Since 2001, Jeremy Faber, a trained chef, has been bringing wild foods to Seattle-area farmer’s markets, including the Saturday-morning, University District Farmer’s Market. Blink and you might miss seasonal goodies like early spring’s stinging nettle and miner’s lettuce, or certain summer berries. In fall and winter, the mushroom supply reaches its high point, just in time for harvest menus. (King boletes, lobsters, chanterelle, and conicas are also available dried.) Most of the edibles on offer are harvested in the Pacific Northwest, from northern California up to southern British Columbia.