Breaking the Sea

the ministry and online journal of christa parrish

Foraging (and a Recipe for Lemon Dandelion Wild Violet Cookies)

When Claire was not-yet-turned-five, we were roaming Lyrical Ballad, the used bookstore local to us, a cavernous place with rooms and shelves and piles of books everywhere. You don't search for titles here, but stumble upon them, little gifts of words wrapped in covers. Claire comes to us clutching one of these gifts to her chest. "I have to have this book," she says. "I love it."

Field Guide to Edible Plants, by Bradford Angier.

Of course, we bought it for her.

Claire was born for nature. She's an explorer, constantly pleading for adventure in the forest. She experiences freedom between the trees, her soul breathing the Creator through his creation. She and Noah pluck the dandelions and violets, little reminders of His provision for us, worth more than sparrows. We bring the our foraged edibles home and bake cookies in thanksgiving.


Lemon Dandelion Wild Violet Cookies

1 1/2 cups flour (I used a mix of white whole wheat and ancient grain)

3/4 cup unrefined sugar or honey

1 egg

1/2 cup butter

Zest and juice of one large lemon

1/4 teaspoon baking powder

Pinch of salt

1 cup dandelions petals

1/4 to 1/3 cup violet heads

Cream butter and sugar/honey. Add egg, lemon zest and juice and blend until smooth. Add flour, baking powder, and salt; mix until combined. Gently fold in flowers and petals.

Drop tablespoons of dough into a cookie sheet. Bake at 350 for about 10 minutes. Makes 12 to 15 cookies.