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?
Tweaking a family favorite. With enough wild plums to experiment, I tried one with added pectin, one with no pectin and (the big winner) plum and pineapple with 5 spice.
The magic of mint enhances sweet blueberries.
Bright and fruity, made with perfectly ripe apricots and fresh pineapple.
Meet the hollyleaf redberry,which grows in California and Arizona. It tastes as if cherry and cinnamon had a love child.
The difference between a good duck prosciutto and a great one is time. Hang it for 2 weeks and it's OK. Hang for 2 months and it's sublime.
Ginger ice cream, made with wild ginger. This is an eggless ice cream that keeps the ginger flavor clean and pure. Perfect for hot days!
Traditional French crepinettes made with wild boar and wild boar caul fat. What is a crepinette? Think of it as a homemade sausage wearing a warm, yummy blanket of fat.
Elderflower fritters, done in the style of a beignet. These little donut holes pack a powerful elderflower punch.
Imagine having roasted garlic around whenever you want it. You can get pretty close with this preserved garlic recipe. It is a life-changer in the kitchen. Seriously.
Bresaola, a home-cured eye round of bison, aged for 3 months. Most people do this with beef, but using buffalo adds a bit of wildness to an already funkylicious piece of charcuterie.