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  • Blue 💙 The rarest color to be found in nature. Indigo milk cap mushrooms naturally produce the pigment blue, and they also happen to be edible. Fo...
  • Blue 💙 The rarest color to be found in nature. Indigo milk cap mushrooms naturally produce the pigment blue, and they also happen to be edible. Foraged by @woodlandcravings in Southwest Florida. What’s your favorite way to prepare these guys? #wildfoodlove #lactariusindigo
  • 7528 141 yesterday
  • Mountain infused vinegar - One of the vinegar I used at the wild food tasting last Saturday. 
Very flavorful vinegar that truly taste like the loca...
  • Mountain infused vinegar - One of the vinegar I used at the wild food tasting last Saturday. Very flavorful vinegar that truly taste like the local mountains in a great way. Hints of pines, juniper, it's fruity too. The technique is super simple, I use a good quality apple cider vinegar (5% acidity) and fill the jar with pinyon pine branches and white fir (cut the needles), pinyon pine branches (the sap is heavenly, I cut the branches/wood to extract the flavors), White fir and pinyon pines have very complex flavors such as tangerine, lemons, pine, etc.... I also add manzanita berries (fruity, apple flavors), crushed California juniper (hints of lemon and pines), a few leaves of mugwort, 3-4 yarrow flower heads, 2 crushed sun dried lemons, turkey tail mushrooms (super medicinal and good for you) and finally one green unripe pinyon pine cone (also for flavor). Everything is infused for months (or more) but you need at least 2 months and strain. Taste and add a bit of honey or maples syrup if you want. You can use this as a gourmet vinegar, kind of like a basalmic vinegar but it's all about the mountains flavors. I use it to make shrubs (vinegar-based drinks), syrups and in sauces. The blend will change all the time depending on the season, the flavors too. In spring time it's more lemony and in winter time it has more tangerine and even fennel hints. The whole procedure is super simple and also in my book. Cover the top btw, don't leave it open to flies, etc... and you can pasteurize the vinegar when you're done (if u want, not a necessity) Foraged sustainably on private property. One of the recipe in my book iThe New WildCrafted Cuisine available on amazon. #vinegar #wildfood #wildfoodlove #fermentation #wildfermentation #foraging #wildcrafting #condiments #foodart #foodporn #vegan #plantbased #localflavor #terroir
  • 1604 48 11 hours ago
  • The wild rose. Its silky petals and complex fragrance leave you no choice but to surrender to its gentleness and let yourself become soft and sweet...
  • The wild rose. Its silky petals and complex fragrance leave you no choice but to surrender to its gentleness and let yourself become soft and sweet. The familiar saying “stop and smell the roses” reminds us not only slow our pace but also to celebrate the significance of our own pleasure and our own self-care. This Valentine’s Day we invite you to invite the energy of the wild rose into your life by feasting your eyes on these Wild Rose Raspberry Apple Tarts by @misswondersmith. Beautifully floral, rich and luscious, with the perfect balance of sweet and tart. #wildfoodlove #wildroses #valentinesday
  • 1372 22 4 days ago
  • Alloclavaria purpurea / Purple Fairy Clubs

I’ve posted these a few times, but I've come across the most lovely purple fairy club gardens and I wan...
  • Alloclavaria purpurea / Purple Fairy Clubs I’ve posted these a few times, but I've come across the most lovely purple fairy club gardens and I want to continue to remind people that these things are out there! They often grow in big patches, like purple shag carpet across the forest floor…but you know what, they’re actually hard to see at first! The purple color seems to blend them into their environment, so much so that unfortnantly I’ve stepped on some before seeing them—and I’m always looking at the ground for mushrooms (and trying to avoid fatalities)! . . . There are other colorful club mushrooms, but they are part of the genus Clavaria, this mushroom used to be a Clavaria but genetic studies revealed they're something totally different. It now has a genus all to itself, Alloclavaria--‘allo' translating as ‘other’, meaning ‘the other Clavaria’. And Clavaria? ‘Clav' meaning ‘club’ and ‘aria’ meaning ‘relating to’ or ‘possessing’. "Another Club Like Fungi.” As for its specific epithet (second part of the scientific name) 'purpurea'? Well, I’ll let you hash that one out on your own. . . . Now-this is a perfect example that even though mushrooms can look very similar (a bunch of club shaped mushrooms of various colors), it doesn’t mean they’re related. Turns out, Clavaria and Alloclavaria aren’t even in the same Family or Order! Alloclavaria has close relatives that you’d recognize as some of the typical little brown mushrooms, stems and caps with gills underneath. Wild. #alloclavariapurpurea
  • 1814 46 3 days ago

Latest Instagram Posts

  • This early spring feelin’ got me bakin’ up some soft, fluffy seeded GF turmeric bread to match the daffodils 🌼
  • This early spring feelin’ got me bakin’ up some soft, fluffy seeded GF turmeric bread to match the daffodils 🌼
  • 13 3 20 minutes ago
  • Lovely to see my foragy feeds turning green as wild garlic emerges across the country. Its been up in #galloway (where its always curiously early) ...
