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?
Staghorn sumac has been consumed by North Americans for centuries, yet it is usually considered an undesirable and noxious weed by today's consumers. It's time to give this beautiful berry its rightful place in our local cuisine.
There are so many uses for this exotic-tasting but local fruit. To begin with, here is a recipe where it is combined with rhubarb for a refreshing and flavourful soup or beverage.
Foraging sumac drupes and making delicious iced tea.
Wild foraged sumac turned into vinegar and mixed with sparkling water...what better thing for a week of balmy jungle weather! Ladies and gents I bring you sumac sparkling pink lemonade.
I took foraged dandelion roots and combined them with hollyhock roots, honey and maple syrup to make a root beer.
Vinegar practically makes itself. It makes your food taste better. And the possibilities are limitless.
Some of the wild foods we foraged this past two weeks, our outings, and ideas for what we made with our bounty.
When and how to gather edible sumacs to use as an acidic component in sumac-ade.