blackberries

photo by kristen bach

wild food zine!

our friends lindsay & erin of wild food made this great little zine for our spring beauty day workshop. through drawings and words, they share info about common wild spring edibles and recipes...it is great! {hint: look for more zines in our future...!}

words & photographs by rinne allen

dyeing with acorns

today's post is more of a woods to the craft table.  lately, i have been doing a lot of natural dyeing for a project that i have been working on.  this past week i tried dyeing with acorns.  i dyed some wooden beads, but I bet fabric would look lovely too.

ingredients:
1 cup of foraged acorns
1 cup of water
1 cup of white vinegar
rusty nails or other rusty objects

directions
-in a jar, soak your rusty objects in the white vinegar
-let objects soak for 3 days or longer
-soak your acorns in the water for 3 days or longer
-after soaking is complete....heat up acorns and water in a saucepan (add a little more water if necessary)
-remove rusty objects from vinegar and add to acorn mixture
-add what you are wanting to dye and let soak for 5 minutes
-remove the items that you have dyed and rinse and dry

***if you are dyeing fabric or something large you can double or triple recipe

photo and tutorial by kristen bach

firecracker chantrelles

photo by kristen bach

Morel & Leek Frittata

This year's weather has been perfect for Morel Foraging.  My husband came home the other day with a large bag full of the largest Morels I have ever seen!  I guess you can say we have had some yummy meals lately. 

Ingredients

Extra Virgin Olive Oil

1 pound of cleaned Morel Mushrooms

3 leeks 

3 cloves of garlic

8 eggs

1/2 cup whole milk

Salt and Pepper to taste

chopped fresh parsley

Directions

-pre-heat oven to 350 degrees

-sauce the mushrooms, leeks and garlic until cooked (season to taste)

-meanwhile beat the eggs and milk together

-pour egg mixture over mushroom mixture and cook on low to medium heat for 3 minutes, do not stir

-top with salt and pepper and fresh parsley

-place in oven for about 10-12 minutes until frittata is cooked

-serve alongside a nice spring salad

photo and recipe by Kristen Bach