One crispy, golden, umami, garlicky, foraged flavor-blast coming up! Foraged garlic mustard greens + tofu is a great combo!

Make fancy coffee! This sweetener works well in hot or cold coffees and can be made super inexpensively with just two ingredients.

Bright, light and fresh, we’ve made a rhubarb slaw featuring red cabbage and carrots, and flavored with caraway and dill.

Like meatballs, but with more beet and no meat! These seitan and beet based savory morsels are super tasty!

This watermelon rind recipe is the best of summer- fresh tomatoes, garden basil, and tender, slightly crunchy watermelon rinds!

Tart, sweet. and cooling, this Japanese knotweed jam takes no time to make, and has a dynamic, complex flavor despite limited ingredients.

Soft, pillowy, olive oil infused focaccia bread, topped with salty, briny, crispy capers and citrusy, pine-flavored spruce tips

Silky, light, and creamy, this no-churn vegan blueberry ice cream brings a rich, ice cream mouthfeel with a summery blueberry flavor.

Bright, crisp, and refreshing, this magnolia blossom sushi has just the most amazing textures and flavors.

Light, fresh, and peppery, these pickled magnolia petals are a wonderful foraged condiment to add to your refrigerator.

Fresh, spring flavors of pea shoots and mint are paired with some lightly charred cauliflower in this pea shoot salad. It’s totally Spring!

This spicy, umami, salty, funky, herbaceous, fermented, foraged goodness only takes a few minutes of work, and some fermentation.