Meet Our Vendors: Foraged & Found

Jeremy Faber gets down and dirty to bring gorgeous foraged products from the forest to your table.

Foraged & Found Edibles is perhaps best known for their specialty mushrooms, and here in the Pacific Northwest we are lucky to be surrounded by edible fungus. In an article for Saveur Magazine, forager Jeremy Faber attributes the abundant fungus-among-us to our Douglas Fir ecosystems, and the symbiotic relationship between fungus and tree roots.

"Douglas fir probably has the highest number of mycorrhizal mushrooms associated with it of any tree in the world."  

If that isn't an argument for protecting forested lands, we don't know what is. Faber’s mission and business model aims is to protect the ecosystems he and his products depend on, working with natural cycles rather than attempting to manipulate them.

"Our goal is not to be first with our products each season, but to wait for the right time to harvest for peak flavor, freshness, and sustainability." 

Foraged finds to look out for are fiddleheads, stinging nettle, wild oyster mushrooms, sea beans, morel mushrooms and endless more. A true harbinger of spring, it is not uncommon to find a line of eager customers in front of the Foraged & Found stall at the farmers market.  

Ecological thinking certainly pays off, as many Seattle chefs and home cooks can attest. Jeremy and his team are typically found at the University District Farmers Market and the West Seattle Farmers Market seasonally, though with the limited capacity currently required of markets, they have yet to join us this year.

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Looking to do more for your local food system? Read about the NFM’s Good Farmer Fund, emergency relief grants for Washington Farmers, and contribute what you can today.