Douchi

Douchi

These are commonly referred to as ‘fermented black beans’ in English and are most widely seen in dishes that contain ‘black bean sauce’. Douchi is a chinese style of bean prepared using koji, specifically Aspergillus egyptiacus but at Larder we use A. sojae. It is one...
Russula parvovirescens

Russula parvovirescens

Russula parvovirescens (spp., virescens-crustosa) aka Grill Brittlegill. I fell in love with this wildmushroom many years ago while foraging the wilds of NYC and northern New Jersey. It’s a beautiful mushroom that requires patience to forage enough for a meal...
Milkweed

Milkweed

Asclepias syriaca aka Milkweed. As seen here milkweed gets its name from the milky sap that it bleeds when damaged. When raw milkweed is slightly toxic but the toxicity in completely neutralized with cooking. Simply blanch it and it’s perfectly safe to eat....
Ramps

Ramps

Ramps (Allium tricoccum) are a wild growing member of the garlic and onion family that are native to the north and eastern part of North America. They are the most coveted member of the onion and garlic family due to their resistance to cultivation, their ability to...

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