A Crisp, Pungent and Savory dish for a cold winter afternoon.
Here is a Gustafer Yellowgold original recipe using stuff out of his own back yard.
The broth is mostly pine sap, but the wild onions will give it more of a zing.
So! Get a bucket and collect about a quart of sap out of a pine tree.
Over a medium heat, get the sap moving into a nice rolling boil. Add about 30-40 medium to small pinecones.
Stir well to thoroughly coat the cones.
Add one good mitt-full of wild weed onions.
Add one capfull of white moth powder.
Stir again to coat all cones.
Sniff the chowder-vapors deeply with flared nostrils to ensure it’s very pungent and piney.
Remove from heat and serve immediately.
Top with a few bits of fresh pine-needles.
Serve with a glass of cold, iced Moss Juice.
You can also spread the mixture out on a greased cookie sheet and refrigerate to make a delightful Pinecone Brittle. There’s never usually enough left over to ever do this.. But…anyway…ENJOY!