Foraging Supplies

A flavorful and versatile nut, the North American native Juglans nigra&nbsp;is a delightful addition to salad, bread, pasta, trail mix, baked goods (walnut and chocolate chip cookies are a must), and much more. This nut has it all- protein, carbs, and healthy oils. Store them in the shell in a cool dry place and crack when needed. A mesh laundry bag-full in the basement will stay good through the winter. Black Walnuts are a tough nut to crack, a heavy stone, trusty hammer, or specialty cracker is required to open them. Additionally, a nut pick and micro sidecutters make the process much easier. Once cracked the nuts only last a few days in the fridge, so plan to use them quickly.

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Iowa Black Walnuts

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NatureCraft Farm provides a taste of what the Midwestern-wild has to offer. Whether it is from the wooded slopes, fertile river bottoms, or the restored prairies there is a number of delicious species to choose from. Sustainability and land stewardship are at the front of my mind and always influence my foraging decisions. Increasing natives while managing invasive species is my primary mission. Help me help the land by removing invasive species and introducing them to your kitchen! My foraging story started twelve years ago when I received a Peterson field guide on wild edible plants of the central and eastern US. As a young boy I was fascinated by all the plants and their illustrations. Dandelions gained a magical quality once I learned they could be made into coffee, tea, and even wine. Shepard's purse was no longer a random weed- but instead a snack that could be found along the garden's edge. My love for nature has only grown, and since then I have branched into eating several more species, especially those in the fungal kingdom, and continue to learn about nature's bounty.Along with wild foods I will occasionally have heirloom produce to sell. Flour corn, eggplant, peppers, and other odds and ends can be expected. -So join me in appreciating the wild and cultivated foods of the Midwest!

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Medicinal Plants

Wild Bergamot, also known as Bee Balm or Monarda (Monarda fistulosa) is a perennial plant in the mint family. It is native to the Midwestern United States and can be found in large patches in restoration prairie. This Monarda is sourced from private property, away from roadway and agricultural pollution. The flowers are picked sparingly from each cluster and dried quickly to preserve the unique aromas and flavors. It can be used in place of oregano or as a tea plant. The flavor is somewhat spicy, slightly bitter, floral, and earthy in the way that many prairie flowers smell. Submerging the flowers in olive oil is an easy way to infuse wild flavors into your pasta dishes and salad dressings. Make natural sodas or vinegar. Each pouch contains 2 oz of flower heads.

Wild Bergamot (Dried)

2 oz.

Greens

Tender, young branch tips from the Colorado Blue Spruce. A citrus-like and woodsy scent make these perfect for seasoning meats, desserts, and dishes. Used for brewing vitamin rich tea, and a traditional beer.

Spruce Tips (Dried)

Nuts

Good for making syrup and smoking, this bark is surprisingly fragrant and will impart unique, woodsy flavors to your food. To make the syrup, simmer the bark in a large pot of water for several minutes. Avoid boiling the bark as it will bring out an unpleasant bitterness. Once the tea is dark and fragrant, remove the bark, add sugar and boil until a syrup-like texture is achieved (or until it reaches 219 degrees F). Use the bark in place of hickory chips for smoking meats, cheeses, salts, etc...Outer bark pieces from the Shagbark Hickory (Carya ovata) that have been scrubbed, oven-toasted, and chunked up. Shagbark Hickorieshave loose and shaggy bark that naturally splits away from the tree in layers. When harvesting, the bark is taken sparingly from each tree- with several trees being visited to lessen the impact of its collection. Done this way, the tree is left alive with multiple intact layers of bark remaining.

Shagbark Hickory Bark

10 oz.

Berries

Juniper berries harvested from wild Eastern Red Cedars. Don't let the "Cedar" part of it's name fool you, these are actually a species from the Juniperus genus- (Juniperus virginiana), and are credited with being more flavorful than the Common Juniper. The "berries" (technically a modified cone) have a number of uses. Their flavor profile is complex with a base flavor of pine and accompanying notes of fruit, sweetness, and medicinal bitterness. They can be used to make- teas rich in Vitamin C and Antioxidants, marinades and rubs for red meat and fish, simple syrups for cocktails, pickling, and curing spices. They make wonderful additions to slaw, sausages, and desserts as well. And for any soap-makers out there- juniper berries can be added to cold process soap as an exfoliant.Eastern Red Cedar is a widespread species here in the Midwest. It is native but far out of it's usually range because of lack of regular woodland and prairie fires. Because of this they can be found competing with native prairie and forest plants. Removing the "berries" by foraging reduces the amount of seeds that would otherwise germinate and out-compete these more favored natives. For this reason I recommend any berries or leftover plant material to be thrown away rather than composted to avoid germinating the seeds.It is advised not to consume large amounts of Juniper Berries in a short time as they can cause adverse health effects.

Juniper Berries (Dried 1oz)

1 oz.

Juniper berries harvested from wild Eastern Red Cedars. Don't let the "Cedar" part of it's name fool you, these are actually a species from the Juniperus genus- (Juniperus virginiana), and are credited with being more flavorful than the Common Juniper. The "berries" (technically a modified cone) have a number of uses. Their flavor profile is complex with a base flavor of pine and accompanying notes of fruit, sweetness, and medicinal bitterness. They can be used to make- teas rich in Vitamin C and Antioxidants, marinades and rubs for red meat and fish, simple syrups for cocktails, pickling, and curing spices. They make wonderful additions to slaw, sausages, and desserts as well. And, for any soap-makers out there, juniper berries can be added to cold process soap as an exfoliant.Eastern Red Cedar is a widespread species here in the Midwest. It is native but far out of it's usually range because of lack of regular woodland and prairie fires. Because of this they can be found competing with native prairie and forest plants. Removing the "berries" by foraging reduces the amount of seeds that would otherwise germinate and out-compete these more favored natives. For this reason I recommend any berries or leftover plant material to be thrown away rather than composted to avoid germinating the seeds.It is advised not to consume excessive amounts of Juniper Berries in a short time as they can cause adverse health effects. Rinse before use.

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