Several wild native foods that we forage are ephemeral spring delicacies and as such are only available for a very limited time during the growing season - such as ostrich fern fiddleheads, ramps, edible wildflowers and cattail shoots.
Others, however have a more extended season, and are available continuously throughout the summer and fall, including wild salad greens that can be found growing as garden weeds.
Much of our time from July through October is spent foraging for wild mushrooms.
We have studied the countless varieties found in Northeastern forests for many years.
We especially treasure mycorrhizal mushrooms such as the Black Trumpet and Matsutake that require a symbiotic relationship with certain trees in order to grow; meaning they cannot be cultivated.
We aspire to educate anyone interested in wild foraging - you can find resources and photographs above about particular species, when they are in season, and foraging and cooking tips.