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Wild Blessings
Wild Blessings

Wild Blessings

A learning resource that can help you get outside and connect with nature.

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Sweet & Sour Sumac Sauce

Sumac Lemonade

1/4 c Sumac concentrate (in frig)
1/4 c Pineapple juice
1/2 c Herbal wine vinegar
2 T Peanut oil
2 T Bee Balm honey
1 T Tamari soy sauce
1/2 t freshly ground Pepper
2 t Kudzu powder mixed with 4 t cold water

Mix first 6 ingredients bring to boil.  Stir in Kudzu thickener mixture; until sauce is clear and slightly thickened.

Nutrition Facts
Sumac berries: a wonderful lemon substitute, high in Vitamin C, collect berries in late summer when bright red, before bugs take up residence! and before a heavy rain where much of the folic acid can be washed away.  Dry them for use all winter long.

Fill a pitcher with 6 or so berry clusters, pour cold water over them, crush up with your hand, then let the pitcher sit in a cool place.  Pouring boiling or hot water over the berries leaches the tannins from the stems and causes the drink to become bitter.  The longer the berries infuse, the stronger the drink will be.  When the flavor is just right, strain the drink through a cheesecloth to remove seeds and hairs.  Add sugar or honey to taste.

Can also make jellies, syrups and an excellent wine with sumac.  Euell Gibbons recommended using sumac-ade instead of plain water to boil elderberry and other fruits that need a touch of tartness to liven them up for using in jam or jelly. Also, the young, thick, tender tips of sumac shoots (especially staghorn) in early summer can be peeled and eaten raw or cooked. They are sweet and delicious, much like raspberry stalks.

Sumac is related to cashews and mangoes and Poison Ivy!  Anyone allergic to those foods should avoid it  or at least be cautious

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About Wild Blessings

Welcome to my website. My name is Holly Drake and I love to study, teach, and talk about wild foods. I live in the beautiful Appalachian Mountains of North Carolina with my husband Jason and my dog Max where I explore the beauty of God's creation to learn as much as I can about wild foods that are available to us for free.

Recent Posts

  • 2022 Year in Review
  • An Eye for Wild Blessings in 2023
  • Wild Preparedness – Water
  • Befriending Jerusalem Artichokes
  • Asian Cuisine Forage to Feast
  • Asian Forage to Feast – Saturday
  • Wild Fiesta Forage to Feast
  • The Wildly Preserved
  • Befriending Plants – The Presence of Pine
  • You Know You are a Forager When…
  • Wild Food Recipe Secrets
  • Wild Blessings Video of Adventures
  • Befriending Plants: Magnificent Mullein
  • Oils in the Life of Jesus Christ: April 2, 2021
  • Wild Blessing’s Final Fling – Plantasia
  • Thank God for Goldenrod
  • Curses and Blessings…BURdock
  • Befriending Plants…Heal All
  • Wild Shopping Tips
  • Foraging in April
  • The Passing of a Pioneer, Linda Runyon
  • Forage to Feast with Marc Williams
  • A Dandelion Celebration
  • Tapping Maples
  • My Facebook Confession
  • Pine is Fine
  • Paleo Wild and Free
  • A Personal Hero, Linda Runyon
  • Spring Fling March 31
  • Wild Food Lunch w/ Friends

 

Support Wild Blessings

 

Help me offer many resources and classes for free.

 

PATREON – You can become a regular supporter on Patreon.com. Go to their website, or search for Patreon.com/wildblessings and sign up to be a regular contributor.

 


 

PAYPAL – Whether you are paying for an upcoming event or contributing a donation, you can always use PayPal.com. Look there for my account, Holly Drake.

CONTACT:
HollyDrake56@gmail.com
 

          

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A website by Holly Drake

Ph. 828-406-8241

e: hollydrake56@gmail.com

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A learning resource that can help you get outside and connect with nature.
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