Thursday, September 21, 2023

Autumn Olive Recipe- Autumn Olive BBQ Sauce


 

Autumn olives (Eleagnus umbellata) are a very invasive bush in southern New England, and they are prolific berry producers. We like to use the berries in a few recipes, both sweet and savory. Here is a recipe that makes a mildly spicy BBQ sauce that would work well on either meats or roasted mushrooms. To make the autumn olive puree, we add them to a large pot with just enough water to keep them from scorching, and simmer them down until they have all burst. Then we run them through a food mill that will remove the seeds and any small stems. Use the puree quickly, otherwise it will separate into a red layer and a cloudy white layer--if that does happen you can give it a twirl in the blender to remix it temporarily.


Autumn Olive BBQ Sauce

7 g. (1 tsp.) neutral oil

75 g diced onions

15 g chopped jalapeno (use more for a spicier sauce)

15 g chopped garlic

360 g (2 C.) autumn olive puree

170 g (2/3 C.) apple cider vinegar

80 g (1/4 C.) blackstarp molasses

220 g (1 C.) brown sugar

20 g (1 Tbsp.) dijon mustard

16 g (2 tsp.) salt

14 g (2 tsp.) liquid aminos

1/4 tsp ground white pepper

14 g (2 tsp.) liquid smoke

 

1.  In a medium saucepan, saute the onion, jalapeno, and garlic in the oil until softened and translucent. Add to the carafe of a blender.

2. To the cooked peppers in onions in the carafe, add the autumn olive puree, apple cider vinegar, molasses,brown sugar, mustard, salt, aminos, and white pepper. Blend on high speed until smooth.

3. Add the sauce back to the saucepan and simmer until reduced to about 2 1/2 cups. Stir in the liquid smoke. The sauce will be a bit thin, but will thicken as it cools.

4. Store in a covered container in the fridge

 


Other autumn olive recipes:

Ketchup: https://the3foragers.blogspot.com/2012/10/autumn-olive-recipe-autumn-olive-ketchup.html

Goat cheese and autumn olive dip: https://the3foragers.blogspot.com/2012/10/autumn-olive-recipe-goat-cheese-and.html

Jelly: https://the3foragers.blogspot.com/2012/09/autumn-olive-recipe-autumn-olive-jelly.html


Wednesday, August 16, 2023

Classes, Presentations, and Walks Schedule

 


We are adding classes and walks all of the time, the best place to find them is on our Facebook page at  https://www.facebook.com/the3foragers/events/

Most of the presentations at libraries are FREE, some walks at nature centers have small fees. We are also available for private walks at YOUR location of choice. Contact us at kraczewski@comcast.net or 860.639.9385

 

Monday August 21, 6:30 pm. Edible Wild Plants and Fungi of Summer at the Welles Turner Library in Glastonbury, CT. This presentation is already full, but call to be added to a wait list.

Tuesday August 22, 6:00 pm. Edible Wild Plants and Fungi of Autumn at the Douglas Library in Hebron, CT. Registration appreciated, CONTACT:  Clare  860-228-9312

Wednesday August 23, 6:00 pm. Edible Wild Plants and Fungi of Autumn at the Raymond Library in Oakdale, CT. We return to this lovely location for another presentation! Registration appreciated.

Tuesday August 29, 6:00 pm. Edible Wild Plants and Fungi of August at the Wallingford Public Library in Wallingford, CT. Register at https://wallingford.librarycalendar.com/event/edible-wild-plants-and-fungi-autumn

Saturday September 2, 10:00am. Edible Wild Plants and Fungi of Autumn presentation and walk at the Flanders Nature Center in Woodbury, CT. We will be in the Sugar House to start and explore the grounds afterwards for some wild edibles. Cost is $11.00 for members, $16.00 for non-members. Register at https://app.etapestry.com/cart/FlandersNatureCenter/default/category.php?ref=897.0.1076943255&fbclid=IwAR1syQjAJUZvAp4SgunyBx0aHIvErg-ZCzdbSI2CHha31ZgdZdHPO94Vd8k

