Garden Leftovers and last meadow Wild Edible Plants
It’s time for Fall garden clean up: looks like my vegetable garden fell into neglect, but it’s still giving a lot of unusual ingredients with which I plan to make a homemade vegetable broth powder, to begin with!
Given my strong tendency to keep gawking at wild edibles everywhere, I cannot help but add some unusual ingredient … don’t you think ?
Homemade Vegetable Broth Powder with a wild touch
Stinging Nettle: spots of fresh Nettle, growing again after the last cut, are waiting for latecomer foragers. Here I am! They will give a wild character to the mixture and a good mineral source.
Hogweed: inviting umbels loaded with dry fruits are looking at me from neglected meadows. They will give a spicy taste at my broth powder..
Mushroom powder: Shingled hedgehog (Sarcodon imbricatus) has a firm, pale brownish flesh and an intense aroma. The dried mushroom, once powdered, is commonly used as a seasoning.
Tomatoes: this, though not properly an alpine edible, goes for the fifth taste: the UMAMI (reason why commercial vegetable stock powder contains glutamate). Tomatoes are one of the glutamate-richer vegetables.
And now, the vegetable garden: carrot leaves, chives, broccoli leaves, celery leaves. All of them are edible and too often are thrown in the composter when autumn comes.
Not today! I will use them all for my healthy vegetable broth powder, with no additives or preservatives whatsoever. How? With my dehydrator!
Vegetable Broth Powder recipe
Ingredients:
- Carrots
- Potatoes
- Carrot leaves
- Broccoli leaves
- Celery leaves
- Chives (or Onion)
- Nettle leaves (Urtica dioica)
- Hogweed fruits (Heracleum sphondylium)
- Shingled hedgehog (Sarcodon imbricatus) powder
- Tomatoes
- Coarse salt
Directions:
I did not metion the weight of vegetables, because it depends on your garden leftovers and your taste. This is only a hint to let you experiment your perfect broth powder!
Wash vegetables and peel potatoes. Slice potatoes and carrots into ¼” rounds. Put all of the vegetables in the dehydrator, following your model instructions (it will take about 8-10 hours).
I used different trays for each one, in order to better mix them at the end. Once your vegetables are done, add them to a blender and whizz around until you get a powder consistency.
Now’s the fun: make the perfect mixture, add salt and blend in the food processor.
Store in an airtight jar, in the pantry, away from light or moisture. It will be a nice gift for christmas!
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This post is also available in Italiano.
