learn to identify, harvest and use a highly nutritious plant commonly called lambsquarters or goose foot, in the chenopodium family.
An easy and refreshing caffeine free tea made from fresh mint leaves. Lightly minty, cold and refreshing, put into single serving sized containers in your refrigerator!
Recipe for ancient grain spelt flour buns filled with local pork and foraged wild edibles.
A blackberry jam recipe that ultra low in carbs. At 8 calories and 2.4 carbs per teaspoon, this jam is packed with blackberry flavor!
Learn how to forage and make your own sumac spice. Sumac is a wonderful bright red, lemon and tart spice used in Asian, Middle Eastern, Indian and Mediterranean food. Time consuming to make, but readily available in many areas of North America.
Wild caught trout, baked whole with lemons and herbs. A simple, easy and delicious recipe!
How to prepare, and freeze chanterelle mushrooms, as well as other food items in premeasured units.
What not to do with your Polyporus squamosus (Dryad’s Saddle, Pheasant Back) mushrooms.
Stuffed morels in cream sauce with farfalle.
Decadent morel mushroom and ricotta cheese stuffed pork loins. A flavorful alternative to frying your morels.
A creamy white oyster mushroom sauce that pairs well with steak or with your favorite carbohydrate.
A peach based BBQ sauce, with a new flavor profile.