Nutty crunchy granola, sweetened with wild violet sugar and wild violet syrup

Turn in-season violets into a gem-colored violet syrup to make violet sodas and other violet-flavored delights.

Take a walk on the wild side with Acquacotta — a traditional Italian stew made with chicory and bread.

Light, tender muffins sweetened with wild violet syrup and sprinkled with wild violet sugar.

Nettle quiche with sesame seed crust – eat your weeds!

Elderberry vinegar and Elderberry Syrup

Elderberry buckwheat pancakes with honey butter

Elderberry and Einkorn Scones – use heritage wheat and forages berries to make these delicious scones.

Orange & Elderflower Liqueur – made with gin or vodka

It’s like the wild version of a cucumber mojito with a better name!

Pesto made from freshly foraged wild garlic. Simple, quick to make and oh so garlicky!

A gnocchi like German spaetzle with a foraged nettle sauce, straight from my backyard!

Wild Garlic and Mushrooms on Brioche Toast – a fantastic toast to use some foraged wild garlic.

Linguini with clams, paprika, and smoked pork jowl.

Take Bibimbap to the wild side with bracken fern, oyster mushrooms, and stinging nettles.

Hop shoots are truly a gourmet wild food; here’s a great way of cooking them with mussels.

Have you ever gone foraging for your dinner? Check out this dish from a professional forager: Wild Herb Ravioli.

Hawthorn Berry Ketchup serve with rich meats like venison and pork belly.

Real mushroom soup – so full of mushrooms you can practically stand up your spoon in it!

Elderberry compote with Greek yogurt – a simple dessert with healthy and flavorful berries.

This gluten free cobbler is made with foraged wild elderberries. It is spiced with delicious chai spices.

Locally Foraged Wild Mushroom Fettuccine