A 26 page cookbook written and designed by Rachel Alexandrou as a part of the (stillness) project in 2019. Recipes for many of our favorite foraged dishes such as Cattail Relish, Flower Fritters, stuffed Wild Grape Leaves, Japanese Knotweed Chutney, Maple Glazed Ground Nut, Elderflower Water, and Sumac Tea.
Foraged Feast Cook Book
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