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?
Fermented pickled daikon makes a healthy condiment and a good way to use these giant radishes. Also a bonus recipe for fermented carrots with ginger.
I took foraged dandelion roots and combined them with hollyhock roots, honey and maple syrup to make a root beer.
Tomatillos, housed in tiny husks, make a great salsa verde. Using cumin and spanish paprika, and thai chiles, learn how to can a salsa verde that will be a great accompaniment to any Mexican dish or alone with some tortilla chips!
Curly, bright green, funky and it's a vegetable! Learn how to pickle garlic scapes with mustard seed, coriander, and a few chili flakes. They won't last long after you taste your first one!