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?
Make bread in a cast iron skillet from foraged cattail flowers to serve with a dinner soup or chili.
One of the best times to be a forager is in the spring. Everything in nature comes alive. All types of plants are popping up and one of my favorites is wild asparagus.
Dandelions. Homeowners despise them and although I’m not quite yet a homeowner I do believe I’ve found the solution that will raise the lovely dandie from green lawn perfectionist’s arch nemesis to a tasty value added condiment. Dandelion Capers!
A beignet recipe with maple blossoms that is surprisingly easy and give the true taste of spring.
Foraging edible plants can be intimidating. Here's an easy foraging guide for beginners.
Use invasive Japanese knotweed to make a flavored syrup, then use the syrup on pancakes, in recipes, or for homemade sodas.
Strike a blow against the invasive plant Japanese knotweed by harvesting its young shoots--which taste like marinated artichoke hearts--and making quiche.
Yes it's that time again. Trounce in the woods, find yourself some ramps and pickle it pickle it pickle it! Try your hat at pickled ramps and find out what you've been missing all these springs!
Yes you can harvest your spruce's needles! Gather the tender young tips in the spring and enjoy a delightful lemony tea. Medicinally valuable and darn tasty too!
Porcini mushrooms are a forager's favorite find. Once dried, they are perfect for using all winter long, especially in a savory tart like this one.