Vegan Food Review: Sumac
4/8/12 19:23![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
eredienWhen I was very small, I would go behind my house and take the fuzzy red berries off of the trees and soak them in water and feed the tea to my dolls assorted animal figurines. Turns out I should have been drinking it myself, because:
a.) Most varieties of sumac found in the US are not poisonous, and the one that is looks really different from the other ones
b.) Man, it is tasty. It is my new taste of summer.
c.) Full of vitamin C!
I used this Steve Brill recipe with Staghorn Sumac, which grows wild at the edges of wooded fields and along parking lots and roadsides throughout the northeast--it's the one where the leaves turn a flaming orange-red for a week in the fall. There are also other varieties of edible sumac elsethere in the country. I really, really suggest this food. It is fresh, it is zingy, it is delicious without being overwhelming, it is a lovely pale pink color, and it is free.
Especially if you, like me, love acidic foods. Imagine a caper that is vaguely sweet instead of salty. That, my friends, is sumac.
Note: the sumacs that grow in the USA are not quite the same as the sumacs that people make a ground Indian spice out of, sadly, but honestly it's quite good by itself.
Here are some recipes for things you can make with Sumac!
a.) Most varieties of sumac found in the US are not poisonous, and the one that is looks really different from the other ones
b.) Man, it is tasty. It is my new taste of summer.
c.) Full of vitamin C!
I used this Steve Brill recipe with Staghorn Sumac, which grows wild at the edges of wooded fields and along parking lots and roadsides throughout the northeast--it's the one where the leaves turn a flaming orange-red for a week in the fall. There are also other varieties of edible sumac elsethere in the country. I really, really suggest this food. It is fresh, it is zingy, it is delicious without being overwhelming, it is a lovely pale pink color, and it is free.
Especially if you, like me, love acidic foods. Imagine a caper that is vaguely sweet instead of salty. That, my friends, is sumac.
Note: the sumacs that grow in the USA are not quite the same as the sumacs that people make a ground Indian spice out of, sadly, but honestly it's quite good by itself.
Here are some recipes for things you can make with Sumac!
