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FORAGED
& WILD EDIBLE PRODUCTS
The
foothills of the Appalachian mountains have long been a rich source
of everything humans need to live, if you know what you are looking
for. Each area on our farm and areas surrounding our farm present
a wide and varying range of micro-climates which produce a wide
and varying group of plants and shrubs.
All
of the land we harvest on is private and if it is not our farmland,
we have permission to harvest. We harvest responsibly and we take
care to not over harvest. If the the forest does not produce something
one year, we simply do without. We do not over harvest in years
of plenty either. We know what we need and we harvest only those
quantities. When we run out, we run out.
Though
Adams County is home to many native plants, shrubs and trees which
produce foods forgotten by modern society, listed here are the
foraged & wild edibles we bring to market.
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WILD
HERBS & SPICES
WILD
GINGER POWDER
Wild Ginger roots, dried and ground fine. Offered
in spice rack size jars.
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FRESH
HANDMADE
Filè POWDER
It
is the powdered leaves of the sassafras tree. Filè
powder is used in authentic Creole or Cajun cuisine. Long
before the use of Filè powder for Creole and Cajun
cooking. Offered in spice rack size jars
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STAGHORN
SUMAC POWDER
The
country lemon. Used in African, Moroccan and Middle Eastern
cooking. Wild gathered, sun dried ground fine. Offered in
spice rack size jars.
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WILD
ALLSPICE
Whole
Spicebush berries. Use whole or ground in place of imported
allspice. Offered
in spice rack size jars
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the Woods: An Integrated Permaculture Approach to Growing
Food and Medicinals in Temperate Forests
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WILD
SYRUPS
Another great way to experiences a fruit is in
a fruit syrup. Used in cooking and cocktails(Find
cocktail recipes here.).
All are as available.
SHRUBS
(Fruit, flowers, berries blended
with sugar & vinegar)
In
American Colonial days, concentrated fruit syrups were called
shrubs. A shrub is a concentrated syrup made from fruit,
berries or flowers, blended with sugar and vinegar. It is
mixed with soda or tonic water, in the nineteenth century,
brandy or rum was added.
SUMAC
Sumac extract, vinegar, sugar. Lemony sour-sweet.
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WILD
GINGER
Wild Ginger extract, vinegar, sugar. Sweet
and tangy flavored.
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Read
about our fresh fruit shrubs here.
Find
a complete list of all mixers and cocktail recipes
here.
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CORDIALS
(non alcoholic
fruit OR floral drink concentrate)
ELDERFLOWER
CORDIAL
Flowery, fragrant, citrusy, sweet. Made from the
flowers of the elderberry bush.
Elderberries:
The Beginner's Guide to Foraging, Preserving and Using Elderberries
The
Wildcrafting Brewer: Creating Unique Drinks and Boozy Concoctions
from Nature's Ingredients
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UNUSUAL
ELDERBERRY
TONIC
Made with elderberries, honey and lemon.
A potent cold & flu remedy. Has been used in Europe
for many years to reduce cold and flu symptoms.
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AUTUMN
BERRY SAUCE
Think
of it as tomato-less ketchup!
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Shrubs:
An Old-Fashioned Drink for Modern Times
The
Wildcrafted Cocktail: Make Your Own Foraged Syrups, Bitters,
Infusions, and Garnishes; Includes Recipes for 45 One-of-a-Kind
Mixed Drinks
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SIMPLE
SYRUPS
(Herb,
fruit, flower, berry infused syrups)
DANDELION
Sweet,
spicy, floral, fruity. Made from dandelion petal and root.
We
make herbal simple syrups as well. Read about them here.
Find
cocktail recipes here.
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PONTACK
Pontack is an Old English sauce that has been around
for at least 300 years. A slightly sharp but sweet reduction
made from elderberries and spices. The sauce dates back
to the 17th century, where it was served at the Pontack’s
Head Tavern in Lombard Street, London. It’s the perfect
accompaniment to rich gamey meat. Use it like a wild worcestershire
sauce or as you'd use a balsamic vinegar.
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PRESERVED
WILD EDIBLES
DANDELION
CAPERS
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PICKLED
RAMPS |
PICKLED
FIDDLEHEAD |
INFUSED
& AGED WILD VINEGARS
Infused
vinegar
has so many possiblities. If you are a "foodie" you
understand how a vinegar can add that special zip to your cooking.
From salads to sauces, vinegar can be any chef's secret ingredient!
We started making herb vinegars, but found that fruited vinegars
are far superior in taste, so this is what we now focus on, something
unique to Shagbark Farm!
STAGHORN
SUMAC |
ELDERBERRY |
WILD
GINGER |
FORAGED
FRESH
WILD
GINGER
Sold
in rubber banded bunches. As available.
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OHIO
PAWPAW
Sold
individually. Available inearly Autumn. As available.
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FRESH
SUMAC FLOWERS -
Sold
as whole blossoms individually. As available.
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AUTUMN
BERRY
Sold
in half pint baskets. As available.
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DANDELION
ROOTS & GREENS
Sold
in rubber banded bunches. As available. |
ELDERBERRY
Sold
in half pint baskets. As available.
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FIDDLEHEAD
FERNS
Wild
in other places, we actually cultivate these in a wild setting.
Fiddleheads should NEVER be eaten raw. Sold in half pint
baskets. As available. |
Ramps:
the Cookbook: Cooking with the Best Kept Secret of the Appalachian
Trail
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RAMPS
Our
ramps are thriving in beds where they were relocated from
the wild. Harvested sustainably. Sold in rubberbanded bunches.
As available. |
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