Video: Join the Intrepid Eater in this video where he’ll show you how to identify and harvest Agaricus bitorquis, or pavement mushrooms!
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.
Join me on my latest appearance on the Harvesting Nature Podcast where we chat canning, pickling, and preserving wild game, fish, and edibles.
Tonight we are joined by Adam Berkelmans from The Intrepid Eater to discuss how he crafts some absolutely amazing meals from the meat and vegetables he sources in the wild.
Lamb’s quarters chochoyotes are traditional Mexican masa dumplings made with lamb’s quarter quelites, and served in a spicy ancho chili sauce.
These frijoles y quelites with lamb’s quarters are my take on a Mexican wild greens and beans dish. Lamb’s quarters work great, but you could use any wild green!
Hunting for morels can be very fun and satisfying. Join the Intrepid Eater as he comes upon a nice haul of the delicious spring mushrooms!
These dandelion and onion bhaji are the perfect wild twist on an Indian restaurant classic. Dandelion flowers, leaves, and onions get battered and fried.
This spruce tip syrup is easy to make and is makes the perfect addition to desserts, confections, and cocktails!
Spruce salt is made by harvesting young, tender spruce tips in the spring, blending them with coarse sea salt or kosher salt and letting it dry.
Fiddleheads refer to the immature shoots of ferns. Usually when we talk about edible fiddleheads, we are talking about the shoots of the Ostrich Fern.
This Thai basil oyster mushrooms recipe is a wonderful way to bring pungent and herbaceous Thai flavours to your wild mushrooms.
VIDEO – These stinging nettle ricotta dumplings are a delicious way to enjoy foraged greens and make for a beautiful plate!
VIDEO – How to make hickory syrup? It’s easy! Not only is hickory syrup sustainable and fast and easy to make, it’s also incredibly delicious!
There are many ways to preserve mushrooms, but this one may be the easiest. This sauce stays good in the fridge for months, and can be used on any number of things.
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