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Wild Food Hunt
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Mission Statement

Our mission is to celebrate the connection between personal health and wild lands.

We manifest this goal through promoting and practicing sustainable practices. Examples of our work include growing, harvesting and preparing local, wild and living food for the community, educating about the great values of the wild edible abundance available in our area, providing local microgreens for the public schools, restaurants and stores, biking or driving on alternative fuel when possible, utilizing solar dehydrators, bicycle powered blender and wheatgrass juicer and educating about organic land stewardship practices.

 Current Events


Free Wild Plant Hikes: Call 970-247 8395 for more information

Tuesday, August 20 at 5:30pm 

Eagle Wild Plants and Mushroom Festival  - August 2nd - 3rd
Telluride Mushroom Festival - August 15th - 18th
Wild Foods Dinner Menu from Friday, August 16th in Telluride
Thistle Green Juice
    ~made with Canada thistle greens, water, lemon and honey. Strained out and served on ice with a thistle flower.
Wild Mushroom Ceviche
    ~ made with a mix of chanterelle, white bolete and masutaki mushrooms marinated in lime juice with cilantro, onion, garlic, oranges, corn, cucumbers, mild peppers, and wild parsley. Served with homemade corn chips made from smartweed greens, coconut, corn with a dash of salt and honey. Garnished with an edible clover flower and a plantain stalk dipped in olive oil, salt and pepper.
Hawkswing Nettles Soup
    ~ made with wild hawkswing mushrooms, wild stinging nettles, wild chives, celery, potatoes, miso and pepper. Garnished with an edible Oxeye daisy flower.
Porcini Flatbread Pizza with Cashew Fettuccine Sauce
     ~ the crust is made with curly dock seeds, elm seeds, flax, sunflower seed crust. The cheese is made with soaked cashews, lemon, garlic, salt and wild parley. The toppings included sun dried olives, wild parsley, wild chives, tomatoes, and sautéed porcini (king bolete) mushrooms
11 Wild Greens Salad with a Spruce Needle Angelica Dressing 
     ~ made with bluebells, osha greens, sweet cicely, dandelions, fireweed, jagged leaf, roseroot, wild parsely, wild mustard greens, wild clover, sorrel greens mixed in with farm fresh salad mix and sunflower microgreens from Turtle Lake Refuge. The dressing is made is olive oil, apple cider vinegar, salt, lemon, angelica leaves, spruce tips, and honey.
Corral Mushroom Wild Rice
         ~ wild corral mushrooms sautéed and tossed into freshly made wild rice seasoned and garnished with osha greens, salt and pepper and served on a hollyhock leaf with a mallow green addition.
A Tricolor Side of Local Roots with a drizzle of Dandelion Pesto
      ~ shredded and marinated beets, carrots, and drizzled with a freshly made local dandelion pesto which is made with cashews, lemon, garlic, dandelions, salt, water and olive oil and garnished with a yellow wild parsley flower.
Serviceberry Peach Cobbler with a Lion's mane Chocolate Sauce
    ~ the crust is made from wild cattail flour mixed with oats, buckwheat, flax, and sunflower seeds, cinnamon, honey and coconut oil.  The topping included fresh peaches and wild harvested service berries.  The chocolate sauce drizzle is made with Malama's Lion's mane chocolate powder mixed with vanilla, honey, salt and cashews.
Wild Harvest: Wild Edible Plants and Medicines 
with Deb Buck and Katrina Blair
 ~ 4 Tuesdays in Spetember - 3rd, 10th, 17th, and  24th, 2019
 ~ Suggested Donation for all 4 classes $111 or $33 Drop-In  
 ~ Contact turtlelakerefuge@yahoo.com for more details or call 970-247-8395
Katrina Blair's speaking events, classes and walkabouts will be updated as they are booked.  
Please email us at turtlelakerefuge@yahoo.com if you would like her to come to your area for a slide show, a wild food feast, a plant walk or multi-day wild food walkabout. 
 Meet some of the wild plants featured in the new book,  The Wild Wisdom of Weeds in an interview with John Kohler www.youtube.com/watch?v=SyDOFpltFVk and receive a packet of seeds of the 13 wild ones when ordering a book.

introduction_video.jpgWild Food Cafe in Durango Colorado - Turtle Lake Refuge - video from Markus Rothcranz














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The-Chi-of-Wild-Edible-Foods-Eugene-OR.zip turtlelakerefuge Apr 30, 2017 132 KB