#wild onion foraging
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All foraged soup
So, I discovered a had a bag of frozen mushrooms in the freezer, that I had previously forgotten about, and this was a welcome discovery, as I was craving a nice mushroom soup. However, to make a good mushroom soup, I'd need some onions, and generally at this time of year, I have none. This is not because I am just so bad at growing onions; it's because I don't have the space or the bulbs. I am currently trying to trick an onion into going into seed in my garden, so that I may have onion seeds the next year. But, as of right now, I do not have onions, and this is something I usually remedy by using an infusion of chives as an onion replacement! But, not even chives are currently growing because there's so few hours of the sun in the day, they cannot be bothered to grow with this scarce amount of light.
So I remembered, there's another option! Wild onions. And, should I find wild onions out there, this would be a certified 100% foraged soup, as onions and mushrooms would come from out in the wild, collected by foraging.
I had to make an elaborate plan of cycling thu the city to get to an access point to the place with wild onions, I currently just know one spot where they grow! But I made it, and was sniffing around the grass, trying to find some blue-colored clusters. Wild onions can be difficult to spot, as they look very similar to the grass; their color is slightly more blue, they're thinner and they don't have blades like grass does, their greenery grows into elongated tubes instead. Here's some I found!
Even as they look almost like grass, they smell like onions once you pick them. There are a few similar plants that do NOT smell like onions, those are fakes! True onions smell deliciously like onions. I made sure to only harvest the green parts, because this way, I can come back in a week and collect from the same plants again, onions are great at re-growing from the bulb!
First thing I'm doing with these wild onion greens is washing them, which is convenient if you do it in a big frisbee, and then I'm cutting them in half and flipping the halves on the same side, to make it easier to cut into smaller pieces. When I'm done cutting, I put them in a jar!
This is because I'm not actually going to eat the onions, I'm just making an infusion, or a broth really, that's using the onions as a base. Their texture would not be ideal in a soup, unless for a little garnish on top (which I didn't think of at the time, so what I want is just to have them in a jar, pour hot boiling water all the way to the top, then close them up. Then I wrap this closed jar in a cloth, then wrap a few towels around it, so the heat could not escape, this way the hot jar will not cool down! At this point I also realized my frozen mushrooms are not thawing fast enough, so I put the bag into a container with hot water, to make the process faster.
At this point I'm leaving this all in the kitchen for one hour, so the onion broth gets the correct flavour, and the mushrooms get properly thawed.
*an hour later*
Here's how the onion broth looks like, taken out of the wrapping! It's nice and yellow. I'm going to strain the liquid I want to use, and I'm actually leaving some for another day; I don't need a ton of broth for this soup because it's supposed to be a creamy soup, so I don't want to make it too thin. The broth can stay in the fridge for 2 days, or it can be frozen for future use.
Now, to make the soup.
What I want to do first is to sautee some mushrooms on the oil, then make a roux. I wanted to put all of the mushrooms on the oil, but they were releasing a lot of liquid, and I didn't want them affecting the roux, so I just put a few, to intensify the mushroom flavour of the soup. I also added salt here! So after all of the mushrooms started smelling great, I added some flour on top, to absorb all of the oil, and stirred it until it started getting a bit more color. It's important while doing this, to have a glass with a bit of cold water in it! Putting a glass of water next to the pot was the first thing I did.
It's necessary to stir at all times because the flour burns easily, and before it starts looking bad (which is like, a minute in), I need to pour a glass of cold water on it, and stir. This will quickly make a paste! And this paste is a foundation for all thick and creamy soups.
After the paste has been established, I'm adding all of the rest of the mushrooms, and pouring all of the onion broth in. Then the soup is stirred until it's all the same thickness, and let to boil until it's really bubbly and rising up in the pot! I realized that the creamy soups only turn out okay if I let it bubble all the way up, this insures that the oil, flour and the water are properly mixed, and won't start turning back into separate mixtures.
This is basically all of the work. After it bubbles up, I'm closing the pot with a lid (or a plate, I don't have a lid), wrapping it up in the same cloth, towels and blanket as I did the onion jar, and I'm letting it sit there for 15-20 more minutes, and it can keep cooking in there, without me paying any attention to it. Otherwise you could just cook it on low heat for a bit longer, but it would take stirring and making sure it doesn't burn at the bottom and who's got that kind of patience.
After 15 minutes, I'm taking the pot out, and the last step will just be to blend it, since I have a blender and I can be fancy about it. The mushrooms taste mixes very well with flour and onion, really most of things do.
And here it is! All foraged (except for oil, flour and salt) mushroom soup! It was really good. Tasted like it had a real onion inside, even though I cheated.
