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?
You can drink in spring (quite literally) by foraging violets and honeysuckle for fragrant infused flower syrups. They make the most divine cocktails.
What we're finding this week growing in the wild areas of southeastern New England, and what we made with it.