Eat those weeds! They're local, delicious and nutritious!

We will be featuring different recipes each week featuring the local products and wild crafted edibles that can be commonly found. This weeks recipe features dandelion blossoms and wild morels, oyster or shiitake mushrooms that you grow yourself from Upchurch Meats fruiting mushroom logs.

Local and Wild Wrap:makes 8 servings can be frozen

6 *eggs (lightly beat with fork)
1/2 lb *pork sausage thawed
1/2 cup *wild or shiitake mushrooms chopped
*seasoning salt to taste

scrambled together

2 *green onions finely chopped
1/2 cup torn dandelion blossoms(forage from a chemical free yard)
1 cup GMO free farmers cheese

*4 tortilla wraps cut in half

fill wraps with egg/sausage mixture and top with onions and dandelion blossoms.
you can disguise the dandelions by cooking them with the eggs and sausage mix instead of serving raw.

WOW! Upchurch Meats and More is selling Shiitake mushroom logs that are already fruiting. Tiffany has been carefully tending her logs for 2 years and imagine how excited she is to see them burst with mushrooms finally…and she’s sharing them with us, so we can grow our own shiitakes! Woohooo!!! If cared for they can produce for 5 years!

Support your local growers!
Eggs and seasoning salt available from Manoor Manor
Maple Cottage Farms also has eggs this week.
Upchurch Meats has pork sausage
Green’s Garden has green onions