Peaches and Cream Pie + A Foraging and Feasting Giveaway

Peach Pie | Healthy Green Kitchen

Last winter, I heard about a this really cool kickstarter campaign for a book called Foraging & Feasting. The premise of the book: show people how to identify wild edible plants with gorgeous, instructive illustrations, then encourage them to harvest and cook the plants with recipes. I loved the idea of “connecting with nature through food and art”, and I was intrigued by the author’s self publishing model.

A couple of months later, I met the author, Dina Falconi. She lives near me and was teaching a homemade beauty products workshop in our area. I had a wonderful time: Dina is extremely knowledgable about herbs and natural health care. She inspired me to start making more of my own skin care items at home (I’ve been having lots of fun with that), and I have been eagerly awaiting the publication of her new book. I just knew it would be terrific.

Foraging and Feasting

Dina recently sent me a copy of the book and it is indeed terrific. Like me, Dina has been influenced by the work of Weston Price and Sally Fallon Morrell, and that influence is seen in her nourishing and delicious recipes (which highlight both foraged and cultivated plants). But this is so much more than a typical cookbook. About half of the book is brimming with information on the arts of foraging, harvesting, and wild plant identification.

foraging and feasting

The other half is the recipes, which I can’t really do justice in this post. They are beyond creative and so inspirational, and organized into chapters including Beverages, Relishes, Spreads and Condiments, Wild Salads, Soups, Sandwiches, Animal Kingdom Entrees, and Desserts. There are brilliant Master Recipes throughout the book, and Dina gives multiple suggestions for ways you can change up each and every one: this book is seriously so lovely, and it will teach you so much!

I had a hard time choosing which recipe to feature, but when I received a gorgeous box of Palisades Peaches from Aloha organic fruit in Grand Junction, Colorado, I knew peaches simply had to figure in.

peaches

I decided to go with this Peach Pie because it allowed the beautiful peaches (they were probably the very best I’ve ever tasted) to shine. I served the pie at a little dinner party and everyone really loved it!


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Peach Pie | Healthy Green Kitchen

To order the book, please visit Botanical Arts Press. You can also buy recipe notecards and beautiful limited edition botanical prints that are signed by the artist who illustrated the book: Wendy Hollender. To stay on top of other Foraging & Feasting happenings, you may like their facebook page.

To enter my giveaway for a copy of Foraging & Feasting, please do the following:

Mandatory entry: Leave a comment on this post from now through Friday September 14, 2013 at midnight (I won’t accept entries after that time).

Optional: For an extra entry, join my community on Facebook and then leave me an additional comment here in the comments section telling me you did so. If you’re already a fan on Facebook, just let me know in the comments section.

Optional: For a third entry, you can sign up for my newsletter (you’ll find the sign up box in the top right sidebar as well as in the footer of my blog). Once you are signed up, just leave another comment letting me know.

So, there you go: up to three entries for each person and I’ll choose a winner via random.com. I will notify the winner by email so make sure I have a valid email address for you. I’ll need you to respond to my notification email within 24 hours, or I will go have to go ahead and choose another winner. US readers only, please. Good luck!

*Thank you to Dina Falconi for sponsoring this giveaway, and thank you to the kind folks from the Grand Junction Visitor and Convention Bureau for sending me the delectable peaches.

Print Recipe
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Recipe for Fresh Peach Pie with Lemon Balm-Infused Whipped Cream and Coconut Apricot Crust

No cooking or baking is needed to make this lovely pie. Fresh peaches and herb-infused whipped cream are a winning combination; the grain-free crust is easy to make and delicious.
If you don't have access to lemon balm, you can make herb-infused whipped cream with mint or anise hyssop. If you don't have either of these, you can skip the infusing and just mix 2 teaspoons of vanilla in with the cream and sweetener before whipping. Other options for making your whipped cream tasty: a little cinnamon (1 teaspoon) or nutmeg (1/4 teaspoon), or 2 tablespoons of brandy, cognac, or rum (or a Fruit or Herbal spirit, the recipes for which are included in the book). You can also infuse your cream with fruit: Dina gives numerous suggestions for how to do this is the book.

