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?
Two treatments of wild leeks (always ensure that your source is ethical and sustainable) - pickling and freezing green 'pesto'. The pickles are great with old cheddar and the pesto works in pastas and soups.
Ramps are just starting to show up on the forest floors of Eastern woodlands. They are a harbinger of spring, and are just one of many wild onions that live across the United States. Take advantage of them while you can!
Ramp season is upon us, and this is one of the finest ways to preserve the bounty - an elegant, sweet-sour pickle flavored with saffron. These are as good as they look!
