07/04/2024
Hey everyone! ๐ฟ Yesterday, we led our Director of Sacred Food Arts, Rusty, on an amazing elderberry foraging trip here in Santa Barbara. With all the rains this winter and spring, weโre experiencing an unusual summer harvest of wild Sambucus nigra ssp. caerulea (blue elderberry), which usually ripens in the fall. We previously shared how to spot and sustainably harvest elderberries. Nowโs the time to go foraging for this understory bush. Berries are ready when they are bluish with a white powdery look. Remember to only take what you need to help out our wildlife friends. Rusty turned our bounty into a delicious wild elderberry and honey clafoutisโthink of it as a dreamy mix between a custard and a pancake. ๐ฅฎ๐คค
Remember to cook or process the berries effectively. Their unripe and raw fruits are toxic due to cyanogenic glycosides and other alkaloids. Cooking and drying effectively neutralizes these toxins, making them safe to eat and unlocking this super foods antioxidant super power! FUN FACT: Did you know the same is true of raw potatoes, theyโre also toxic raw and until cooked?! Comment with a ๐ซ for Rustyโs elderberry and honey clafoutis recipe ๐ธ๐