We went foraging in our forest for wild berries.
The girls have been interested in wildflowers for a while, so we acquired some guidebooks to go exploring and identifying plants.
We have lots of trails in the woods near our house, meandering all through the Pfalzwald. We love the easy walks to look at the flowers and listen to the birds. There’s even a creek that runs through for us to play in and look for newts.
The blackberries are just now flowering and we haven’t seen any blueberries or raspberries.
The wild strawberries or forest berries (Waldbeeren in German!) are just now ripening along the trails.
We got quite a bit of ripe forest berries on our hike!
We brought our harvest back and added sour cherries to our kombucha and snacked on the wild strawberries.
The wild strawberries are super sweet and the kids prefer them to store-bought strawberries because the seeds aren’t so big and they’re so cute and tiny.
We also went on another walk later in the week and harvested sweet cherries to make into sauce.
Safety first! When foraging, you have to be 150% sure of correct identification. Books aren’t the most reliable ways to go foraging. It’s better to have an educated local guide to help differentiate between similar plants. We saw a plant that looked like a bilberry, but I was too nervous to try!
We made Blueberry Buckle for breakfast one morning, but with storebought berries.
Katie loves baking and is quite adept at breakfast cakes!
I really love the little pop of ginger in this blueberry buckle. It freshens the taste of the cake and berries.
- 2 cups flour AP works fine, but we like cake or pastry flour
- 1 t baking powder
- 1/2 t salt
- 1/2 t ginger ground is fine, but fresh grated adds kick!
- 2 T butter
- 3/4 c sugar
- 1 egg
- 1/2 c milk
- 1 small package blueberries fresh or frozen (about 1.5 cups)
- 1/2 c sugar we used brown sugar for more depth
- 1/3 c flour
- 1/2 t nutmeg
- 2 T butter chilled works better