SPRING AND EARLY SUMMER RECIPES
Creamed Asiatic Dayflower
Wild Mallow Seed Pudding or Sauce - New Ways to Use Wild Foods
Mulberry Ice Box Cake with Rose Cream
Pickled Sour Cherries video
Wild Spinach Dip in a Bread Bowl
SUMMER RECIPES
Creamed Asiatic Dayflower
How to Make Mosto Cotto (Vino Cotto, or Grape Molasses)
Pickled Sushi Ginger with Shiso (Gari)
Prickly Pear Syrup video
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
Pickled Carrots with Ginger and Coriander
WINTER RECIPES
Henbit Noodles with Creamy Wild Mushroom Sauce
EARLY SPRING RECIPES
Henbit Noodles with Creamy Wild Mushroom Sauce
Hortopita - Wild Greens Phyllo Pie
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
“This is an essential book for anyone interested in food preservation.” - Ellen Zachos