Welcome to Morchella Wild Foods! A selection of my current offerings is below. For pricing and other inquiries, please call or text (415) 662-8721 or shoot me an email at email@example.com.
Boletus edulis, porcini, cep, the king. A charismatic mushroom if there ever was one. Kings appear fleetingly in pine forests after fall and winter rains. The ensuing competition from deer, insects, and crafty mushroom hunters can be intense. Widely regarded as one of the very best wild mushrooms worldwide.
David Arora describes the aroma of matsutake as "a provocative compromise between 'red hots' and dirty socks." Perhaps it is their unusual and notoriously hard-to-describe flavor that make matsutake so highly prized by chefs.
One of the most prolific mushrooms in our area, a patch of goldens may fruit several times between November and March. Chanterelles are celebrated local delicacies in the Bay Area.
The superfood that bites back.
Wood sorrel, or "sour grass" as we all used to call it as kids, is an abundant invasive weed. The beautiful young greens and flowers will make you pucker because they're loaded with vitamin C. In the Bay Area, I've seen varieties with yellow, purple, and pale pink flowers.
"Dessert mushroom" sounds like a paradox, but sweets are exactly where these little mushrooms shine. With your first whiff you'll experience their intense maple essence.
Wild food aficionado Hank Shaw describes miner's lettuce as "America's gift to salad." The trick is finding it at just the right stage of maturity and getting to it before the lawn mowers do.
My favorite berry. I would eat my weight in huckleberries each year if I could afford it. Slow to collect and tedious to clean but these little berries are worth the effort. I have frozen red and purple huckleberries available.
Madrone has some of the most recognizable and beautiful bark of any tree. During the dry season, papery curls of it fall to the base of the tree where they can be collected sustainably. Tea made from the bark can have notes of cinnamon and mushrooms.
"Peppery" is the word always used to describe nasturtium but it really doesn't do them justice. They are certainly spicy - the flavor reminds me of red hots. This weed is native to the Andes but grows prolifically as an invasive of the California coast. Every part of the plant is edible from the young leaves and vines to the dinner-plate-sized mature leaves to the technicolor flowers and seed-bearing "capers."