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?
If you like jams with a good punch of tartness, this is the jam for you. Made with foraged beach plums, but can be made with just about any tart plums.
There are so many uses for this exotic-tasting but local fruit. To begin with, here is a recipe where it is combined with rhubarb for a refreshing and flavourful soup or beverage.
Daylily buds taste a bit like asparagus. They're delicious dipped in an apple cider batter and deep fried to golden crispiness. (Video recipe included!)
Gathering sea beans, a.k.a. Salicornia and glass wort, is a very satisfying foraging project. They're easy to spot, easy to pick and easy to cook. Well worth it. The salty crunch works wonders on clam sauce with linguine.
Hedgerow Jelly is made from an infusion of wildflowers including Queen Anne's Lace, Yarrow, Rose Petals, Red Clover, and other native edible flowers from my yard and nearby meadows. Forage and make a delicious summer jelly to brighten your winter.
Samphire, a.k.a sea beans, sea asparagus, salicornia, or picklewort, thrives in the marshy coastal areas of the Northeast. Easy to pick, easy to clean, easy to cook, delicious in a quick vinaigrette alone or mixed with asparagus. Great with fish too.
