SPRING AND EARLY SUMMER RECIPES

Clover Blossom Spoonbread

Clover Blossom Soda Bread

Creamed Asiatic Dayflower

Dandelion Beer

Wild Mallow Seed Pudding or Sauce – New Ways to Use Wild Foods

Nopales with Scrambled Eggs

Mulberry Ice Box Cake with Rose Cream

Pickled Sour Cherries video

Pineappleweed Cordial

Pineappleweed Flan

Wild Spinach Dip in a Bread Bowl

SUMMER RECIPES

Blackberry Shrub

Creamed Asiatic Dayflower

How to Forage and Cure Capers

How to Make Mosto Cotto (Vino Cotto, or Grape Molasses)

Pickled Sushi Ginger with Shiso (Gari)

Pineappleweed Cordial

Pineappleweed Flan

Prickly Pear Syrup video

Purslane Relish

Spicy Gumbo with Purslane and Sassafras

Sprouted Wild Mustard Seed Salad

Tangy Sumac Extract, Cocktails, & Popsicles

How to Make Sumac-ade video

Tomato Water (a Nothing Wasted recipe) video

Wild Mustard Seeds video

Wild Spinach Dip in a Bread Bowl

FALL RECIPES

gobo stir fry use

Burdock Root (Gobo) Stir-fry

Dandelion Beer

Hawthorn Cordial

Leftover Sweet Potatoes Bread

Olives Brined Greek-style

Pickled Carrots with Ginger and Coriander

Pickled Jerusalem Artichokes

WINTER RECIPES

Henbit Noodles with Creamy Wild Mushroom Sauce

EARLY SPRING RECIPES

Henbit Noodles with Creamy Wild Mushroom Sauce

Nettles Malfatti

Pickled Redbud Blossoms

Hortopita – Wild Greens Phyllo Pie

Garlic Mustard Pesto

Dandelion Beer

Upcoming Workshops and Events

The Forager’s Feast: How to Identify, Gather, and Prepare Wild Edibles is part field guide covering 50 plants, mushrooms, and seaweeds with a widespread distribution, and part cookbook for turning these wild edibles into delectable dishes.

 

 

 

 

 

 

 

 

 

 NORTHEAST FORAGING:

120 WILD AND FLAVORFUL EDIBLES FROM BEACH PLUMS TO WINEBERRIES

“A book that wild food gatherers of all skill levels will want to own.” – Sam Thayer

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“This is an essential book for anyone interested in food preservation.” – Ellen Zachos