Sweetly aromatic heads of elderflowers are cropping up all over. Capture their springlike essence while you can with these DIY elderflower projects.
Fresh, crisp fennel bulbs are the harbingers of spring with their lighly licorice-y flavor. We love them straight up, but they also play nicely in a variety of applications. Here's a few of our favorites.
Thanks to all who attended my sessions at Craftcation 2014. Here are notes and resources for my two DIY panels.
Put Up a Peck of Peppers:
Recipes:Read More >
Rhubarb is the darling of spring. These sour stalks are techincally a vegetable, but their tart taste lends them to applications more common with fruit. What can you do with it? What can't you do? Here's a whole bunch of ideas.
Wee little cabbages, Brussels sprouts are good for more than just roasting. Here's a few ways to make these brainy brassicas into tangy treats.
One of the earliest foraged foods of spring, stinging nettles are cropping up in forests and alongside streams all over. These prickly plants require a little special handling (they're called stinging nettles for a reason, after all), but once their formic acid-laden hairs have been tamed, nettles are quite delicious, and remarkably nutritious, making them one of the best foraged foods around.
Once again it's Three Things Thursday. This week, I'm focusing on ways to use the classic Irish stout Guinness in other ways than simply drinking it. (Not that there's anything wrong with that.)
When the nights are still cold but days begin to warm, sap rises in the maple trees, and it's time to tap into this sweet resource. Even if you live in a fairly urban setting, you may be able to tap your own and boil it off for some DIY syrup. Your pancakes will thank you.
Even if you're still buried in snow, it's a good time to start planning ahead on your garden so you can hit the ground running, er, digging when the spring thaw comes.
We've got a bead on the best DIY Cajun and Creole food projects from the bayou and beyond. Laissez les bon temps rouler!