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Foraging and Cooking Mushrooms, Wild and Obscure Food

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Leafy Greens | Recipes

Sochan with Venison Bacon, Ramps and Maple Vinegar

Sochan with venison bacon ramps and maple vinegar recipe

It’s Sochan season, and while I was reminded of it in a big way while hunting morels in a flood plain forest. There were lots of familiar plants (no morels), but most of all I was struck by the Rudbeckia laciniata / Sochan—it was everywhere I turned. The colonies seemed to go as far as…

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Nettle Bread

Stinging nettle bread with black walnuts recipe

A deep green nettle bread studded with nuts, along with the more crumbly, shortbread-style lembas bread are traditional travel foods wood elves have been making for a very long time. Both are useful, portable foods you can pack in a bag and take with you on a journey, or in my case, a fitting seasonal…

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Wood Nettle Shoots

Steamed wood nettle shoots with acorn oil recipe

Wood nettle shoots are a great example of the different gifts wild plants give us at different stages of their yearly growth. Even more so to me, they represent my narrow sight, and how you can read about something, know it exists, and is there for the taking, but not truly “see it” until you…

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Lacto Knotweed Pickles

Brine fermented japanese knotweed recipe

One of the best parts about this site I never would’ve imagined as it was hatched when I lived in my friends basement years ago was that I’d be able to talk to people outside of the Midwest. In hindsight, the Internet being, well, the Internet, I should’ve known, but it came as a real…

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Garlic Mustard Shoots with Ramp Butter

Garlic mustard shoots with ramp leaf butter recipe

Oh garlic mustard. Let me count the ways I hate thee. Seriously, I hate this plant, it’s nothing less than a scourge on the woodlands and sugarbushes in my area, so when I eat it, it’s usually seasoned with plenty of spite. Sure, I know plenty of people that like to eat it, “eat the…

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Spring Ephemeral Salad

Toothwort, spring beauty, trout lily, floerkia, and waterleaf salad

Spring is one of the most exciting times of year, and the regrowth of fresh greens always makes me crave them. Spring ephemerals, or plants that have short life spring lifecycles, are fascinating in how they operate. Plants like ramps, toothwort, spring beauty, trout lily, and Floerkia sprouts all live and get their energy in…

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Butter Glazed Nettles

Butter glazed stinging nettles or wood nettles recipe

Butter glazed nettles is probably my go-to recipe for nettles when I just want to eat some as a side dish. Most of the time we think of nettles we assume they need to be boiled, but it just isn’t the case. I reserve boiling/blanching more for ingredients where I may want to control or…

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Roman Nettle Patina (Frittata)

Roman stinging nettle patina or frittata recipe

People have been eating nettles for a very long time. Thousands of years, and, in all reality, likely longer than that. Nettle patina is the oldest recipe for nettles that I know of, and it comes directly from one of the oldest surviving culinary texts we humans have, the one and only De Re Coquinaria…

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Szechuan Parsnip Leaf Salad

Parsnip leaf salad with wild Szechuan peppercorn / prickly ash dressing recipe

Parsnips and their relatives like carrots are loved and cherished food plants around the world for good reason: they’re relatively easy to take care of, they can be stored for long periods of time—even over winter, and most importantly, they’re delicious. One thing no one talks about about though is that the leaves are also…

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Ramp Leaf Pasta Dough(s)

Ramp Leaf Pasta Recipe

Everyone loves green noodles–including me, which is why there’s at least 3 different variations of them already on this site. Ramp leaf noodles needed to happen though, but, unlike other green and colored pastas, I had a vision for the noodles to actually taste like the ingredient used to make them, which, to be honest,…

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Ramp Leaf Oil

Ramp leaf oil recipe

Forest green, deep and oniony, chefs love a good green oil, and ramp leaf oil is probably the best I’ve ever had. Alot of the time, green oil can be a thoughtless garnish, or lazy drizzle on top of a soup—a little color—nothing more. But with a little care, green oil is not only an…

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Mediterranean Dock Soup with Rice and Lemon

Mediterranean style dock soup with rice, egg and lemon recipe

Do you like Greek dishes like avgolemono? Then you’ll like this recipe for dock soup with rice and lemon–they’re basically cousins. Dock, or Rumex species are legion across the United States, and, as much as I would like to tell you that I cooked with curly dock for this recipe, I can’t be exactly certain….

