WildBitesEarth · trail to table
THE FIELD KITCHEN Favorite ways to cook what the trail, tide, forest, market, and water bring home—with the identification and food-safety rules kept close.
First batch
Recipes from the field book Tap any card for the pop-out recipe. Every dish also has a permanent, shareable page for search, saving, and sending to the person doing the cooking.
Coastal pantry Sea Asparagus Green Salt A bright, briny seasoning dried until brittle and ground fine.
Forest skillet Chanterelle Butter Toast Hard-browned mushrooms, butter, shallot, thyme, and crisp bread.
Rainy-day favorite Crispy Oyster Mushroom Skillet Garlic, scallion, and a sharp splash of rice vinegar.
Salish Sea table Dungeness Crab Cakes Crab-forward cakes with lemon, scallion, and a crisp shell.
Catch to camp Maple-Mustard Salmon A simple foil-pack glaze built for the fire or backyard grill.
Trail breakfast Wild Berry Skillet Compote A ten-minute topping for oats, pancakes, yogurt, or toast.
Complete Trophy Room menu
61 edible finds. 183 recipes. Search every clearly edible catch and find. Tap an ingredient to pop out three cooking ideas, then open any recipe on its own permanent page.
Before the skillet
The identification is part of the recipe. Never eat a wild mushroom based on a website, app, or photo. Use an in-person expert or a reliable cultivated source. Cooking does not make a poisonous mushroom safe. Harvest plants and shellfish only where legal and from clean, open areas; check current advisories. Use a food thermometer. USDA lists 145 F as the minimum for fish and shellfish. Dry green salt until fully brittle. Moisture left in the finished powder means it is not ready for room-temperature storage. The growing pantry
Every edible find gets a next step The complete collection spans mushrooms, fish, shellfish, berries, fruit, coastal herbs, and market finds. New positively identified Trophy Room entries can join the same three-recipe system.
Field Kitchen recipe ×
Sea Asparagus Green Salt A vivid, naturally briny seasoning made by drying sea asparagus until brittle and grinding it fine.
Ingredients 2 packed cups positively identified sea asparagus No added salt at first Optional: 1 teaspoon dried lemon zest Method Harvest only where legal and from demonstrably clean water, away from runoff, sewage, marinas, roads, and industrial sites. Rinse in cool running water, remove grit, and dry the surface. Spread in one layer and dehydrate at 95-115 F; humid conditions may require up to 125 F. Dry until every piece is brittle with no soft or cool spots. Cool completely. Grind fine and taste before adding any plain salt. Store airtight and dry. Discard if it softens, smells off, or shows mold. A rinse removes grit, not pollution absorbed from contaminated water. Positive identification and a clean harvest site come first.
Golden Chanterelle Butter Toast Chanterelles browned first, then finished with butter, shallot, thyme, and toast.
Ingredients 8 oz expert-identified chanterelles or cultivated mushrooms 2 tbsp butter 1 small shallot, minced 1 tsp thyme 2 thick slices country bread Pepper and lemon Method Clean and tear the mushrooms. Cook in a dry hot skillet until their moisture is nearly gone. Add butter, shallot, and thyme; brown the edges. Spoon onto toast and finish with pepper and lemon. Never eat a wild mushroom based on a website or photo. Use an in-person expert or a cultivated source.
Crispy Oyster Mushroom Skillet Hard-seared oyster mushrooms with garlic, scallion, and rice vinegar.
Ingredients 10 oz expert-identified or cultivated oyster mushrooms 1 tbsp neutral oil 1 tbsp butter 1 garlic clove 2 scallions 1 tsp rice vinegar Method Tear mushrooms and pat dry. Sear in one uncrowded layer. Turn only after deep browning, then add butter and garlic. Finish with scallion and vinegar. Wild oyster look-alikes exist. Use an expert-confirmed collection or cultivated mushrooms.
Dungeness Crab Cakes Crab-forward cakes with scallion, lemon, mustard, and crisp crumbs.
Ingredients 1 lb cooked Dungeness crab meat 1 egg 1/3 cup panko plus coating 2 scallions 1 tbsp Dijon 1 tsp lemon zest Method Check the crab carefully for shell. Fold with egg, panko, scallion, mustard, and zest. Form eight cakes and chill 20 minutes. Coat lightly and brown on both sides until hot throughout. Keep crab cold and avoid cross-contamination. Reheat leftovers to 165 F.
Campfire Maple-Mustard Salmon A simple foil-pack salmon with mustard, maple, lemon, and pepper.
Ingredients 1 1/2 lb salmon fillet 1 tbsp Dijon 1 tbsp maple syrup 1 tsp lemon zest 1 tbsp oil Black pepper Method Check for pin bones and keep the fish cold. Place on oiled foil and spread with the glaze. Seal loosely and cook over steady medium heat. Cook the thickest part to 145 F and open away from steam. Confirm current fishing rules and harvest advisories before keeping a fish.
Wild Berry Skillet Compote A quick topping for oats, pancakes, yogurt, or camp toast.
Ingredients 2 cups positively identified berries 2 tbsp water 1-3 tbsp sugar or maple syrup 1 tsp lemon juice Pinch of salt Method Rinse and sort the berries. Simmer with water for 6-10 minutes. Sweeten to taste, then add lemon and salt. Cool and refrigerate promptly. Eat only berries identified with certainty and gathered legally from a clean site.
Coastal pantry
Forest skillet
Rainy-day favorite
Salish Sea table
Catch to camp
Trail breakfast