Acorn squash stuffed with a fat hen and flaxseed pancake on top of wilted hogweed and perennial sow thistle dressed with olive oil and salt. A side of slaw with prickly sow thistle stems, perennial sow thistle stems, kolrabhi and sea purslane mayo.

Mushrooms on toast

Freshly foraged Hen of the Woods, Chicken of the Woods, and pickled Girolles on toast with Bull Thistle root compound butter.

Banana soft-serve with pecan butter and figs foraged from the neighbors garden.

Fried eggs with homemade biodynamic tomato sauce on a bagel.

Shaggy Parasols

On a walk in the woods on Sunday, Ed and I stumbled upon some shaggy parasols erupting  out of the earth. We brought them home and cooked them up for dinner. 

Shaggy parasols have a wonderfully moist and meaty texture and a delicate sweet mushroomy flavor. 

Chickweed, roasted red peppers and summer squash, and sautéed shaggy paracol.  

My dad eats flowers, yours should too!

A guest post from my Dad who has been inspired to eat flowers!

Scrambled egg on a tortilla with rocket flowers

Forager Staff Breakfast

Can you spot the fruit on our plate?

Breakfast came with a short botanical lesson to learn the correct botanical names of that part of a plant we commonly call a fruit.