Sunday, May 10, 2015

3rd Annual FOREST-to-PLATE Spring Event

It's finally here! It's the 3rd annual Spring FOREST-to-PLATE Event, sign up today! Learn how to identify wild mushrooms and other edibles in their native setting. We will be hiking through the woods in search of morels, coral mushrooms, nettles, fiddleheads, miner's lettuce, cattail shoots and more.

Sign up for the foray portion of the event at the following link:

This year's dinner event is hosted by The Wandering Table. The 10 course dinner features items found on the foray in addition to regional wild game, Townshend Cellars wine paring, truffles, and more.
CLICK HERE FOR DINNER RESERVATIONS

Seating for the foray and the dinner are both limited, make your reservations today!



Sunday, May 3, 2015

Cooking with Ramps

Ramps, allium tricoccum, are a wild leek that are wonderfully pungent and flavorful, like an intense cross between garlic, leeks, and onions
Here's a link to 22 amazing ramp recipes with pictures for each dish. I will be trying #9 and #19 FOR SURE!

KREM2 On Your Side: Gourmet Foraging Grows in Local Popularity

I received an email from Jenica Villamor at KREM 2 news a few weeks ago. She got my contact info from Ryan Stoy, executive chef and owner of The Wandering Table. She wanted do a story on the growing trend of local restaurants using foraged goods. I took her to a local morel spot to find mushrooms and conduct the interview. Here's the link:

Friday, March 6, 2015

Nettle and Wild Onion Soup

At long last, Spring has arrived and the first wild greens of the season have hit the farmers market. Here is a great way to use your nettles and wild onions. I always tell people, sincerely, that you just plain "feel better" after eating a nice, hearty bowl of nettle soup. In fact, nettles have more protein than ANY other vegetable. So here we go, this one is pretty simple.

Ingredients
One bunch of wild onions, flowers removed (optional) for garnish
Roughly one pound fresh nettles
2 chopped celery stalks
8 cups vegetable broth
3 chopped medium-sized potatoes

creme fraiche (optional) for garnish

Cook the potatoes and onions in vegetable broth for 15 minutes. Next, add the celery and cook for an additional 15 minutes at a low boil. Remove the potatoes and onions from the broth and puree until creamy. Use the broth to boil the nettles for 3 minutes. Remove and puree until smooth. Return all the pureed ingredients to your pot, add salt to taste. Add water to thin as needed. Can be served hot or cold, garnish with a dollop of creme fraiche and a few onion flowers.

ENJOY!!!

Sunday, November 30, 2014

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Wednesday, November 5, 2014

Cure for the Common Cold, Part Two: Rosehips

Rosehips are the round portion of the rose flowers below the petals. Rosehips develop on roses after the petals fall off. The rosehip is actually the fruit of the plant and they are one of our best available sources of Vitamin C. Look for rosehips beginning in the early fall through the first frost.

Rosehips have long been used to treat symptoms of the common cold. It's high iron and Vitamin C content are tremendous boosts to the immune system. Rosehips have also been used as a natural remedy for a variety of other health problems.


  1. Rosehips have been widely acclaimed to treat rheumatoid arthritis.
  2. The Vitamin C in Rosehips has been proved to lessen respiratory issues and prevent asthma.
  3. Antioxidants in rosehips have been shown to reduce high cholesterol levels.
  4. Antioxidants in rosehips help to prevent cancer.
  5. Rosehips can be used to treat diabetes and regulate blood sugar levels.
  6. Rosehips are a natural diuretic.
  7. Rosehip oil can be used to treat scars, acne, and burns.
  8. The Vitamin C in rosehips helps collagen production which is an import element in the structure of bones and body.
  9. Iron in rosehips produces red blood cells which oxygenates the body that is lost during menstruation
  10. Rosehips can be used to treat stomach disorders and prevents stomach irritation and ulcers.