West Coast Wild Foods is a partnership formed between Austin Glenn and Jeremy Budd over their love of the outdoors and wild foods.
The company is the result of a lifetime spent in the mountains and forests of the Pacific Northwest exploring and learning about the wonderful wild mushrooms and other wild foods that our beautiful landscape has to offer.
From our roots as wild mushroom harvesters, beginning as teenagers, to our foundation in the wild mushroom industry working in the field as buying agents, we have grown into the premier wild mushroom company in North America.
In the beginning we concentrated specifically on morels and we traveled year after year searching for them. From the Northwest Territories to southern B.C. we harvested, bought, dried and processed our own morels before selling them to a growing group of customers.
We in turn have gained a reputation throughout the world for the quality of our morels. The key to this is our intimate knowledge of this mushroom and how to retain its quality through the drying process. We have designed an all-natural drying system that is emissions free and uses only air and wood heat.
Over time we have grown our business to include many other types of wild mushrooms, and also wild greens. In 2012 we began researching and learning how to create our own maple syrup from B.C. maple trees, we are truly a wild foods company. Our focus now is in bringing this ever changing and growing line of wild food products to the public. As we learn and grow we look forward to sharing our discoveries and our vision with you.
Fiddleheads are unique in both appearance and flavor. Fuzzy brown scales cover the stems, serving as a protective element for the plant at its youthful growing stage. The texture is crunchy and succulent with a slightly gelatinous flesh. Cooked these shoots develop a full flavor rich with notes of artichoke and pine nuts! </br> </br> Please Note: That this product must be cooked. Read more on how to prepare fiddleheads here: https://www.canada.ca/en/health-canada/services/food-safety-fruits-vegetables/fiddlehead-safety-tips.html
A colourful, salty veg that is harvested seasonally along the coast of Vancouver Island. Great in salads, or sauted. Get adventurous and try some sea asparagus. </br></br>Sea Asparagus (Salicornia virginica) is found along the coast of British Columbia. Harvested seasonally on Vancouver Island this marine plant is primarily known for it's vivid color and salty flavour. This succulent sea vegetable is usually served with seafood. It may be eaten fresh, in a salad or sauted with garlic and butter and served as an alternative vegetable. It can also be pickled and made into a fine vinaigrette. Sea Asparagus is a salt tolerant plant. To lessen the salty taste it should be blanched for 30-45 sec. Rinse with cool water to stop the cooking action. This can also be achieved by soaking the shoots in cold water for 1 to 2 hrs.