#mushroom soup#roux#cooking recipe#cooking from scratch#forage soup#eating from the nature#onion alternative#wild onion foraging#soup#simple soup#soup from scratch#onion infusion#onion broth
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Onion-stalk lepiota 》 Leucocoprinus cepistipes
So many lil baby fruits! One of the most common mushrooms I see in my local parks, loving all the rain dampened mulch piles. And much marvelous mycelium. 🤍
Southeast Texas, 27 Oct. 2023
#mycelium#amatuer mycology#fungi#mushroom hunting#mushrooms#mycology#wild fungi#foraging#mushrooms of texas#texas mushrooms#fungi of texas#mushroom identification#mushroom#fungarium#onion-stalk lepiota#lepiota#special interest
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aspen boletes and taper tip onions
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FORAGING HAUL YA :D
#foraging#forage#wild plants#eliasposting#food#plants#plantblr#spring onions#made sure to leave some for others :) haul was abt 30 stalks i will be giving to ppl :)#gave abt ten to my friends and gonna half them between me m someone else
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Ramping it up
Invariably the first splashes of green in our woodlot are ramps, a kind of wild green onion.
They're completely edible and I've heard it argued that they're superior, in certain recipes, to store-bought onions. Sharon used them the other day in a grouper sauce; generally we just cut them up in our salads.
They've been known to show up at Detroit's Eastern market - $12-15 for a puny bunch - and Etsy wants $39.95 for 25.
Here, they're free for the picking.
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So apparently I've been foraging and eating wild onions wit eggs my whole life because I am Native and not because I'm Black....
#because the amount of niggas in the midwest commenting they dont know wtf im talking about is appalling#i looked into it and apparently the real name of this dish is Cherokee eggs and is tradtional Native American tribes from the plains#whicu makes total fucking sense to me know and as to while it was the first dish my granny learned to forge and cook#but ive only know and been taught Black or Black Cherokee Plains forgers all my life sooo#like we had both the tamale lady but also the wild onion/mustad green lady ya know?#anyway#learn how to forge and live off the land you live on and support native plants to your ecosystem#black culture#indigenous culture#midwest#foraging#live off the land#where my Afro-Cherokees at?#Where my Afro-Indigenous at?
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i love when ppl post pictures of entirely foraged salads/soups bc they're so pretty but probably taste like absolute dogshit. i mean i've eaten a lot of those wild plants and they are not good.
#generally food is not good without at least a fat source and salt lmao#the only actually edible foraged leaf based dishes are like. some type of green cooked with wild onion and eggs#but flowers literally just taste like flowers... leaves taste like leaves#and u can't throw in like 10 different plants together and call it a dish lmao#even when u cook for real u don't just mix random shit together#omg and anyone who willingly eats young conifer leaves/needles r insane. the only way i would consume that is maybe as a tea#u gotta get reaalllyy desperate to start eating conifer and i mean no dandelion leaves level of desperate#also i'm sorry but u are not ''foraging'' daylilies u r picking them out of your mama's garden#*no edible grass type desperate (like grandparents in the chinese revolution type desperate)
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Vegan Jamaican Saltfish and Callaloo
#vegan#veganized#brunch#appetizer#vegan seafood#callaloo#amaranth#wild foods#banana blossoms#edible flowers#onion#paprika#garlic#apple cider vinegar#bell peppers#tomatoes#green onion#jamaican cuisine#caribbean cuisine#if you do decide on making any of today's recipes be sure you forage/source sustainably or not at all#Also be 150% sure in your identifications 💕
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My Recipe Book: Wild Mushroom Chowder
Servings: 6-8
Serving size: 3 cups (meal), 1.5 cups (side)
Season: Autumn/Winter
Category: Soups and Stews, Comfort Food, Vegetarian Option
Method: Stovetop
Prep time: 20 minutes
Cook time: 25 minutes
Ingredients:
Vegetables
8 oz. Portobello mushrooms, chopped
8 oz. White button mushrooms, chopped
8 oz. Baby bella mushrooms, chopped
6-8 oz. Oyster mushrooms, chopped
4 oz. Shiitake mushrooms, chopped
2 oz. King oyster mushrooms, chopped
0.5 oz. Chanterelle mushrooms, dried and crushed
2.5 lbs. Yukon gold potatoes, cubed
4 oz. Carrot, sliced or shredded
2 green onions stalks, snipped
Dairy
1/4 cup Unsalted Butter
8 oz. Cream cheese pkg, cubed
2 oz. Parmesan, shredded or grated
2 oz. Cheddar, shredded
Seasonings
1/4 cup Seasoned Salt
1 tbsp. Trader Joe's Umami Blend (optional)
4 tsp. Chicken Better-Than-Bouillon, or 4 tsp. Chicken Bouillon
5 cups Water
2 tsp. Cayenne Pepper
2 tsp. Smoked Paprika
2 tsp. Ground Black Pepper
2 tsp. Celery Salt
1 tsp. Powdered Lion's Mane Mushroom (optional)
1.5 oz. Chopped Bacon/Bacon Bits (optional)
Tools
8 qt. Stockpot with Lid
Non-Serrated Kitchen Knife
Cheese Grater
Stirring implement
Potato Masher
Ladle
Instructions
Place the butter in the bottom of the stockpot and rough-chop all of your mushrooms. Toss the mushrooms into the pot on top of the butter, then add the green onions, carrots, and all seasonings on top. Cover and simmer on low for about 5 minutes.
