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?
If you live in the West, you have access to all the wild pine nuts you'll ever need -- and these nuts won't give you 'pine mouth.' But be warned: Pine trees do not give up their treasures lightly.
Who knew this beguiling digestif could be made so easily? Mirto, the dark, herbal and syrupy after-dinner drink popular in Corsica and Sardinia, is, for the most part, the berries of the common myrtle steeped in alcohol...
Hedgerow harvesting is starting to slow now after an intense period of abundance. Don't let the last ingredients go to waste. All the fruit for this fabulous jelly was foraged for free.
Gather rosehips for free and make them into syrup for a delicious cordial... or itching powder!
Fig loves fennel, or so I discovered by adding foraged fennel pollen to a straight-up fig jam. Good on its own, excellent with cheese!
Wild beach plums are a seasonal treat. Back in the day picking the fruit and making jelly was very popular. Nowadays, the focus on the fast fabulousity of East Hampton means all the more plums for us!