Nova & Les

The Art of Collecting from the Wild,  5
Wild Edible Foods—Benefits & Tips, 6
The Wildcrafter’s List of Essentials,  7
Recommended Field Guides,  8
Responsible Collecting & Techniques,  9        
Responsible Collecting & Techniques,  9        
A Lesson, 10
VT Resources—Field Trips, Walks, etc.
Scheduled Events  - To Date,  12
VT Courses & Further Study ,   18
VT Sponsoring Organizations,  21
Vermont Dept. of Forest, Parks &                
Recreation,  21
Walk & Workshop Leaders,  22
Wild Food Sources,  23
Restaurants Where We Deliver,  24
Wild Edible Recipe Groups.  26         
Mushrooms  Used in Recipes,  81
by Common and  Botanical                    
Wild Edible Recipe Indexes
by Type,  82
by Group,  86
by Contributors,  89
Nutritional Values,  90
Outdoor Journal Menu by
Nova Kim & Les Hook,  91        
Recommended Cookbooks,  92
Photographic Listings and Credits,  94
About Us,  95         

On a bed of
Wild Angelica Greens
Sautéed Wild Leeks, Wild Angelica
& Wild Ginger
Les Hook, Wild Gourmet Food.  As Prepared on
Outdoor Journal

8 fresh wild brook trout        
½ cup cattail pollen        
2 wild leeks/ramps, bulb and leaf, coarsely
chopped        
¼ cup tender leaves and stalks of wild
angelica,  finely chopped        
3 inches of wild ginger root, finely chopped        
1 T of butter        
2 T of olive oil, extra virgin        
salt and pepper, to taste        
1 to 2 cups  of tender leaves wild angelica for
plates

Dredge trout in cattail pollen, inside and out.   

Heat heavy skillet (cast iron), add oil and butter
once skillet is hot.  Place trout, flat on their
bellies, add the remaining ingredients on and
around the trout.  Fry hot, turn when bellies are
crispy golden-brown, repeat on each side.  

Prepare your plates with a bed of tender wild
angelica greens.  Once trout is cooked, lay trout
on bed of greens, placing a small quantity of
cooking greens around them.

Serves 4-8

Photographs & Publications

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