Vegetarian Fried “Chicken” and “Chicken Parm” recipes for the “Chicken of the Woods” mushroom, L. cincinnatus. Creative and delicious recipes for an amazing and usually abundant mushroom. Low carb, low calorie, high protein.
Make your own delicious sumac jelly with this low sugar recipe. Yeilds 36 ounces of jelly with 10 calories and 3 carbs per teaspoon.
Recipe for ancient grain spelt flour buns filled with local pork and foraged wild edibles.
A DIY on how to make your own wildflower sugar cubes.
A look at one of the few edible species of Amanita, and a cautionary tail about eating them.
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.
Montauk State Park in Missouri encompasses the headwaters of the Current river, and supports a large farmed and wild trout population. Great place for a family trip!
Wild caught trout, baked whole with lemons and herbs. A simple, easy and delicious recipe!
Stinging nettle is a common plant that causes a painful sting, and is also a super healthy wild edible. A great plant to know for expanding your pantry or when you are camping, hiking, or backpacking to extend your rations and lighten your load.
A recipe using the wild mushroom Polyporus squamosus (or Dryad Saddle/ Pheasant back) to make crispy, delicious, baked falafel patties. An excellent use for a challenging edible mushroom!
Wild foraged greens scrambled in eggs for a healthy and delicious gourmet meal out of wild crafted foods.
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.
A twist on classic rangoons (cheese puffs) using dried morel mushrooms for a vegetarian alternative.