Food Forest Recipe, Intentional Community

Tasting Pop-up: Forest Garden Foraging 2023JUN16

Duane Tant

the Basket of Rhizomes image shows turmeric, galangal and culinary ginger being cleaned as a food forest recipe ingredient

Thank you friends and neighbors for a fun first foraging pop-up. As a test of using the pop-ups to develop local cultural adoption of new food ingredients, I consider it a success.

We tested and tasted a broad spectrum of leafy greens “Spinach” using two methods: Blanching and uncooked. Some of the different plants required cooking as advised by the culture-of-origin to transform plant compounds for food safety.

My favorite of the night was Blanched Chaya Greens with Kombucha Vinaigrette. Thank you Linda!

Harvesting

image shows a collage of collecting edible greens into a basket of greens — Collecting a Basket of Greens

Prepping

the Basket of Rhizomes image shows turmeric, galangal and culinary ginger being cleaned as a food forest recipe ingredient — Preparing a Basket of Rhizomes

Creating

image shows the tasting facilitator Duane Tant giving some last minute prep information to the guests. — Giving A Little Prep Help

Serving

image shows the cooking result at the dinner table of the forest foraging popup — Forest Foraged Dinner Table

Author: Duane Tant