Hello Aronia: one of the highest antioxidant fruits on the planet!

I've been foraging in the freezer, delighting in the harvest of warmer seasons. One gem that sparkles loudly is black chokeberry, aka, Aronia. After a fun, sweaty roller skating session (like last night), I crave it, blending it into an agua fresca, that I like to call Aronia Elixir.

Aronia Elixir: Tap This Superfruit In The Kitchen < Click here to view this video

Scientifically called Aronia melanocarpa, this fruit contains some of the highest antioxidants on the planet. Hosting a rich soup of polyphenols, anthocyanins, plus vitamin C and more, Aronia can boost our cardiovascular and immune health, while reducing inflammation and pain.

Flavor note: Aronias are sour, slightly sweet, astringent, mildly bitter.

Color note: the intense pigment of the fruit will color everything that it touches; and tells of its high antioxidant content.

Plant Aronia! If you don’t have any growing in your neighborhood, perhaps you’d like to plant some! It is very easy to grow. Then the whole neighborhood can benefit from this nutrient dense fruit.
For more about Aronia bushes in the garden < click here to the view this video 

Greetings WILD LETTUCE! Glad to see you reappear in early spring! = Happy salad bowl!

This Native American, hardy annual, scientifically named Lactuca canadensis, is sprouting wide basal rosettes, with tender leaves that make excellent salad.

I also refer to it as: “Native ancient WILD SALAD known as food for the nerves”.
Learn to identify, harvest & eat it with our free video lesson over on our Youtube channel: Wild Lettuce Video < click here to view.

TO HELP with ID, harvest and use, here is our Wild Lettuce illustrated page from Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi (me), illustrated by Wendy Hollender. More about our book on our site: www.foragingandfeasting.com The two photos are from the free wild lettuce video lesson.

Qualities:
Hearty lettuce flavor w/ slight bitterness. Eat raw or cooked. This is the tastiest of the wild lettuces, with just a hint of bitterness.

Like its cousin escarole, it can be added to soups and sautés; cooked with olive oil and garlic; simmered in broth; or tossed into fish stew, among other options.

Therapeutics:
This species of wild lettuce (Lactuca canadensis) is a mild relaxant, nerve tonic (nervine) that feeds / restores and calms the nervous system.

Offers mild pain support. Not a strong sedative like other species of wild lettuce. Note this plant can be eaten without causing drowsiness or addiction. It has nothing to do with opium.

Tasty wild lettuce (Lactuca canadensis) in mid spring! Eat it raw or cooked.

Marvelous Mint and What To Do With It!

Here is a perfect craft cocktail that is cooling and refreshing for these late summer, fresh mint-filled days. If you are into Mint Juleps this version really heightens the mint flavor in a satisfying way.

Mint Bourbon–Julep Wild Style
Makes 16 oz, serves 4–6

This lightly sweetened liqueur captures the essence of fresh mint. To achieve good flavor, purée the plants, then steep the mixture for a bit of time. Serve at social gatherings, or pour them into attractive bottles and give them away as gifts. The alcohol content of this drink ranges from 25% when using 80 proof to 31% when using 100 proof.

• 10 oz 80–100 proof bourbon 
• 2 large handfuls fresh leaves or flowering tops of apple mint, peppermint, and spearmint (stripped off main stalk). I like this mint combo, but if you only have one kind of mint, by all means use it.
• 4 oz water 
• 3–4 tablespoons maple syrup

Purée ingredients in a blender, pour into a glass jar, cover with a tight-fitting lid and leave out for about an hour, or for up to four weeks at room temperature. Strain through a fine-mesh sieve, and squeeze the plant material to remove as much liquid as possible. If you would like to remove all plant particles, line the sieve with a thin linen cloth before straining. Serve over crushed ice and garnish each glass with a fresh mint leaf, if available. To store, pour into a glass bottle, cap tightly and keep in a cool, dark place. This Mint Bourbon keeps for at least a year, and although it won’t rot due to the alcohol content, the aromatic flavors decrease with time.

Recipe excerpt and mint identification pages from our Foraging & Feasting: A Field Guide and Wild Food Cookbook by (me) Dina Falconi; illustrated by Wendy Hollender. Book link: http://bit.ly/1Auh44Q