cooking – MOOSE, MUSHROOMS, and MUD

ROSEHIP APPLE JELLY

It’s Rosehip Season! Some say wait until first frost to collect Rosehips, I say, collect them when they are big, beautiful and ripe! Don’t miss out on this years Rosehips! ROSEHIP APPLE JELLY Yield: Makes 6-8 8-ounce jars Rose hips have seeds with little hairs on them on the inside that are itchy and irritating.…

GOLDENROD JELLY August Sunshine in a jar

Goldenrod Bloom season is upon us! Imagine this: Eating a Goldenrod Whole-Wheat Honey Muffin, with a dollop of butter, topped with spoonful of Goldenrod Jelly while sipping on Goldenrod leaf Tea…Mmmmmm…🌼😋 It’s mid August and if you haven’t noticed yet, up here in Northern BC, the Goldenrod is in full bloom. The most common Goldenrod…

Infused Labrador Tea Chocolates OR Infused Juniper Berry Chocolates. Take your pick!

Hand over the Chocolate and nobody gets hurt.

Can you pass the Mushroom Ketchup please?

If you are reading this, I’d like to relish the fact that you’ve mustard up the courage to ketchup to my level.
As a hunter-gatherer and a consumer of food grown on a farm or a greenhouse, I am always on the look out to combine all the flavors, wild or not, in new and interesting ways. Why just have Tomato Ketchup when you can have Mushroom Ketchup?

Bog Cranberry and Fir Crème Brûlée

Let’s get down and personal with the Bog Cranberry. When I say down…I mean it literally! Get down onto your hands and knees and start picking!

Fiddlehead and Bacon Mini Quiche

Frozen Fiddleheads comes in handy on nights like these when I want an ‘appy’ type meal. Mini Quiches make great appetizers. They also make a great meal if you eat enough of them. Which I will tell you, is easy enough to do!