Gardening is fantastic. I myself have a bit of a green thumb. If you are a gardener, I would hazard a guess that you like being outdoors and don’t have a problem with dirt. Maybe you like to go on walks or hikes? Have you considered marrying your two loves and trying wild plant foraging? This is one of those activities that seems daunting to start… especially in the city or someplace like Arizona that you feel doesn’t have a lot (trust me- I know). But, like any other activity, it is easy to start small and expand later if you do not overcomplicate it.

Today I want to go over 5 basic tools to get and how to take your first steps in foraging. Not comparing brands or getting into recipes… just the basics so you have a starting point.

5 BASIC TOOLS OF THE TRADE

Field Guide

The first thing to buy is a LOCAL field guide. I want to stress this again… LOCAL. There are so many field guides out there and some are great for general reference but for ease AND for safety, it is best to get one that specifically focuses on your local flora. Many plants have look-a-likes that can be dangerous to ingest or handle and there are so many varieties of mushrooms, for example, that a general guide may not be specific enough to cover those found in your area. Additionally, if you are reading a local guide, it will help narrow down what you realistically looking for.

Gloves

This also seems fairly straight forward but you will want a high quality, good fitting pair of gloves. These will help you deal with prickers, stickers, and thorns, but additionally consider that some plants out there can cause skin irritation and even if you are not collecting said toxic plant, your target may be near it. I prefer to stick to lighter, breathable gloves for ease of movement but those do sometimes mean less protection from larger stickers or the cold from snow. Consider when and where you will be foraging and maybe go for something more heavy duty if you will be foraging in the winter or from some angry fruit bearing berry bushes.

A Knife/ Pruning Shears

This category can be big or little. Maybe you are a one knife person, or you like to have some variety and pack a couple. It is definitely a preference thing. I prefer to have a couple and use different tools for different jobs, but I also now live someplace where there is a LOT I can forage for a lot of different purposes. I have a couple favorites. The curved foraging knives that have a metal bristle brush on one end. The come as cheap or as expensive on Amazone as you want, fold for convenience, and the brush can be used to clean dirt off a harvested item. Hori Hori knives are my go-to as it can also double as a trowel, and some have notches for measuring as well. Garden pruning shears are also a huge help when foraging for twigs, branches, bark… you get the point. No matter what sharp, pointy objects you decide on, I would recommend investing in good quality ones earlier in your foraging career than later. They will hold an edge better and keep you from getting frustrated with blunt instruments.

Shovel

Some plants you forage not for what is above the ground, but instead what is below. Tubers, roots, etc all require a bit of digging and using a shovel will save your poor hands even if you are wearing gloves. You are more than happy to lug around a full sized one but I find that folding shovel is more than enough for me in most cases and it is small enough to fit in me backpack.

Foraging/Collection Containers

There are sooooooo many options to choose from for containers to use for foraging and each site you visit will promote a different one. I am going to say that I like to have a variety on me even though it may take a while to build up a collection. Here is why though. Things that will be easily crushed need to go in something that will protect them; wicker baskets can work for this. Items that are maybe muddy or do best staying moist while you are collecting do best in something waxed or a plastic, 5-gallon bucket. If you are collecting mushrooms, I would promote using a mesh bag or something similar so that as you walk, the spores can fall out, spread, and more will regrow in that area. You can also consider smaller bags like ziploc’s, jars, backpacks, foraging aprons, etc. I sewed foraging cloaks (would call it an apron but it has a hood) but take along a couple jars, some plastic bags, a mesh bag for mushrooms, a couple glass vials, some newspaper for wrapping things separately, a Tupperware, my backpack, and a 5 gallon bucket (depending on the trip and season). This is because I collect a variety of items for different purposes and not all of them are edible and some are more fragile than others. I have even used my quiver for sticks instead of arrows since I wasn’t actively using it for archery.

TAKING YOUR FIRST STEPS

Once you have a few tools, here are the first steps I would advise in to get you started.

Find a local foraging group.

This really isn’t necessary but there are a couple reasons I would recommend it. First of all, knowledge is power, and the local foraging community will have tips and tricks about the local plants, where to go, things to look out for etc. Second, you may find a new friend to go foraging with and having someone with you if you are hiking in remote areas is not a bad idea. Having someone more experienced with you when you get started will give you a leg up and it often lessens the anxiety of a new experience if you know someone is there to catch what you may miss or correct a misidentified flower.

