Recipe for cream sauce made of 5 kinds of wild foraged mushrooms, local pastured chicken, foraged lambsquarters, garlic, and heritage walking onions.
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.
The recipe and technique to make your own corned beef and pastrami at home! Better than cheap grocery store versions, it will be the best tasting lunch meat you’ve ever had!
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.
What so you do when you try to be responsible and use those squishy bananas, and run short? Make adventure bread! because every day during a pandemic is an adventure.
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!
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.
A twist on classic rangoons (cheese puffs) using dried morel mushrooms for a vegetarian alternative.
Identification of the Polyporus squamosus mushroom.