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?
Dandelions are abundant at this time of year- and there’s nothing better to do with them than make something that will last for years- or at least the year it takes for it to be finished. But is it worth the time? Absolutely.
You can't beat the weeds, so you might as well eat them. Dandelions are so healthy...and make good pancakes!
Weed the yard and feed the family at the same time, has multi-tasking ever been more virtuous? Dandelions add a tang to these tasty sausages of veal and swine.
You can add the flowers to salads and pickle the pods, but what can you do with peppery nasturtium leaves? Why not make pesto?
Nasturtiums are blooming in Northern California. Why not use them to dress up your jelly? This recipe includes tips about what to do (and not to do) if you want to add flowers to your jars.
With dandelions everywhere there was only one thing I could do- turn them into jelly.
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!
Nasturtiums taking over the garden? Brine and pickle the seed pods for some homemade "capers." Photo by Scott Davis; recipe at NPR's The Splendid Table.