My Little Foragers

A few weeks ago I did a story on Foraging With Kids. As with all educational things I do with my children I never know if it has any impact. So I was taken by surprise when out on a nature hike the boys suddenly screamed “ONIONS!” They had actually spotted wild garlic, which look and smell similar to small onions. All three vigorously began yanking and tugging to break some bulbs loose from the soil. We harvested a few sizable pieces and Dylan insisted he would keep them safe in his pocket, dirt and all, until we got home.

After a lively discussion we unanimously decided a pizza sauce would be the perfect thing to make with our wild edibles. Nothing hard about this recipe and a much better alternative to jarred sauce. With some simple ingredients, tomatoes, garlic, and some spices (plus, I snuck in a zucchini), we had a delicious sauce in no time. And the boys were thrilled that they had eaten off the land. I can almost guarantee they would not have eaten this zucchini sauce had they not had a part in harvesting one of the ingredients. I will confess, I supplemented with garlic cloves purchased at the supermarket.

Now if you live in the suburbs you might be familiar with this plant (or weed as most people would refer to it) as it tends to invade lawns in clumps and take over quickly. This is how I first became acquainted with it, although I would strongly advise against eating anything from a lawn that has fertilizer on it.

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Zucchini Sausage Pizza

Ingredients

1 zucchini, peeled, cut in large chunks

1 can diced tomatoes, drained

2 Tbsp olive oil, divided

3 cloves garlic, minced

1 tsp kosher salt

1 tsp sugar

½ tsp oregano

½ tsp basil

½ tsp pepper

1 lb. sausage meat, removed from casings

1 package pizza dough

All-purpose flour, for dusting

2 cups, shredded mozzarella cheese

Method

Puree zucchini and diced tomatoes until smooth. Heat one tablespoon of the olive oil over medium heat in a saucepan. Then add garlic and cook for about 1 minute until fragrant. Do not brown.

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To the garlic, add pureed vegetables, salt, sugar, oregano, basil, and pepper and stir to combine. Bring to a boil and then turn heat down to a simmer. Let sauce reduce by at least half, this will take about 45 minutes. The sauce can be made ahead and refrigerated for 3-4 days.

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Meanwhile, heat the remaining oil in a skillet and brown the sausage, breaking it up, until cooked thoroughly. Set aside.

Preheat oven to 425 degrees. Prepare a baking sheet by lightly coating it with olive oil. Roll out pizza dough on a floured surface and transfer to baking sheet.

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Next add the zucchini sauce in an even layer onto the dough.

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Then top with sausage.

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And lastly, sprinkle liberally with cheese.

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Bake in oven until underside of the pizza is crispy, approximately 12-15 minutes.

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And the VERDICT is:

Matthew (age 7): “That’s some good stuff”

Liam (age 5): “Only put a little on mine”

Dylan (age 5): “I love our onion sauce!”

Can you guess who made these?

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2 thoughts on “My Little Foragers

  1. We’ve got a lot of those wild onions over here but didn’t know if you can eat them. Good to know you can. Next time the boys are here, they can pick some before going fishing 🙂

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