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.
Fresh Herbs Anytime You Want!
If you have even a tiny strip of garden space, planters or pots, you can grow your own fresh herbs. Having a "green thumb" is not required. The most popular and easy herbs to grow, in my experience, are rosemary, thyme, and of course mint. All of which will wow you...
