foraging

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What is something you want to pass on to your children? One lesson you want them to remember. I want my children to know and remember that God gave us everything we need, you need to know where to look and how to use it. 

When you look around you in nature, you see all different colors, textures, and fragrances. You see beauty in the minor details. But what about when you look closer? The beauty gets even better! Different parts of the plants have different uses, for healing, for poison, and for nutrition. 

Throughout time plants have been used for good or bad, healing or poison. As we have moved into a more medically minded society much of this ancient knowledge has been lost. As I have begun my journey in using food and nature as our first line of defense to keep us healthy, and help to heal our bodies when we do become ill, I have come to appreciate much of this old wisdom. Some of it is as simple as lavender or aloe vera for a burn, some more complex like which herbs and spices to use to warm the body and increase the energetics. 

Bringing my children along on gathering trips around the yard or when we are cooking or making a salve, helps them to not only learn the plants early, but also how to use and preserve them. They will know how to care for or find the plant they need to heal a wound. How to make the salve or tincture to use in the winter when the plants are not available. 

Does this make the process take longer? Most definitely! I will be honest, there are times I would rather just do it by myself, but then I remember the bigger goal. I don’t want to just take care of them now, I want to give them the tools and knowledge to take care of them and their families once I am gone. 

I want my children to remember these lessons I am now learning. I want them to remember when times get hard, God provides in many ways. Bow your head and pray for wisdom in what to do or use. 

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This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links, with NO additional cost to you.

The other day my beautiful mother-in-law messaged me to see if I wanted any of her chokecherries. Of course! Now what do I use them for that my kids would actually eat? How about syrup?! The mulberry syrup went over well, and was now gone, may as well try it. Recipe at the bottom.

Turns out the frost killed most of the chokecherry blossoms, so there wasn’t much, but there was enough for me to experiment with. Ivalee, James and I set out one afternoon to go pick what was there. She was actually all over the picking until the easy low ones were gone, then climbing the fence was way more fun. We did manage to get an ice cream bucket full. Which was around 8 cups. They then sat on the counter overnight until I could deal with them in the morning. 

The next morning, I was in a hurry, so I dumped the bucket into the pot and added the water. No, I didn’t wash them, or sort the leaves out first. I stirred the berries around a bit and like magic the leaves and steams floated to the top! I scooped them out and let the cooking begin! The recipe I was following said to strain the juice off and and reboil the seeds and pulp to get more juice. I did not have that kind of time. But I got to thinking about my favorite red juice. It is actually a puree, so you receive the benefits from the entire berry. Why not with chokecherries?

After straining as much juice as I could through the cheese cloth (and spilling some all over the stove, the lighter on my gas stove still hasn’t recovered), I dumped the pulp and pits into the blender. Looking back, I should have done half at a time. The full amount was a little much for my blender. Once everything was blended smooth, I added it back to the juice. Heated it back up and added the sugar, orange and lemon. You can use real orange and/or lemon juice, but I didn't have any, so I used the oils I did have. Let everything cook and then pour into jars and process! I ended up with 7 pints of deliciousness. You definitely need to shake before using, but it tastes amazing!

Recipe

• Equal parts chokecherries, water, sugar (example: 4 c chokecherries, 4 c water, 4 c sugar)

• 1-2 drops Orange essential oil (to taste)

• 1-2 drops Lemon essential oil (to taste)

1. Add chokecherries and water into a pan. Bring to boil, cover, and simmer for 30 minutes

2. Strain juice through cheesecloth and squeeze as much out as you can. 

3. Blend up pulp and pits in blender

4. Re-strain through cheesecloth

5. Add sugar and orange and lemon

6. Stir occasionally over medium heat for 20-30 min

7. Pour into hot sterilized jars and process for 10 minutes

8. Shake before use and enjoy!