New addition to the market this weekend- CHANTERELLES

The first of the summer chanterelles are here!!!!!

The summer chanterelles grow on pacific coast under sitka spruce trees in the spray of the ocean.
They are bright orange, almost florescent. This time of year the fog helps bring them on; they tend to sprout in the drip line around the trees. Though more expensive then the fall crop, savor these special mushroom morsels for their firm flesh and small perfect appearance. These are a far cry from the big moist fall chanties. Serving idea- a warm salad of sauteed chanterelles tossed with purslane, sea beans, sweet young walla wallas, and a light mustard viniagrette.

This Week at Foraged and Found 6/10

Today we have a message from Jeremy out in the field.
He has been searching hard for morels this week.....

"2000 miles later, 5 pounds of morel total....That should explain the morel year so far. After a so-so year of natural morels, the burn morels are looking scarce. Without many fires from the previous year there is a limited area to look in. And what larger fires there were, they are mostly either too steep and dry or very high elevation to produce morels. But I have faith in one place that is within a few miles of a small fire which I picked near a couple years earlier. One large snow pile to melt, one more warm week and hopefully we will see morels once again. Porcini are still strong, but remember these babies will be gone soon. The last of the spring greens are being picked high in the Cascades- miners and violets. Elderberry blossoms should be on too."We will have at the markets this week:

King boletes(porcini)
Seabeans-see following recipe
Wild salad mix- Miner's lettuce and Wood Violets
Elderberry Flowers- use for sweet infusions(teas, syrups, sorbet) or for blossom fritters

Also seen at the other farmer's stands last week:

Fresh bamboo shoots from Rockridge-

I was so disappointed to see Wade hadn't sold out of these at last weeks West Seattle market. Luckily I got the leftovers, but go out and get them- these are too special to pass up! The easiest thing to do is grill them whole, peel and dip in a tasty Asian sauce.
Snap peas-
Many farmers have these now, snap peas are the perfect summer snack.

Baby turnips-
Eat these raw like radishes, or roast whole with greens for the treat.

Basil plants-
Still huge basil plants in different varieties available from Billy's. Lime basil is my favorite, also holy basil, a pretty ruffly variety(forget the name), and classic big leaf basil. They also are selling big healthy tomato plants, strawberries(so sweet), rhubarb, basil in bunches, spicy heirloom arugula, and a few greenhouse tomatoes are coming in too.















Foraged and Found Edibles is a northwest wild food business selling locally to restaurants and at farmers market in the Seattle area. Throughout the summer you will find us Saturdays at the University District Market, and Sundays at Ballard and West Seattle markets.

This Week at Foraged and Found Edibles

The seabean season has begun. Also known as salicornia, glasswort or pickleweed. This salty tide flat plant adds texture and fun. Can be eaten raw or cooked. Perfect with fish dishes, potato salads, soups, and dishes with an Asian flair.

Spring kings are here! The spring flush is on. Kings Boletes (also known as porcini in Italian) will be available off and on into July. Quantities are limited but it is worth coming to the market in early hours to hopefully pickup some of these beauties.











Porcinis grow from small firm buttons to large spongy giants. Because of this difference in size, texture, and gill formation we sell them in different grades. One is not necessarily better than the other, just different and used for varying types of preparations. It is like the difference between baby vs mature zucchini.

Small button boletes(#1's) are firmer fleshed, and can have a longer shelf life. Use for roasting, sauteing, and can be eaten raw. Also good if you want a picture perfect presentation. Medium to large boletes(#2's) are softer moist fleshed, with a slightly more pronounced flavor. These are perfect for sauces, sauteed, or my favorite, grilled. The mature gills on the older mushrooms are delicious when grilled- crispy on the outside, custardy on the the inside. Remember boletes are best eaten asap, shelf life can vary but you don't want the bugs to beat you to the feast. And always refrigerate.

Also still in season- fiddlehead ferns, miner's lettuce, watercress, and morels.

Seen at the farmers stalls this week-
The first snap peas! from Alvarez Farms from Eastern WA (I could live on snap peas- minimum allocation -2 lbs a week)
Lots of greens- spinach, scallions, spring onions, mint and garlic scapes
Asparagus is still marching in droves- great with morel mushrooms

Foraged and Found Edibles is a northwest wild food business selling locally to restaurants and at farmers market in the Seattle area. Throughout the summer you will find us Saturdays at the University District Market, and Sundays at Ballard and West Seattle markets.