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?
One of the best times to be a forager is in the spring. Everything in nature comes alive. All types of plants are popping up and one of my favorites is wild asparagus.
Dandelions. Homeowners despise them and although I’m not quite yet a homeowner I do believe I’ve found the solution that will raise the lovely dandie from green lawn perfectionist’s arch nemesis to a tasty value added condiment. Dandelion Capers!
This beer battered ramp recipe features wild leeks, also known as wild garlic.
Foraged in the spring this recipe delivers the ultimate onion ring with great texture and flavour. Served with korean chili powder goat yogurt dipping sauce.
A beignet recipe with maple blossoms that is surprisingly easy and give the true taste of spring.
Do everyone a favour and harvest this highly invasive weed. Your tastebuds will thank you too!
A 3-minute recipe for herbes salées (made with wild leeks/ramps) that is used as a finishing or flavoring salt. It will last all summer (and longer) on the counter
Foraging edible plants can be intimidating. Here's an easy foraging guide for beginners.
Use invasive Japanese knotweed to make a flavored syrup, then use the syrup on pancakes, in recipes, or for homemade sodas.
Strike a blow against the invasive plant Japanese knotweed by harvesting its young shoots--which taste like marinated artichoke hearts--and making quiche.
Lessons learned from a first sugaring season. A few things they don't tell you but should!