Price List:

Food

Mugwort (our local species of yomogi)

Garlic Mustard

Stinkhorn Eggs $30 (Mutinus elegans)

Maitake (Hen of the Woods)

Wood Blewits

Black Walnuts

Fresh Wild Northern Bay Leaves

Russulas

Boletes (Porcini and its relatives)

Puffballs

Black Trumpets

Chanterelles

Horse Mushrooms

Meadow Mushrooms

Megacollybia

Hickory & other Nuts

Autumn Olives

Oyster Mushrooms

Amaranth Greens & Seedheads

Honey Mushrooms

(the grade can have a powerful effect on flavor, especially if cooking style isn't adjusted for the grade, so please do not judge the species by any one grade or cooking style)

Fresh Saffron

Brick Caps

Berkeley's Polypore

Price (some suggested

resale prices parenthized)

whole plants: $8/lb fresh or $16/lb dried

whole plants: $15/lb fresh

$10/cup

$18/lb

$12/lb

$10/lb in shell

or $28/lb shelled

$29.50/bunch with flavorful twigs (a bunch is typically 6-12oz.; please see pictured for an example of a 7oz. bunch with extra-large leaves)

$12/lb

$12/lb fresh or $30/lb dried

$8.50/lb

$32/lb

$20 to

$30/lb

$16/lb

$14/lb

$8/lb

$8/lb in-shell or $18/lb shelled

$8/pint

$10-$16/lb

$10/lb whole plant

or

$24/lb leaves only

or

$16/lb for shoots (avail. in very limited quantity)

Grade AA $22/lb

Grade A $18/lb ($28)

Grade B $12/lb ($21)

Grade C $8/lb ($14)

Grade D $6/lb ($8.50)

Grade E $4/lb ($6)

Grade F

(I do not sell these)

--->

$28/lb ($38)

$7.5/lb

Additional Information Below

As seen in Martha Stewart Magazine and James Beard nominated book Foraged Flavor ( by Tama Matsuoka Wong, Eddy Leroux and Daniel Boulud), and used in several top restaurants in the United States, this plant works both in savory and sweet dishes. A savory example is mugwort soup. An example of a sweet dish is mugwort mochi. I highly recommend this link to read how many different cultures use mugwort.

as seen in Martha Stewart Magazine

These are probably my most uniquely flavored product of all. These egg-shaped mushrooms are found both above ground (like puffballs), and below ground (like truffles). Yet, the flavor and texture is unique.

Cleaning: Unlike porous mushrooms, these are best washed with water, even soaked for a little while first.

Preparation: While some may enjoy these sauteed, they are best baked on pizza without first sauteing. Considering the properties of baking on pizza (dry hot air on top, with the cheese & acidic tomato sauce on bottom), this same cooking principle can be applied to other cooking strategies. Do note that due being packed with flavor, they can be used sparingly, with a few cups going a long way amongst many dishes.

They can also be dehydrated, as is done with some varieties in Asia. Uses after drying may then vary from the above method. Please always cook thoroughly.

Like many truly wild mushrooms, its much more intense flavor can't compare to the cultivated version.

A more meaty texture than a portabella, while rich in flavor, it doesn't have as strong of a "mushroomy" flavor. Some varieties smell like orange juice.

If using instead of English walnuts, try 1/3 to 1/2 less, as these have a more intense and different flavor.

Though only distantly related to common cultivated bay leaves, these wild ones can be used as substitutes for bay leaves in virtually any recipes (please use more, as the flavor these convey is less concentrated). These have the additional benefit of being soft enough to eat after thorough cooking, or simply ground into recipes. This adds whole new culinary possibilities even to recipes not ordinarily made for bay leaves. The twigs and berries can also be used to flavor foods. Photo avail. in the year-round price list.

Also note those found in the summer may be more tender and less potent, so these may be more commonly used in stir-fries, etc. than the fall ones for stews, etc. But, the summer ones work well in stews/soups if used in greater quantity.

These mushrooms come in a wide variety of textures & flavors, and have thus far defied cultivation!

Boletes include the ones on the home page, as well as porcinis, bicolor, and more. Bolete flavors vary from that of a porcini, to mild, to lemony. In sufficient bulk, I usually have my own porcini available or from a major distributor at the same price.

These can be treated like most cultivated mushrooms, however larger puffballs are best treated exactly like eggplant for use in the puffball equivalent of eggplant Parmesan. In fact, the result is far more like eggplant than a mushroom (such as if using portabellas instead, which would have a "mushroomy" flavor & texture, therefore not being similar to eggplant.

Very strong somewhat earthy flavor. It doesn't take much to flavor up a dish.

The type determines pricing, with the most flavorful fruty smelling ones (like apricots, many say) at the higher end.

A sibling of the button mushroom, these retain less water, and are therefore more versatile in cooking. I can think of a few people that say these smell slightly minty & retain that quality with their taste when eaten raw (these are safe to eat raw). Please click to enlarge:

A sibling of the button mushroom.

