"In wildness is the preservation of the world." -H.D. Thoreau

Why eat from the wild? The answer is obvious to anyone who has felt the emotional uplift from the weight of a basket brimming with morel mushrooms, the earthy-sweet scent of digging Sassafras roots, or the heavy pulsing of a fish testing the limits of your fly rod.
There are a million reasons to eat wild, to get dirty, to taste fresh food. It is here where we connect to the Earth, our Ancestral past, immediate present and hope for a healthy future...

"Nothing else can build such awareness as surely and powerfully as practicing the ancient ecological art of humankind - foraging. It is not observation of, but rather participation in the phenomena of Nature that brings us to our greatest understanding of our place in the mosaic of life."
-Samuel Thayer The Forager's Harvest

Foraging in the Tip of the Mitten!

Monday, May 20, 2013

Forager's Breakfast

We all know that breakfast is the most important meal of the day. Especially if you plan on a day spent trekking through forest and field. What better way to start the day than to fuel yourself with the very foods you are out to forage? For the same reason I like to eat venison while scouting for deer sign in the fall, I love a meal of freshly wildcrafted plants during the peak of their season. Here we have the obvious morel mushrooms, egg and fiddlehead ferns, fried in bear grease with a slice of toast with a blend of mayo and nettle pesto. A single leek compliments it all and a handful of dandelion greens gives this a nice bitter bite that feels very strengthening. I'm sure it is.

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