Recognize the prolific and often under appreciated common puffballs Lycoperdon perlatum and Lycoperdon pyreform. Learn how to harvest, process, and prepare these delicious little pops of great mushroom flavor!
August Foraging- Lambsquarters, or Chenopods
Learn to identify, harvest and use a highly nutritious plant commonly called lambsquarters or goosefoot. Closely related to quinoa, this high protein plant is a nutritious powerhouse!
Refreshing Fresh Mint Summer Tea
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!
Steamed Pork Buns with Ancient grain Spelt flour and foraged greens!
Recipe for ancient grain spelt flour buns filled with local pork and foraged wild edibles.
Ultra Low Carb Blackberry Jam- 8 calories and 2.4 carbs per teaspoon!
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!
DIY Sumac Spice
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
Wild caught trout, baked whole with lemons and herbs. A simple, easy and delicious recipe!
Preserving Chanterelle Harvests
How to prepare, and freeze chanterelle mushrooms, as well as other food items in premeasured units.
Polyporus squamosus Epic Failure of a Recipe
What not to do with your Polyporus squamosus (Dryad’s Saddle, Pheasant Back) mushrooms.
Stuffed morels in cream sauce with farfalle.
Morel Stuffed Pork Loin
Decadent morel mushroom and ricotta cheese stuffed pork loins. A flavorful alternative to frying your morels.
Oyster Mushroom Sauce
A creamy white oyster mushroom sauce that pairs well with steak or with your favorite carbohydrate.
Peach BBQ Sauce Recipe
A peach based BBQ sauce, with a new flavor profile.