As many of you know I attended a workshop recently put on by my two friends Julie Taggart and Jane McKay (see previous post Wild and Free: A Feast From the Land) on wild and raw food. It was a revelation to me. We put together a feast combining wild edibles harvested from Julie’s land and items selected from her garden.
This recipe comes from Katrina Blair’s wonderful cookbook, Local Wild Life—Turtle Lake Refuge’s Recipes for Living Deep:
Oregon Grape Cooler
2 apples chopped in pieces
4 cups water blessed with love
1/2 cup Oregon grape berries (or 1 lemon)
1 cucumber
Combine all ingredients in a blender. Strain out the pulp with a strainer, letting the purple liquid flow into a pitcher. Drink to your health! This wild berry juice is packed with antioxidants, minerals, and vitamin C. The sour flavor of Oregon grape combines perfectly with the cooling effect of cucumber and the sweetness of the apples. If you do not have Oregon grape in your neighborhood, replace the berries with one lemon.
Tomorrow I will post a delicious recipe for grilled purslane. You won’t want to miss it, I swear.
Love to you all,
Jeane