While your mushrooms are simmering, cube your potatoes. When the 5 minutes are up, dump the potatoes on top of the mushrooms and add the water. Stir the mixture so that the potatoes sink to the bottom and the mushrooms rise to the top. Cover and bring to a rolling boil.
When the water reaches a high bowl, reduce the heat to medium and keep covered for 20 minutes or until potatoes are softened.
While the vegetables and seasonings cook, cube your cream cheese and shred your parmesan and cheddar. Set them aside.
After the 20 minutes is up, remove the pot from heat and let contents stand uncovered for at least 5 minutes before adding the cheeses. The pot must cool somewhat or it will break the cream cheese and ruin your meal. There is no saving the meal if that happens. If the pot becomes too cool and you find the cheeses aren't blending, you can put it back on the burner covered on low to reheat it slowly.
With everything now in the pot, grab your potato masher and start smashing the potatoes and cream cheese cubes. When the potatoes are mashed and the soup thickens, use the masher and just stir the soup until the cream cheese is thoroughly blended.
Some notes:
I don't bother to peel the potatoes because the skins are nutritious and relatively thin on Yukon golds, but you're obviously welcome to do so if you prefer.
Wearing a mask when snipping the green onions will keep you from tearing up!
The soup keeps in the refrigerator for about a week and a half. Add 1/2 cup of milk when reheating.
This is my own recipe, which actually grew out of my potato soup recipe. It's one of my favorite meals when I feel sick and it makes a ton. Outside of chopping veggies, it's not very intensive either. You can easily halve the recipe as well.
When I started doing nature photography, I wanted to identify and learn about my subjects. I found edible plants and mushrooms fascinating because I'm a pretty adventurous eater, so I started looking for ways to implement the stuff I found. Mushrooms, in particular, have a lot of health benefits that scientists are just discovering and different varieties are entering the broader consumer market. Safeway only just began carrying shiitake, oysters, and chanterelles in the last couple of years. Private grow kits are also available for people who like to grow their own food.
Try this recipe with your own regional mushroom varieties and experiment with the seasonings a little.
Photo Gallery:
#my recipes#my recipe book#autumn recipes#winter recipes#mushrooms#wild mushrooms#mushroom recipes#mushroom chowder#mushroom soup#potatoes#carrots#cream cheese#comfort food#one pot meals#stovetop meals#soups and stews#vegetarian option#green onions#foraging#mushroom foraging#oyster mushrooms#portobello#shiitake mushrooms#king oyster mushroom#chanterelle#cooking
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i dug up and chopped wild onion for dinner last night and my hands STILL smell like onion, please help me
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Spent yesterday morning out on the trails collecting some wild onions. I found a very hairy caterpillar that I'm trying to identify. Scrolling through endless pics of hairy caterpillars is helping me to overcome the visceral reaction of NOPE that they ellicit in me, but no sum of money would convince me to touch one. 😅
Pics to come and an exciting first encounter with a new-to-me species!
Southeast Texas, 12 April 2024
#forager#foraging#wild onion#pond#not a fungus#not fungi#amatuer mycology#foraging texas#texas wild plants#species identification#creek#flowing water#special interest#goblincore#nature trail
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Wild onions. Wild onions are great. Read on for context.
I recently found out that there's a big patch of wild onions growing in a ditch down the road from me, and it finally rained enough the past few days to loosen the ground some. The onions at the edge of the yard are always getting mowed, so this is of interest to me. (I am aware that moving them is an option. I just... ah, you know.)
Today, I woke up feeling extremely depressed. Like a lot of people, I'm sure. But the time was right, so I eventually picked myself up and went outside with a flower pot and a small shovel.
Foraging for wild onions on a nice day with a refreshing breeze making the shadows of the leaves on the trees just out of frame dance along the ground, while listening to new VNV Nation and very old Depeche Mode... Ah, it made me feel so much better. Truly.
