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 blackberry jam recipe that ultra low in carbs. At 8 calories and 2.4 carbs per teaspoon, this jam is packed with blackberry flavor!
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.
Pokeweed. Why I don’t consider it an edible and what you should eat instead.
Decadent morel mushroom and ricotta cheese stuffed pork loins. A flavorful alternative to frying your morels.
Identification of the Polyporus squamosus mushroom.
A delicious and nutritious spring edible that grows wild. Eat the weeds!!