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This little gem of a cookbook is the result of more than three years of handpicking, drawing, researching, and kitchen testing wild foods and turning them into scrumptious treats like jellies made from wild strawberries, elderberries, ground cherries, and blueberries; soup made with fiddlehead ferns or wild leeks; salads of milkweeds, dandelions, day lilies or wild mint; or pink lemonade from Sumac horns. Each recipe includes a drawing of the plant, along with text describing what it looks like, where it grows, how to find it, and when and how to pick it.
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