A method for preserving your foraged purslane. It’s a delightful, vegan, gluten free, kosher method for preserving your omega-3 fatty acid rich wild edible!
An introduction to one of the most prolific summer mushrooms, the golden chanterelle!
Chanterelle mushrooms are a delicious ingredient in this recipe for Philly cheesesteak sandwiches! This recipe uses fresh foraged mushrooms with garden fresh garlic, peppers, and onions for a wonderful summer meal.
An easy way to make small batch maple syrup in your kitchen with no specialty equipment, other than tree taps! Use what you already have to make small batches of maple, or other tree syrups for self sufficiency.
A recipe for a low sugar elderberry jam that has 12 calories and 5 carbs per teaspoon.
The giant puffballs, Calatrava gigante
make a refreshing Southern style sweet tea using Staghorn or smooth sumac fruit. Rhus typhina or Rhus glabra make a wonderful vitamin C, and antioxidants rich, caffeine free beverage. Perfect for summer evenings!
Apples in a delicious spiced sumac syrup for canning.
A wild mushrooms and garden egg scramble using what you have on hand. Simple, easy, high protein meal good for any time of day.
description and photos of wild harvested Oyster mushrooms, Pleurotus ostreatus.
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!
Foraged morel mushrooms are transformed into a delicious Italian classic dish; morel manicotti. An alternative to frying; this recipe elevates morels to new culinary heights.
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.
A DIY on how to make your own wildflower sugar cubes.