  • Lovely to see my foragy feeds turning green as wild garlic emerges across the country. Its been up in #galloway (where its always curiously early) since christmas, and already getting to the point where a decent amount can be gathered without too much backache. Which means (a) my breath stinks (b) my digestive system is getting a serious kick start from winter slumber, and (c) I’m replenishing my reserves of it - ferments, oils, pestos & powders. Lowdown, considerate harvesting strategies and recipes (including a step-by-step guide to foolproof lacto-fermentation) on my wild food guide - link in bio - or here: #wildfood #wildgarlic #alliumursinum #springgreens #fermentation
  • 84 5 an hour ago
  • Not long to go until our next Local Wild Food Challenge on March 2nd, Days Bay, Eastbourne. Who will be joining us for what's guaranteed to be a sp...
  • Not long to go until our next Local Wild Food Challenge on March 2nd, Days Bay, Eastbourne. Who will be joining us for what's guaranteed to be a spectacular day with …. incredible food, great music, cool workshops and a wonderful community atmosphere? We can't wait! 😄⠀ Register to compete & attend via our website.⠀ .⠀ .⠀ .⠀ #daysbay #nzfood #huntergatherer #kai #wildfood #foraging #wildfoodlove #foodfestival
  • 13 0 an hour ago
  • Found some wild fresh seafood on the beach - limpets or opihi shells. They are actually an aquatic snails with conical shell and a strong muscular ...
  • Found some wild fresh seafood on the beach - limpets or opihi shells. They are actually an aquatic snails with conical shell and a strong muscular foot. They are attached to the rocks (grazing on algae) by the shore and are visible after the tide goes out. If you touch them first they stick to the rocks with all their might. So using a rock (if you don't have a knife) is best for getting them off. They are eaten raw locally. I have never eaten snails or raw oysters before, and generally am not a raw seafood lover. But these were absolutely delicious! Chewy, salty, juicy and fresh! They run for $200 a pound at the markets, and are rich in phosphorus and potassium. Нашли свежие морепродукты на пляже. Это морские улитки (по типу устриц), с коническими ракушками и крепкой мускулистой ножкой. Они находятся на камнях вдоль берега и заметны во время отлива. Если дотронуться до неё, она прилипает к камню со всей своей силой. Поэтому нужно использовать камень (если нет ножа), чтобы снять её. Местные кушают их сырыми. Я никогда не ела улиток или сырых устриц, и обычно не люблю сырые морепродукты. Но эти были великолепны! Плотные (нужно жевать), солененькие, сочные и свежие! На рынке идут по цене $200 за полкило, богаты фосфором и калием. #limpets #rawfood #wildfood #forage #hawaii #kauai #traveling #tropicalparadise #pacificocean #food #edible #cooking #recipe #islands #homeschooling #adventures #тихийокеан #тропики #гавайи #кавайи #еда #морепродукты #свежиеустрицы #семейноеобразование #путешествия #приключения #урожай
  • 12 0 2 hours ago
  • Nettles in the morning sunshine 🌿✨🌱 We’ve had a good deal of rain here in San Diego this winter. The Nettles are lush and plentiful. 💚 *
*
You c...