Thursday September 7, 6:00 pm. Edible Wild Plants and Fungi of Autumn at the main branch of the Farmington Public Library in Farmington, CT. Space may be limited, register at https://www.farmingtonlibraries.org/event/edible-wild-plants-and-fungi-fall?fbclid=IwAR3S4_fa-M1UQwXLqy1C2V34eqDq5nmf8_-JpIjHRJXtwHTrffvaaa2krZw

Saturday September 9, 10:00AM. Mushroom Identification Walk at a to-be-disclosed location in Colchester, CT. Cost id $20.00 per adult and class size will be limited. Register with The 3 Foragers at kraczewski@comcast.net subject line "mushroom walk" or call 860.639.9385 to register. Payment is cash or Venmo day of walk.

Wednesday September 13, 6:30 pm. Edible Wild Mushrooms of Connecticut at the E.C. Scranton Memorial Library in Madison, CT. Please register at https://scranton.librarycalendar.com/event/edible-mushrooms-connecticut?fbclid=IwAR2y9lrRzvDV5k4yjE7AT53IFMEpT19ms-NR9pZJUidCOKD7RrkR9nKfy38

Thursday September 14, 6:00 pm. Mushroom Identification for Beginners at the Waterford Public Library in Waterford, CT. Registration appreciated by calling 860-444-5805

Tuesday September 19, 6:30 pm. Edible Wild Plants and Fungi of Autumn at the Burlington Public Library in Burlington, CT. Register athttp://engagedpatrons.org/EventsExtended.cfm?SiteID=8887&EventID=501524&PK&fbclid=IwAR3oc2kWEe7oyqsoNVY7H1cAr-NyrP5ZBdYkKANGI6G-gL0EE2p4NEVVGsA

Thursday September 21, 6:00 pm. Online Zoom: Edible Wild Plants and Fungi of Autumn presented by the Public Library of New London, CT. Register with the library to receive the Zoom link https://www.eventkeeper.com/code/ekform.cfm?curOrg=PLNL&curID=627673&CFID=86938038&CFTOKEN=3f467b440413b006-24F4AAA6-D4AE-528A-5350F306742844E7&fbclid=IwAR1AsyVTjXaOiqXG4lVNcbqAAnnzbvkyIcg8FzPK_09aMxaJi2b_5U_g0G8

Wednesday September 27, 6:30 pm. Online Zoom: Invasive Plants as Food presented with the Bloomfield Public Library. Register directly with the library to receive the link https://bplct.evanced.info/signup/EventDetails?EventId=11724&backTo=Calendar&startDate=2023%2F09%2F01&fbclid=IwAR15rj_l0D5O0bt2p1mTvkmkzJtkcU5v03E1amfz0SVXnrR7goEaF9IGNfQ

 



 


Thursday, June 15, 2023

Presentations at Libraries, Nature Centers

Upcoming presentations and classes!!

 

 

Wild Edible Plants & Fungi of Summer w/ The 3 Foragers

Flanders Nature Center & Land Trust

The 3 Foragers are at the Flanders' Sugar House on Saturday, June 17 @ 10 AM to teach the edible plants and fungi of summer! They will share their original photos and recipe ideas in an educational slideshow, and finish with a walk outside to put some of those newly learned skills to the test. Learn how to identify, sustainably harvest, and prepare the wild foods of summer, from beach plums to invasive wine berries, including some of the choice summer fungi like chanterelles and the myriad of pored boletes.
Registration in advance is requested. Register online on the Flanders website.


