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?
These Everything Bagel Flax Crackers have the everything seasoning mix but in a healthier package.
Oven-dry strawberries with no special equipment. Perfect for baking, topping cereal or in granola. Includes a recipe for a vegan, gluten-free Strawberry Maple Granola.
Take those spicy spring delights to a whole new level. Slice and dehydrate. Not only are they a task topper for a salad they are delicious little vehicles for dips and spreads too! Try them today!
Sunchokes do not store well either fresh or cooked. Fresh ones keep for about three weeks in a paper bag in the fridge, cooked ones not more than a couple of days. Dried and ground into a flour they become a useful staple.
Delicious fruit from the wild can be used in so many ways. To preserve their goodness, dehydrating and fermenting open up a host of possibilities for enjoying them into the winter months.
A dehydrated candied beet recipe that is sweet, chewy, salty deliciousness, making the earthiness of the beet a little more accessible. Great in salads, on sandwiches or folded into rice (pink!)
Drying chile peppers is a great way to preserve them for use in mole, chile powder, pepper flakes and seasoning mixes.
Using a basic dehydrator or just air drying are two more methods of preserving our foraged bounty to use all year long.
How to make your own ramp flavored salt by mixing flaked sea salt with dehydrated and ground ramps. It's like garlic salt, only BETTER!
How to find, collect, prepare, and preserve nutrient-rich stinging nettles as explained to me by a forager extraordinaire.