Decide on what you are looking for.

Start looking through your guide and decide on what you want to forage for. Are you looking for roots, mushrooms, berries? Maybe herbs for teas? Or maybe you are crafty and looking for natural dyes and bits for alternative arts. I usually look for berries, herbs, and mushrooms but will also press leaves and flowers and collect skulls, bones, feathers, dad insects etc for art and other things. Recently I have gotten interested in natural dyes and pretty much anything can be used for that if you like to experiment with colors and mordants. The point is… the trail is the limit. If you find it overwhelming, it may be easier at the beginning to start with 1 or 2 things you are actively looking for but don’t limit yourself.

Decide on where you will be foraging.

Think about where you want to forage and prepare accordingly. Safety first. If you are more interested in urban foraging (like in Seattle where you can pick berries that grow like weeds in even the most urban trails and parks), think about having reflective gear and the like but you can maybe pack a little lighter. If you are going on a mountain trail, prepare like you would for any other safe hike and consider heavier duty gloves, shoes etc. Mostly I just want you to be prepared and cognizant of where you are. On this note… please do not trespass. I know someone who literally breaks into an area or the train tracks that are blocked off because the mushrooms are everywhere and while the mushrooms are very delicious, I worry about the day that he either gets caught or injured.  

Get your good-looking self, outside to forage, learn, and have fun!

Happy Foraging!

Taylor Lasley

It’s Finally happened! It’s cold outside. I think the last of the heat snaps are behind us and there is frost on the ground in the mornings. The holidays are literally around the corner now. That means that grilling season is (mostly) over for me and now begins the long baking, roasting, braising, soup eating season. I’ve got a serious weak spot for anything I can turn into a tart or savory pie. Today we are going to be making Savory Mushroom Tarts. 

Autumn always makes me want to cram in a few more foraging hikes before it gets too cold. Somehow, in my head, that translates into a strong need to cook with mushrooms. Which are, in my humble opinion, a highly underrated flavor and food category. The pacific northwest is a great place for portabellas, porcinis, and oyster mushrooms.

I’ve finally turned my husband on to mushrooms if they’re cooked into things in interesting ways. But I’m also that weird person that, as a child, could easily be found sitting down at a table with an entire container of white button mushrooms, eating them whole.  

I promise this recipe is not as “bland” as that. Its savory, warm, and speaks straight to my prehistoric “hibernation brain”. It’s also super easy to make and looks way fancier than it is. It’s homy enough to be eaten at home alone, but unique and dressy enough to wow at your next dinner party if that’s more your thing. With minimal prep, low cook time, and mostly hands off cooking, this recipe is one of my Go-To’s. 

I really dislike it when people wax poetic for a million pages that mean you have to scroll through before getting to the recipe, so let’s get right to it.  

Mis en place (aka: get your shit, and put it in its place): 

• 1 premade pie crust (you can use Pillsbury if convenience is necessary- and let’s be honest, this time of year its usually necessary. Or, you can use my recipe here.) 
• 1/3 of a cup ricotta or goat cheese (Ricotta will give you a sweeter, more mushroom forward flavor. Goat is going to result in a stronger more aromatic tart). 
• 6 ounces (about 170.1 g) of sliced mushrooms (you can use cremini or portabella if that’s what is available to you but if you really want to elevate the flavor, I love using oyster or porcini mushrooms or a mix of several).  
• ¼ of a yellow onion, cut into thin slices (not diced, it makes for a weird final texture). 
• 1.5 ounces (about 42.52 g) of shredded gruyere cheese 
• 2 ounces (about 56.7 g) grated parmesan for garnish 
• A touch of kosher salt or sea salt and black pepper 
• A Pinch of Nutmeg 
• 1 egg, separated 
• Olive oil 
• A sprig of thyme, chopped or 1 tsp dried thyme 
• A flat baking sheet 
• Parchment paper is useful, but not necessary. 
• A medium large skillet 

Procedure: 

Let us know what you think, and feel free to leave any pictures, variations you enjoy, or questions and trouble shooting. Have Fun!  

~Mikaela