It’s mid-November and after a truly epic 2023 mushroom season, the fields are calling to me again. I just adore the cyclical nature of foraging. As soon as one thing ends, another is ready for harvest. Spring greens are back up along roadsides and wood edges – bittercress, garlic mustard, wild onions and more!
Once a very popular foraged food item, rose hips or rose haw are an excellent choice for anyone wanting start foraging. The best part about making rose hip syrup is that you only need 2 ingredients – rose hips and either sugar or honey, depending on how you plan to use it.
There are many reported benefits of elderberries. Not only are they packed with antioxidants, but they also help address cold and flu symptoms, support heart health, and fight inflammation and infections, among other benefits.
My goal this year is to try a wider variety of preserving techniques and thus far my experimenting has really paid off. I have discovered so many wonderful new recipes and preparations and am very much enjoying the creativity and thought behind each creation.
Eager to sample the fruits of my forage, I decided to try my hand at making a creamless, flourless mushroom soup. Crazy, I know! The end result was a truly divine umami bomb that made me instantly crave more bowls.
Cape Cod Wild Cream of Mushroom Soup It’s that time of year when hens are flushing like crazy throughout New England. There is nothing better to enjoy on a cool fall night than a hearty bowl of delicious mushroom soup and my friend Lisa, who lives on Cape Cod, has the best recipe I have ever made or tasted. No surprise, the recipe requires a lot of good butter and cream. For those interested in a cream-less mushroom soup, don’t […]
Sorrel is one of my absolute favorite wild foods to forage. Similar to arugula, sorrel packs a powerful zesty lemon punch to salad mixes or atop sandwiches. It is relatively easy to find and grows abundantly in and around gardens, lawns and fields.