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?
The most identifiable thing about chanterelles? They smell like apricots. Really. It’s a stunning fragrance, both fruity & earthy at the same time. How to find them, cook them and dry them for winter.
You will be surprised by the rich flavor of this wild grape jelly.
Meet the hollyleaf redberry,which grows in California and Arizona. It tastes as if cherry and cinnamon had a love child.
A recipe based on one from Linda Ziedrich's The Joy of Jams, Jellies, and Other Sweet Preserves. Her recipe is for Damson plums and does not include cardamon.
This post is all about foraging for doug fir trimmings and putting them to use in a simple syrup that can be used in DIY soda or cocktails.
Turn foraged Elderflowers into an ethereal syrup a la St. Germain.
Wild but very mild Alioli recipe, based on the original Catalan recipe. No egg yolks/ No food processor. Serve with potatoes, meat,fish or add to sandwiches.
Ginger ice cream, made with wild ginger. This is an eggless ice cream that keeps the ginger flavor clean and pure. Perfect for hot days!
Homemade elderflower cordial from foraged elderflowers. It tastes like spring gardens in a glass.
What's crunchy like a water chestnut, tastes like a young radish, and looks like an alien life form?