I put a few plants in a pot, but I unintentionally bent the stems, so they're not very photogenic. I might cut them back. I also planted a few by a tree closer to the middle of the yard and found a plant that had already put out its seeds. I planted the seeds in a few other places in the yard. Hopefully now I'll have more wild onions in better places in the future. (I also replaced the dirt I took from the ditch.)
#Plants#Wildflowers#Wild Onions#Foraging#Aesthetic#Things to do outside#And then I went back inside#To the... Everything#Pics I took#Art of Content
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Wild onion and garlic scapes, beer battered and fried. This is some next level tasting stuff, and next to free if you go for a walk and look for Allium :) Credit to @spongiefan for cooking them, absolutely wonderful!
#wild onion#wild garlic#wild plants#flowers#nature#hiking#naturelovin#in the woods#forest#foraging#free food#food
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New plant hanger:} made the base for this one a while ago when I thought I'd use it for dandelions, but then I left the dandelions on the back of a chair so long that I didn't need it for that anymore, so today I went back in and reinforced it for general use and hung it up!
Thinking about making a third one to go over my second shelf.. maybe tomorrow
#i really love how you can see the shadow of the star on my ceiling:}#i may have to move my lamp tho sobs#my room is enough of a fire hazard as is...#oh also!! stuff that's on here!!#fleabane#wood sorrel#wild onions#butterweed#(btw ik butterweed isn't edible but i had a massive amount of it so i figured id see if i could use it for cordage or anything like that#)#I'm so happy to finally be putting things away for future projects#and tea#fleabane tea my beloved#i need to get some dead nettle soon#but for some reason it's not quite thriving in the yard like it usually does:/#b1rdie's room#foraging#spring altar#b1rdie does blasphemy
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Headcanon Post (2)
"Cooking Skills + Cooking Class"
With a lot of time on his hands and the bounty of the forest at his doorstep, it shouldn't be any surprise to anyone that Muriel knows his way around a skillet. He's not a five star Michielin chef, and he prefers simple meals over complex ones, but he's not a bad cook by any means.
Really, he prefers to make food that can last him a while. When he gets his hands on some good meat, whether through hunting or Inanna bringing him something, he'll set aside parts of it to dry out into jerky and use the rest in a stew.
Toss in some mushrooms, wild onion, and other forageable ingredients and you have something hearty that doesn't let anything to waste.
And of course, eggs. His neighbors are kind enough to let him use their eggs for breakfast in exchange for some extra feed, or corn if he can afford it.
He doesn't have the energy to cook often though. So it's not until you've moved in with him that you find this out about him; and it's a very pleasant surprise. Muriel starts to cook a little more often until it becomes a weekly occurrence; you even begin going out with him every Sunday morning to forage, and if you have the stomach for it he's willing to teach you how to hunt.
... of course, as nice at it is, stew and jerky can get a little old sometimes. You both begin fishing, trying out different ways to cook the ingredients you hunt and forage for.
One evening, you try your hand at making some bread. Muriel is there with you, helping you knead the dough. The consistency seems off but you don't think much of it until you put it in the little oven he built for you both... and it doesn't exactly turn out well. (Still, it was a wonderful way to spend time together.)
You end up asking Portia for some advice; she insists on coming back to the hut with you with some supplies to teach you both yourself.
It ends up working out well. There's a small mishap with the flour; all three of you are COVERED in it, and for the first time you hear Muriel break out into loud, deep-bellied laughter.
The bread you end up baking isn't perfect, but it's edible and tastes fine. Like the first attempt, it's more about the time you spent together. (And honestly, he and Portia are starting to become friends. An extrovert adopting an introvert sort of situation?)
#the arcana#the arcana game#arcanarubinaito#rubin's writing#vesuvia weekly#cooking class#arcana headcanons#the arcana muriel#muriel of the kokuri#muriel the hermit#muriel x reader#muriel x apprentice#muriel x mc
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Got any advice for how to reduce tannin content in Gogoat milk? I was experimenting with artisanal cheese-making, but the final product came out extremely bitter, like over-brewed green tea.
gogoat milk can be really tough- i have a friend who makes cheese from it, and there's definitely a learning curve! part of it comes down to your gogoat's genetics. certain breeds of gogoat have been selectively bred for sweeter herb production, which in turn affects the flavor of their milk. your gogoat's diet can also affect the flavor, as certain types of forage will impart different notes on the milk (wild onion is a notorious culprit for bitter gogoat milk). if you want to sweeten the milk, adding some alfalfa to their forage can help with that.
keep in mind, though, that bitter milk can also be the result of mishandling the milk (that overbrewed tea flavor often happens when you heat the milk too much) or mastitis, so make sure to do a good check of your gogoat's udder and double check your production methods
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