Eremos Foraging Kit Bundle
Ready when you are.
Over a lifetime of foraging for wild foods, we could never find gear that worked for our specific needs: efficient hauls of wild foods we got home not covered in dirt or beat up from the journey. Moreover, we hated that we couldn't use both hands when foraging!
Sometimes you find the best harvests, unexpectedly. A feral apple tree on a hike, a bunch of perfectly ripe persimmons on the way home from scouting, a hillside of chantrelles while walking the dogs.
This bundle has everything you need, when you need it, to effectively harvest, process, and haul your bounty out of the gnarliest wild places and home to your family. It will serve you well over many seasons.
seasonal events
The dry has settled in.
Perilla (Shisho) is everywhere, look along field edges, fence lines, roadsides, and the disturbed ground around old homesteads—purple-green serrated leaves standing tall through the heat. Crush one and you'll know it: sharp and minty, with a cinnamon-anise note that doesn't match anything else out here. A garden plant gone wild across the Ozarks. We're gathering leaves now while they're full and aromatic, before the plants bolt to seed. They salt down, dry for winter, and hold their punch in a ferment. If you grew up around a Korean or Japanese kitchen, you know this one already. If not, this is one to learn.
Pawpaws should be in fruit, but maybe not ripe yet. Walk the shaded bottomlands and creek edges and you'll see them -- clusters of green, mango-shaped fruit hanging low under big tropical leaves, still hard, still weeks out. That's the point. This is the tree to watch. Through September and into October the fruit softens and drops, and once it's ready it doesn't wait—a ripe pawpaw goes from perfect to gone in a couple of days. Custard-textured, banana-and-mango sweet, the largest fruit native to this continent, and one you'll almost never find in a store because it won't ship.
featured selections
The gear that funds the mission.
Eremos Homestead & Harvest Kit (Beige)
The Backcountry Cook Kit | Complete Titanium Field Kitchen Under 16oz
Into & Out of the Wilderness – Wildcrafted Natural Sprays - Insect Repellent and Soothing Spray
From the Field
Hairy Bittercress - A common early spring edible you haven't eaten yet
I love this common edible because it’s generally one of the first ones I can find. Despite the unappetizing name, it’s actually quite a nice winter and early spring edible, with a mild, slightly peppery taste.
Turkey Tail: The Forager's Guide to One of Nature's Most Researched Healing Mushrooms
If you've spent any time in hardwood forests, you've seen this mushroom. Trametes versicolor grows on nearly every dead log and stump—those concentric rings of brown, tan, cream, and sometimes blue fanning out like the tail feathers of a wild turkey. We've been harvesting and using this species for over twenty years, and the research has finally caught up to what traditional practitioners have known for centuries.
The Definitive Guide to Reishi's Health Benefits: Unlocking the Ancient Power of Ganoderma with Modern Scientific Research
Twenty years ago, we found our first wild Reishi growing from a hemlock snag in these Pacific Northwest mountains. We didn't know then what two decades of harvest, extraction experiments, and deep literature review would teach us. This is that knowledge—scientific and lived.
Wild Turkey Tail Broth for Thanksgiving Goodness: A Boost of Immunity, Umami, and the Best Conversation Starter at Your Table
There’s a particular irony in the name “turkey tail mushroom” that becomes almost poetic around Thanksgiving. While most Americans are debating whether to brine or dry-rub their centerpiece bird, a different kind of turkey—one that grows on dead hardwoods worldwide—offers something the grocery store version can’t: genuine immune support, deep nutritional density, and a connection to the living systems that sustain us.