This year is a good one for sweet chestnuts, and I cannot afford to buy food to date, so I hauled ass in.
And isn't that beautiful?
Also found myself a truckload of walnuts.
Chestnuts peeled and baking in the oven.
I also found myself some honey locust.
Boiled the honey locust to remove the seeds. They are rich in protein, the pulp is quite starchy.
Got some dates that were past the date 🤣.
I ground walnuts, honey locust pulp and cooked seeds and the sweet chestnuts together with cinnamon, cardomom, a sprinkle of pepper and nutmeg, and added a handful of dates.
Minced everything together and heated it up again....
To put it in a vacuum jar. Gets really thick! And is a wintertime treat that is extremely nutritious, satisfying, healthy and really yummy with frybread.
With the leftovers I made myself some forager's Sahlep. I first had the pleasure to encounter this winter beverage at the booth of a Persian gentleman on a Chrismas fair in my favourite City, Marburg. It is made with orchid root starch normally, and a) that isn't cool and b) expensive. But hey presto, leftovers from the honey locust pulp!
All that autumn nutty goodness in a bowl! Ghi-Miigwech to nature! I did take three tablespoons of the Crème de Maron on 1l of water, boiled it for some time, whipped it up with some warm milk until everything was nice and frothy. Enjoy hot on a cold day!
You my dedicated readers might have noticed it was a bit silent the last two weeks, and that had a reason, two, in fact. We had to wor...
This year is a good one for sweet chestnuts, and I cannot afford to buy food to date, so I hauled ass in. And isn't that beautiful? Als...
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