Wednesday, October 7

Mushroom and miso broth poured over Prickly Sow Thistle and lacto-fermented tomatoes roasted with thin slices of garlic.


Prickly and Perennial Sow Thistle wilted with kimchi topped with poached eggs

Sunday, October 4

Forager Breakfast

Wild toast

Crab Apples and Cheddar on toast with Chickweed and mushroom vinaigrette 

Giant Puffball and Blackening Russula with Sea Beet on toast