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Foraging
Chanterelle Hunt
Laura Mushrooms.jpg
Laura Gressett
Building & Planning


Photo of my family after a successful day of hunting for Chanterelle Mushrooms.


Chanterelles and bonus antler found
Marie Dang Mushrooms.jpg
Marie Dang
Health Department

Old Fashioned Blackberry Pie
blackberries1.jpg
Sharon Weinhold
Elections


Pastry for double crust pie
6 c. fresh blackberries
2 tsp. lemon juice
1 to 1 1/2 c. sugar
1/2 c. flour
2 tbsp. butter
1 egg yolk
1/2 tsp. water

Line a 9 inch pie plate with pastry. Preheat oven to 400 degrees.

In large bowl, combine blackberries and lemon juice; toss. In small bowl combine sugar and flour, sprinkle over blackberries and toss until well coated. Spoon into pastry-lined pie plate. Dot with butter. Top with remaining pastry. Cut slits in top.

In small bowl, combine egg yolk and water. Brush evenly over top of pie. Bake about 1 hour or until juice bubbles through slits near the center. If edge gets too brown, cover with foil. Cool 

Oregon Grape Jelly
Chelsea Chandler
Health and Human Services


Select firm ripe Oregon grapes. Wash, leaving on stems. Place in large preserving kettle, covering with water. Boil 10 minutes, then mash and boil 5 minutes longer. Drain through jelly bag. Measure juice into large preserving kettle and boil 10 minutes. Add ¾ as much sugar as juice (ie. 4 cups juice would need 3 cups sugar). Stir until sugar is dissolved. Boil rapidly until it sheets from a spoon. Remove from heat, skim at once, and pour into hot, sterilized jars. Leave ¼” headspace. Adjust lids and process 5 minutes in a boiling water canner. After processing, take canner off heat. Remove lid. Wait 5 minutes before removing jars.

Source: OSU Extension Service

Serving Suggestion: Crusty Bread like a baguette and a savory cheese like an aged Irish Cheddar

Dandelion Wine

Sharon Weinhold
Elections

While many people think of the dandelion as weeds, they are full of vitamins A, B, C, and D, and minerals such as iron, potassium, and zinc. Dandelion leaves can be used to add flavor to salads, sandwiches, and teas. The flowers can be used to make wines.

[Timeline for this recipe: Prep, 1 hour; Cook, 10 minutes; Wait 21 days]


Ingredients
:

1 quart yellow dandelion blossoms, well rinsed 
1 gallon boiling water 
1 (.25 ounce) package active dry yeast 
8 cups white sugar 
1 orange, sliced 
1 lemon slice

Directions

Place dandelion blossoms in the boiling water, and allow to stand for 4 minutes. Remove and discard the blossoms, and let the water cool to 90 degrees F (32 degrees C).

Stir in the yeast, sugar, orange slices, and lemon slice; pour into a plastic fermentor, and attach a fermentation lock. Let the wine ferment in a cool area until the bubbles stop, 10 to 14 days. Siphon the wine off of the residue, and strain through cheesecloth before bottling in quart-sized, sterilized canning jars with lids and rings. Age the wine at least a week for best flavor.



Dandelion Salad
dandelions.jpg

Sharon Weinhold
Elections


Pick dandelions leaves before the dandelion blooms for better taste. Dandelion leaves can be served cooked or in salad.

Ingredients
:

1 Tbs finely chopped garlic
1 Tbs lemon juice
Salt to taste (we use just a little)
Sugar to taste (we use just a little)
¼ cup olive oil
8 cups dandelion greens torn in smaller pieces
Bacon bits (optional, but really adds to the salad) 

Directions:
Combine garlic, lemon juice, salt and sugar. Drizzle in oil; whisk.

Place dandelion greens in a salad bowl. Drizzle dressing over greens. Toss and serve immediately


Garlic Mustard Pesto Ravioli
Garlic Mustard Pesto.JPG
Angelica Velazquez
Noxious Weeds


Ravioli:
Saute shallots and garlic in 2 Tbl butter until tender. Add spinach and garlic mustard greens & wilt. Season with salt and pepper. Remove from pan and cool slightly. Squeeze excess liquid from green and chop. Combine all ingredients and season to taste. Cut pasta sheets to desired size. Eggwash pasta and fill with garlic mustard and spinach mixture.

Pesto:
•1 cup garlic mustard
•1/2 cup basil
•3 cloves garlic
•2 oz. toasted pinenuts
•4 oz. olive oil
•juice of 1 lemon

In food processor combine all ingredients except olive oil. Puree and add olive oil with processor running. Toss cooked raviolis with pesto


Purslane Pork Mole
Purslane Pork Mole.jpg
Angelica Velazquez
Noxious Weeds


Collect purslane in their entirety, wash thoroughly and remove root stem.

Cook pork meat in a pot with small amount of water.

In a container, soak 3-4 California dried Chilies. Once softened, remove chilies and place in a blender.  Add cumin, garlic, tomatillo and spoon of flour.  Add some of the broth from the pork you cooked.  If you have none, add water.

Strain blended mixture into the cooked meat and boil.  Add salt as needed. 


Rose Hip Tips and Tea
Laura Gressett
Building and Planning


Cut rose hips from bush and remove seeds. Dry quickly in a slightly warm oven. Add to cereal, fruit, or pulverize for tea. 

Rose Hip Tea
2 teaspoons pulverized rose hips
3 cups boiling water

Make in a teapot - steep for 3 minutes.

Enjoy!

Spice-Crusted Steak with Wild Mushrooms
Laura Gressett
Building & Planning


1 pound boneless sirloin steak or venison that is about 1/2 inch thick
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1/4 tsp ground coriander
1/4 tsp ground cumin
2 tsp olive oil
1 small onion, thinly sliced
1 pound chanterelle or other wild mushrooms, sliced
2 tsp chopped fresh rosemary
1/4 cup dry white wine

1) Sprinkle steak with 1/4 tsp of salt, 1/4 tsp of pepper, coriander, and cumin. Heat 1 teaspoon of oil in large heavy skillet over medium-high heat. add beef or venison. Cook until thermometer reads 145 degrees (about 4 minutes on each side). Transfer to plate.

2) Heat remaining 1 teaspoon oil in large skillet over medium high heat. Add onion and cook, stirring until softened, about 5 minutes. Add mushrooms and rosemary; cook stirring until mushrooms are browned (about 4 - 5 mins). Add wine and remaining 1/4 tsp salt and 1/4 tsp pepper and continue cooking until mushrooms are tender (about 2 mins longer). Cut steak into 12 thin slices and serve with mushrooms.

Perfect dish for serving with roasted asparagus.
Lightly spray asparagus with olive oil. Arrange in a single layer on baking sheet and bake at 400 degrees for 15 mins.

Chanterelle Mushrooms
Chanterelle.jpg
Marie Dang
Health Department


First time hunting these beauties in 2015. Great exercise too.

Acorns
acorns.JPG
Greta Holmstrom
Building & Planning



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