If you could pick the ingredients for Chopped, the tv show that selects some

I am exceedingly JEALOUS...GreenMoo, that you will have a plethora of quince...it is like a rare oddity in my "neck of the woods," and am wondering if it would grow in my area...I am a Zone 7 for growing! I could offer some of the hugest wild Blackberries..you have ever seen in exchange....mind you it would be BB jam by the time it got there! Quince must be easily grown..tho! I see so many root stocks grafted on to it..including roses! Dang! Jealous..er what?

Quince, we make jams or jellies out of here. Then we use it to glaze things like meat or ice cream. So quince glazed goat would probably end up being on the menu. I'm in zone 5 and we have quince. Not sure if it would go to 7.

Thank you...GreenMoo..researching Quince for my area, will be my Sunday's project. I guess I am only human..you know "the grass is always greener"....as you have a plethora of quince, I have a plethora of Blackberries! Yes...the biggest percentage of "domestic" roses here, in B.C., are grafted onto either Quince..or Alberta Wild Rose, root stock...so we do get an abundance of suckering! This is NOT a joke...it is 4:45 a.m. here, and it is SNOWING, yes snowing SO hard, I cannot see across my deck...WHAT? I can't believe my eyes..NOT heard of!

The mushroom thins is news to me.

thing, not thins, sorry.

In the UK Ambrosia is a brand of custard. I'm sure it also references a type of hallucinogenic mushroom.

People love lemons here, but because we can't grow them, we only use them once in a while. lemon merangue pie is a big hit in restaurants here. My husband has lemon in his iced tea all the time. Lemon squares are well-loved here.

Aha...Salmon Berries, aka; "rubus spectabilis" are the very first flowering wild edible, we have here...and their flowers are quite pretty, so some use them as flowering ornamentals! The Berry (fruit) is somewhat like a Blackberry or Marion Berry...but depending on the soil...it can be many differing shades of Orange! The taste is quite it's own..and unique! Think of a beautiful Coho salmon fillet, and that is the color, usually of the berry! They can be quite a large berry, once again due to the soil! I love Pine nuts....but the infamous "Pine Beetle" has nearly wiped out the entire Province of pines.....so NOW, pricey and like gold! My favourite season...is Spring! So much harvesting...and you will be out there this year...I promise!

The first wild edible here is the Juneberry, but very few Juneberry trees in the area and I don't have them. So my first wild edible is the wild strawberry. So teenie, so tiny. Each one a delicious nibble. Ours grow so small that they make my baby fingernail look huge, you can put 2 to 5 of them on it to take up the space, depends on the year.

We just put pine cones in the oven after the meal is cooked and shut the oven off. The cones open. Then the "fun" begins. I've heard of skate, but I haven't had them or salmonberries. So do tell about them please, my friend. Yeah, I'm getting ichy for gathering!

They sound good. I hope you get to see Chopped some time. It's a really interesting contest to see who can make the best meals from the stuff in the mystery baskets and it's timed. I've learned a lot since I've watched it. Like cooking technics and some combinations I didn't know worked together. Yes,there is a stocked pantry and fridge for them

I think those would be fairly challenging. I see you do some wild food, too. Good for you. The acorn flour, if already processed would be a big help. But if they had to cut the tannin in it, that might take too long in the appetizer round. So have you eaten the foods on your list? If you have, how do you like to use them or prepare them to be eaten?

I've had the dandelion greens, acorn flour already in some muffins someone baked, but unfortunatly, that wonderful man is gone now. I've had the green tea, salmon, honey and fiddleheads. I've had the Queen Anne's Lace, buttermilk and tofu. So I guess I've had it all. The acorn flour was neat and nutty.

Of the ones I mention, I believe I've only had dandelion greens. The acorn flour would definitely have to already be processed.