Ingredients

For the crust:

  • *2 cups dried unsweetened coconut
  • *pinch of sea salt
  • *1 cup dried moist, pitted apricots (I soaked mine in water for 10 minutes before using because they were very dry, but this was not part of the original recipe)
  • *1/2 teaspoon vanilla extract

For the whipped cream:

  • *2 cups 1 pint heavy cream, chilled, preferably organic, grass fed, and raw
  • *2 large handfuls of fresh lemon balm
  • *4 teaspoons sweetener of choice such as maple syrup raw honey, or Sucanat

For the pie:

  • *2 cups sliced fresh peaches
  • *lemon balm-infused cream whipped until thick and firm
  • *one Coconut Apricot Crust

Instructions

For the crust:

  • In a food processor, process coconut, salt, and apricots (drain them very well if you soaked them, like I did) until mixture holds together when pressed between your fingers. Add vanilla extract and process for 2-3 more seconds. Press crust into pie pan and refrigerate until ready to use.

For the whipped cream:

  • 1. Place herbs in a small pot with the heavy cream and sweetener (if using honey, don't add it now: add it later, when you add the cream to the bowl right before whipping). Cover pot and bring to a gentle simmer. Let steep for 1 hour, then strain out plant material, squeezing out all of the liquid. Thoroughly chill cream to 38 degrees F.
  • 2. Chill bowl and whisk (or which attachment, if using an electric mixer to whip to cream) in the freezer for a few minutes.
  • 3. Place infused cream into bowl and whip until cream is fluffy and thickened, with some stiffness. Whipped cream should be luscious, billowy and shiny, not grainy (a result of over whipping). Use immediately or store in the refrigerator for up to 24 hours. Whisk by hand just before serving. (Alternatively, you can whip your cream by hand: Dina suggests using a balloon whisk, and setting the bowl with the ingredients inside a larger bowl filled with ice water.)

For the pie:

  • Spoon whipped cream gently into the pie crust, distributing it evenly. Spread the peaches gently on top of the whipped cream. Serve right away.

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182 thoughts on “Peaches and Cream Pie + A Foraging and Feasting Giveaway”

  1. Signed up. Would love this as I have been foraging in the back alleys of Montreal for the past few weeks…what are those red berries I keep seeing, this really is a huge elderberry bush, those grapes are tasty, what is that black berry, those mushrooms look tasty… YOu get the idea. Signing out from the Montreal Urban Forager. Thank you.

    Reply
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  3. Hi Winnie, Both the book and the recipe sounds divine! I am already receiving your newsletter and am a Facebook fan of your page. Thanks for hosting this wonderful giveaway!

    Reply
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  5. The peach pie looks wonderful, and so does the book! My sister and I would both love it!! I love to cook, and she is a landscape architect currently working with lots of native plants!

    Reply
  6. I usually don’t sign up for giveaways, but this one really excites me. I’ve been wanting to learn to forage, I’ve been watching Chef’s like Hugh Fearnly-Wittingstall do so and I would so love to learn how to do that. Thank you for the opportunity. I also really enjoy your newsletter. The peach pie looks really good, I’m going to have to try this recipe before peach season ends.

    Reply
  7. Sounds absolutely delicious. Going to make it tomorrow. I am a friend on Facebook and I subscribe to your newsletter. Enjoy reading it immensely.

    Reply
  8. I am a nature photographer who is constantly face to face with much of this flora. When identifying it, I see so much that is edible but don’t know enough. Your book is my solution! Love it!

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  9. I’ve followed you blog avidly for 6 months now and it has really changed my buying and cooking habits we have recently moved to the country and this book woul be a great starter for me as I already looking at berries in particular to see what is edible. Soooo looking forwards to your book

    Reply
  10. What a wonderful give away!!! My husband and I were discussing this very thing the other day. Including more natural plants in our diet is the way to go. We have been checking out new veggies and finding sources for them that are GE/GMO free and this would be a great addition to our plan to live life better. Thank you for the chance.

    Reply
  11. I would LOVE this book. I forage some now but am not real comfortable with it. This recipe sounds amazing. Peaches are gone here but I’m thinking apples.may substitute. Thanks for the chance.

    Reply
  12. I visited Dina’s site when I was taking my Permaculture Design Certificate course in nearby High Falls, NY. It was amazing and the first time I saw a Medlar Tree.

    Reply
  13. LOVE LOVE your beautiful book – want want it! I just saw it for the first time Sat @ Cooperstown market, where I bought Ellen’s Fabulous Lavender Cream (Gold Petals.com). She just emailed me your info.
    I went our foraging for Rosehips a few days ago & added them to my kombucha tea.
    Thank you! ..& excited to forage more information!

    Reply
  14. This book sounds pretty amazing! Foraging is super interesting, so I’m glad to see it getting some more mainstream attention. And that pie looks fabulous! I even have lemon balm in my yard. :) Thanks for the giveaway opportunity!

