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?
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.
Fruit leather is a tasty and healthy way to use fresh, frozen, or canned fruit. These treats can be rolled in wax paper to provide an alternative to store-bought fruit roll-ups for snacks and lunch boxes.
Get some dehydrating practice in before the growing and harvest season begins with these no-frills apple rings.
Step 1 in a three-part series: Make a list of what we would eat if I take the time to put it up.
Looking for some starting points on dehydrating? Here are some starting points (and our few 'essential' tips on dehydrating to boot).