  • Nettles in the morning sunshine 🌿✨🌱 We’ve had a good deal of rain here in San Diego this winter. The Nettles are lush and plentiful. 💚 * * You can get wonderful, organic, dried Nettle Leaf from our shop. We offer it in quantities as little as one ounce, and in larger amounts such as half and full pounds. * 💚💚💚
  • 31 1 3 hours ago
  • Mullien is one of those plants you see all year long. It’s a biennial, meaning it grows for two years before going to seed. 
Mullien leaves can be ...
  • Mullien is one of those plants you see all year long. It’s a biennial, meaning it grows for two years before going to seed. Mullien leaves can be harvested at anytime during this time. Try to stick with the new leaves and be careful not to take to many from one plant so it will continue to grow! Every part of mullein is medicinal, the leaves, roots and flowers can all be used medicinally. Each part has different properties although there is some overlap. Mullein has many other uses as well. Dried leaves have been used as kindling, fresh leaves work very well when grilling in the wild to keep meat moist( I know we are all grilling in the wild 😜) and apparently at one time the leaves were used to rub the checks and give them a rosy glow, I’m not sure I would suggest that 🤔 There are a few species of mullein throughout Tennessee, but Verbascum thapsus seems to most common. This plant is not native to TN. Mullein is listed with origins in Europe, but it appears to actually originate in North Africa. 😓 that was a lot of little tidbits! So now tell me how you use it?
  • 44 4 6 hours ago
  • wild-harvested scrumptious California bay nut. The flavour of these unique culinary gems is similar to a spicy coffee chocolate fusion. When fresh ...
  • wild-harvested scrumptious California bay nut. The flavour of these unique culinary gems is similar to a spicy coffee chocolate fusion. When fresh these nuts looks like mini mini avocados, with a flesh around the nut. these nuts need to be dried and cured and then slowly roasted, as they are really bitter and astringent, but once roasted they are Gold and slightly stimulating 😳🥳 #wildfood #gourmet #forager #gratitude
  • 11 0 6 hours ago
  • Venison Roti with a Honey Harissa Glaze

If you’ve never tried roti before and you consider yourself a taco kind of person..... you need to give th...
  • Venison Roti with a Honey Harissa Glaze If you’ve never tried roti before and you consider yourself a taco kind of person..... you need to give this recipe a try. Roti can give a taco a run for its money any day of the week. Recipe link in profile.
  • 62 2 6 hours ago
  • This is how I prepared this fish, with the steps in reverse...
-For an unforgettable smoked fish and eggs recipe, check out my YouTube channel. -Ea...
  • This is how I prepared this fish, with the steps in reverse... -For an unforgettable smoked fish and eggs recipe, check out my YouTube channel. -Eat and enjoy. -Remove from smoker. -Place fish in smoker for 4-6 hours on low heat or until preferred doneness is achieved. -Pat dry and coat in fresh ground pepper -Remove fillets from brine -Place in the fridge overnight -Add fish to brine in a sealable container or large ziplock bag. -Mix a simple brine with water, a good salt, a dozen pepper corns and any other flavours you’d like. I don’t like a sweet brine, but sugar can be added here. Also, a few cloves of garlic in the brine really adds a lot to the overall flavor. -Grab your cleaned whitefish fillets and prepare to be the most awesome person you know.
  • 281 5 8 hours ago
  • Reduce food waste. Many of us throw out the stems of aromatic wild herbs, like mugwort and sage, after we pick off the leaves. Instead of tossing t...
  • Reduce food waste. Many of us throw out the stems of aromatic wild herbs, like mugwort and sage, after we pick off the leaves. Instead of tossing the stems, use them to make fermented brews and sodas. Grab a bottle, put the stems in, and add water, lemon, and maple syrup. Close it up, let it sit on its side so the liquid is covering the stems, and burp the bottle every now and then to see how it’s doing. This was taken about 48 hours in. Find the full recipe in The Wildcrafting Brewer by @pascalbaudar. Link in profile. #wildfoodlove #wilddrinks #brewyourown #wastenot #californiasagebrush #blacksage #willow #kitchenscraps
  • 2246 85 8 hours ago
  • ♥️ So mush love for these four: Reishi, Chaga, Lion’s Mane and Cordyceps. 🍄✨
-
Which is your favourite?
