Chef Robin teaches you how to identify edible weeds this spring and cook a simple chicken and dock stirfry. Happy foraging!
Chef Robin talks about one of her favourite wild spices, sumac. How to cook with it and where you can harvest it. Foraging for sumac is really easy and so worth it.
What can you forage during winter? In Vancouver, fall oyster mushrooms can be found. Chef Robin will tell you how to ID and cook them.
Chef Robin tell you how to safely forage for honey mushrooms and how to cook them.
Chef Robin has 10 big Matsutakes (the famous and rare Pine mushrooms/ $60/lb) to giveaway! Details here…
Violet Cortinarius – The most beautiful mushroom in BC and like a super model – fun to look at, but not to date (or eat)!
Tasty treats in the alpine near Vancouver. Grouseberries, yum!
Tansy is a really wild, edible, yellow flower with an ancient, but dark history. Can be foraged for abundantly in greenspaces and urban environments.
Recipe for Oregon grape jelly with ginger. These berries can be found on the Pacific Northwest coast. The berries are like a cross between red currant and grape. This tart berry makes recipes pink with bright magenta liquid.
Chef Robin outlines where to find one of the most prized culinary mushrooms, Morchela elata. Finding morels (Morchella) in BC is hard, they’re quite elusive but she’ll get you in the ballpark and give you tips on how to safely identify and cook them.