Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Another recipe for Italian style Nocino, but this time made with wild foraged black walnuts, spicebush berries, and sweet cicely roots.
What we have and have not been finding in our corner of southeastern New England for wild foods.