WEDNESDAY, JUNE 21, 2023 AT 6 PM

FULL- Mushroom Identification for Beginners-In Person Presentation

Fairchild Nichols Memorial Branch Library
 
What are those weird things that pop up in the woods after the rain? Are you mystified by wild mushrooms? Curious? Scared? Or do they make you hungry?
Join The 3 Foragers as they share some of the secrets of the fungal world and teach you how to safely identify wild mushrooms using various available tools and techniques. You'll learn how to use your senses to examine mushrooms for their sights, smells, and tastes, and consider the relationships between fungi and the natural world around us. We will dispel common myths, and discuss mycophagy, the cooking and eating of wild mushrooms.
The 3 Foragers are a family from southeastern Connecticut who have been identifying, photographing, and cooking with the edible plants and fungi of New England for more than 17 years. Their blog, Facebook page, and book all focus on family-friendly, environmentally sustainable harvest of both our native and invasive species of plants, and ways to incorporate these foods into your diet with original recipes
 

WEDNESDAY, JUNE 28, 2023 AT 6:30 PM

Mushroom Identification for Beginners-In Person Presentation


Kent Memorial Library, Suffield, CT
What are those weird things that pop up in the woods after the rain? Are you mystified by wild mushrooms? Curious? Scared? Or do they make you hungry?
Join The 3 Foragers as they share some of the secrets of the fungal world and teach you how to safely identify wild mushrooms using various available tools and techniques. You'll learn how to use your senses to examine mushrooms for their sights, smells, and tastes, and consider the relationships between fungi and the natural world around us. We will dispel common myths, and discuss mycophagy, the cooking and eating of wild mushrooms.
The 3 Foragers are a family from southeastern Connecticut who have been identifying, photographing, and cooking with the edible plants and fungi of New England for more than 18 years. Their blog, Facebook page, and book all focus on family-friendly, environmentally sustainable harvest of both our native and invasive species of plants, and ways to incorporate these foods into your diet with original recipes.
 
 
TUESDAY, JULY 11, 2023 AT 6 PM

Edible Wild Plants and Fungi of Summer-In Person Presentation

New Fairfield Free Public Library
lease register directly with the New Fairfield Public Library for this FREE program by calling (203) 312-5682 or emailing programs@newfairfieldlibrary.org
Summer Program late June through August
The summer months are a bounty of ripe berries, nectar-laden edible flowers, amazing edible plants along the seashore, and edible mushrooms that can carpet the forest floor after warm, rainy days. Learn how to identify, sustainably harvest, and prepare the wild foods of summer, from beach plums to invasive wineberries, including some of the choice summer fungi like chanterelles and the myriad of pored Boletes. Join The 3 Foragers as they teach the edible plants and fungi of summer with their original photos and recipe ideas featured in an educational slideshow.
About bio
The 3 Foragers are a family from southeastern Connecticut who have been identifying, photographing, and cooking with the edible plants and fungi of New England for more than 18 years. Their blog, Facebook page, and book all focus on family-friendly, environmentally sustainable harvest of both our native and invasive species of plants, and ways to incorporate these foods into your diet with original recipes.
 
 
 
WEDNESDAY, JULY 12, 2023 AT 6 PM

Foraging Edible Wild Plants and Fungi of Summer-In Person Presentation

Fairchild Nichols Memorial Branch Library
Summer Program: late June through August
The summer months are a bounty of ripe berries, nectar-laden edible flowers, amazing edible plants along the seashore, and edible mushrooms that can carpet the forest floor after warm, rainy days. Learn how to identify, sustainably harvest, and prepare the wild foods of summer, from beach plums to invasive wineberries, including some of the choice summer fungi like chanterelles and the myriad of pored Boletes. Join The 3 Foragers as they teach the edible plants and fungi of summer with their original photos and recipe ideas featured in an educational slideshow
The 3 Foragers are a family from southeastern Connecticut who have been identifying, photographing, and cooking with the edible plants and fungi of New England for more than 17 years. Their blog, Facebook page, and book all focus on family-friendly, environmentally sustainable harvest of both our native and invasive species of plants, and ways to incorporate these foods into your diet with original recipes.
 
