Damson plums have hardly any flavor when eaten raw, but give them some gin, sugar, and time (don't we all benefit from those three things?) and you’ll be rewarded with a beautifully plumy, herbal, slightly spicy liqueur just in time for the holidays.
Just one of the many edible wild berries available across North America at this time of year, chokecherries are rich in nutrients, flavour and colour. Here is a simple recipe to try them out for yourself.
If you are looking for non-dairy milk, oat milk is a great place to start. Low-cost, fast and easy - it's delicious too. You can use it anywhere you'd normally use cow's milk - including in béchamel sauce for your lasagne!
Old-school style beach plum jelly is made without any added pectin. When gathering them in the wild make sure to include some under-ripe berries. A long simmer makes for a good strong set. It's a sticky jelly with a good puckery punch.
I hit the jackpot a few weeks ago at the Whole Foods annual peach sale, where I bought a 25-pound box of Georgia peaches. After making peach jelly, peach mustard, peach jam, and peach butter, I decided to make peach chutney with figs.
Olfactory sensory overload with the flavors of all your garden herbs (or boughten herbs) mixed with fresh garlic. Use this savory salt on the table to liven up any meal, or cook with it to spice up any recipe.
A tincture will extract the medicinal qualities of elderberry, long known for it's ability to support the immune system. Or take that tincture, and turn it into an amazing liqueur worthy of your most discerning guests. It's all easy!