The Wild Things Are Here
Ox-Eye Daisy Capers: Great as a garnish and slightly reminiscentof artichoke hearts, these capers come from the ox-eye daisy. Perfect in an egg scramble or pasta dishes, $8.50-$14.
Reduce with butter and red wine to make a sauce and use with chicken. Or use to flavor gravies and sauces, $7.50-$21.50.
Wild Rose Petal Syrup
Beach rose petals are the key to this sweet syrup. Use it in baking or drizzle it on yogurt or ice cream. Ummm… yum! $9-$24.
Tender new shoots of the Eastern White Spruce can be used like capers or used sparingly in salads or dressings. The lemon-y flavor also pairs nicely with fresh water fish, like trout, $7.50-$11.50.
Wild Canadian mustard seed is collected and ground to create this earthy and bold prepared mustard. For a twist, try the Wild Mushroom Mustard, featuring the flavors of over 12 wild mushrooms, $7.50-$11.
Flavor soups, sauces, and stews with a wide selection of dried North American mushrooms, including Chanterelles, Black Trumpets, Cepes (Porcinis), Matsutake, and the Wild Forest Mix, $13-$17