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?
Making a spicy-mustard condiment from wild foraged garlic mustard (Alliara petiolata) seeds. Fiery!
How to identify and gather sassafras, a common tree in the eastern United States. Also, some ideas on how to use the dried leaves and roots.
How to identify a common edible wild plant, and a discussion of their scarcity for 2011 in Connecticut.
When, where and how to search for the divine and choice Black Trumpet mushroom, with a link to a recipe.
We provide the main identification points for foraging for Honey Mushrooms, and a link to a recipe.
Make and can applesauce for pennies. You'll never buy applesauce again!
How to harvest common milkweed pods and prepare them for recipes, like this chilled summer salad with chickpeas.
What wild edibles we have been finding in southeastern New England, and some recipes.
Several wild food items come from common cattails--pollen, cattail-on-the-cob, leaf hearts, and starchy rhizomes.
What we're finding this week growing in the wild areas of southeastern New England, and what we made with it.
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