Foraging is acquiring food by hunting, fishing, or gathering edible vegetation. Growing in popularity since 2020, many urban foragers “hunt” for plants or edible mushrooms outside. Eager to enjoy a fall day and curious to learn more, my dear friend Kim and I joined Dave, a professional forager. Our scavenger hunt in the “wild” let us discover native berries, herbs, flowers, fruits & veggies, nuts, trees, and microgreens!

At least 50 common edible/medicinal herbs and plants can be found in backyard gardens. As beginners we learned what plant parts are edible and in what season, how to apply to the skin for healing purposes, and use the remainder for cordage. Dave reminded us to sample and rinse a small amount before applying or consuming. Correctly identifying a safe plant is crucial prior to sampling, yet a lot of common vegetation is edible; asparagus, corn, dandelions, milkweed, mint, onions, roses, spruce tree tips, thistle & wheat. A field guide or reference book with photos relevant to your habitat is essential. Forage responsibly, taking only what you need, and letting vegetation replenish. 

Unlike our distant ancestors who foraged out of necessity, we won’t become full-time gatherers. Yet slowing down to listen and observe our immediate environment gave us an even greater appreciation of Mother Nature’s fall treasures! 

Do you have any experience foraging? We'd love to hear what you found! 

To learn more:

http://www.oddproduce.com/the-land-of-odd-

https://www.youtube.com/watch?v=ifdfEI7mJBg 

Who says breakfast is boring? Delicious and healthy, make quinoa the base for your next morning meal! Cook the eggs and quinoa ahead, next morning just add your favorite protein & veggies. Make extra quinoa for an easy meal prep lunch or busy weeknight dinner. 2 ample servings.

Simple Ingredients:

· 1 ½ teaspoons Villa Graziella Organic extra virgin olive oil + extra for drizzling

· ¼ cup quinoa

· 2 fresh eggs, if possible organic

· 1 fresh avocado diced or sliced. Tomato or other on hand fresh veggies

· 2 tablespoons fresh feta cheese-Bulgarian, French, or Greek.

· ½ teaspoon sea salt

· ½ teaspoon fresh cracked black pepper

Easy Directions:

1. Cook quinoa according to package directions, cool and set aside.

2. Heat the olive oil in a frying pan or skillet over medium heat.

3. Cook eggs per your desired doneness-scramble, sunny side up and season with sea salt & fresh cracked pepper. Or boil eggs the night before, cool and refrigerate.

4. Add the quinoa to a cereal or serving bowl.

5. Add the eggs, if hard boiled, slice and add to the bowl.

6. Top the mixture with sliced or diced avocado.

7. Top the bowl with crumbled or sliced feta cheese.

8. Season to taste with salt & pepper.

9. Drizzle with olive oil.

10.Serve & enjoy!

Helpful Hints

· Forage your fridge or garden for veggies; add thinly sliced carrots, peppers, or fennel for a tasty crunch. Cherry tomatoes, corn & kale are tasty additions.

· We use French feta for a creamy rich & savory flavor or any goat cheese we have on hand.

· Include a protein like roasted chicken or salmon for a meal prep lunch or weeknight dinner.

· Cover & refrigerate up to 3 days.

· Compost any remaining veggie ends & stalks or add to your next homemade broth.

To download this recipe click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC! 

October is all about apples! What to do with this versatile fall fruit? Why not luscious olive oil cake! Healthier than butter with no saturated fats, baking with olive oil, shredded and diced apples highlights the savory, sweet & tart flavors for a delicious & moist cake. Makes 8 slices.

Simple Ingredients:

· 2/3 cup Villa Graziella Organic Extra Virgin Olive Oil + extra for greasing the pan.

· 3 medium apples; a combo. of Pink Lady, Granny Smith Honey Crisp, Braeburn, Jonagold.

· 1 fresh lemon-zested and juiced.

· 3 large eggs, room temperature, if possible organic

· 3 cups all-purpose flour sifted.

· 1 cup sugar in the raw, regular ok too

· 2 tablespoons sugar for sprinkling

· 1 cup almond, oat, nonfat or whole milk

· 2 teaspoons vanilla extract

· 1 tablespoon baking powder

· ½ teaspoon salt

· ¼ teaspoon flakey sea salt

Easy Directions:

1. Preheat oven to 350◦F and set the oven rack to the center position.

2. Line a bundt cake pan with parchment paper, coat the pan including the bottom & sides with olive oil, set aside.

3. Wash, peel and core the 3 apples. Dice 2 apples into half inch cubes. Grate the 3rd apple using a grater with larger holes. Place the diced and grated apples in medium bowl, toss with the lemon juice and 1 teaspoon of lemon zest and set aside.

