Wild Edible

Foraging and Cooking Wild Edibles, Sustainable and Local Food

May 14, 2012

Fresh stinging nettle is one of our most nutritious wild foods and makes a great cooked green, and it's also a perfect addition to fresh hand-made pasta. Since it keeps its bright green color after cooking, it makes a beautiful and healthful pasta.

Ramp and White Cheddar Cheese Soup

April 15, 2011

We haven't had a chance to dig our own ramps yet, but our good friend Jenny gave Cindy a big old bag of ramps for her birthday last weekend. Here's an awesome ramp soup recipe she just came up with.

Ramp Compound Butter

April 2, 2011

Spring has sprung,
Winter has went,
It was not did by accident.

Herbed Watercress Cheese & Wild Flower Crackers

October 11, 2010

Here's another recipe that Cindy made for the Wild Food Weekend last month. The crackers make a great medium for incorporating super nutritious wild seeds into a meal. And making crackers means there's one less thing to buy. You can also crush and freeze them to use later as breadcrumbs in other recipes.

The watercress cheese actually seems to taste better after 3 days. Just be sure the water is clean wherever you forage for watercress.

Venison Chili and Jalapeno Cornbread Recipe

October 4, 2010

This is by God the best chili I've ever tasted, and I'm really not even much of a chili fan. Cornbread fan, yes, and the cornbread is damned good, too. My mom comes from South Georgia farm country and cornbread is a staple around here. Cindy, on the other hand, moved to the South from Connecticut, but she's given over to most our ways. It took her a little longer to realize that the virtue of cornbread lies not in the sweet, but in the savory.

Goat Cheese Stuffed Hibiscus Blossoms with Chipotle Wild Berry Coulis Recipe

September 25, 2010

Making stuffed blossoms is a pretty and delicious way to use wild edible flowers.

Wood Sorrel and Sweet Onion Tart Recipe

September 17, 2010

I recently did a wild foods weekend at a local B&B, and this is one of the appetizer recipes I contributed. We served this alongside goat cheese stuffed hibiscus blossoms with blackberry coulis, wild green summer rolls with spicy sauce and goat brie with muscadine conserve.

Chanterelle Risotto Recipe

September 10, 2010

One more chanterelle recipe to finish up the season (for now :D). My quality control (read guinnea pig) says this one is "awesome". It's a deliciously delicate combination of wild mushrooms and comfort... sort of a refined version of mac and cheese. If you have chanterelles put away, this will make a great wintery weather soul warmer when you need it the most.

Chanterelle Bisque with Herbed Yogurt Cheese Recipe

September 9, 2010

This chanterelle soup recipe is really rich so it's great in small amounts as a first course.

Chanterelle Chowder Recipe

September 3, 2010

Here in the Southern Appalachians, it's been a great summer for chanterelles. The constant rain coupled with stifling heat produced the steamy forest air that mushrooms love. At one point we foraged 12 pounds of chanterelles in one trip. We finally had to stop picking and take a rest. The bountiful harvest gave me lots of wild mushrooms to experiment with and this is one of my favorite recipes. This goes great with good crusty bread and a glass of dry red wine.

Subscribe