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?
The surest sign of spring, this sweet-tart stalk is on the rise, and it's extremely versatile. Think beyond the strawberry pie.
Sweet, tart and spicy, this jam is great with a cheese plate, slathered over chicken.... or even on a daring PB&J!
Homemade rhubarb chutney spiked with fresh and crystallized ginger.
Rhubarb, raspberries, and jalapeños combined to make a spicy fragrant jam.
If you're lucky enough to live near an unspoiled coastline (and you know where to look), you can find an uncommon wild fruit that makes a fierce jam.
Do you plant carrots when the dandelions bloom? Some swear by the ancient study of phrenology, which tells us to watch nature's cues for when and what to plant and reap.
Take care to properly identify ostrich fern fiddleheads and always follow sustainable harvesting guidelines. Look for the deep groove -- think of the shape of a celery stalk -- on the side of the stem facing the coil.
A lip-smacking, mouth-puckering, utterly addictive early 20th-century recipe that calls for rhubarb. But not in a pie.
A vibrant jam made with tart rhubarb and sweet marionberries.
Spring flowers are pretty, and pretty yummy. Here are a handful that are blooming now.
The recipe below is an approximation of Jaffrey’s recipe (I still don’t have Fenugreek seeds) and I made most of it up as I went along. Chutneys are great to improvise with.