4. In a large bowl, with a handheld mixer, on a low speed, beat the eggs and sugar until fluffy about 3 minutes.

5. Add the milk, olive oil and vanilla to the bowl and beat until combined.

6. Add the sifted flour, baking powder and sea salt to the bowl and beat until ingredients are blended.

7. Fold in the apples with a spatula and mix until combined.

8. Pour batter into the prepared bundt pan and sprinkle the top with 2 tablespoons sugar.

9. Bake for 40-50 minutes, the cake will be done when the batter starts to pull away from the sides and an inserted toothpick comes out clean. Remove the cake from the oven & allow it to fully cool about 1 hour before removing from the pan.

10.Slice & enjoy!

Helpful Hints

· Sifting the flour aerates the flour bits so it mixes more evenly with the other ingredients.

· Pink Lady, Granny Smith Honey Crisp, Braeburn & Jonagold are excellent baking apples. Using a combination of different apples imparts complex & delicious flavors: tart, slightly acidic and sweet.

· No bundt pan? Use a standard spring form pan or a 9 x 13 baking pan-make sure to check for doneness with a toothpick.

· Make ahead, refrigerate and store in an airtight container for up to 1 week, bring to room temperature before serving. Wrap in between wax or parchment paper, place in an airtight container and freeze up to 2 months.

· Compost the left-over lemon, apple core & peels.

To download this recipe click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC! 

Extra Virgin Olive Oil Day is 09.30! Why not celebrate with an American classic? Healthy with no saturated fats, baking with olive oil complements the salty/sweet flavors for a chocolatey, chewy & delicious Blondie! Makes about 16 squares.

Simple Ingredients:

· 1/2 cup Villa Graziella Organic Extra Virgin Olive Oil + extra for greasing the pan.

· 2 large eggs, room temperature, if possible organic

· 1 1/3 cup all-purpose flour sifted.

· 1 cup packed light or dark brown sugar, if possible organic

· 1 cup bittersweet, semi-sweet or milk chocolate roughly chopped, chocolate chips fine too.

· 2/3 cup coarsely chopped pecans, pistachios, or walnuts (optional)

· 1 tablespoon vanilla extract

· ½ teaspoon baking powder

· ¼ teaspoon salt

· ¼ teaspoon flakey sea salt

Easy Directions:

1. Preheat oven to 350◦F and set the oven rack to the center position.

2. Line an 8-inch baking pan with parchment paper allowing it to cover the sides. Coat the bottom & the sides with olive oil.

3. In a large bowl, whisk the brown sugar and olive oil until well combined, followed by the eggs and vanilla making sure the ingredients are fully mixed, set aside.

4. In another medium bowl, mix the sifted flour, baking powder and regular salt until fully combined.

5. Add the flour mixture to the bowl of olive oil & egg mixture, stir until just combined.

6. Add the chocolate followed by the nuts to the bowl, mix until just combined.

7. Transfer the mixture onto the prepared pan and spread evenly to the corners.

8. Sprinkle the flakey sea salt onto the mixture.

9. Bake 25-30 minutes or until a toothpick inserted into the center comes out clean.

10.Remove from the oven and cool on a wire rack at least 1 hour before cutting into squares.

Helpful Hints

· Sifting the flour aerates the flour bits so it mixes more evenly with the other ingredients.

· For clean cut squares, remove the whole pierce intact from the pan, place on a large cutting board and freeze 1 hour before cutting.

· Make ahead and store in an airtight container for 3 days. Wrap in between wax or parchment paper, place in an airtight container and freeze up to 3 months

To download this recipe click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC! 

Do you meal prep for the week? Try this low calorie, high protein EASY meal! 

Yields:

2 Large Burritos

Simple Ingredients:

·      2-3 chicken breasts

·      Villa Graziella Organic extra virgin olive oil

·      Salt

·      Pepper

·      Paprika

·      Garlic powder

·      Chili powder

·      Oregano

·      Cumin

·      3 tbsp light mayo

·      1-2 chipotle peppers finely chopped

·      Lime juice

·      ½ tsp garlic powder

·      2 large low carb tortillas

·      ¼ low fat cheese ( used mozzarella)

·      ½ cup shredded lettuce

·      1 tomato, sliced

·      1 red onion, sliced

Easy Directions:

1.    Rub chicken breasts with olive oil

2.    Season with salt, pepper, paprika, garlic powder, chili powder, oregano and cumin

3.    In a stove top pan cook chicken (about 5-7 minutes each side depending on size)

4.    While chicken is cooking make Spicy Chipotle Sauce:

·      3 tbsp light mayo / miracle whip (or 1/4 cup

greek yogurt and salt)

·      1-2 chipotle peppers, finely chopped (depending on your spice tolerance)

·      squeeze of lime (juice of half a lime

·      1/2 tsp garlic powder

5.    Once chicken is cooked, dice it and add it to your tortilla

6.    Add Spicy Chipotle Sauce

7.    Top with cheese, lettuce, tomato and red onion

8.    Fold into a burrito

9.    ENJOY!

Notes:

·      The chipotle peppers come from a can with "adobo sauce".