 
TUESDAY, JULY 18, 2023 AT 6:30 PM

Summer Foraging

Saxton B. Little Free Library
 
The summer months are a bounty of ripe berries, nectar-laden edible flowers, amazing edible plants along the seashore, and edible mushrooms that can carpet the forest floor after warm, rainy days. Learn how to identify, sustainably harvest, and prepare the wild foods of summer, from beach plums to invasive wineberries, including some of the choice summer fungi like chanterelles and the myriad of pored Boletes. Join The 3 Foragers as they teach the edible plants and fungi of summer with their original photos and recipe ideas featured in an educational slideshow.
Registration required by calling the Saxton B. Little Library at 860-228-0350 or emailing Cait at corlomoski@columbiactlibrary.org
 
 
WEDNESDAY, JULY 19, 2023 AT 6 PM

Invasive Plants as Food-In Person Presentation

Raymond Library
Please register for this FREE program at the Raymond Library in Oakdale, CT by calling the library at 860-848-9943 or stopping by.
Wild Invasive Plants as Food
The fact that invasive species of plants are widespread and a major threat to native ecosystems is well known, but a lesser known fact is that some of those plants are edible and delicious! Join The 3 Foragers in discovering ways of increasing awareness and combating the spread of invasive species by using our appetites as an innovative weapon, attempting to control invasive plants one bite at a time. Identification of edible invasives and preparation for meals will be discussed, as well as recipe suggestions.
The 3 Foragers are a family from southeastern Connecticut who have been identifying, photographing, and cooking with the edible plants and fungi of New England for more than 17 years. Their blog, Facebook page, and book all focus on family-friendly, environmentally sustainable harvest of both our native and invasive species of plants, and ways to incorporate these foods into your diet with original recipes.
 
 
THURSDAY, JULY 20, 2023 AT 6 PM

Edible Wild Mushrooms of New England-Online Zoom Program


For questions and meeting link please email Caroline at cbadowski@westerlylibrary.org
Wild mushroom hunting for food purposes is a satisfying and delicious hobby, and Connecticut has an abundance of tasty fungi to find. The diversity of species can be amazing as well as overwhelming, and The 3 Foragers will talk about the best edible mushrooms of each season. Photos of each mushroom are accompanied by appetizing images of dishes that feature the wild mushroom cooked in original recipes.
The 3 Foragers are a family from southeastern Connecticut who have been identifying, photographing, and cooking with the edible plants and fungi of New England for more than 17 years. Their blog, Facebook page, and book all focus on family-friendly, environmentally sustainable harvest of both our native and invasive species of plants, and ways to incorporate these foods into your diet with original recipes.

 

 
 

Sunday, April 9, 2023

Foraging Walks, Presentations, and Classes

 


 The 2023 foraging season is certainly under way here in southern New England. We have already been out in a few libraries and community centers giving presentations, along with private presentations for garden clubs throughout the state. Our schedule can be very busy and the most updated listing is up on our Facebook page https://www.facebook.com/the3foragers/events and we also have an informational listing at the Connecticut Library Consortium page at https://programs.ctlibrarians.org/library-programer/karen-monger https://programs.ctlibrarians.org/library-programer/karen-monger


 

We are always happy to work with your local library, nature center, land trust, home school group, or even your own private group for a foraging talk or walk, just contact us at kraczewski@comcast.net for pricing information.

Most of our in-person presentations take 55 minutes, have corresponding educational handouts, and we try to bring some representative plant or mushroom materials for hands-on learning. We can provide program descriptions, a bio, and promotional support on our social media page for public events.


