We are well into the chanterelles harvest season, and while we still have some picking to do, some of our chanterelles are bathing in a wine barrel, some have been sent to Bothwell Cheese for a delicious new, aged cheddar (not new-aged 🙂 more info on that in the coming months), and we just made a whack of the Smoked Chanterelle Risotto with Sundried Tomatoes. This is the product formerly called Chanterelle Arroz, for those of you that didn’t catch the transition. Same wonderful stuff on the inside, just different packaging and a new name. It’s got big bold flavour: smokey, tangy, with a bit of heat. It goes great with all meat, especially sausage. That means that all 5 wild mushroom sides in the Ready to Feast pack are ready to be feasted on. Fine fall fare, quick to prepare! A small, first batch of the Alder Smoked Wine Cask Aged Chanterelles are ready…get them while you can. The remainder of this season’s chanterelle harvest will be used in the RUB, which I know many of you missing madly. Stay tuned.
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