- Spicy, smoky wild alligator nuggets with mild apple chutney recipe.
- Traditional Slavic dish: Wild Boar kidneys with Honey Wine reduction and Ginger, over Buckwheat Kasha.
- Purslane and Cucumber Spring Salad with Tofu
- Spring is here, Sun of God is ressurected, Foraging season begins!
- Grow food forests, grow mushrooms, then forage for life.
Author Archives: Anya Pozdeeva, vifarms
Your wild game is played by the Chef Anya! She said: “I like reptilians! After having wild alligator for lunch, I felt like a ruthless predator with high ethical values and had a lot of energy. Great feeling for growing business … Continue reading
Traditional Slavic dish: Wild Boar kidneys with Honey Wine reduction and Ginger, over Buckwheat Kasha.
I was talking about how sustainable the foraging for invasive species is for some time now. But all these times i researched invasive plants and how they can be used in cooking as a healthier alternative to mass-produced veggies. Foraging … Continue reading
The Spring is here again and so are young, fresh, juicy wild greens. Take Purslane (Portulaca oleracea) – my favorite! Its fleshy succulent leaves, tender crunchy texture and refreshing flavor matches so well with cucumbers and makes exuberantly satisfying lunch. … Continue reading
I love Jesus, Sun of God. For all his glory, warmth, strength and vitamin D it creates in my body. With his all mighty presence, the plants are alive and growing and Mother Nature resurrects once again. The waters, free from … Continue reading
Invasive Wild Carrots are delicious and are still waiting to be harvested. This wild plant (Daucus carota) is the ancestor of all our modern carrots. The root is light yellow, can be quite large, smells like carrot and is very … Continue reading
I would like to remind my friends foragers to be careful not to indulge of over-consumption of wild plants. Wild plants are super-foods, and accumulate both nutrients and poisons in higher rates than cultivated plants; can’t gulp them by lbs … Continue reading