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?
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.
Black locust flower season is here now, it will be gone by next week, so get outside and forage some before they're gone for the year.
Creating a stash of candied violets will serve you well throughout the year. When a dessert calls for that certain je ne sais quoi, these babies are guaranteed to dazzle and impress.
This peony jam needs nothing more than to be spread lightly on an airy slice of bread to bring you fully back to a perfect day in May, when a ray of sun is piercing through a cooling gray rain cloud.
Including a link for the recipe we use, here is a description of the common violet that may be carpeting your shady back yard. Eat them!
You can add the flowers to salads and pickle the pods, but what can you do with peppery nasturtium leaves? Why not make pesto?