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?
Three springtime pickles: Asian-inspired pickled fiddleheads with cumin, coriander, ginger and garlic; French-inspired pickled ramps; and spiced pickled rhubarb.
Fiddleheads are now ripe for picking in Eastern Ontario. Here's how to identify them, forage for them responsibly, and prepare them.
Foraging outdoors with children can be fun and a great way to give them a sense of pride and excitement to cook and eat good, nourishing food.
Christina shares a simple, versatile refrigerator pickle for fiddleheads w/ tarragon & caraway seeds.
An education in the wild art of foraging...