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?
What we have been foraging in southeastern New England for the week ending 06/27/2011.
Drying, processing and storing morel mushrooms.
Drying mushrooms is about as easy as it gets - it`s minimal effort and high reward. The texture changes delightfully - we rehydrate them and use on top of (and in) soups, sandwiches and more.
Chanterelle season is upon us in the West, and -- if you know where to go -- you can come home with pounds and pounds of the wonderful mushrooms. What to do with the bounty? Well, you can pickle them!
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