Wood ear mushrooms: how to forage, grow, and eat
Find out how to forage, identify, grow, and eat edible and medicinal wood ear mushrooms (Auricularia species) and make wood ear salad!
Gourmet soft-scrambled eggs with stridolo/collejas & stinging nettle
James Beard-nominated chef, David Porras, shows how to make gourmet soft-scrambled eggs, topped with stridolo and stinging nettle greens.
Maple-candied morel mushrooms with spruce needle-whipped cream
Want a morel mushroom dessert recipe? Try maple-candied morel mushrooms! Serve them with a side of spruce needle-whipped cream to blow minds!
Recipe: Stinging nettle dip with labne
Stinging nettle dip with labne only takes 15 minutes to make. It’s delicious on crackers and sliced veggies or used as a sandwich spread. A probiotic superfood!
Persimmon butter with blood orange and maple syrup
Find out how to make Asian persimmon butter flavored with blood oranges and sweetened with a small amount of maple syrup!
Hibiscus coconut rice – dessert made with Carolina Gold rice!
This hibiscus coconut rice dessert made with Carolina Gold rice features sublime flavors and history-rich ingredients from around the world, many of which can be grown in your garden!
Chestnut flour cake with persimmons and buttermilk
Chestnut flour cake with persimmons and buttermilk is gluten-free and can be made with no added sugar. Enjoy as a healthy breakfast or dessert!
Recipe: Hibiscus relish or chutney (from Hibiscus sabdariffa)
Hibiscus roselle relish or chutney is a bright red, tangy treat that can be eaten as a standalone side or topping. Find out how to make it!
Recipe: Red wine maitake mushroom steaks on a stovetop
Red wine maitake mushroom steaks take under 15 minutes to make and rival meat in umami flavor. Come find out how to make your own!
Recipe: Hopniss / American groundnut mash w/ rosemary brown butter
Hopniss / American groundnut mash flavored with rosemary brown butter tastes better than any mashed potatoes you’ve ever eaten!
Chestnut spread (or mash) infused with spruce needles
Find out how to make chestnut spread infused with spruce needles, a delicious fall, winter, or holiday spread made from chestnuts and edible conifer needles!
Ginkgo nuts: how to find, process, and eat
Ginkgo nuts (from Ginkgo biloba trees) are an edible, seasonal delicacy. Find out how to forage, process, and eat ginkgo nuts!
Maple syrup-candied crabapples with oat-pecan crumble cakes
Maple syrup-candied crabapples with oat-pecan crumble cakes will make you fall in love with crabapples as a seasonal gourmet food.
Cauliflower mushroom steaks, the best way to cook cauliflowers?
Due to speed, ease, and results, Cauliflower mushroom “steaks” will be your newfound favorite way to make cauliflower mushrooms!
One-pot roasted chicken with chestnuts and crabapples
One-pot roasted chicken with chestnuts and crabapples is a simple, savory fall meal. Serve the chestnuts whole or make chestnut-crabapple mash!