If you’re new to foraging, I have two words for you: Day lilies.
Partway through Eat-Drink-Local week, our annual 8-day festival for our foodshed, we took a moment to get the scoop on how Whole Foods Market sources many of its products from small and local producers.
Oh, the mushroom–grand, elusive (yet shockingly abundant once you’ve learned to spot them), irresistibly delicious. For 50 years the New York Mycological Society has helped amateur fungi gatherers spot, categorize and enjoy all sorts of mushrooms.
Fungus lovers find foraging tips—and safety—in numbers.
In our current issue Marie Viljoen introduces us to yet another delicious and abundant invasive plant taking over the city. Autumn-olives–no relation to the green things in your martini–are exquisite to eat, with a tart sweetness somewhere between a red currant and a pie cherry.
It’s not often that one finds a drama packed with equal parts human love and love of foraging, but we must say, our interest is piqued. “Now, Forager” tells the story of Lucien and Regina, a Jersey-based couple who forage for mushrooms and sell them to top-notch restaurants in New York City.
In our latest issue, Marie Viljoen shares her tips for foraging for and dining on pigweed–a hearty weed once cultivated by the Aztecs for its precious seeds that now takes over the city come summer time. From sautéed atop crostini to baked in a pigweed tart, Viljoen offers several ways to enjoy the nutritious leaves.
A Wall Street lawyer forsakes finance and finds that treasure really does grow on trees.
In our latest issue, Marie Viljoen shares her tips for foraging for and dining on day lilies–an invasive species blooming all over the city right now. She recommends them raw in salads, steamed with a dab of butter and salt, gently pickled or dried and added to soups.
Noxious but nice, this invasive is delectable with dairy.
Captured in cordials, souvenirs of summer can warm chilly nights.
Working directly with networks of local foragers from Italy, France, Croatia and Spain, they seek out the best of the best, bringing in fourteen tons of truffles annually