Love is in the Earth
Laughing Frog Estate
with Chef Adam Bannasch
gathering for the event:
barn nettle
not much danger of over-harvesting
plenty for everyone
black raspberry
nanking cherry
sochane
wisteria flower
ramps (Chef Andrea Reusing)
on the chaga chain gang
they won't miss a few persimmons!
persimmons, not sure she wants to share
mimosa flower
sorting the day lily
At the event:
Susi Gott Seguret, Director, Seasonal School of Culinary Arts
edible arrangements: amaranth and hibiscus
mix plate: some vicious, some delicious
black walnut, ramp, and red sumac (all edible), and wisteria bean (not)
reishi, chaga, and meadow mushroom (all edible), the "gut wrencher" (not), and wild turkey feather
the unfortunate tale of the neighborhood sulfur shelf
Amanita muscaria var. formosa, the fungal fugu
(edible only with careful preparation)
reishi, the "mushroom of immortality"
out on the trail
milk thistle, a wild artichoke...
antidote to deadly mushrooms
black walnut: fall edible, spring medicinal
sour clover, kids' favorite
please eat the daisies!
heading back
impromptu performance
checking in with chef Adam of Zambra
croquettes almost ready
pickled chicken of the woods
mimosa flower
our host shares her dandelion wine
Zev Friedman, Director of The Forest Cuisine Project
enjoys Alan's wild blueberry wine
homemade elderflower fizz
Sam and Sarah, who raised the chickens
crostini with chevre, wisteria flower and pickled ramps
venison/sochane croquettes with nanking cherry sauce
chicken and chicken of the woods terrine...
with wood sorrel, mushroom powder, and blackberry gastrique
chilled nettle soup with black walnut cream,
wild grape tentrils, and sarsaparilla tips
sassafras-crusted brown trout with sumac brown butter, day lily, rose of sharon, and chestnut gnocchi
pound cake, black raspberries, and mimosa ice cream
all images by Joanne Chan, Susi Seguret, and Alan Muskat