Video: Join the Intrepid Eater in this video where he’ll show you how to identify and harvest Agaricus bitorquis, or pavement mushrooms!
This asparagus and spruce tip risotto is the perfect vegetarian meal to make before springtime swings into summer!
This bacon and mushroom lasagna was made with wild Agaricus bitorquis mushrooms, but could easily be made with white buttons or portobellos!
Video – Learn how to harvest burdock root with the Intrepid Eater! Burdock is best harvested in the spring or in the fall from first year plants.
This springtime pike chowder makes use of spring-caught northern pike, fiddleheads, pheasant back mushrooms, and other spring treats!
This spruce tip marinated goat cheese is an incredible way to use up some of your spring spruce tip foraging bounty!
These mashed potatoes with a spruce tip swirl are a delicious and impressive dish to present to guests during the spring time!
These pheasant back and kasha knishes are baked goodies stuffed with wild mushrooms and buckwheat, done in the New York style!
This spruce tip pickled pike is the perfect thing to make with smallish pike that are biting hard in the spring when the spruce are budding!
These roasted spring veggies with curry oil are a medley of fiddleheads, hosta shoots, and pheasant backs, roasted and served with curry oil!
This creamy tarragon pheasant and pheasant back mushrooms uses both the bird and mushroom with the bird’s namesake in a dreamy rich dish!
This spring forager’s curry uses bullhead catfish and plenty of foraged spring treasures to augment its Thai-inspired coconut curry base!
This morel and fiddlehead pasta with ramp butter is a fantastic way to use up some of your spring foraging bounty!
This rice with wild vegetables is based on the Japanese dish sansai gohan, or rice with mountain vegetables. I used local wild edibles.
This Japanese coltsfoot gomae is a take on the series of Japanese dishes that consist of vegetables tossed into a delicious sesame sauce!
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