The Wild Table
seasonal foraged food and recipes
Foraging fundamentals and etiquette
Spring : morels, ramps, fiddleheads (ostrich and lady), spruce and Douglas fir tips, stinging nettles, wild spring salad greens, elderflowers (elder blossoms, elder blow)
Summer : lobster mushrooms, meadow mushrooms and fairy rings, gray morels, wild fennel, nopales (prickly pear cactus pads), sea beans (glasswort, samphire, pickleweed), wild summer berries
Indian summer : chanterelles, puffballs, cuitlacoche (huitalcoche corn smut), blewits, rose hips, huckleberries
Autumn : porcini (king bolete, cèpe), maitake (or hen of the woods), matsutake, cauliflower mushrooms, juniper berries, elderberries, candy cap mushrooms, black walnuts
Winter : black trumpets (horns of plenty and trumpets of death), hedgehog mushrooms, yellow feet (winter chanterelles, funnel chanterelles), dandelions and curly dock weed, persimmons, tunas (or prickly pear fruit)
Guidebooks and sources
Index of vegetarian recipes
Index of general recipes
Wild plants, Edible
Cooking (Wild foods)
From Library Staff
A captivating cookbook by a renowned forager of wild edibles-with more than one hundred sumptuous recipes and full-color photographs.
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