I was over at Trout Lake Farmer’s Market this morning and was delighted to find a plethora of huge blonde morels. I recently read a fascinating book about mushroom hunting which includes delicious recipes, giving me a hankering for wild mushrooms. I immediately bought the four largest ones. When I told the friendly farmer I hoped to someday find them myself, he said they are growing all over the place where the forest fires were, here in Vancouver, last year. The season is nearly up, so go now–I wish I could but we just spent the last couple weeks with family so I have to get back to work–if you find any let me know how you cook em! I stuffed these with fresh peas, cherries and sausages I picked up at the market this morning.
wild
Morels Stuffed with Sausage and Mint
July 23rd, 2011 | Appetizer, GAPS/SCD, Gluten Free, Grain-Free, Recipes, farmers market, forage, mint, morels, pate, stuffed, Vancouver, wild
by hellaD | Comment »
Beware. The Green Man is Back
July 13th, 2011
With the summer in full swing and my various gardens demanding attention, I'm having trouble keeping on top of blogging (!) We also recently had a huge family reunion for my Aunt and Uncle's 50th wedding anniversary. I met lots of family I didn't know and reintroduced myself to cousins last seen 20+ ...
Wild Flowers of the Catskills II
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Dandelion Syrup
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Wild Fennel and Eggplant Bake
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This is a recipe I was meaning to post a couple months ago, and am now doing so I can add it to www.amoderatelife.com's Tenth day of Bloggi-mas that I have been doing my best to be a part of this year. Today is casserole day. I made this for our Canadian Thanksgiving this year and it was a hit. It i ...
HD 100 – Mullein Forest
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Swedish Gravad Lax
July 9th, 2010
The first time I made this recipe I was working in Burma (Myanmar) at a 5 star Renaissance International hotel. One of the long-time expatriates that frequented our catering services was an older, leathery-skinned alcoholic Swedish lady. She had somehow managed to get the Swedish ambassador to Thail ...
Asparagus – Forage for Health
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Considering that the movement towards sustainable living is picking up speed, no discussion of asparagus would be complete without mentioning Euell Gibbons and his original back to the Earth foraging book Stalking The Wild Asparagus (1962). Euell Gibbons learned how to forage from his mother and was ...
Pickled Asparagus
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Lacto-fermentation is actually safer than canning for the inexperienced beginner as there is less chance of contamination with unwanted bacteria and asparagus are high in inulin which lactobacilli love to eat. 1 kg asparagus 4 dried chili peppers (optional) 6 cloves garlic, sliced 10 black p ...
MOB 103 – Oyster BBQ
September 9th, 2009
When the boys get together delicious things result. Juices spurt from grilling oysters, Crowds gather to enjoy the fresh treat. Mikko loves to throw shells in the ocean. Following his hero Archie he learns which is an oyster and which is an empty shell. The whole family gets a ride up the hil ...
