Roasted maitake mushroom in smoky tea broth
Foraged, woodland wild garlic for a beautiful springtime pesto
Egg Bhurji - Indian scrambled eggs, spicy and loaded with veggies. The birth of a new blog.
Have you ever gone foraging for your dinner? Check out this recipe from a professional forager: Wild Herb Ravioli.
Autumn Olive Chutney, picked and made on Martha's Vineyard. Recipe provided by the Harbor View Hotel in Edgartown.
Wild Beach Plum Cordial foraged and made on Martha's Vineyard
Foraged Berry Tart
Japanese Knotweed Muffins! Easily substituted for Rhubarb! Who knew that an invasive species could be so tasty?!
Wild caught 'Szechuan' style crayfish with pasta, fried egg, scallion, and harissa.
Cream of Stinging Nettle Soup, made in a pressure cooker
Hand-foraged sloe berries to make sloe gin, for the ultimate sloe gin fizz. Use the thorn from the blackthorn bush to prick the berries.
Wild Mushroom Cavatelli : because foraged mushrooms always deserve the freshest pasta.
Goat’s Milk Panna Cotta, pickled rose hips, burnt citrus, pickled fennel, pomegranate seeds, loquat blossoms, guava leaf tea.
Foraged autumnberries in...ketchup?!
Breakfast cereal with bilberries. Chanterelles in sour cream. Picking mushrooms and berries in the woods.
House cured gravlax served as one of many beautiful courses at Hitchock Restaurant on Bainbridge Island, WA
This pesto perfectly showcases the flavor of foraged ramps.
Flatbread with Fiddlehead Ferns, Onion Scapes and Pecorino.
Hungarian Wild Mushroom Soup. The chanterelles have sprung!
These beets are off the menu of the latest pop-up restaurant space, Hel Yes!, launched for the London Design Festival in hommage to Finland's brightest young chefs and designers.
Wild-harvested porcini and chanterelles will combine with raw butter, thyme and shallots for this Wild Mushroom Butter.
The best dessert I have ever made: a vanilla custard (like creme brulee) topped with strawberry syrup and foraged wild strawberries.
Vegetable soup with foraged nettles and wild garlic
A foraged meal: Wild mountain violets with raw spring porcini mushrooms, tossed in olive oil and Chinese rice wine.
Fiddlehead and morel mushroom pasta. Enjoy the flavors of spring!
Careful! Don't eat these poisonous greens without cooking them first!
Linguine with Spring Ramps
Gobo Mojo: Forage your own burdock root to make Kinpira Gobo.
A salad made with the 'weeds' from a typical lawn: Chicories, dandelions, chickweed and wild lettuces.
Locally foraged chanterelle mushrooms & local beef make this sirloin pasta an affordable treat. Includes vegetarian & gluten free options.
An epic sandwich. My entry in Michael Ruhlman's "BLT from scratch" competition.
Acorns for dessert? (and they're free!)
Stinging nettles, purple potatoes, and caramelized onions combine in this tasty frittata.
Braised spice cured pork belly with sauteed ramps, morels and picked ramps. Part of a foraging dinner that included stinging nettle carbonara, scallops with fiddleheads and nettle ice cream!