 

Edible Wild Plants and Fungi of Spring: Covers the shoots, edible flowers, early fruits, and mushrooms of spring, April through mid June

Edible Wild Plants and Fungi of Summer: Covers the greens, fruits, and plentiful mushrooms of summer, mid June through August

Edible Wild Plants and Fungi of Autumn: Covers the nuts, tubers, fruits, and abundant mushrooms of autumn, September through November

Invasive Plants as Food: Discusses the edible parts of our common invasive plants and shows some of the delicious recipes that can be made with them, let's use our appetite as a weapon to control invasives

Your Edible Landscape: Discusses the surprisingly edible and delicious plants that most people plant in their yard as ornamentals

Edible Wild Mushrooms of Connecticut: Covers the best edible mushrooms in southern New England by season

Mushroom Identification for Beginners: An instructional class about the steps that should be taken and features that need to be observed to identify wild mushrooms using multiple resources

Foraging Fantastic, Delicious, Deadly, and Glowing Mushrooms: An entertaining look at some of the most amazing wild mushrooms we have encountered

 


 


Saturday, April 30, 2022

Edible Wild Mushroom of Connecticut- In person Presentation, New Britain Public Library, June 14, 6:00 pm

 

 

Craterellus fallax, the black trumpet chanterelle

Are you a mycophobe or mycophile? Southern New England offers an incredible array of tastes and textures in its wild mushrooms that can't be found at the grocery store!
 
The 3 Foragers will discuss the best edible wild mushrooms that can be found in Connecticut, and show recipes that have been made with wild foraged mushrooms. Explore the edible treasures by season, and learn the best ways to identify, collect, and prepare wild fungi for the table.
 
Grifola frondoa, maitake

 
 
The 3 Foragers have worked with over 150 libraries, nature centers, summer camps, garden clubs, land trusts, and private citizens to learn the wild edible plants and fungi of Southern New England since 2016. Their blog, Facebook page, and book all focus on family-friendly, environmentally sustainable harvest of wild plants and fungi, and ways to incorporate these foods into your diet with original recipes.
Please contact the New Britain Library to register at (860) 224-3155
 
Baorangia bicolor, the bicolor bolete

 

Mushroom ID for Beginners-- In Person Class and Walk, June 18, Northeastern Connecticut

 

 

Collection of assorted Boletes

What are those weird things that pop up in the woods after the rain? Are you mystified by wild mushrooms? Curious? Scared? Or do they make you hungry?
 
Join The 3 Foragers as they share some of the secrets of the fungal world and teach you how to safely identify wild mushrooms using various available tools and techniques. You'll learn how to use your senses to examine mushrooms for their sights, smells, and tastes, and consider the relationships between fungi and the natural world around us. We will dispel common myths, and discuss mycophagy, the cooking and eating of wild mushrooms. This is a sit down presentation followed by a short walk. Bring a pen to take notes, a handout will be provided.
 
Laetiporus cincinnatus

 
 
The 3 Foragers have been studying, photographing, and eating wild plants and fungi since 2005, and have given over 150 educational walks, lectures, and private classes for libraries, land trusts, nature centers, summer camps, and garden clubs since 2016.
 

Location is in Northeast Connecticut near Rhode Island and Massachusetts border, the exact location will be emailed to participants. Registration is required, call Karen 860-639-9385 or email with subject "mushroom ID" kraczewski@comcast.net
Class costs $20 per adult, payment through Venmo or cash the day of the class. Minimum of 20 people for the class to happen. Bring a snack and enjoy the site afterwards. 

 

Mycena leaiana



Saturday, April 23, 2022

In-Person Presentation and Walk- Edible Wild Plants and Fungi of Summer, June 25, 10:00am

 

Staghorn sumac

 

You must register directly with Flanders Nature Center, clicking "going" on this posting is not registering! There is a fee for this program. Contact Flanders Nature Center at 203-263-3711 
 
 
 
The program takes place at the Sugar House, down Church Hill Rd.
 
The summer months are a bounty of ripe berries, nectar-laden edible flowers, amazing edible plants along the seashore, and edible mushrooms that can carpet the forest floor after warm, rainy days. Learn how to identify, sustainably harvest, and prepare the wild foods of summer, from beach plums to invasive wineberries, including some of the choice summer fungi like chanterelles and the myriad of pored Boletes. Join The 3 Foragers as they teach the edible plants and fungi of summer with their original photos and recipe ideas featured in an educational slideshow and a walk through the grounds.

Golden chanterelles