·      Want the spicy with sweet, add 1 tbsp of honey or maple syrup to your sauce.

·      You can make these burritos ahead of time and store them in the fridge for up to 5 days.

Shop, Save & Support! Local markets, Community Sponsored Agriculture-CSA’s, or small businesses for in season produce & local specialties!

Here are 5 TAKEAWAY Tips 

1. Do the Walk-Preview a market for what’s available & what prices. Look for signage indicating certified organic producers or sustainable sellers with approved 3rd party certification (USDA Organic) or growers who adhere to participatory guarantee systems (PGS). 

2. Buy in bulk or split it-Save on extra pints of blue berries and freeze for later. Or split a bushel of corn with your neighbor.   

3. Cash & Carry-As vendors pay higher credit card fees, many offer discounts for cash or via payment app.s, savings for both of you. 

4. Follow Your farmer-Or favorite vendor on social for exclusive offers & deals. 

5. Stop & Shop-Taking a road trip? Stop at community markets for fresh fruit & local specialties. Check this link while on the road.

   https://www.usdalocalfoodportal.com/fe/fdirectory_farmersmarket/?source=fe&directory=farmersmarket&location=&x=&y= 

Need cooling off? Why not enjoy a crispy, cool watermelon salad! Enjoy for an easy lunch or refreshing afternoon pick up. Briny, savory feta cheese combined with chilled, naturally sweet watermelon will leave you energized! Serves 4.

Simple Ingredients:

· 3 pounds fresh watermelon chilled, if possible organic, seedless

· 3 tablespoons Villa Graziella Organic extra virgin olive oil, plus extra to taste

· 4 ounces of fresh feta cheese, goat cheese fine too

· 1 tablespoon fresh lemon juice, plus 1 tablespoon finely chopped lemon zest

· ¼ cup fresh mint, roughly chopped

· 1 pinch coarse sea salt & fresh cracked pepper-optional

Easy Directions:

1. Cut watermelon in half, remove the rind, then cut fruit into 1-inch chunks, place in a large bowl.

2. Add the lemon juice and zest to the bowl gently toss. Cover the bowl and refrigerate if not serving immediately.

3. Drizzle the olive oil over the mixture.

4. Season lightly with pinch each of pepper and salt.

5. Gently toss to evenly dress the watermelon.

6. Transfer salad to a wide dish or plate and spread evenly on the plate.

7. Crumble the cheese over the salad.

8. Sprinkle the chopped mint on top of the salad.

9. Season to taste with pepper & olive oil.

10. Serve & enjoy!

Helpful Hints

· Store 2 days covered in the refrigerator.

· For a creamy, briny version, use traditional French or Greek sheep’s milk feta cheese.

· For a dinner version add fresh arugula salad.

To download this recipe click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC! 

How to enjoy farmers market green beans or haricot verts? Why not French style! A delicious addition to a salad, easy side dish to barbecued chicken & grilled salmon or just on their own! Make ahead for a meal-prep lunch or dinner.  4 ample servings.

Simple Ingredients

·       3 tablespoons Villa Graziella Organic extra virgin olive oil + extra to taste.

·       1 1/2 tablespoons Villa Graziella Organic Condimento Bianco-White Balsamic Condiment di Modena + extra to taste.

·       2 tablespoons Villa Graziella Organic Tuscan herb seasoning for vegetables + extra to taste.

·       1-pound fresh green beans or haricot verts, French style beans, washed & trimmed.

·       1/4 cup sliced, raw almonds

·       1/2 cup sea salt

·       1/2 red onion finely chopped

·       teaspoon sea salt & freshly cracked pepper to taste.

Easy Directions

1.    Heat a large, covered pot of water on high, bring to a rapid boil.

2.    While water is boiling, prepare a large bowl with ice, add 2 cups of cold water, set aside.

3.    Add ½ cup sea salt to the boiling water and stir. Slowly add green beans and boil until they turn bright green in color, about 2 minutes.

