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Found a huge edible puffball. And made a cheesy joke while I was at it ??? #foraging #mushroom #bushcraft #puffball #nature #fungi #notacomedian

A post shared by Melissa Miller (@melissabackwoods) on Sep 2, 2016 at 6:03pm PDT

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Pine Needle Tea contains 4-5 times the Vitamin C of fresh-squeezed orange juice, and is high in Vitamin A. It is also an expectorant (thins mucus secretions), decongestant, and can be used as an antiseptic wash. It tastes good and can be an alternative for your morning cup of joe. ?? ?Collect a handful of green needles, the younger the better ?Remove brown parts if needed (I usually keep them on for flavor) ?Finely chop the needles for increased flavor/nutrients ?Bring 1 cup of water to boil ?Add needles, bring to a simmer ?Let simmer for no longer than 15 minutes for maximum benefits ?Remove and enjoy I also like to make extra and let it sit overnight for maximum taste (though I wouldn't keep it much longer than 24 hours). I don't strain the water from the needles because the sediment settles well and I like a little pulp. Enjoy!?

A post shared by Melissa Miller (@melissabackwoods) on Nov 8, 2016 at 2:22pm PST

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Collecting and identifying fungi is a true passion. Here's a snip from some of last year's foraging, can't wait to get back into it; I'm seeing them start to pop up now that's it's getting warmer ??

A post shared by Melissa Miller (@melissabackwoods) on May 10, 2017 at 7:30pm PDT

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During my fungus hike today, I was happy to stumble upon this collection of shaggy mane mushrooms (coprinus comatus). Edible with a mild flavor, they taste good raw and can be sauteed lightly (don't cook too long or they will shrivel fast). If ingested with alcohol they can make you feel very ill or have an upset stomach for a day or two.

A post shared by Melissa Miller (@melissabackwoods) on Jun 10, 2017 at 5:52pm PDT

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Caught these beautiful crayfish today in the stream with my hand net. Cooking them up tomorrow for dinner. With the right sauté they taste great. Any good cooking suggestions?

A post shared by Melissa Miller (@melissabackwoods) on Jul 5, 2017 at 7:11pm PDT

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Thank you all for the awesome cooking instructions yesterday! I caught these rusty crayfish with my hand net, they are an invasive species that are aggressive and eat a lot of of native fish eggs here in Michigan. Preparation: 1️⃣After catching I soaked them in cold water for 5 hours, changing it out 3 times.2️⃣Rinsed them off really well, then put them in a cooler layered with ice, cracking it to give them oxygen overnight in my fridge 3️⃣I've read the coldness keeps them alive longer and puts them in a dormant-like state (I have heard they can be kept alive for a week or so when kept frozen) 4️⃣After freezing, take them out a let them soak one final time for about 20 min before cooking 5️⃣Bring large pot of water to a boil. I added onions, carrots, Cajun seasoning, onion powder, salt, garlic, and some bourbon seasoning. 6️⃣Boiled for 15, then let simmer for 15. ⏺And they taste amazing. The southerners have it right. Crayfish is not a common delicacy here in Michigan but it should be, especially since it's helpful to control these invasive species. Also, they don't have a nervous system that does not allow them to feel pain when boiled like lobsters as I've read, otherwise I probably would have had a hard time cooking these little guys. Thank you crayfish for your nourishment!

A post shared by Melissa Miller (@melissabackwoods) on Jul 6, 2017 at 7:32pm PDT