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?
Collect edible lilac blossoms and incorporate them into a beautiful simple syrup, a lemony gin-based lilac cocktail, or delicious lilac almond scones.
Fiddleheads are now ripe for picking in Eastern Ontario. Here's how to identify them, forage for them responsibly, and prepare them.
Harvesting your backyard maple tree sap and making syrup is extremely easy. You just need a few simple pieces of equipment, a 12" diameter or larger maple tree, and the right weather.
There is only a short period when ramps are available for harvesting. Collect them to enjoy this seasonal delicacy now, or preserve them for a taste of spring later in the year.
Pine pollen is a free, local superfood that most of us are unaware of! Here's how to harvest and use it, and why you really ought to.
Spring is the perfect time to roll up your favorite wild greens and flowers. I foraged wild maple tree blossoms, and used them in fresh spring rolls.
The shoots and tubers from daylilies offer us fresh local greens as early as April and May. The leaves, stems and tubers are excellent in stir fries, steamed and any other way onions or leeks are used.
Violet syrup made from foraged violets - the elegant flavor is as enticing as the jewel-like color!
With the passage of winter comes wet soggy ground, which are perfect conditions for mushroom growth. In our area there is one mushroom that creates a mad dash to collect it: the Morel.
Have you tried eating hop shoots before? Maybe you should! It turns out that hop shoots are the most expensive vegetable in the world– and I have them growing wild in my back yard!
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