Moostrone Soup
Recipe By: Joanna LaBounty Ingredients 2 tbsp. Olive Oil 1 Sweet Onion, diced 2 Large Carrots, diced 2 Ribs Celery, diced 4 Tomatoes, roughly chopped 1 lb. Ground Moose Meat 3 Cloves Garlic, minced 1 Bunch Dark Greens (kale, etc),…
Category Maine Kitchen
Looking Forward To Spring
Story and photo By Tom Seymour As the sun passes ever-higher each day, thoughts of spring and springtime foraging come to mind. Spring rates among the most productive time of year for wild-food gatherers. More edible species become ripe for…
Fresh Fish Cakes
By: Joanna LaBounty Ingredients1 lb baked fish (brook trout, salmon, etc.)1/2 cup Panko breadcrumbs2 eggs, lightly whisked1-2 tsp. Hooked Blend seasoningOil for frying DirectionsPre-bake your fresh catch in a 350-degree oven for about 15-25 minutes depending on the size of…
Winter Foraging
By Tom Seymour Just because snow blankets the ground doesn’t mean that foraging has completely ended for the season. Some wild products stand ready for harvest, some directly from trees, and others, hidden under the snow. Of the two, plants…
Home Canning Fruit Made Simple
No special equipment is needed to successfully home can all manner of fruits. Canning at home is a great way to preserve fruit (including tomatoes) in times of plenty. There are several methods you can use to can fruit at…
Deer Camp Hero
By: Joanna LaBounty What’s not to love about the venison jalapeno popper? I mean it’s spicy, creamy, savory and salty all in one little bite-sized appetizer. They are so delicious in fact, I have often found myself offering to man…
Thai Fried Bird
By: Joanna LaBounty Living out in the mountains means I have the advantage of wild game in my backyard, and all the acreage I want to grow fresh herbs, fruits, and vegetables, but also the disadvantage of very limited restaurants…
Foraging Throughout the Seasons
By Tom Seymour So, then, let me introduce myself. I am a lifelong forager who teaches foraging and also writes books on the subject. Many of my books are available on this website. I teach groups and private individuals and…
The Great American Tradition of Canning
By: Piers Crispin Canning fruits and vegetables is one of those great traditions that has entered the memories of generations of families. There is something so rustic and enjoyable about those hours spent canning and it’s not just the knowledge…
Venison with Blackberry Wine Sauce
by: Joanna LaBounty, founder of eatmewild.com The sweet, tart jamminess of a blackberry picked right from the bush is hard to beat. You brave the thorns to pluck each tiny berry, staining your lips and fingers a deep purple as you…