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Grilled Ramps with Chokecherry Sauce

Grilled Ramps with Chokecherry Sauce Recipe (2)

Love ramps and have a bunch? Guess what? You can eat them like a vegetable. Just like green onions, ramps can be grilled or roasted and eaten as a side dish, and it’s a great way to have them–especially the youngest first batch that you harvest since they’ll be the most tender. I did a…

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Let’s talk roadkill. Honestly, the roadkill is t Let’s talk roadkill. Honestly, the roadkill is too specific a term for me—I don’t limit myself to vehicular-harvested meat. 

However you feel about the topic, grab some popcorn and head over to the comment section on my blog (link in bio) for the 🔥personal stories from readers have shared from around the world. 

There’s the kid who brought home a nutria after school, a wife getting 4 deer with the same car, a train hitting a herd of elk, a bear named squish, living in a house with weasels, and more. 

#budgetgourmet #gleaning #scavenging #meatismeat #roadkill #freefoods #finderskeepers #wastenotwantnot
Sam Thayer dropped 25 lbs of his highbush cranberr Sam Thayer dropped 25 lbs of his highbush cranberry cultivars (3 types!) on me before the last snowfall and I honestly don’t even know where to start after processing them. I’d already made jams and hot sauce already and I have enough for a year. 😅

Great time to practice the cold-juice which ensures the juice isn’t bitter. 

Anyone else have any ideas? 

You can still find some on the shrubs if the birds didn’t get them up by the north shore. 

#highbushcranberry #winterforaging #birdberries #sweetnectar #foragerproblems #juiceme #embarassmentofriches #wildfoodlove
100% wild candy bars. I don’t usually make raw v 100% wild candy bars. I don’t usually make raw vegan snacks, but when I read about Euell Gibbon’s wild hackberry candy bars I had to try them. The  originals were just crushed hackberries and hickory nuts, but, I’ve read that Euell grew to dislike the crunch of hackberry seeds later in life. 

Here’s the thing though, if you sift the hackberry flour, you get a fun texture, with no worries about cracking a tooth. 

These are equal parts ground hackberries, dried wild blueberries, and hickory nuts, with a splash of maple syrup to bind.

The end product is a shelf stable, nutrient-packed bite filled with protein, carbohydrates, fats and natural sugars infinitely adaptable to your local landscape.

The texture is chewy and nougat-like, and now I’m curious to see how they’d perform baked in recipes that use frangipane or almond paste. 

#euellgibbons #energybars #hackberry #crushin #paleobreakfast #tradionalfood #wildfoodlove #rawfoods
Hackberry milk spoonbread with black walnuts and c Hackberry milk spoonbread with black walnuts and chokecherry gastrique is one of the dishes @credononfiction and I filmed for @headspace. 

I cook hackberry milk with cornmeal and maple syrup, whip some egg whites and fold them in, then bake. Eats a bit like crust-less pumpkin pie, if pumpkin pie came from a tree. 

#hackberry #souffle #wildfoodlove #chokecherry #blackwalnuts #brunching
Hackberry milk is a sort of rustic nut milk made f Hackberry milk is a sort of rustic nut milk made from ground hackberries and water. I grind the berries to a meal, then simmer with 3x their volume of water, strain through a chinois (without pressing) season with maple and a pinch of cinnamon. Tastes like pumpkin pie in a glass, also a decent cooking medium. 

#hackberries #nutmilk #foraging #wildfoodlove #celtisoccidentalis
Are hackberries a fruit? A nut? They're a bit of b Are hackberries a fruit? A nut? They're a bit of both. They also contain protein, fat, and carbs, and the oldest evidence of humans enjoying them goes back 500,000 years. Right now is the best time to harvest them in the Midwest as the leaves have fallen. The full break down and introduction to them is in my bio. 
#hackberry #celtisoccidentalis #winterforaging #wildfoodlove #traditionalfoods #manbird
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