Page 139 - The Hunt - Spring 2024

You won’t find them in ordinary kitchens.
Or at ordinary stores.
Sub-Zero, the preservation specialist. Wolf, the cooking specialist. Cove, the dishwashing specialist.
Find them exclusively at your local kitchen specialist.
Main Showroom
400 New Road Elsmere, DE 19805 302-998-1010
Recondition and Parts
314 New Road Elsmere, DE 19805 302-652-3207
Mark Eastman, owner of Chefs’ Haven in Hockessin, likes to hunt for morels at the edge of pine forests. Like most serious foragers, he’s reluctant to discuss the locations of his wild mushroom “farms.”
kids programs because we don’t want them to just randomly pick stuff and try to eat it,” Sebastiani says. “I try to avoid danger with mushrooms—but puff balls, morels and golden oysters are all good because they aren’t easily mistaken for something poisonous. I like to use puff balls with tofu or scrambled eggs.”
Foraged plants can also be used for teas and dried spices. The roots of young sassafras bushes, when cleaned and chopped into small pieces, can be brewed into a fragrant tea. Sassafras leaves can be dried and
ground into a powder used in many
Cajun dishes like gumbo.
For beginners and even old hands, there are several books out there. I recommend the National Audubon Society Field Guide
to North American Mushrooms. Sebastiani swears by the Peterson Field Guides. I’ve foraged in the past with award-winning author and chef Hank Shaw. Aside from five guide books, his Hunter Angler Gardener Cook website is the largest online source for recipes made with wild foods. You’ll also find countless foraging tips.
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