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?
Make bread in a cast iron skillet from foraged cattail flowers to serve with a dinner soup or chili.
Use invasive Japanese knotweed to make a flavored syrup, then use the syrup on pancakes, in recipes, or for homemade sodas.
Lessons learned from a first sugaring season. A few things they don't tell you but should!
Cherries in a spiced syrup with a few tips on how to do it best.
While digging up the roots of wild burdock isn't the easiest foraging you can do, eating these pickles is a snap.
Cherry and Sweet Annie bitters make a killer Manhattan.
A different way to repurpose your leftover Thanksgiving cranberry condiments.
A new take on bittering - smashing with rum and whiskey.
Make this AFTER you make any other lovely strawberry recipe here on PD.
Take your precious ramp greens and make a lovely preserved lemon compound butter, and pickle the bulbs - double bang for your buck.