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?
A recipe for dandelion jelly that uses a few simple ingredients and homemade apple pectin stock. A beautiful golden jelly with a unique, complex flavor reminiscent of honey.
The sage blossomed again! Cocktail time!
Sage blossom jelly is springtime in a jar: herbal, floral, sweet, delicious, and the perfect shade of pink. And it came from my own backyard!
Jelly made from foraged wild violets.
While on vacation in Hawaii, we still went foraging in the forests, beaches, and mountains. Here we discuss some edible flowers and two spices.
Rose petals and lemon balm from my garden made a terrific jelly!
Perfect for teatime; a light citrusy, floral jelly recipe made using the ubiquitous summer yard plant: Queen Anne's Lace.
What we're finding this week growing in the wild areas of southeastern New England, and what we made with it.
Glacier Lilies are a beautiful wild flower that come out right after the snow melts in Montana. As a child I would love finding them while in the woods, I’ve always loved the shape and color of the flower. What I also liked is that they are edible!
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.