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?
Sweet pickle relish adds zest and spark to hot dogs and other summer grilled meats. Here's a tangy-sweet recipe for a relish that can be canned.
A sweet rendition of the classic pickled fiddlehead fern.
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 quick and easy kimchi recipe incorporates ramps, but works with green onions or leeks if you don't have access to foraged ramps.
Sing the Rhubarb Kimchi song as you greet the spring with the gorgeous sour spicy tang of this fabulous pickle.
So easy, and you'll have enough kimchi for months! This is a vegan kimchi using a 3% brine.
Yes it's that time again. Trounce in the woods, find yourself some ramps and pickle it pickle it pickle it! Try your hat at pickled ramps and find out what you've been missing all these springs!
These pickles are spicy, crisp and a brilliant green/orange pop of color – just the thing to put a smile on the face of this winter-weary Minnesotan.
A herb'ie horseradish and dill pickled egg recipe.
Persimmons from the store are good. Persimmons from the woods? The thrill of the find makes them even sweeter.