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Wild Foraged Chicken of the Woods Mushrooms

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Chicken of the Woods... yes, you got it... tastes like chicken, but in the best way! This bright orange edible fungi are tastiest when they are fresh. Try breading with panko or bread crumbs to make fried Chicken of the Woods; smother with garlic and serve with grilled trout; sautée and eat over rice with your favorite veggies; or pickle and freeze if you don't have time to cook them right away!

Meadows and More, Hunterdon County NJ

Founder Tama Matsuoka Wong is a forager, weed eater, meadow doctor , lawyer and mother of three. She is the author of the backyard field guide and cookbook Foraged Flavor (Clarkson Potter June 2012) nominated for a James Beard award in 2013. After graduating from Harvard Law School and serving more than 25 years as a financial services lawyer in Tokyo, New York and Hong Kong, she returned with her family to Hunterdon County New Jersey and rediscovered her passion for the natural world. In 2007 she was named Steward of the Year by the New Jersey Forest Service. For media coverage about her work see Media page.

The practices used by Meadows & More are founded on a profound connection to and stewardship of the land. They cull invasive and nonnative adventive plants, aka weeds, and restore native plants and biodiversity, in collaboration with private landowners, organic farmers and conservation groups.

Store in a paper bag in the fridge for up to 5 days, or pickle and freeze.

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