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?
Making maple syrup on our urban homestead and what we're learning.
What do you do when a noxious weed that's choking out vegetation takes over your neighbourhood? Eat it. Garlic mustard is packed with nutrients and is great as pesto.
How to forage, identify and prepare Stinging Nettles and a recipe for Cream of Nettle Soup.
Use dried herbs/loose black or green tea to hand make an extra-special "Steeped in Love" Valentines Gift.
Chickweed is one of the rare winter wild edible greens. It's a great raw salad herb and can be preserved as a vinegar, too. Read on to learn how to ID it and what to do with it.
Fragrant Juniper is combined with tender cabbage and seasoned beef in this wonderful winter soup.
Bear grease is an excellent oil for frying and baking and it's free and easy to make. And gleaning bear fat keeps a valuable resource from being wasted.
Tart jelly from a common ornamental tree!
Forage this lovely weed to use in a delicious Italian style Risotto.
Lobster mushrooms are the strangest edible fungi that I’ve yet encountered. Unlike their camouflaged cousin the morel, a lobster is like a stop sign. Look at me, I’m over here! And once you find one pocket, others are sure to follow.