    Reply
  15. That pie looks amazing! I have a few peaches left from a box I got a while ago and this just might be the thing to finish them off! :)

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  16. Already a follower, would love to win, the book has been on my list since kickstarter. Thanks for all your lovely inspiration and hard work.

    Reply
  17. I would love a copy of your book. I am a fan of primitive hunting and camping. Foraging is part of this lifestyle. What I have seen from reviews and viewing sample pages is your book is one of the best illustrated books out there. That alone makes it a valuable book in itself. I enjoy being able to forage and feel confidant in what I just harvested.

    Reply
  18. Oh Winnie, this sounds like a great book. I am always intrigued by foraging, especially after spending time with a guy in Mendocino who foraged for mushrooms. I have yet to make a pie or tart using the raw ingredient approach – I like the coconut in this crust, and will have to give it a try. Thanks for the inspiration.

    Reply
  19. Anything with peach, lemon balm, and cream HAS to be amazing. Can’t wait to try it. I’m already a FB fan and signing up for newsletter now. Thanks for your beautiful work.

    Reply
  20. Dear Winnie,
    Thanks for the support for Dina and Wendy’s book! I love your website, newsletter and FB page . All great! Cheers, Patty

    Reply
  21. I am new to your blog, but better late than never! I’m so excited to have found it and wholeheartedly believe in the same passions of real food, home cooking, and green living. I look forward to your future posts!

    Reply
  22. Beautiful recipe. This cookbook has been on my wishlist for some time. I’m a FB fan. Thanks for continuing to provide us with lovely real food recipes and important health info.

    Reply
  23. I saw the Kickstarter campaign for this and really wanted to contribute but was unable to do so at the time, how I’d love to win the book now!

    Reply
  24. I just left a comment on this site, I liked you on FB and subscribed to you newsletter! It would be great fun to win her book! And I am looking forward to your continued information as well!

    Reply
  25. sounds delicious. I love Lemon Balm and love the idea of infusing the cream with it. I don’t eat wheat, and I am so happy to see a pie crust without it, and it sounds really yummy too! Thanks for sharing this recipe!

    Reply
  26. This recipe looks divine. I’m going to a virgo pie party in a few days and i’ll make this (possibly with raspberries because my roommate scored a bunch of free ones for us) or elderberries which i’m hoping to forage this week. I’m way into foraging for wild food too and coming up with yummy recipes. I started a fb page for Southern Appalachia wild edibles — it’s here: https://www.facebook.com/groups/169849216504039/?fref=ts

    Reply
  27. I am a fan on facebook and a fan in general :)
    thank you for you efforts and beautiful gifts
    would love to win a copy of the book.

    Peace-

    Reply
  28. So excited about this book! Joined their kickstarted campaign and recd a copy and gave it to my son as a gift and didn’t even preview it first :( Really want a copy of my own!

    Reply
    • Facebook page…. Look forward to your posts. I also sign up for your newsletters. Nice to see someone who shares the same lifestyle as us!

  29. Joined your newsletter and will look forward to exploring your blog archive as well as your new posts! I love Healthy Green Kitchen! Thank you, Winnie.

    Reply
  30. I’ve been in the mood for pie, and this sounds so tasty! I also like that this recipe doesn’t require baking. The artwork on the cover of the book looks delicious. Thank you for sharing!

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  31. Hi! I’ve been dying to have a cookbook like that! When I had a community garden last year there was purslane growing like weeds and everyone told me it was a weed… so we pulled it. After the fact some folks told me that it was actually nutritious food! I would love to learn how to cook it. Thanks for the entry! :)

    Reply
  32. This book looks amazing! If I don’t win it, I want it anyway! I’ve been taking foraging classes with Arthur Haines here in Maine. I have made medicinal tinctures, mead, other ferments, body care products and many recipes with wild food! It is exciting- reconnecting with our food and with nature!

    Reply
  33. I referred this on Facebook and backed the kickstarter. I love this book and would love another one to give to my uncle who lives in Omer MI. He saw mine and said “I wish I could afford that”

    Reply
  34. I actually bought this book specifically for the pie recipe! Every variation is fantastic: strawberry, peach, nectarine-plum, raspberry. The no-bake crusts are genius. Illustrations gorgeous. A winner on all fronts.

    Reply
  35. Beautiful peach pie, Winnie! I must add this book to my collection. I am right there with you, the author, Dina Falconi, and Sally Fallon Morrell, with the Weston A. Price philosophy on food and nutrition. Thanks for the recommendation!

    Reply
  36. I’m making this tomorrow- peaches off my tree and lemon balm in my backyard is like the plague!:) wondering about the whip cream if I could use coconut milk?!?!

    Reply