farmer's daughter brand

Sassy Sassafras Tassies

| No Comments | No TrackBacks
I don't remember when my interest in wild foods began, but I know when it became an obsession.  When I took Will Endres' Wildcrafting class at Central Carolina Community College.  The class blew me away.  It opened me up to a whole new way of relating to the world, but it was the wild foods potluck at the end of the semester that changed the way I and everyone else in the class thought of wild foods forever.  We had talked about "Cherokee-aide" or pink lemonade being a drink that the American Indians made from sumac berries, which led me to the crazy idea that I would make a sumac meringue pie.  It was amazing.  Very similar to lemon meringue pie but with sumac's characteristic, pleasing astringency and a lovely mauve color.   Since then I have been on a mission to introduce people wild foods in very surprising ways.  I got the idea to make a dessert with sassafras a long time ago, but only recently finally got around to it.  My inspiration to make sassafras tassies was primarily one of consonance.  "Sassy tassies" just sounded good.   But then I thought about how good a whisper of root beer would be in a pecan pie and I knew I was on to something.   I absolutely loved the results.  I hope to have these soon at market, but first have to make sure Will's got the sassafras.     

No TrackBacks

TrackBack URL:

Leave a comment

About this Entry

This page contains a single entry by April McGreger published on March 25, 2009 5:38 PM.

Ode to Housewives was the previous entry in this blog.

The End of Wheat-centricity is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.



Powered by Movable Type 4.21-en



Farmer's Daughter Brand ♦ 96 Pine Hill Dr. ♦ Carrboro, NC 27510 ♦ (919) 259-3946