Comment below.👇
-
📸✨ @sobeautifullyreal
  • ♥️ So mush love for these four: Reishi, Chaga, Lion’s Mane and Cordyceps. 🍄✨ - Which is your favourite? Comment below.👇 - 📸✨ @sobeautifullyreal
  • 309 8 8 hours ago
  • Delicious skewered snacks made by @yasminalz87 and her partner Liam for last weekend’s wild food #forage and picnic in #bristol. I’m inspired to ma...
  • Delicious skewered snacks made by @yasminalz87 and her partner Liam for last weekend’s wild food #forage and picnic in #bristol. I’m inspired to make forager’s versions with ransoms or black mustard leaves, pickled three cornered leek bulbs, braised alexanders buds and no doubt some of the ingredients pictured. My next winter meets spring foraging walk happens this Sunday at Blaise Estate, Bristol and there are still a few spaces if you’d like to join. Click on the website link in my Bio for info and booking #wildfood #weekendvibes #springisonitsway #foodporn #foraging
  • 38 1 9 hours ago
  • Look who has colonized this old mailbox I use as a planter on my front steps... One of my favorite wild tiny spring greens - #hoarybittercress! 🌱
...
  • Look who has colonized this old mailbox I use as a planter on my front steps... One of my favorite wild tiny spring greens - #hoarybittercress! 🌱 This little plant is in the same family as arugula and packs a similar spicy punch! Entire plant is edible — but best before seed pods form which can be tough and woody. My favorite use is to pull up the entire little pompom of a plant and blend it up with field garlic (also plentiful this time of year), some wild nuts, oil, and salt for a 💫ridiculously fresh tasting pesto. 😋
  • 32 1 9 hours ago
  • I’m not as sure about this one, but I believe it is a Ganoderma... Reishi. It’s old, from what I understand, Reishi is a summer mushroom.
  • I’m not as sure about this one, but I believe it is a Ganoderma... Reishi. It’s old, from what I understand, Reishi is a summer mushroom.
  • 19 1 10 hours ago
  • A handful of ripe juniper berries! Probably best known for flavoring gin, they pack a potent punch and are great in tea, infused into butter, and u...
  • A handful of ripe juniper berries! Probably best known for flavoring gin, they pack a potent punch and are great in tea, infused into butter, and used as a seasoning for meats. . To read more about juniper, check out my latest blog post! Link in bio. . #juniper #wildfood #wildedibles #juniperberries #foraging #forageyourfood
  • 23 0 10 hours ago
  • flourless chocolate cake topped with medicinal mushroom maple maca ganache, walnuts, and crushed wild rose petals. Also topped with heaps of whippe...
  • flourless chocolate cake topped with medicinal mushroom maple maca ganache, walnuts, and crushed wild rose petals. Also topped with heaps of whipped raw cream when eaten ✨ . I like this recipe because the cake only takes a few ingredients and the ganache is easy to include some wild food ingredients that we stocked up on a long time ago. Here’s what I did: . For the cake- 𖦸8 large eggs 𖦸1 cup cocoa powder 𖦸1.25 cups sugar (I used cane sugar this time to follow the recipe I was using but I’m excited to experiment with our homemade maple syrup and maple sugar). 𖦸1/2 cup melted butter 𖦸 not in the recipe but I added some vanilla extract and our elderberry elixir and maitake dual extract - beat eggs in a mixer for a few mins, until they get thick, frothy, and lighter in color. Add cocoa and sugar and continue mixing. Next add the slightly cooled butter very slowly while it is continuing to mix. Put in a 325 degree oven for about 40 mins, being careful not to over bake(which I ended up doing anyway). Use an 8 inch springform pan or similar thin pan. . The ganache was literally thrown together with one hand while Leeland was trying his best to stick his hands in everything on the counter 🙈 so no recipe but it was roughly this: 1/2 cup just melted butter, a spoonful of nut butter (I wanted to use cashew but only had peanut), spoonful of grass fed collagen powder, spoonful of maca powder, couple spoons of cocoa powder, some more of the extracts listed above, dash of homemade maple syrup and stir altogether vigorously, spoon over the entire top of the cake and refrigerate to solidify a bit. Then decorate as you see fit because pretty food really is sometimes more tasty. Next time I make the topping I’d like to remove the maca, add a couple spoons of a strong chaga tea to make it even more medicinal mushroomy, use hard chocolate and the normal ganache making method instead of using only cocoa powder (it was all I had) but it was extremely tasty either way! 🌸 . . . #simplecooking #simplepleasures #wildrose #wildfoodlove #homemade #maplesyrup #chaga #maitake #medicinalmushrooms #ganache #flourlesschocolatecake #allorganic #wildfood #homecooking #glutenfree #gourmet
  • 186 9 10 hours ago
  • 🤙Esta belleza es una de las creaciones que emergió de mi interior este finde en mi rancho de montaña...
