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?
A quick description of our small scale tree tapping, sap drinking, syrup boiling, and pudding cake baking.
Lard is a remarkably good source of Vitamin D and of monounsaturated fat: the same fatty acid found in olive oil and avocado that and heralded for cardiovascular health benefits.
How to gather roots of the wild sassafras tree to make true old-fashioned root beer.
How to identify the Chicken Mushroom, wils sulphur shelf, or Laetiporus sulphureus, plus a wonderful recipe.
And so it goes. Our year of meat has come to a close. For the final Charcutepalooza challenge we were told to show what we learned all year. In Cathy’s own words, do some “showing off” with a celebration,
Making a spicy-mustard condiment from wild foraged garlic mustard (Alliara petiolata) seeds. Fiery!
How and where to find the lovely creeping wintergreen, and some ideas on how to use it.
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.
After a successful season of foraging for this choice wild edible, we cook up some dinner and ID help.
How to identify a common edible wild plant, and a discussion of their scarcity for 2011 in Connecticut.