The Art of Collecting from the Wild, 5
Wild Edible Foods—Benefits & Tips, 6
The Wildcrafter’s List of Essentials, 7
Recommended Field Guides, 8
Responsible Collecting & Techniques, 9
Responsible Collecting & Techniques, 9
A Lesson, 10
VT Resources—Field Trips, Walks, etc.
Scheduled Events - To Date, 12
VT Courses & Further Study , 18
VT Sponsoring Organizations, 21
Vermont Dept. of Forest, Parks &
Recreation, 21
Walk & Workshop Leaders, 22
Wild Food Sources, 23
Restaurants Where We Deliver, 24
Wild Edible Recipe Groups. 26
Mushrooms Used in Recipes, 81
by Common and Botanical
Wild Edible Recipe Indexes
by Type, 82
by Group, 86
by Contributors, 89
Nutritional Values, 90
Outdoor Journal Menu by
Nova Kim & Les Hook, 91
Recommended Cookbooks, 92
Photographic Listings and Credits, 94
About Us, 95
Wild Edible Foods—Benefits & Tips, 6
The Wildcrafter’s List of Essentials, 7
Recommended Field Guides, 8
Responsible Collecting & Techniques, 9
Responsible Collecting & Techniques, 9
A Lesson, 10
VT Resources—Field Trips, Walks, etc.
Scheduled Events - To Date, 12
VT Courses & Further Study , 18
VT Sponsoring Organizations, 21
Vermont Dept. of Forest, Parks &
Recreation, 21
Walk & Workshop Leaders, 22
Wild Food Sources, 23
Restaurants Where We Deliver, 24
Wild Edible Recipe Groups. 26
Mushrooms Used in Recipes, 81
by Common and Botanical
Wild Edible Recipe Indexes
by Type, 82
by Group, 86
by Contributors, 89
Nutritional Values, 90
Outdoor Journal Menu by
Nova Kim & Les Hook, 91
Recommended Cookbooks, 92
Photographic Listings and Credits, 94
About Us, 95
| On a bed of Wild Angelica Greens Sautéed Wild Leeks, Wild Angelica & Wild Ginger Les Hook, Wild Gourmet Food. As Prepared on Outdoor Journal 8 fresh wild brook trout ½ cup cattail pollen 2 wild leeks/ramps, bulb and leaf, coarsely chopped ¼ cup tender leaves and stalks of wild angelica, finely chopped 3 inches of wild ginger root, finely chopped 1 T of butter 2 T of olive oil, extra virgin salt and pepper, to taste 1 to 2 cups of tender leaves wild angelica for plates Dredge trout in cattail pollen, inside and out. Heat heavy skillet (cast iron), add oil and butter once skillet is hot. Place trout, flat on their bellies, add the remaining ingredients on and around the trout. Fry hot, turn when bellies are crispy golden-brown, repeat on each side. Prepare your plates with a bed of tender wild angelica greens. Once trout is cooked, lay trout on bed of greens, placing a small quantity of cooking greens around them. Serves 4-8 |
$ 25 includes S/H (US) - Order
Wild Gourmet Food ~ Wild Edible Resource Guide - 2007 ~ Wild...the original organic!
| Wild Edibles Segment #25 VPT - Rural Free Delivery Chanterelle Mushrooms #30 Chanterelles Seven Days: Crumbs 03/07/07 Guest chefs include mushroom maven Robert Resnik, NECI chef Tom Bivins and foragers Nova Kim and Les Hook. Sounds like some tasty TV. ... |
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