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.


Friday, September 19, 2014

Cooking with Matsutake

I came across this website which has excellent ideas for cooking with matsutake mushrooms: matsutake chowder, roasted matsutakes, and matsutake tempura with ponzu sauce.

A couple more traditional Japanese dishes that you will enjoy.
It is no dream...
Matsutake are growing
on the belly of the mountain
--Haiku by Shigetaka

Tuesday, September 9, 2014

At Vacant Homes, Foraging for Fruit

Here is a great piece from the New York Times regarding urban foraging and "trespassing" on vacant lots to harvest tree fruit, berries, and wild edibles. It is my hope and dream that we can use our food resources for the collective good of society and not let them rot and go to waste. I pray that law enforcement and other positions of authority will see it the same way.


Tuesday, September 2, 2014

Cure for the Common Cold, Part One: Elderberries

Cooler temperatures are on the way and soon we will be entering the cold and flu season, As sad as this reality may be, there are a couple of wild plants that have been shown to fight flu and cold-like symptoms. The first of these is the elderberry. Elderberries contain large amounts of Vitamin A, B, antioxidants, and have more Vitamin C than oranges. WebMD reports:
"Studies have found that elderberry eases flu symptoms like fever, headache, sore throat, fatigue, cough, and body ache. The benefits seem to be greatest when started within 24 to 48 hours after the symptoms begin. One study found that elderberry could cut the duration of flu symptoms by more than 50%."

Elderberry trees and bushes can be found growing wild along country roadsides, forest edges, and abandoned fields. Elderberries are easy to identify and usually fairly easy to harvest a lot of fruit. 

Elderberry produces large, beautiful blossoms that also have many uses, including tea, wine, champagne, and can be used in cooking.
Elderberries do not ripen all at once. Here is an example of blossoms next-to green elderberries next-to almost ripe greyish-purple berries.
Fully ripe, ready to harvest elderberries. Here's a tip: Wait to harvest until after the first frost. This will bring out the natural sugars in the berry and result in an even better tasting final product.


Sunday, July 6, 2014

Foraging in North Idaho

Check out pages 18-19 for my latest contribution to North Idaho Wellness Magazine. I was asked to write a short, 400 word, "how-to" or quick introduction to foraging in north Idaho. I was also asked to highlight restaurants in the area that feature foraged goods. This is what I came up with.






Tuesday, April 15, 2014

2014 Spring FOREST-to-PLATE Event

Join us for an evening of culinary delight! Our second annual FOREST-to-PLATE dinner is Tuesday, May13th at 6:00. This is an exquisite, five-course gourmet meal featuring the finest wild ingredients and wild game from across the region. Local wine pairings are also included, courtesy of Townshend Cellars located in Green Bluff, WA



The dinner is being held at Orlando's on the Spokane Community College Campus. A portion of each plate sold goes to benefit the Inland Northwest Culinary Academy, a non-profit organization hosting the event.



FOR A LIMITED TIME ONLY, join us for the dinner and receive FREE admission to one of our upcoming forays. THE NEXT FORAY IS SCHEDULED FOR SUNDAY, MAY 18TH (subject to change.) On the foray we will be learning how to hunt for the wild mushrooms and edibles that were featured at the dinner!

FOREST-TO-PLATE DINNER
Tuesday, May 13th, 6:00
Orlando's at SCC

CLICK HERE TO REGISTER!

Last year's dinner table. 
The truffle risotto was a huge hit. Made with fresh Washington Cascade truffles. It was to die for! If you've never enjoyed truffle mushrooms, it's a must-do "bucket list" item.
Last year's main course selections were venison in a morel sauce, and a wild caught trout filet served on fried polenta with a wild mushroom ragout. It was amazing!
A wild green salad tossed in watercress Vinaigrette.
For dessert we enjoyed huckleberry shortcake.

FOREST-TO-PLATE DINNER
Tuesday, May 13th, 6:00
Orlando's at SCC

CLICK HERE TO REGISTER!

SNEAK PEEK AT THE MENU!!!

  • Local wild catch trout with stream watercress and fresh morels
  • Wild mushroom and truffle mushroom risotto
  • Huckleberry Pastry in a fennel pollen and blue spruce gastrique

CLICK HERE TO REGISTER!

NEW ANNOUNCEMENT: There will be a FREE drawing at the dinner for a $50 gift card from Gourmet Foragables & More!!! The event is almost sold out, register today!