Welcome to Morchella Wild Foods! My current offerings are below. For pricing and other inquiries, please call or text (415) 662-8721 or shoot me an email at firstname.lastname@example.org.
The tender tips of wild sweet pea vines are one of my favorite Spring edibles. An invasive plant that is abundant, nutritious, and fun to eat - that's my definition of a superfood.
Wild chrysanthemum or crown daisy is a welcome weed that's native to the Mediterranean. The tasty greens and striking flower petals are rich in potassium, carotene, and antioxidants.
A uniquely delicious flower whose flavor reminds me of a cross between pumpkin and radish. They come in so many varieties - just let me know what color you're looking for!
Redbud blossoms are not just a vibrant garnish - their flavor stands alone. Tangy because they're packed with vitamin C and sweet from the nectar they use to attract pollinators, the culinary opportunities are endless.
My favorite varieties of miner's lettuce are those that sprout following the snow melt in the Sierras. I find that they are in their ideal stage for harvest around the same time that morels are beginning to pop, and like morels I can chase perfect miner's for months as I gradually move up in elevation.
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.
The young leaves and blossoms of bigleaf maple are edible and tasty. The blossoms are great in pesto or deep-fried like a squash blossom.
"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."
The newly emerging needles of Douglas fir taste like citrus and pine, without most of the bitter tannins that develop later.
Specifically allium triquetrum, the three-cornered leek. The greens are similar to garlic chive or green onion, but once the flowers start they really steal the show.