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Foraging

Crystal Springs sources from local foragers known for their ability to uncover rare and hyper-seasonal ingredients, often available only for a few short days or weeks. Our chefs have fostered relationships that supply them with top quality ingredients at the peak of freshness and ripeness.

Sarah Berman and Corey Finck of The Armstrong Farm in Wantage, NJ are relative newcomers to foraging. Along with Corey’s brother, they have revitalized the historic six-acre organic farm, which grows edible plants and heirloom vegetables in addition to chickens and honeybees. The farm allows them to forage on the property as well as the surrounding woods. They deliver to Crystal Springs every Thursday and Saturday. Throughout the year they have provided the resort with over 130 edible plants. Look for their ramps, ginger root, woodland strawberry blossoms, nettles and wild mushrooms on our menus.

 

 

  • Fiddlehead ferns
  • Cattail bases
  • Cattail spikes
  • Cattail Rhizome
  • Ramp Bulbs
  • Ramp greens
  • Stinging nettles
  • Wood nettles
  • Mugwort
  • Flowering garlic mustard
  • Milkweed
  • Queen anne lace
  • Burdock
  • Staghorn sumac
  • Smilax shoots
  • Spicebush leaves
  • Sassafrass leaves
  • Acorns
  • Mushrooms
  • Lobster

 

 

 

 

 

  • Chickweed
  • Watercress
  • Plum blossoms
  • Cherry blossoms
  • Thistle stalk
  • Thistle root
  • Lambs quarters
  • Spruce tips
  • Yarrow
  • Autumn olives
  • Poke weed
  • Black raspberry
  • Wild blueberries
  • Chive blossoms
  • Purslane
  • Shiso
  • Wapato
  • Chanterelles
  • Hen of the woods

 

 

 

 

 

 

  • Coltsfoot flowers
  • Dandelions
  • Sweet cicely
  • Violets
  • Apple blossoms
  • Grape leaves
  • Mulberry
  • Wild ginger
  • Wood sorrel
  • Hemlock
  • Rhubarb
  • Lily bulbs
  • Juniper berries
  • Elderberry
  • Redroot amaranth
  • Clover
  • Black walnuts
  • Black trumpets
  • Chicken of the woods

 

 

 

 

 

 

Sample foraged items and uses:

    

Description:
•Small, heart–shaped leaves grow in groups of three. Tiny flowers range from white, yellow, pink and violet.
Flavor profile:
•Has a slightly sour taste. Flavor pairs well with the richness of meats and fish.
Uses outside the kitchen:
•The leaves and flowers can be steeped in hot water to make tea. It has been used in history to alleviate thirst, mouth sores, cramps, fever and nausea.
Uses in the kitchen:
•Typically used raw in salads or as a garnish.
•Some Indian tribes would cook sorrel with sugar for dessert.
How to enhance our guest experience:
•The best way to use wood sorrel is in its raw form because of the pop of freshness and flavor that it provides in a dish.
•It can be used in so many of our dishes as it pairs well in both the culinary and pastry dishes.

 

 

 

 

 



 

 

Description:
•The leaves will be waxy grey–green and will be up to 1 inch long with an upward curve.
Flavor profile:
•The leaves will have a cedar-like aroma and a citrusy flavor.
•The tips contain an intense astringency.
Uses outside the kitchen:
•The leaves can be brewed to make tea.
•Native Americans would give twigs ceremoniously to aid in good fortune.
•The twigs were used medicinally to treat colds and calm stomachs.
•Spruce is occasionally added to beer for flavor.
Uses in the kitchen:
•The flavor complements green vegetables and liver well.
.•By combining the spruce with cream, the flavor will be strong while the astringency will be diminished.
How to enhance our guest experience:
•The tips are best not used as a garnish because of their intense flavor.
•The best way to use them is by adding them to a sauce or other liquid that it can either be steeped in or blended into.
•An interesting approach for using spruce is to make an ice cream with it as it will be refreshing and will have a unique flavor. 

 

 

 

 

Description:
•The foliage of the bob will turn red, orange and yellow during fall.
•The branches have a velvety texture and a forking pattern.
Flavor profile:
•The bob has a slightly tart flavor that turns bitter when boiled.
Uses outside the kitchen:
•The bob can be used as fuel in a bee smoker.
•In Native American cultures the leaves and berries are added to tobacco and smoked.
•The bob can soaked in water, sweetened and made into pink lemonade – avoid boiling as it will release tannins.
•Natural fabric dyes.
Uses in the kitchen:
•The bob can be broken apart, dried and ground then added to za’atar spice.
•The za’atar spice can be used to season food.
How to enhance our guest experience:
•Sumac culinary works with very well with lamb & venison.
•Great in drinks, from a mixology standpoint.
•Used to smoke bee hives to collect honey.

 

 


Description:
•The blossoms are rather small and have four petals that join together in the center.
•The blossoms will be a dull yellowish white.
•The berries are small, round and red when ripe with a silvery quality when slightly underripe.
Flavor profile:
•The blossoms are not as commonly used as the berries themselves but they do contain a very floral quality to them.
•The berries are very tart when young and develop into being sweeter as they mature with a nutty kernel in the center.
Uses outside the kitchen:
•The blossoms have a very powerful scent and can be infused into candles and other aroma – based products.
Uses in the kitchen:
•Besides being used as a garnish, the blossoms can be used for their pollen by bees to create olive blossom honey.
•Later in their life, the blossoms will mature into red berries that can be used to make wine or even jams and purees.
How to enhance our guest experience:
•Because of the lack of information on the blossoms, they would be best utilized as a garnish whereas the berries could be used to make an interesting sauce or puree for either the culinary or dessert dishes.