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Perch With Yellowfoot Mushrooms, Tongue, Peas, and Ramps

Perch With Yellowfoot Mushrooms, Tongue, Peas, and Ramps

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foragerchef

Acorn fried tree ninjas 🐿 makes me snicker, and

Acorn fried tree ninjas 🐿 makes me snicker, and is a good example of how a little acorn flour can go a long way. Its really good too, especially when you save the squirrel stock to make black trumpet gravy.

Take squirrel pieces, braise until tender (save the delicious stock) then dredge in flour-egg-seasoned acorn flour (good place for those dried, powdered ramp leaves too) and sauté in plenty of oil, shallow or deep fry. Props to @danielvitalis for mentioning a similar method to me I based this off of.

#treeninjas #limbchicken #squirrelsofinstagram #acorns #yeahillfrythat #smallgame #tasteslikechicken

The red acorns took a solid 10 days to leach, and

The red acorns took a solid 10 days to leach, and another day to dehydrate. Here’s the finished product: 1/3 of my harvest filled a gallon jar with acorn flour. Yes it’s work, yes it takes time, but you can’t buy acorn flour in a store. #mansquirrel #diyprojects #swuirrelsofinstagram #acornflour #traditionalfoods

Red acorns that were a little green when I picked

Red acorns that were a little green when I picked them dried and cured nicely. A few hours under a good tree got me at least 40 lbs. I’d wager it’s enough to make three gallon jars of flour. From one tree! #acorns #squirrelsofinstagram #iamawoodlandcreature

Remember the highbush cranberries? Snow came in th

Remember the highbush cranberries? Snow came in the Midwest, but HBC are one of few fruit (+other viburnum like nannberries) that you can snag after the leaves fall, if the birds are kind.

The tangy berries and the bright red juice they make can be a lot more than sugary preserves, like this lacto hot sauce made with a few habaneros, garlic and ginger. Minimalist / no vinegar.

The floral aroma I love from habanero mingling with the HBC woodsyness is def a case of the sum being greater than its parts. Purple aronia juice is another fun option.

And. If you add 1oz honey to each 5oz of hot sauce, along w/ a dash of fish sauce, it’s reminiscent of that sweet cornstarchy Thai chili sauce. Brought back memories of me tossing woks in my College cafeteria days as the stir fry guy. Lots of options. Link in bio to see how it’s done.

#fermentedfoods #hotsauceoneverything #highbushcranberry #thatssominnesota #wildfoodlove

If you could ask someone across the world any ques

If you could ask someone across the world any question about mushrooms, what would it be?

I’ve been working on a project with @usaid involving people in Mali who harvest and cultivate fungi. I have a zoom call with the villagers next week and I’m brainstorming questions to ask them (ice breakers, different questions on preparation, seasonality, popularity of mycophagy, etc.)

I have a few ideas but what would YOU ask them? Post your questions below👇 and I’ll share what I learn.

Image credit: (boys holding Amanita zambiana pic 1?Termitomyces or similar pic 2?) David Arora. Pic 2=🤯.

#usaid #mushroomsaroundtheworld #charmedlife #thatssorandom #mushroomhunting #amanitazambiana #tentemushroomn

Another sneak peak of the spirit line up I’ve be

Another sneak peak of the spirit line up I’ve been working on with @ida_graves_distillery made with local roots, aromatics and fruit. LtR: black walnut nocino, plum liquor, and amaro.

We’re planning on releasing one spirit per month, with a Nov. release date for the first one TBD.

If you’re interested in carrying them, DM Brock at Ida Graves. They’ll also be available in local retail outlets in the Metro. More details soon.

#craftspirits #idagraves #foraging #nocino #slilovitz #amaro #thatssominnesota

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