2 cups wineberries or raspberries
1 750 ml bottle of Riesling or other fruity/semi sweet wine – Grape juice or ginger-ale can be substituted for non-alcoholic version.
2 bottles of Kombucha – flavor of choice – we used 1 bottle citrus and 1 bottle hibiscus
2 T honey
Fresh orange slices – plus more for decorating sides of serving glasses.

1. Mix all together and chill well.

STUFFED GRAPE LEAVES
Makes about 30

30 wild grape leaves
Sea salt
1/4 cup white vinegar
DRESSING:
Juice of 1/2 lemon
1/4 cup red clover or apple cider vinegar
1 tea Dijon
2 T honey
1/2 cup olive oil or more to taste
FILLING:
2 onions, chopped finely
4 cloves garlic, minced
1/2 cup olives – black, green or a combination, chopped
1/2 cup feta cheese, crumbled
3 T milkweed buds
1 T milkweed pods, chopped
2 T field garlic kernels
1 T black mustard seeds
2 crisp apples, cored and chopped fine
1/4 cup raw pumpkin seeds
1 T herb spice blend of choice – TJ’s 21 salute is very nice
4 cups COOKED millet

1. Bring a large pot of salted water to a boil. Add 1/4 cup white vinegar and grape leaves. Simmer at least 10 minutes, then turn off flame and steep leaves until cooled enough to touch the without burning.
2. In a jar or food processor, add all the dressing components and mix well until smooth.
3. In a large bowl, combine all of the stuffing components** and mix well.
4. Add 1/2 the dressing to the stuffing and mix. Add more dressing a little at a time or until the filling starts to clump together easily.
5. To stuff: Lay one grape leaf down on a flat surface – pretty side down – and top with about 1 T filling. Fold both sides over the filling and bring one flap up then the other and, while guiding the stuffing inward, roll the leaf away from you until a tight cylinder is formed.
6. Continue with rest of the leaves and brush with olive oil to keep the leaves moist and glossy.

** The ingredients we used were what we had on hand. Please feel free to add, subtract or change any of the filling ingredients. Rice for millet, cranberries for apples, sunflower seeds for pumpkin seeds. . . etc. Also, if you have a favorite bottled dressing, you can use that vs the homemade dressing above, although in our opinion, homemade is always best :)

to watch the video click here

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for Chef’s Lisa’s recipes click here

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Caramelized milkweed pods

Here’s a recipe for this month’s seasonal ingredient Milk Weed Pods: simple and delicious.

CARAMELIZED MILKWEED PODS

2 T coconut oil
3 cups fresh milkweed pods, cut in half horizontally

1.  Add coconut oil to a large skillet over high heat.
2.  Add pods, cut side down, and sear for about 1-2 minutes or until nicely browned.
3.  Flip pods carefully with tongs and cook on second side about 30 seconds to 1 minute.
4.  Season lightly with sea salt and pepper add to pot with meatballs.

To Learn More about Milkweed click here

Pork and Lambsquarters Meatballs in a Coconut Chicken Broth

Serves 8-10

MEATBALLS:
1 T coconut oil
1 stalk lemongrass, tender part only, minced
2 cups onions, finely chopped
2 cloves garlic, minced
8 cups lambsquarters or spinach, chopped
1 T lime juice
1-2 eggs
2 lbs ground pork
1 tea salt
1 T liquid aminos or soy sauce or soy free coconut aminos
1/2 teaspoon cinnamon
1/2 cup spelt flour or all purpose flour

SAUCE:
2 T coconut oil
1 stalk lemongrass, tender part only, minced
2 tea fresh ginger, grated
2 fresh tomatoes, diced – or 1 (15 ounce) can diced tomatoes
1 (15 ounce) can coconut milk
1 1/2 cups chicken broth
1 tea palm sugar or brown sugar
squeeze of lime juice to taste

1.  Preheat oven to 400.  Line a baking sheet with parchment and set aside.
2.  Heat 1 T coconut oil in a large skillet and cook onion, lemongrass and garlic until soft.
3.  Add lambsquarters in batches, folding in until all are wilted and reduced to half their volume.
4.  Add lime juice off heat and mix well.  Set aside to cool slightly.
5.  In a large bowl, mix pork, sea salt, liquid aminos and cinnamon.
6.  Add greens and mix well.
7.  Add spelt flour to firm up the mixture if too wet.
8.  Roll meatballs into 1/2 inch or quarter sized balls and place on a parchment lined baking sheet.  Bake 10-15 minutes or until cooked through.
9.  While meatballs are in the oven, add 2 T coconut oil to a stock pot over medium high heat.
10. Add lemongrass and ginger and cook 1 minute, or until fragrant.
11. Add diced tomatoes, coconut milk and chicken broth and bring to a boil.
12.  Add sugar and stir to dissolve bringing the broth to a simmer.
13.  Add meatballs and simmer in the sauce for anywhere from 15 minutes to 1 hour.  The longer they simmer, the more tender they will be.
14.  Serve with Caramelized Milkweed Pods and soba noodles, if desired.

Recipe by Chef Lisa Caccamise, Simple Earth Cuisine Personal Chef Service, LLC.

 To watch the cooking video click here

The post Recipe: Caramelized Milkweed Pods and Pork and Lambsquarters Meatballs in a Coconut Chicken Broth appeared first on Suburban Foragers.

To Learn More about Milkweed click here

For our recipe click here

Cropsey Farm

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Learn how to roast dandelion roots to make a delicious and nutritious coffee substitute with Forager Paul Tappenden.

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The post Recipe: Video: Dandelion Stir Fry Over Wild Rice appeared first on Suburban Foragers.

The post Quick tip: Video: Making Garlic Mustard Chips appeared first on Suburban Foragers.

The post Video: Recipes: Making Wontons appeared first on Suburban Foragers.

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