Strawberries! Everybody's favorite bright red berry is finally in season, and there are just oh so many things to do with them. Grab a flat or 10 while they're abundant, and tuck into these DIY projects, from jam to sauces to drinks and more.
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.
If you walk alongside waterways in the American East, you may see bright green blades protruding up from the leaf cover this time of year. Ramps, or wild leeks, are one of the earliest wild foods to forage, and a great delicacy they are. They're the surest sign that spring is really ramping up.
Once again it's Three Things Thursday. This week, I'm focusing on the darling vegetable of spring, peas. Whether pickled, pestoed or pulverized into a hummus, here are three ways to embrace the peaness.
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.