These delicious recipes include strawberry-and-wild fennel compote with pound cake and summer blackberry custards.
Wild Ingredient: Wild Onions
Chef Joshua Skenes of San Francisco's Saison employs a full-time forager to find ingredients like the wild onions Skenes pickles and serves alongside house-made rabbit terrine. The garnish: wild rosemary blossoms and fried foraged greens—chickweed, oxalis, miner's lettuce. The recipe here is a simplified version.