foraging | The Filson Journal

Clams in Nettle Cream Sauce

Growing up in the Pacific Northwest, I feel it’s almost my duty to love seafood, but I have to admit it’s taken me well into adulthood to appreciate how good we have it here. In fact, I’ll be honest and say this dish is the first that I’ve had that has truly made me appreciate and enjoy clams.
It helps that the clams are bathed in the perfect hue of this season with this verdant sauce. It also helps that this sauce is filled with cream.

Filson Food: Field to Table Morel Mushroom & Ricotta Appetizer

As snow melts off mountain peaks, and yellow balsamroot bloom in valleys below, it’s time to take to the woods where an elusive delicacy of the season awaits. Introducing the morel mushroom. Morels are among the most beloved of our wild fungi.

The Time of the Harvest: Mushroom Foraging with Jonathan Levitt

Jonathan Levitt lives on an acreage near the village of Ducktrap, Maine. There, in Ducktrap, and on the islands of Penobscot Bay, early fall is the time of the mushroom harvest. The Trumpet of Death, The Dancing Signorina, The Pollo of the Woods, The Bear’s Head, The Little Red Fox — all of the wonderful