Condiments

How to Make Nasturtium Capers (Lacto-Fermented)

Chestnut Honey Sauce

Japanese Style Water Pepper Sauce (Tade Su)

Greek Petimezi or Grape Molasses (Grape Must Syrup)

Milkweed Flower Cordial and Shrub

Pan Roasted Chicken Breast with Mushroom Pan Sauce

Angelica Crème Fraîche

Dryad Saddle Relish

Sweet and Sour Chokeberry or Elderberry Syrup

Bread and Butter Ramp Pickles

Pickled Ramp Aioli

Rosehip-Crabapple Jam

Dried Morel Gravy

Caramelized Spruce Syrup

Simple American Wild Plum Sauce

How to Make Foraged Berry Infused Vinegar

Chicken of The Woods Lemon Cream Sauce

Lacto-Fermented Radishes (Retach mit Shmaltz)

Caramelized Puffball Puree

Black Trumpet Puree

Lobster Mushroom Hollandaise

Spring Mushroom Sandwich with Wild Garlic Aioli

Milkweed Capers

Italian Salmoriglio Sauce

Homemade Dried Mushroom Soy Sauce

Dried Puffball Mushroom Gravy

Fresh Cranberry Sauce with Cow Parsnip Seed / Golpar

Wild Mushroom Conserve with Walnut Oil

Ramp Leaf Pesto

Chimichurri with Bee Balm and Ramp Leaves

Fermented Japanense Knotweed Relish