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?
Here in southeastern Connecticut, the foraging season is progressing rapidly with new edibles available every week. Peek at what we have been finding, and what we made it.
I call this Flyway Fried Rice: It is almost entirely foraged or hunted, with real foraged wild rice, bulrush shoots, black walnuts, wild onions and wild duck.
