Serviceberry Muffins

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Serviceberry is an interesting plant, it not only looks like blueberries but it also has a similar taste. These are from the rose family and often go by the name of Amelanchier. That is not the only name they are recognized by however, you can also find them labeled as June Berry, Shadblow Berry, Shadbush Berry, Saskatoon Berry , Sarvis Berry, Chuckle Pear and Shadwood.

Serviceberries are delicious. You could make a pie, breakfast muffins or just eat it raw. Today we would like to make a set of delicious muffin. These tasty muffins go well with a nice cup of coffee or it can be eaten as a dessert after dinner. This recipe makes 8 large muffins, if you wish to make more, you can double the recipe.

Not, familiar with ServiceBerries? Take a look at our article about serviceberry trees(Genus:Amelanchier) to learn more about this delicious plant.

 

Ingredients

1 ½ cups of all-purpose flour

¾ cup of granulated sugar, plus 1 tablespoon for muffin tops

½ tsp of kosher salt

2 tsp of baking powder

⅓ cup of vegetable oil

1 large egg

⅓ – ½ cup of milk; dairy and non-dairy both work

1 ½ tsp of vanilla extract

1 cup of fresh or frozen Serviceberries

½ tsp of ground nutmeg

 

Instructions

Preheat oven to 400 degrees F (204 degrees Celsius).

Using a muffin sheet, line 8 cups with muffin cups.

In a large bowl mix all the dry ingredients (baking powder, nutmeg, flour and salt) together and put to the side.

In a smaller bowl mix all the wet ingredients ( egg, vanilla, milk, and oil) together.

Slowly pour the wet ingredients into the large bowl with the dry ingredients and stir slowly.

Once batter is mix together with a smooth appearance, add the ServiceBerries and gently mix them into the batter.

Once everything is incorporated into the large bowl use a ½ cup measuring cup to scoop the batter into the muffin tray.

If you have one or two muffin cups that does not have any batter, pour some water into it when you place it in the oven.

Lightly sprinkle sugar on the top of each muffin.

Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.

When muffins are complete, transfer them to a cooling rack and enjoy!



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Garlic Lamb’s Quarters Recipe

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Lamb quarters is a very important crop in northern India but in the USA it is often seen as a weed. This leafy vegetable comes from the Amaranthaceae family and a common name that it also goes by is goosefeet. Occasionally people may call it pigweed, however pigweed is a different plant and has several varieties that are edible. Lamb quarters has a similar taste and consistency to that of spinach; it goes well with salads, steamed vegetables and/or a nice piece of steak.

This leafy vegetable can be cooked by steaming or simply by stir frying it with other vegetables. Garlic is a nice complimentary flavor that goes well with a little bit of salt to pack it with extra flavor. If you have never heard about Lamb Quarters, check out our article all about lamb’s quarters.

A word of caution should be kept in mind when eating this edible plant, when eating raw please eat in moderation since this plant has high amount of oxalic acid just like other familiar plants such as spinach. Oxalic acid can aggravate some conditions such as kidney stones.

Ingredients
½ lemon ( you will need the juice from this)
1 tsp garlic powder
1 tbsp unsalted butter
10 ounces of fresh Lamb’s Quarters ( Washed and patted dry)
4 cloves of garlic ( thinly sliced)
salt and pepper to taste

Instructions
1) Over medium heat, place a saucepan and heat butter until it has fully melted.
2) Add garlic and cook until fragrant approx. 2 minutes.
3) Add Lamb’s quarters a handful at a time and stir gently.
4) When the lamb’s quarters appear to have wilted add the lemon juice and garlic powder.
5) Stir gently.
6) Add salt and black pepper to taste.
7) Serve with your favorite steak or eat it as a main course.
8) Enjoy!



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Tangy Sorrel Salad Recipe

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Are you ready to start making another unique dish? Have you ever heard of sheep’s sorrel or wood sorrel? Both of these have a bit of a tangy flavor to them giving any salad a little zing! Wood sorrel looks very similar to a four leaf clover. For more information on identification of wood sorrel see our article on wood sorrel. Sheep sorrel also has a very unique leaf shape. For more information on identification of sheep sorrel see our article on sheep sorrel. Both of these little jewels are filled with Vitamin C and other great benefits for your body.

I love when my salads have a bit of tang to them, so that’s exactly what are going to do. Salads made with lettuce, tomato and you guessed it, wood sorrel or sheep sorrel are some of the most delicious and nutritious side dishes that I’ve had in a long time. Seeing how a good salad can be the main part of a dish or just a side, we want to show you a different way to approach your salad using these tangy plants.

Ingredients
1 Large and juicy tomato (thinly sliced)
4 Tbsp of Olive oil
Maldon ( a type of flaky salt)
Black pepper
2 cups of sheep sorrel leaves(wood sorrel can be added but it’s difficult to get in significant quantities)
3 cups of lettuce (roughly chopped )
¼ cup of thyme (roughly chopped )
¼ cup of parsley
¼ cup of chive (roughly chopped )
¼ cup of Basil

Instructions
1) In a large salad bowl place tomato along with 3 tbsp of olive oil, ½ salt and ¼ black pepper and let sit.
2) Using your hands, pull apart the basil and parsley and place in the large salad bowl
3) Add lettuce, wood sorrel, thyme and parsley to the bowl and toss.
4) Sprinkle the remaining olive oil onto the salad
5) Toss, salt and pepper to taste
6) Serve and enjoy



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Many of our readers find that subscribing to Eat The Planet is the best way to make sure they don't miss any of our valuable information about wild edibles.

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