The Deerholme Foraging Book by Jones, Bill -- Read -- Imperial Library of Trantor

Index

Title Page Contents Introduction The Pathway to Foraging

Foraging Survival Skills

Planning Equipment

Potential Hazards

Getting lost Natural hazards Wildlife Poisonous plants Shellfish Poisoning

Harvesting the Wild

Seeking a healthy environment Seasons and variation Natural selection Mushroom harvesting tips Quality control

Building a Wild Foods Pantry

Drying Powders

Mushroom powder Seaweed powder

Freezing Preserving and Canning Infusions

Grand Fir Vodka Wild Berry Rumtopf Rosehip Vinegar

Salt

Grand Fir Salt

A Wild Foods Primer

Forests and Fields

1) Berries 2) Recommended Edible Wild Greens and Plants 3) Deciduous Trees 4) Coniferous Trees 5) Mushrooms

The Seashore

6) Sea Vegetables 7) Shellfish 8) Crustaceans

Recipes Pantry

A Note About Pesto Stinging Nettle Pesto Mushroom Pesto Seaweed Pesto Blueberry Jam Rosehip Butter Grand Fir Jelly Wild Mint Jelly Grand Fir–Infused Honey Rose Petal Syrup Burdock Chutney Pickled Cattail Shoots

Appetizers

Basic Flaky Pie Dough Weed Pie (Wild Greens Quiche) Curried Beef and Chanterelle Mushroom Turnovers Stinging Nettle Hummus Crispy Stinging Nettle and Mozzarella Rolls Burdock Root (Gobo) Snack Pressed Yogurt with Oxeye Daisy Purée Welsh Rarebit with Wild Onions Wild Greens Sautéed with Garlic, Bacon, and Soy

Breads & Savouries

Grilled Multigrain Mushroom Flatbread Potato Focaccia with Onions and Grand Fir Needles Wild Rose Petal Scones Wild Berry Bannock Potato and Wild Onion Latkes Wild Seed Crackers Northern Chinese–Style Wild Onion Pancakes

Breakfast

Chanterelle, Corn, and Aged Cheddar Omelette Asparagus, Goat Cheese, and Morel Omelette Frittata with Potato, Bacon, and Oxeye Daisy Greens Poached Eggs with English Muffins and Stinging Nettle Sauce Smoked Salmon and Stinging Nettle Strata Mushroom-Stuffed French Toast Wild Berry Pancakes Soufflé Pancakes with Warm Maple Berries

Salads

Stinging Nettle Gomae Mushroom and Soba Noodle Salad Spicy Garlic Chickpeas with Wild Greens and Rosehip Yogurt Dressing Chanterelle, Black Bean, and Corn Salad Quinoa Salad with Pickled Cattail and Raisins Wild Mint, Asparagus, and New Potato Salad

Side Dishes

Mashed Potatoes with Wild Onions Baked Maple Bean Casserole Sticky Rice Casserole with Mussels and Coconut Curry Warm Wild Sushi and Foraged Greens with Spot Prawns Fried Rice with Wild Greens and Egg Wild Sushi Rice

Soups & Stocks

Dashi Stock Chicken Stock with Wild Herbs Foraged Vegetable Broth Mushroom Vegetable Broth Crab Stock Nettle Miso Soup with Soba Noodles Bread, Oyster Mushroom, and Garlic Soup Wild Mushroom Velouté Thai-Flavoured Spot Prawn and Seaweed Bisque Burdock and Mushroom Borscht

Pasta

Soba Noodles Seaweed-Flavoured Pasta Soba Noodles with Oyster and Seaweed Jelly Spaghettini with Wild Greens and Mushrooms Oyster and Seaweed Lasagna Linguine with Hazelnuts and Stinging Nettle Pesto Rice Noodles with Clams and Black Bean Sauce Chow Mein with Minced Pork, Wild Mustard, and Hoisin Sauce

Sauces

Wild Mushroom Béchamel Sauce Seaweed Béchamel Sauce Chanterelle Tomato Sauce Sheep Sorrel Butter Sauce Asian Seaweed Sauce Maple and Mushroom BBQ Sauce Wild Salsa Verde

Shellfish

Grand Fir Vinaigrette for Oysters BBQ Oysters with Spinach and Goat CheeseOysters with Spinach and Goat Cheese Korean-Style Oyster and Leek Pancakes Mussels Steamed in Beer, Garlic, and Chilies Baked Mussels with a Maple, Mustard, and Miso Crust Steamed Mussels with a Sake-Ginger Broth Geoduck Sashimi Chilled Wine-Poached Clams with Chorizo Vinaigrette Stir-Fried Geoduck with Garlic and Pea Tips Steamed Clams with Porcini and Bacon

Fish & Crustaceans

Wok-Fried Crispy Spot Prawns with Garlic and Chilies Cedar-Planked Salmon with Rosehip Butter and Lemon Smoked Salmon with Honey and Grand Fir Needles Smoked Sablefish Braised with Morels and Tomato Grilled Trout Stuffed with Wild Onion and Oyster Mushroom Butter Ginger-Poached Halibut with Seaweed Sauce Steamed Ling Cod with Stinging Nettle Pesto Stir-Fried Crab with Spicy Seaweed Sauce Thai Crab Cakes with Wild Mint and Hazelnut Satay Sauce Hazelnut Satay Sauce Seared Tuna and Pickled Sea Bean Salad

Meat & Poultry

Cast-Iron Roasted Porcini Rib-Eye Steak Grilled Flank Steak with a Wild Mushroom Rub Wild Mushroom Rub Braised Lamb Shank with Morels, Leeks, and Cider Stir-Fried Pork with Wild Greens and Ginger Slow-Cooked Salt and Grand Fir Pork Shoulder Split Roasted Chicken with Curried Mushroom Rub Curried Mushroom Rub Grilled Quail Marinated in Maple, Soy, and Sumac Roasted Ballotine of Chicken Stuffed with Porcini Mushrooms

Desserts

Bigleaf Maple Cheesecake Wild Mint Crème Caramel Bigleaf Maple Custard Tart Rosehip Panna Cotta Grand Fir, Chocolate, and Hazelnut Tart Blackberry, Mint, and Chocolate Cake Sticky Toffee Blueberry Pudding Wild Plum and Candied Ginger Cake Wild Berry Shortcake Olive Oil and Hazelnut Cake

Resources Index Acknowledgments

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