Come fall, Ethan Stowell Restaurants’ culinary director, Branden Karow, finds these in stands of Douglas firs that are 16 to 18 inches around and 15 feet apart, with very little underbrush. “We check the Olympics a lot and the Cascades on both sides.” Eat It Mushroom omelets are Karow’s typical breakfast the day after foraging.
These prized mushrooms are plentiful in spring and early summer, especially on land that’s been burned or otherwise agitated. If you know where to look, “They’re all over the place,” says Karow. Eat It When Karow brings these home, he says, “I brush them off and cook them in brown butter with some herbs and eat a ton of them.”
These cloverlike leaves are everywhere come springtime, says Mollusk chef-owner Travis Kukull. “It’s delicious and lemony and will be around from spring until fall.” Eat It In a salad mix or make an oil for a vinaigrette.
Seemingly anytime Kukull is out walking his dog along a Washington state trail, it’s lined with delicate greens: “They’re supersweet and delicious, and you can get a lot of it if you look.” Eat It They’re too delicate to cook; show them off in a salad.