Culinary School

Three Lily Provisions

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Autumn olive fruit leather fresh out of the dehydrator. These delicious wild berry is one of the last fruits we harvest before the growing season comes to an end. Lots of flavor and perfect with a touch of maple syrup and vanilla bean.

Chef Frank has been on fire this mushroom season!! 🌾🍄 Yesterday he arrived home with an epic score of Maitake aka Hen of the Woods. It’s already chopped up and in the dehydrator, so we can enjoy mushrooms in our soups this winter. Plus adding to our stir frys and soups this week. 🥘🍜 What’s your favorite way to enjoy wild mushrooms?

Maitake in the house! Chef Frank spent the better part of yesterday scouting for moose and came across 3 beautiful hen of the woods. Meaty and delicious, easily one of our favorites. Eating fresh, drying for winter, and pickling for next weeks pop up at @united_farmers_market_of_maine!

The leaves have most certainly begun to change here. 🍂🌾🍁 We are getting more cozy by the day, prepping things for winter months, and trying to soak in the colors for the short time they’ll be here. 🍁🍄 What’s happening in your Fall experience this week?

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