Adventure – MOOSE, MUSHROOMS, and MUD

Mushroom Jerky made with Late Fall Oysters

Do you have a favorite Fiddlehead Patch that you go to in the Springtime? Well, if you do, go back to it in late September and early October and start hunting for Late Fall Oysters (Sarcoma serotina. Previously known as Panellus serotinus). Where there are Fiddleheads, there is often Alder trees growing. And just not…

Field to Forest Pot Pie

A very satisfying meal, in more ways than one.
A meal that is created from hunting, foraging and gardening finds!

Creatures Great and Small

Getting up close to the living world around us.

FORAGING FOR A CONNECTION

Connections can happen in a blink of an eye or they can develop over time. However they happen and whether they be made with people, places or things, they can fun, rewarding, and beneficial. Farm Folk City Folk reached out to me and asked if I could be a guest blogger on their website. I’ve…

Fish Tacos made with ‘not-your-typical’ fish

This post may be the only one ever written about Lake Whitefish being made into Fish Taco’s so far. If I owned a restaurant, I would serve this!

‘Poor Man’s Lobster’ Roll

Poor Man’s Lobster. I’m not poor when I eat this wild dish. I want a whole Lota Lota of this!

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!