Pickled blueberries – blueberries or huckleberries (or really any small berry) preserved in a semi-sweet vinegar. Use them alongside meat or poultry.
Foraging
Trout with Morels
Trout with morels is a classic springtime combo; you can often find the two in the same trip! Simple, pan-fried trout with bacon, morels and onions.
Nettle Soup
A recipe for Scandinavian nettle soup; basically a nettle bisque. This recipe is based on Swedish nasselsoppa, and can be made with any vivid spring green.
Acorn Muffins
Acorn muffins. Yep, muffins. You use acorn flour and some acorn grits plus dried fruit to make a helluva breakfast muffin.
Acorn Grits
Another way to enjoy “oak nuts” is by making acorn grits. I love these in baked goods and soups.
Wild Rice Salad with Mushrooms
Wild rice, wild mushrooms, caramelized onions. What’s not to love? This is a perfect side dish for wild game like venison or duck or pheasant.
Chanterelle Risotto
A rich, Italian risotto made with chanterelle mushrooms and sweet corn. Simple, yet elegant.
Candied Angelica
Angelica is a giant herb that grows wild all over the cooler areas of the Northern Hemisphere. Candying its hollow stems is a great way to enjoy angelica or lovage.