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?
Some of the wild foods we foraged this past two weeks, our outings, and ideas for what we made with our bounty.
How to gather the seeds from invasive garlic mustard, and what to make with them.
We went for Ruhlman and Polcyn's Chicago-style All-beef Hot Dogs for July's Charcutepalooza Challenge, and were very happy with the results. Doesn't everybody make hot dogs for the 4th of July?
A boozy concoction that is really best in its native territory: cocktails.
Fridge pickles with an asian twist.
When its too hot to fire up the canner and garlic scapes are overflowing your counter... fridge scapes to the rescue!
A happy accident in Snowflake Kitchen.
Extra hands on deck make sausage stuffing a little easier! June's Charcutepalooza Challenge entry: chicken sausage with tomatoes and basil, and a great basic garlic pork sausage.
If you have to make kiwi meyer lemon jam and then fly across the continent, this is the way to do it.
Seasonal (though not local) meyer lemons (from lemonladies.com) meet last season's frozen local raspberries.