Uniquely available in early to mid-spring, these do well added to a slightly sweet or acidic sauce after browning in a saute. Rarely reported as a diuretic when eating in quantity. If you must eat large quantities, rather than add to dishes as is more common with mushroos cooking, be sure to parboil 1st.

Many wild nuts have sweet nutmeats, as well as versatility.

When ripe, these are sweet and mildly tart at the same time. They make the best jam I have ever tried, which goes wonderful on fresh bread & butter. They are also useful for fruit taffy, juicing, and freezing.

A tremendous variety of oyster mushrooms exist. The type you want will determine price. Late fall oyster mushrooms run on the lower end of price, but can be very tasty in the right preparation. The others are as versatile as the typical mushrooms.

Popular in many nations from countries south of the USA to Greece, these leaves are used as a cooked spinach substitute by many. Though cooking time is higher than spinach, they do become tender in not much more time. They also send out much flavor to whatever water they were cooked in. The seed heads are treated like the leaves or stewed with meat. The stalks seem a bit starchy and can be baked, then the insides are scooped out (unless peeled ahead of time) and quickly run through a food strainer to remove any stringy materials. You'll end up with something resembling a root vegetable that was mashed. If the stalks are boiled, they will impart a delicate and delicious flavor to water, creating a broth that some say is "like a stinging nettle infusion".

Very appreciated as some of the last mushrooms found in quantity in Nov. and Dec. At their best, they can be a bit sweet (like honey, though the actual name comes from their beautiful honey-like color), which leads to delicious flavor. Their texture is also high quality. They can be used very diversely, from sautes, to baking, to stews, to pickling. Thorough cooking is recommended, as with morels and many boletes, to render them most digestible.

Grading system explained:

Grade AA $22/lb ($34/lb): Bulk of dirt removed in the field by cutting off bottom half of stems. Firm texture.

Grade A $18/lb ($28) : Bulk of dirt removed in the field by cutting off bottom half of stems. Average texture.

Grade B $12/lb ($21): Not trimmed, dirt sticking to sides of bottom of stems that have not been removed. Very attractive, as they are still clustered together like bouquets. Primarily average texture..

Grade C $8/lb ($14) : Not trimmed, dirt sticking to sides of bottom of stems that have not been removed. Mostly softer or dryer texture. Special note: I have a secret recipe that I have used with this grade with amazing results (one of the best simply-prepared mushroom experiences I've had in quite a while).

Grade D $6/lb ($8.50): Not trimmed, dirt sticking to sides of bottom of stems that have not been removed. Consistently softer or dryer texture. Rot spots may be present on some specimens, but are easily removed w/a pairing knife as is done with potatoes.

Grade E $4/lb ($6): Not trimmed. Many rot spots to remove. Still tasty, but a lot of work, like with tomatoes w/a lot of rot spots (have to carve them all out, then the rest is still good, especially for stewing).

Grade F: I do not sell these, which are in poor shape, often having just small amounts that are still edible. To me their value is in using for planting more, rather than eating.

Please see Chef's Tasting Table & Year-Round Selection Page

One of the most handsome of mushrooms, these make an attractive cooked garnish with most any gourmet dish. Flavor is mild, nutty when browned, and texture holds firm more than almost any cultivated mushrooms. Some cooking styles result in what multiple people call a "bacony" flavor & texture. I've also tried frying in oil (farily deep, almost deep-fat-frying, and they were similar to potato chips). Tempura fried in oil, the experience was busting with flavor and juice. They even have an excellent shelf life.

This is one of the most impressive mushrooms a person can find. Yet it is also very different, thus challenging to work with. See the following for more information: Berkeley's Polypore

This price-list is updated regularly. All prices are subject to change at any time depending on supply, demand, and effort to gather (for example, to gather a pound of small mushrooms may take many hours, with one hour being from even when I find them since picking them can take plenty of time, too, then there's the time of traveling to your place, etc.). However, all prices can be locked in by pre-ordering (e.g., if ordering 20 fresh saffron threads at $5/thread, but the prices goes to $8.50, your $5 price will be honored. Also, a 5% discount is available to purchases of $100 or more.

For those wishing to trade my edibles for food, this is done informally, but generally the value of the mushrooms given times three would be applied to the menu price (e.g., if I had a 1/2 lb of a special mushroom valued at $22/lb and was to trade it, I'd trade if for a its 1/2 lb. value of $11 X 3 = $33, thus typically equaling an appetizer and an entree, but no drink or desert. But being informally done, we'd not necessarily weigh the special mushroom, and instead go by what looks agreeable to both of us).

Shipping is the actual cost of shipping (postage, optional insurance, and supplies), plus $25 (the is $25 waived both for 1st time buyers!) for fresh items, or $12.50 for dried items. Shipping is waived for when a place is local enough and I agree to exchange for a gift-card at 2.5x the base price of the item, as well as to get food at the place when I go there (eat-in or to-go).

What I sell is typically foraged by me, occasionally by others I'd buy from (but I confirm identification), or occasionally purchased by me through a major supplier (when I find a good enough price for a good enough product). Feel free to ask for any of these details on any products you're interested in.

Thank you.