Healthful, organic foods grow wild all over North America, and foraging is a year-round activity-wild onions and scallions in winter, dandelion greens in spring, blueberries and blackberries in summer, chestnuts and oyster mushrooms in winter. Organized by season, The Wild Vegetarian Cookbook is for the adventurous vegetarian. It contains more than 500 recipes from Winter Cress Potato Soup to Wild Spearmint Pineapple Sorbet and also includes an extensive resource guide. 75 two-color illustrations. April.