Eat The Invasives: Asian Shore Crab & Green Crab Recipe
While January through March is prime time for clamming, there is an even easier forage right at your finger tips - invasive species! You...
How to Make a Mushroom Tincture
Cold and flu season is upon us, but fret not my foraging friends! The forests and fields offer an incredible array of plants and...
Wild Mushroom Duxelles
Looking for another way to save all of those delicious fresh mushrooms? Here is a super simple recipe that will make you thankful you...
Wild Mushroom Jerky
The first time I attempted to make mushroom jerky was purely as an experiment. I had a surplus of maitake/hen of the woods and...
Black Walnut Liqueurs: Drink Like A European!
Now is the perfect time to forage unripe black walnuts around New England! While most Americans think of these nearly tennis ball-sized nuts as...
Elderflower: 4 Easy Recipes to Try Now!
Elderflower is just starting to bloom around the Boston area. A staple to most mixologists and bartenders, elderflower infuses a deliciously bright, subtly sweet...
Citrusy Spruce Tips
Spruce and fir tips are offering up their citrusy bounty. There are so many ways to use these delicious bursts of lemon, orange and...
Wild Ramp Compound Butter Recipe
Compound butter is a simple and tasty way to preserve foraged herbs, especially wild ramps! Store it in your fridge for 2 to 3...
Dandelion Capers Recipe
Love capers? Unopened dandelion buds make a great substitute for the real thing! Pick buds that are tightly closed and closest to the ground....
Eat The Invasives: Periwinkles
If you have spent any time walking along the coast of New England you have undoubtedly encountered the common periwinkle (Littorina littorea) clinging to...