Seasonal Cooking

Homemade Teaberry Ice Cream

Pearamel: All Natural Pear Syrup Caramel / Molasses

Roasted Parsley Root and Carrots

Curried Kabocha Squash Soup with Roasted Pepper Relish

Lovage Sauce / Garlic & Herb Aioli

Homemade Chestnut Flour Pasta

Creamy Parsley Root Soup

Classic Caramelized Onions and Mushrooms

Chestnut Polenta (Polenta di Castagne con Ricotta)

Necci: Tuscan Chestnut Flour Pancakes / Crepes

Parsley Root Puree

Plant Based Tacos and Quesadillas (Gluten Free / Vegan)

Homemade Chestnut Flour Gnocchi

Rich and Chewy Black Walnut Cookies (with Oatmeal Flour)

Smoked Oyster Mushroom Pasta(s)

Rich and Creamy Mushroom Dip

Sweet and Sour Blueberry Compote (Sauce Aigre Doux)

Staghorn Sumac Lemonade (Overnight Tea)

Homemade Black Raspberry Ice Cream

Pickled Chanterelles with Wild Juniper

Njama Njama: Braised Garden Huckleberry Greens from Cameroon

Fresh Stinging Nettle Tea with Mint

Sopa de Mora Salvadoreña

Fermented Dandelion or Wild Lettuce Kimchi

Crispy Berkeley's Polypore with Fried Rosemary

French Dandelion Salad with Bacon (Salade de Pissenlits)

Wood Fire-Grilled Oyster Mushrooms

Horta: Greek Wild Greens with Olive Oil and Lemon

How to Cook Dandelion Greens: A Primer

Green Burgers / Spinach Patties

Old Fashioned Turnip Green Soup with Black Eyed Peas

Mushroom Tempura

Mica Cap Mushroom Sauce

Ramp Dip

American Pokeweed: How to Cook and Prepare Poke Salad Safely

Aronia Juice Demystified: How to Make it, Use it, and More

Malabar Spinach Stir Fry with Shiitake Mushrooms

Homemade Black Walnut Milk (Dairy Free)

Lions Mane Steak with Baby Tomato-Herb Salad

Southern-Style Polk Salad with Scrambled Eggs and Bacon