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.
Chef Robin reveals her Garlic Dungeness crab recipe. Crabbing in Vancouver is all year round and $20/lb in the stores right now, so better to catch your own!
Chef Robin tells you how to forage for shaggy manes, one of the easiest mushrooms to ID as a new mushroom hunter.
Ever wondered what you make out of those annoying yellow flowers that sprout up everywhere? Find out how to prepare these wild edibles into amazing little canapes. Here’s our dandelion recipe.
Chef Robin shows you where to find the elderberry bushes in BC. How to harvest them and then how to make this simple elderberry syrup recipe. From there, she’ll give up one of her favourite recipes – Elderflower goat cheese.
Chef Robin shows you how to forage for birch leaves in springtime, one of her favourties. She’ll make birch tea for you which is like green tea, but better!
This is the chimichurri recipe Chef Robin used at our Argentinian secret supper over a barbecued striploin. The recipe was in demand, so she thought she’d post it… Voila!
It’s Spring in Vancouver and time to start yanking those weeds, Chef Robin can tell you which ones in your garden are edible in this video series on foraging in BC. This episode is on tasty, peppery bittercress.