Wild Harvest
With over 30 years of experience, and a nationwide network of foragers, we work to bring the bounty of the forest to your plate. All of our goods are hand picked and packed to ensure the absolute best in quality and freshness.
Due to the nature of wild harvested products, availability can vary widely, depending on weather, regional shortages, or other circumstances beyond our control. As such, treat the shown availability as our best estimate. If you’re not sure, you can always contact us to find out more.
NEW: Check out our Wild Harvest Calendar, the ultimate guide to what’s available, and when.
Is the product you’re looking for out of season? Many of our wild harvested goods are also available dried or frozen year-round.
Wild Leeks
Availability: March - June
Also known as ramps, or wild onions. Popular in the cuisines of the rural uplands of its native Midwest region. It is regarded as an early spring vegetable with a strong garlic-like odor and a pronounced onion flavor. Ramps also have a growing popularity in restaurants throughout North America. The plant's flavor, a combination of onions and strong garlic is adaptable to numerous cooking styles. In central Appalachia, ramps are most commonly fried with potatoes in bacon fat or scrambled with eggs and served with bacon, pinto beans and cornbread. Ramps can also be pickled or used in soups and other foods in place of onions and garlic.
Morels Mushrooms
Availability: March - August
Morels are a feature of many cuisines, including Provençal. Their unique flavor is prized by chefs worldwide, with recipes and preparation methods designed to highlight and preserve it. As with most edible fungi, they are best when collected or bought fresh. One of the best and simplest ways to enjoy morels is by gently sauteeing them in butter, cracking pepper on top and sprinkling with salt. They make great additions to meat and poultry dishes, soups, or can be used as pasta fillings.
Fiddleheads
Availability: March - June
Only available for a short window of time during the spring, they are a delicious delicacy with many devoted fans who can hardly wait for fiddlehead season. Fiddleheads are foraged from the wild in certain parts of the U.S. and Canada, where they're also most often consumed. Some foragers sell them to markets, making them available to more people. Best when simply prepared by sautéing or steaming right after harvest, fiddleheads offer a charming taste of spring for simple dishes. Fiddleheads have a grassy, spring-like flavor with a hint of nuttiness. Many people agree that they taste like a cross between asparagus and young spinach.
Black Trumpets
Availability: November - April
Horns of plenty are edible and sought after. They look rather unattractive, but have a very good flavour. When dried their flavour even improves, acquiring black truffle notes. These mushrooms are gourmet edibles. They have a smoky, rich flavor and a pleasant, fruity aroma. Their deep flavor works well in many recipes and are a great addition to soups, sauces, pasta dishes, seafood recipes, or meals with any sort of meat.
Chanterelles
Availability: May - December
Generally described as being rich in flavor, with a distinctive taste and aroma difficult to characterize. Some species have a fruity odor, others a more woody, earthy fragrance, and still others can even be considered spicy. The golden chanterelle is perhaps the most sought-after and flavorful chanterelle, and many chefs consider it on the same short list of gourmet fungi as truffles and morels.
Porcini
Availability: November - March
The flavor has been described as nutty and slightly meaty, with a smooth, creamy texture, and a distinctive aroma reminiscent of sourdough. Boletus edulis is well suited to drying—its flavor intensifies, it is easily reconstituted, and its resulting texture is pleasant. They are eaten and enjoyed raw, sautéed with butter, ground into pasta, in soups, and in many other dishes.
Truffles
Availability: Varies by type. Italian Winter, Domestic White & Domestic Black available now.
We’re proud to offer a wide variety of fresh harvested truffles, both domestic and Italian. They are often described as having a slight garlicky flavor similar to shallots with a deep musky aroma. The pungent aroma and subtle flavor can turn any traditional dish into a gourmet taste experience. See our Truffle Products Spec Sheet for more details