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.
Honey Varieties
Did you know a bee will only produce about 1/12th of a teaspoon of honey in its lifetime? In just the United States alone, there are over 300 varieties of honey. The variety depends on the type of blossom the bees are collecting nectar from. Here in the Pacific...
