Spring is coming, and that means Mother Nature is set to shower us with culinary blessings. All of the below products are hand-foraged from Pacific Northwest wild places and in season right now!
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Fresh Wild Morel Mushrooms
Morels have just made their annual appearance, causing squeals of delight to issue from the mouths of mushroom lovers everywhere (rather embarrassing let me tell you, even in an office full of foodies…). Tender, spongy, and with a buttery earthy flavor that will send you straight to mushroom heaven…they’re relatives of the fresh truffle, and when you taste them you’ll believe it. |
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Wild Miner’s Lettuce
The ultimate wild salad green. With a taste somewhat like spinach (but more delicious), it’s a shoe in for best salad pairing with blue cheese and a homemade vinaigrette. Order some now, and try our miner’s lettuce salad recipe. You won’t be disappointed. |
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Fiddlehead FernsDid you ever wish your asparagus side dishes were just a little bit more awesome? Here’s a tip: substitute fiddlehead ferns. Stir fried with wild mushrooms or simply steamed and served with mayonnaise (we recommend homemade mayonnaise) mixed with a little lemon juice, these curly wonders offer a flavor evoking both artichokes and asparagus. |
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Stinging NettlesYes, you CAN eat them! You do want to cook them first, lest they sting all the way down…but once lightly blanched they become a lot less ornery and a lot more tasty (they have a spinach/mint/“green” flavor). Many people swear by the health benefits of nettle tea, you can steam or sauté them like other winter greens, and they make a great ravioli stuffing when mixed with ricotta and some spices. |
We offer the lettuce, nettles, and ferns in a wild food sampler too, if you just can’t make up your mind (who could blame you?).
There are more wild goodies on the way, check out our wild food chart for a preview, sign up for wild food season notification e-mails, or just keep an eye on our food in season page. If you hurry over there now, you might just catch fresh black trumpets, black truffles, yellowfoot & hedgehog mushrooms before they’re gone.