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Gourmet wild food, The New Wildcrafted Cuisine, foraging, Los Angeles

Herring wrapped in Curly Dock and Yucca cordage.  Cooked with Sweet White Clover, Thyme, tad of Mexican Tarragon (Artemisia dracunculus), chaparral spice blend (various sages, garlic, peppercorn, salt, California bay).

 

Fermented cattail and cabbage with smoked habaneros and pequin peppers. Wild watercress.

 

The herring was placed in a simple light brine overnight (should taste nicely salty).

 

Sauteed for 10 minutes on high in a pan with the cover on and let rest for 5 minutes.

 

Lots of fantastic flavor, I'm totally in love with our local herring. The sweet white clover flavors really came through. I'm just getting started with herring and sardines too - I really want to use local sustainable fish.

 

Holidays are coming soon - don't forget to sent your friend a copy of my book: The New Wildcrafted Cuisine on amazon -

 

Past Images

 

11/15/17

 

9/20/17

 

8/01/17

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Pascal Baudar, Foraging, Wildcrafting, Los Angeles, Fermentation, Wild Wines, Primitive wines, mostarda
Pascal Baudar, gourmet wild edibles, foraging Southern California, Los Angeles, Wild food