Partridge berries (Mitchella repens) – How to ID, eat & grow
Partridge berries (Mitchella repens) are a woodland shade plant native to the eastern half of North America. Find out how to identify, eat, and grow them!
Recipe: Lion’s mane mushroom mac and cheese
Find out how to make lion’s mane mushroom mac and cheese, a rich and savory dish that lets the subtle lion’s mane mushroom flavor shine!
How to make your own filé powder (aka gumbo filé)
Filé powder is a history-rich spice and thickener made from the dried, green leaves of sassafras trees. Find out how to make your own filé powder and use it in the kitchen!
Recipe: Acorn flour crepes (sweet or savory)
A delicious and versatile acorn flour crepe recipe made with cold or hot-leached acorn flour. Gluten-free and can be made into sweet or savory crepes.
Recipe: Persimmon oatmeal bars (with American or Asian persimmons)
A delicious recipe made from American or Asian persimmons. Persimmon oatmeal bars are a perfect meal before a hike or foraging adventure!
Hot-brewed yaupon holly & roasted acorn flour – better than coffee?
Find out how to make a delicious, highly caffeinated coffee alternative from plants native to North America (yaupon holly and oaks/acorn flour)!
Recipe: Acorn flour & American persimmon cookies (gluten free)
Find out how to make a healthy, seasonal forest-to-table dessert from acorn flour, American persimmons, and maple syrup!
How to find, ID, and eat hedgehog mushrooms (Hydnum spp.)
Learn how to find, identify, and eat hedgehog mushrooms (Hydnum spp.), chanterelle lookalikes that may taste even better than chanterelles.
Recipe: American persimmon seed tea (yes, persimmon seeds are edible!)
American persimmon trees (Diospyros virginiana) are famed for their fall-ripening fruit, which are technically berries. However, the seeds also have culinary uses — with a few important caveats. In this article, you’ll find out how to use American persimmon seeds in the kitchen.
Lion’s mane mushroom chowder
Lion’s mane mushroom chowder: a rich and savory chowder based on the classic New England clam chowder, but with forest food (mushrooms) instead of seafood.
Introducing Kousa dogwood (Cornus kousa), the edible dogwood
Asian Kousa dogwoods (Cornus kousa) are a beautiful tree that also produce a tasty edible fruit. This article details everything you need to know to grow, ID, and eat Kousa dogwood fruit!
Reishi mushrooms: How to find, ID, & use — with recipe!
Learn how to find, ID & use reishi mushrooms. Reishis have been used medicinally in Asian cultures for thousands of years, and grow wild in North America.
Plantain: a common edible weed that treats bee and other insect stings
Plantain is a common weed that’s likely growing in your yard. Find out how to ID, grow, and forage plantain — including which Plantago species offer the best culinary and medicinal potential.
Japanese vs American persimmons: growing, foraging, eating
What are the differences between American persimmons and Japanese persimmons. Which one should you grow in your garden, homestead, or farm? How do you grow or forage them? Find all the answers here!
How to grow, harvest, and eat chestnuts
Chestnuts are a fast-growing perennial tree that produce a delicious, sweet-tasting nut high in complex carbohydrates. Here’s everything you need to know to organically grow your own chestnuts in your home orchard, food forest, or homestead.