🏞️Nos fuimos con la chinita a disfrutar d...
  • 🤙Esta belleza es una de las creaciones que emergió de mi interior este finde en mi rancho de montaña... 🏞️Nos fuimos con la chinita a disfrutar de ese hermoso lugar unos días donde no queda otra que inspirarse y sacar este tipo de conejos de la galera.. 👉Y así fue el proceso.. 🥖Ingredientes🥖 Harina 000 (@reservapaititi)750 gr Harina integral fina(Natu viva) 250 gr Masa Madre (1:100) 250 gr Sal de roca 25 gr Agua de vertiente 650 gr 🥖Primero, incorpore todos los ingredientes a excepción de la sal y deje haciendo autolisis x unos 45 minutos.. 🥖Agregue la sal e hice un amasado suave unos minutos para después dejar fermementando en bloque unas 4 horas con unos cuantos pliegues en el medio cada 45/60 mins aprox.. 🥖Seguí con corte, boleado y breve descanso y por último formado en molde para dejar reposando unas 12 horas.. 🥖Como no tenia heladera, busque el lugar más fresco al lado del arroyo y lo cubrí x si merodeaba algún animalito hasta q salio el sol.. 🥖Me desperté tempranito, busque leña y prendi el horno de tambor a toda máquina hasta q llegó a 280° y mande este ejemplar durante algo así de 30 minutos en una essen bien curtida.. 🔥🥖Amor por el pan, el fuego y la bendita Tierra q habitamos.. #dutchoven #masamadre #alimentomedicina #pan #realbread #realfood #sourdough #fermentonatural #wildfood #cocinasalvaje #levadurasalvaje
  • 84 5 11 hours ago
  • Mountain infused vinegar - One of the vinegar I used at the wild food tasting last Saturday. 
Very flavorful vinegar that truly taste like the loca...
  • Mountain infused vinegar - One of the vinegar I used at the wild food tasting last Saturday. Very flavorful vinegar that truly taste like the local mountains in a great way. Hints of pines, juniper, it's fruity too. The technique is super simple, I use a good quality apple cider vinegar (5% acidity) and fill the jar with pinyon pine branches and white fir (cut the needles), pinyon pine branches (the sap is heavenly, I cut the branches/wood to extract the flavors), White fir and pinyon pines have very complex flavors such as tangerine, lemons, pine, etc.... I also add manzanita berries (fruity, apple flavors), crushed California juniper (hints of lemon and pines), a few leaves of mugwort, 3-4 yarrow flower heads, 2 crushed sun dried lemons, turkey tail mushrooms (super medicinal and good for you) and finally one green unripe pinyon pine cone (also for flavor). Everything is infused for months (or more) but you need at least 2 months and strain. Taste and add a bit of honey or maples syrup if you want. You can use this as a gourmet vinegar, kind of like a basalmic vinegar but it's all about the mountains flavors. I use it to make shrubs (vinegar-based drinks), syrups and in sauces. The blend will change all the time depending on the season, the flavors too. In spring time it's more lemony and in winter time it has more tangerine and even fennel hints. The whole procedure is super simple and also in my book. Cover the top btw, don't leave it open to flies, etc... and you can pasteurize the vinegar when you're done (if u want, not a necessity) Foraged sustainably on private property. One of the recipe in my book iThe New WildCrafted Cuisine available on amazon. #vinegar #wildfood #wildfoodlove #fermentation #wildfermentation #foraging #wildcrafting #condiments #foodart #foodporn #vegan #plantbased #localflavor #terroir
  • 1604 48 11 hours ago
  • Can't say anything...
  • Can't say anything...
  • 47 1 3:58 PM Jun 4, 2018