Will Hike 4 Pie - Backyard Foraging With Mike, May 3rd   #foragedfood
Channel: Mailer's Landing
Date: 2023-05-11

#eatingweeds #foragetotable #knotweedpie #noxiousedibles

Act I - Come Hike With Us
Act II - Accidental ASMR Break
Act III - Building the Pie (In Which We Change Our Minds)
Act IV - Wtf is fish mint about? (The Richter’s Order Has Arrived \o/)
Act V - Taste Test in a Busy Kitchen

Growing, building and cooking in New England, zone 6b

Instagram @thisrabbit

Facebook - https://www.facebook.com/Mailers-Landing-Tiny-Homestead-103525935176379

Mailer's Landing shop - https://etsy.me/3hZOIdd

For all kinds of osm forage and nature stuff, check out Mike on Instagram @witchinthemidst 

This recipe is adapted* from the Japanese Knotweed Pie recipe in the 1978 cookbook, _Wild Foods_, by Laurence Pringle.

1 ½c sugar
1/4c flour
¾tsp nutmeg**
3 eggs 
4c peeled and chopped young knotweed stalks
1 pastry shell, 9”

1. Preheat oven to 400℉
2. In a small bowl, combine sugar, flour, and nutmeg
3. In a large bowl, beat the eggs. Add contents of the small bowl, then add the knotweed rounds. Mix well.
4. Pour filling into pie crust and spread evenly
5. Dot the top with butter**
6. Bake for 50-60 minutes, allow to cool fully before serving

Notes:
- We would add salt, possibly some cinnamon, and some more nutmeg (because, omg nutmeg).
- The filling remains wicked jiggly for most of the cooking process. That’s ok! After a check-in at 50 minutes I did choose to give it another ten, for a total of 60 minutes (raw eggs, amirite?), and pulled it when a toothpick came out clean in a few spots.

*We didn’t make the crust by hand. Also it cooked for more like an hour than for50 minutes. And went without the top crust. I have been assured, tho’, that we (more more than less) followed the recipe ~.o
**Remember to measure with your heart! 

Link to the pickled knotweed of 2022 - https://youtu.be/IyLRKkrGKgw