Summertime is upon us, and it's time to bust out the grill and sear up some sausage. Making your own is easier than you think, and the rewards are worth the effort.
Like sunshine trapped in a soft, fuzzy fruit, apricots are the ultimate harbinger of summer. Here's a bushelful of ways to make the most of them.
Cherries! Early summer's best drupe is finally in season, and there are just oh so many things to do with them. Grab a bushel or 10 while they're abundant, and tuck into these DIY projects, from jam to sauces to drinks and more.
Summer grilling is great, but burgers and dogs are only as good as the condiments that dress them up. Step away from the packaged varieties and try your hand at DIY condiments to make haute dogs and hamburgers.
Bye bye, April showers. You know what that means. Spring is in full bloom, and edible flowers are bursting out all over. We've got a great big bouquet of blossoms for you to forage and incorporate in DIY projects.
Thanks to everyone who came out for my demos at Maker Faire 2015! I had a great time, and am happy to answer any questions on the material I covered. And for those who expressed interest in our trips to Italy, check out the overview here, with links to full itineraries in October and January.
There's no shortage of resources for the budding forager, or even the more seasoned. A few favorites include:
(Disclosure: Affiliate links from which I may derive revenue.)
One of the newest additions to the forager's library is also one of the most compelling. Dina Falconi's Foraging & Feasting: A Field Guide and Wild Food Cookbook stands apart from the pack in one key way. The large-format book is stunningly illustrated with botanicals by Wendy Hollender. These figures not only educate but delight the eye. (See the illustration for wild grape, above.) In fact, you'd want to frame them and hang them on the wall, except then they wouldn't help you in the field.
Falconi follows up the identifying illustrations with a fleet of master recipes, applying your foraged foods to practical use. Take, for example, a barbecue sauce that employs a variety of wild fruit, as well as foraged herbs.
You want it, don't you? Of course you do. So how do you enter to win? We've got options -- lots of options. You can do any or all of the following things:
Friends don't let friends serve store-bought dips. Here's a handful of DIY dips for that will keep the chips and crudite diving in.