Foraging for ingredients yourself, such as mushrooms, is a great way to guarantee cheap, fresh, organic and most importantly, delicious meals. So get out there and get dirty! Now is the time for Chanterelles, Porcini and Matsutake, but hurry before winter comes! Cook and eat them fresh or saute then freeze them to have delicious ‘shrooms all year round. My good friend and mushroom buddy Patrice Benson is a featured forager in the Seattle Times today, check it out to get in the spirit.
Handful of Hazelnuts
Hazelnuts, also known as filberts, are grown right here in the Pacific Northwest! Did you know that 99% of hazelnuts grown in the United States are grown in Oregon alone? Eating them raw is d’lish but have you tried roasting them? Many recipes call for roasted...
