Farm and Forage Recipes from Upper Humber Settlement

If you didn't already know, Mark and I are total foodies. We started our homestead farm, Upper Humber Settlement in 2018, to be able to grow our own food, teach others about permaculture farming and experiment with elevating our local and traditional foods.

Over the years, we've settled on a few favourites and these are what I will share with you today!

Parsnip Puree

This is a unique and delicious way to enjoy the flavours of the humble parsnip. Parsnips are often overlooked and underrepresented at the dinner table but they grow so well here in Newfoundland. We have refined this recipe over the years and serve it regularly at our Farm-to-Table Dining & Storytelling Experience. This dish pairs perfectly with roasted or grilled beef, moose or lamb.

Ingredients:

- 1 ½ lbs parsnips, peeled and cubed

- 2 cloves garlic, minced

- 1 tablespoon olive oil

- ¼ teaspoon ground cinnamon

- Salt and freshly ground black pepper to taste

- 2 tablespoons butter

- 1 cup chicken broth

- ½ cup cream or half and half

Instructions:

1. Heat a large skillet over medium heat and add the olive oil. Add the garlic and sauté until fragrant. Then add the parsnip cubes, cinnamon, salt and pepper to taste, stirring occasionally until they begin to soften (about 5 minutes).

2. Add the butter to the skillet and stir until melted. Then add the chicken broth, cover and simmer for 15-20 minutes until the parsnips are very tender.

3. Remove from heat and add in cream or half and half. Use an immersion blender to puree until desired consistency is reached (you can leave some chunks if you prefer).

4. Serve warm with roasted meat, garden salad and crusty bread. Enjoy!

Want to experience parsnip puree with local Cormack lamb? Join our Farm to Table Dinner to taste our homegrown parsnips paired with fresh local lamb and Cooked Feeder beer.

Mothers Dandelion Syrup

This delicious and nutritious syrup is a great way to enjoy the unique flavour of dandelions. Use it to sweeten teas, porridge or your morning pancakes. We usually have our Bed and Breakfast stocked with my mother's dandelion syrup. If and when I find the time I like to make a few bottles for myself as well.

Ingredients:

- 2 cups freshly picked dandelion heads (stems removed), washed and dried

- 2 1/2 cups water

- 1/4 cup honey or maple syrup (or to taste)

- Juice of one orange

Instructions:

1. Bring the 2 1/2 cups of water to a boil in a medium saucepan over high heat. When boiling, add the dandelion heads and reduce heat to low. Cook for 10 minutes, stirring occasionally.

2. Strain the mixture through a cheesecloth into a bowl or jar and set aside. Wring out remaining liquid from cheesecloth into bowl or jar, discarding any solids remaining in the cloth.

3. Pour the strained dandelion liquid back into the saucepan over low heat and add honey or maple syrup and orange juice. Simmer for 15 minutes until mixture thickens slightly, stirring occasionally with a wooden spoon or whisk. Remove from heat when desired consistency is reached - it should be quite thick but still pourable at this stage.

4. Carefully pour hot syrup into clean mason jars while still hot, leaving some space at top of jar as it will continue to thicken as it cools down further. Secure lid tightly once cooled enough to handle and store in refrigerator up to four weeks or freeze for longer storage time if desired (thaw before using).

5. Enjoy your homemade Dandelion Syrup on pancakes, oatmeal, waffles, toast, ice cream...the possibilities are endless!

Spruce Tip Sugar

This is a delicious and unique way to enjoy the sweet-tart taste of spruce tips – perfect for topping your morning oatmeal or pancakes!

Ingredients:

- 2 cups spruce tips, washed and dried

- 1 ½ cup white sugar

Instructions:

1. Gently rinse the spruce tips under running water and pat dry with a paper towel to remove any dirt or debris.

2. Place the sugar and the spruce tips in a food processor and pluse until combined.

3. Spead out the blended spruce sugar on a baking sheet and let dry overnight on the counter.

4. To use, sprinkle some of the spruce tip sugar over pancakes, oatmeal, waffles or fruit salads for a delicious tart sweetness that’s sure to please.

Dandelion Pesto

A fresh, spring version of traditional pesto.

Ingredients:

- 2 cups freshly picked dandelion leaves, washed and dried

- 2 cloves of garlic, minced

- 1/2 cup freshly grated Parmesan cheese

- 1/4 cup toasted pine nuts

- Juice from one lemon

- Salt and fresh cracked pepper to taste

- 1/4 -1/3 cup extra virgin olive oil

Instructions:

1. Start by washing the dandelion leaves in cold water to remove any dirt or debris. Pat dry with a paper towel and set aside.

2. In a food processor combine garlic, Parmesan cheese, pine nuts, lemon juice, salt and pepper. Pulse until combined but not completely smooth – you want the pesto to have some texture still.

3. Add the dandelion leaves and pulse again until they are finely chopped into the mixture. Then stream in the extra virgin olive oil while pulsing to desired consistency is reached (it should be thick but pourable). Taste for seasoning and adjust accordingly if needed.

4. Serve your homemade Dandelion Pesto over cooked pasta of choice – it’s especially delicious with whole wheat varieties like farfalle or penne! It can also be used as a spread for sandwiches or as a dip for crudité platters and crackers. Enjoy!

Rhubarb Strawberry Vinaigrette

We love the fresh and tangy nature of this vinaigrette so much that we serve it to guests who participate in our Farm & Forage Experience. Simple to make and tasty to eat, it's the perfect spring and summer salad dressing.

Ingredients:

- 1 cup freshly chopped rhubarb, washed and dried

- ½ cup strawberries, hulled and diced

- ¼ cup white balsamic vinegar

- 2 teaspoons honey

- 2 tablespoons thyme leaves, finely chopped

- ¼ cup extra virgin olive oil

- Salt and fresh cracked pepper to taste

Instructions:

1. Start by washing the rhubarb in cold water to remove any dirt or debris. Chop into small pieces and then simmer it on the stove for 20min or until you can poke it with a fork.

2. Dice the strawberries and add to the rhubarb pot near the end to just soften them.

3. In a food processor or blender, combine the rhubarb, strawberries, white balsamic vinegar, honey, thyme leaves, salt and pepper. Whisk together until thoroughly combined.

4. Slowly drizzle in the extra virgin olive oil while blending continuously until the desired consistency is reached (it should be thick but pourable). Taste for seasoning and adjust accordingly if needed.

5. Serve your homemade Rhubarb Strawberry Vinaigrette as a salad dressing or use as a marinade for chicken or fish – it’s also incredibly tasty brushed over grilled vegetables! Enjoy!

These unique recipes for spruce tip sugar, dandelion pesto and rhubarb-strawberry vinaigrette are perfect to add a delicious twist to your favourite dishes. Not only do they taste amazing but it’s also an easy way to incorporate edible wild plants into your diet! Whether you want something sweet or savory, these recipes will definitely hit the spot.

We hope that this article has provided some inspiration for creating new and exciting ways of using nature's bounty in your home kitchen. So what are you waiting for? Check out this post to learn more about foraging for wild edibles or this one about harvesting Newfoundland Berries.

Happy foraging!