A recipe for a juniper wild ale with pine needles that I call Junipine. It’s a red ale fermented with the yeast on the juniper berries.
Fried mussels done Greek style, with Mediterranean spices in the flour and served with garlicky skordalia dipping sauce.
It should be obvious by now how much I love spring onions in all their forms. This light, lovely Italian rice dish highlights whatever wild or store-bought green onion you have on hand, spiked with fresh spring green herbs.
An Italian classic. Squash gnocchi tossed with butter and sage, and, in this case, with wild mushrooms.
A recipe for persimmon bread gone wild: Hickory nuts, acorn flour, dried lingonberries. It’s damn good for breakfast or as a snack.
A recipe for mushroom bisque using wild mushrooms. This is basically real, homemade cream of mushroom soup. You can use any sort of mushroom you like.