Our WWOOF volunteer Lauren helping to plant the last of the winter squash

Our latest WWOOF volunteer( What’s WWOOF? Check it out here) enjoys foraging for wild edibles.This week while weeding the iris bed, she brought in the harvested (weeded) dandelion greens and made a yummy pesto. Along with our nightly side of cultivated greens from the garden, we mixed the dandelion pesto into some fresh spinach tortellini. Delish! Dandelion greens are loaded with vitamins (vitamin C, A, B1, B2, B6 and abundant in vitamin k) and minerals ( calcium, iron, magnesium, and potassium). They are a great antioxidant and help to stimulate good kidney and liver function.
Here’s how Lauren ( our WWOOF volunteer) made her pesto:

2 cups of fresh and cleaned dandelion greens
2 1/2 cups of fresh spinach
3-4 cloves of garlic
juice from 1 lemon ( I’d use some grated lemon rind as well!)
1- 1/2 cups of toasted almond slivers
1/2 cup of olive oil
2 Tbls. nutritional yeast

This was all put into the food processor and blended together. It made two 1 pint jars of pesto, which is already gone! We’ve also been smearing dandelion pesto on our mid-day grilled cheese….sharp cheddar, home-made sourdough, our own bread and butter pickles, and sliced avocado. These we put under the broiler until the cheese is bubbling and gooey. I can only say, I sure hope those dandelion weeds that Lauren eradicated bounce back quickly…we’re out of pesto!!
Try some and let us know what you think.


Picture 477We’ve been continuing to take walks across the bog , right now it makes for a great snowshoe outing. At the beginning of winter and before the epic snowstorms, I took a picture of the wild cranberries that grow there. Right now, like everything else, the plants are buried in snow. Every year in late September we walk down to harvest the berries. We freeze some, make cranberry sauce, and use them fresh in muffins. Wild cranberry, Vaccinium macrocarpum, is a low growing, trailing, Maine native that is the same plant grown commercially. There are several selections that are grown for specific traits such as flavor and heavier production of fruit. It was originally known as ‘crane berry’, due to the shape of the petals and beaked anthers of the flowers that look like the head of a crane. The runners are up to 6′ in length, with upright stems coming off of them. The upright stems bear most of the fruit. In winter the leaves turn an attractive reddish brown to purple and add color to the landscape. Groups of the plants that would otherwise be overlooked in summer, standout in the fall and winter with their bright foliage. The addition of the red berries make them a worthwhile consideration to any landscape. A bog is not needed to grow them. They prefer moist acid soils in full to part sun, and can be found growing around bodies of water and along roadside ditches. We have many wild plants in our area which we harvest from late fall into winter. The berries have a better flavor after a cold period. It is said that the berries, juice, and extracts are useful in the control of urinary infections. They are also an incredible antioxidant. There has been some evidence that they play a role in reducing the risk of cardiovascular disease by lowering blood pressure and platelet aggregation. We love their tart taste, and we love having a native plant that produces berries to forage from. Heading down to the pond on a beautiful Fall day to gather the fruits of wild cranberry, well it just doesn’t get any better than that!
Here’s a simple recipe for those wild cranberries you may go scouting for this Fall:

Cranberries, 1 pound
Sugar 1 1/2 cups
Water 2 cups

We often prefer to use maple syrup instead of sugar and when doing so, use 1 cup of maple syrup.
Pick over cranberries; wash and drain. Dissolve sugar in water and bring to a boil; boil for 3 minutes
Add cranberries and simmer gently without stirring 5 to 7 minutes or until skins burst. remove from heat and cool. Makes about 4 cups.
If you tap your maple trees this Spring for maple syrup, and harvest cranberries from a wet or boggy area this Fall, and pair them together , you’ll have
created a delicious foraged dish from the wilds of your own woods. Not bad!