4.    Drain and immediately immerse them in the ice bath for 30 seconds to 1 minute.

5.    Drain the beans again & set aside in a bowl to fully cool.

6.    Return the cooking pot to the stove and heat 1 tablespoon of olive oil over medium heat. Add the onions to cook stirring frequently until they turn translucent, not brown, about 3-4 minutes. Remove the onions from the pan and add to the bowl of green beans.

7.    Add 1 tablespoon of olive oil to the pan on medium heat. Add the almonds stirring frequently until they golden, not brown, about 2-3 minutes, do not overcook. Remove from the pan and place in a dish to cool.

8.    Add the seasoning, salt & pepper to the green beans, the white balsamic condiment, followed by the remaining tablespoon of olive oil. Gently toss and season to taste.

9.    Sprinkle with toasted almonds, serve, and enjoy!   

Helpful Hints

·       Par cooking green beans in plenty of salted water keeps them seasoned inside and out. The cold plunge ice bath gives them a crispy/tender texture and keeps their bright color.

·       Dicing the onion instead of thinly slicing reduces sauté time and distributes flavor throughout.

·       Adding olive oil after herb seasoning and vinegar binds ingredients together for a smoother dressing.

·       Cover & refrigerate up to 3 days.

·       Add remaining beans to grain & veggie bowl.

To download this recipe click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC! 

Smoky, spicy, and scrumptious, this salsa uses fresh, in-season peppers & tomatillos. Charring the veggies releases moisture and then caramelizes with a natural sweetness. Simply delicious on a warm summer day. 4-5 servings.

Simple Ingredients: 

• 2 Tablespoons Villa Graziella Organic Extra Virgin Olive Oil, plus more for drizzling 

• 9 tomatillos – husk tomatoes 

• 1 fresh garlic clove 

• ¼ of a small yellow onion 

• 3 Chile de árbol peppers 

• 1 Jalapeño pepper 

• ½ cup of water 

• 1 Tablespoon chicken bouillon 

• ¼ cup fresh cilantro, roughly chopped, remove the stalks 

• Pinch of sea salt 

Easy Directions: 

1. Wash and peel the onion and garlic. Remove the outer husk of the tomatillos and wash. Wash the jalapeño pepper and chile de árbol peppers. 

2. Place a griddle or large frying pan on medium heat and drizzle 2 tablespoons of olive oil on top to warm.  

3. Add the tomatillos, onion, jalapeño, garlic, and chile de árbol peppers to the pan.  

4. Roast for 10-15 minutes on medium heat turning allowing veggies to fully char on each side. 

5. Remove ingredients and remaining liquid from the pan. 

6. Place liquid and veggies into a blender or food processor, add ½ cup of water, and blend for no more than 20 sec. forming a thick puree-like salsa. 

7. Pour the salsa into a serving bowl, add 1 tablespoon of chicken bouillon, and gently mix.  

8. Add sea salt and olive oil to taste.  

9. Chop ¼ cup of cilantro and add to the salsa.  

10. Serve with corn tortilla chips and enjoy!  

Helpful Hints 

• Cover and refrigerate the remaining salsa for up to 4 days. 

• Mix into your favorite grain & veggie bowl, top on grilled chicken, fish tacos, or add to fried eggs for breakfast.

To download this recipe click here

Easy to make, this vegetarian dip with fresh garlic, lemon and olive oil makes a luscious, zesty flavored appetizer or snack! Six servings.    

Simple Ingredients: 

• 1/3 cup Villa Graziella Organic olive oil, plus 4 tablespoons 

• 1 15-oz cannellini beans drained and rinsed. 

• 2 Fresh cloves garlic 

• 2 Tablespoons fresh lemon juice 

• 1/4 cup (loosely packed) fresh Italian parsley leaves-wash and dried 

• 6 pita slices  

• 1 tsp. dried oregano 

• Pinch of sea salt  

• Pinch of freshly ground black pepper. 

Easy Directions:

1. Preheat the oven to 400˚F. 

2. Place 1/3 cup Villa Graziella Extra Virgin Olive Oil, cannellini beans, garlic, lemon juice, and parsley in a food processor.   

3. Pulse until the mixture is coarsely chopped.   

4. Season with salt, pepper, and extra olive oil to taste.   

5. Transfer the bean puree to a bowl and set aside. 

6. Cut each pita in half, and then into 8 wedges.  

7. Arrange the pita wedges on a large, parchment lined baking sheet. Drizzle remaining 4 tablespoons of olive oil over the wedges. Toss and evenly spread out the wedges. Sprinkle with salt, pepper, and oregano.   

8. Bake for 8 to 12 minutes, or until the wedges are golden brown. 

9. Arrange the pita toasts warm or at room temperature on a platter around the dip. 

10. .Serve & enjoy! 

To download this recipe click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!