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To ask other readers questions about Beyond the Thistle Patch , please sign up. Be the first to ask a question about Beyond the Thistle Patch. Lists with This Book. This book is not yet featured on Listopia. Community Reviews. Showing Rating details. More filters. Sort order. Jan 23, Frank Tibbetts rated it it was amazing. I would like to say, before I begin this review, that Stan StClair is not only a great editor and writer, but he is also one of the best friends a person could ever have.

This book was a wonderful walk through yester-year for me. It was a smooth flowing river of words from an era when life was so very hard, yet peaceful and simple. A time when children and teens had great respect for their parents and neighbors, and a time when kids had to actually work for the things they wanted to have.


Stan p I would like to say, before I begin this review, that Stan StClair is not only a great editor and writer, but he is also one of the best friends a person could ever have. Stan presented this story in such a poetic manner that I felt it added to the beauty of the world as it was meant to be.

The thistle patch is a beautiful "fortress of solitude" to the author, so to speak, and I could tell in the colorful tones of his description of it, that it holds very precious memories for him. An extremely well written, and quickly read book, I recommend it be read on an early Spring morning, sitting on a porch swing, while drinking a cup of freshly brewed coffee.

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Wonderfully written, Stan! There are no discussion topics on this book yet. About Stanley J. Stanley J.

Beyond The Thistle Patch

Books by Stanley J. Trivia About Beyond the Thistl No trivia or quizzes yet. The only other thistle that you might confuse with the common thistle is the Marsh Thistle Cirsium palustre which is a part of the same species and is also edible and just as rewarding. Sometimes I find that Marsh Thistle provides a thicker and juicier stem — and unlike the common thistle, it usually has many more spikes on the stem itself protecting the soft delicious centre. The common thistle needs no introduction. At their prime growth, before they flower and become too hard and fibrous, I love to strip the leaves and the stem of its spikes with a simple knife that I carry with me whilst on my forays.

This reveals a tender, moist and crunchy stem that is not too dissimilar to a cross between cucumber and celery. Despite their stems and prickly leaves I have also blended thistles in filtered water and then strained through a nut milk bag filter for its super fine nylon mesh to remove any sharp and fibrous material. This produces a dark green juice that is rich with many minerals and vitamins that the thistle is able to pull up from deep below the soil due to its impressive tap roots.

Thistles are biennial meaning that they form a basal rosette in the first year before bolting and flowering in the second. If you catch these just before they are about to bolt you can harvest some sizeable tubers. Any later and they turn woody and fibrous. The tubers combined with nettle tops and a few other wild ingredients create the most delicious and hearty soup that uses the wild plants introduced in this article and more, recipe to follow.

Unless you are harvesting from your own garden or allotment, please seek permission before uprooting any wild edibles. Please bear in mind that these are estimations as I never measure what I create.

Seasonings: Salt, Pepper, Powdered seaweed optional. Wash and cut up the thistle root into small segments and then boil and simmer in a shallow pan of water with a little butter and maybe a touch of salt and pepper until the root softens.

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It might still be kind of firm and not very soft like other tubers. Make sure that it has cooked thoroughly before you move onto the next step. Add everything but the wild garlic to a larger soup-sized pan and boil then simmer until everything has wilted but not overcooked. Stir in the wild garlic and any extra butter, salt and pepper to taste. Grind the ingredients together with a hand held blender until the soup is smooth and thickened. Serve warm with a boiled egg or two and if you have powdered seaweed at hand, sprinkle a little over the soup and enjoy.

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He enjoys the outdoors, travelling, writing, inspiring, and being the change he wishes to see in the world whether it be through foraging courses, random encounters or eccentric journeys around the country on contraptions built from re-purposed junk and DIY stores see his website for videos on the solar-powered tricycle. In he hopes to be diesel and petrol free by building a long ranged DIY electric car using a G-wiz.

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Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. Previous post: Baking sourdough bread with foraged seeds : A guest blog by forager Richard Mawby. We take your privacy seriously, you can read our policy here. Forage London foragelondon. Forage London and beyond.


Beyond The Thistle Patch by Stanley J. St. Clair, Kent Hesselbein |, Paperback | Barnes & Noble®

Urban wild food walks and workshops. Dorset seashore foraging trips. Hampshire mushroom forays. Thistle Root Soup. Cooking with other lesser used wild plants : by fellow foraging teacher Richard Mawby by John on March 6, Common Thistle. THE METHOD: Wash and cut up the thistle root into small segments and then boil and simmer in a shallow pan of water with a little butter and maybe a touch of salt and pepper until the root softens.

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