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?
A biltong hybrid recipe I concocted myself after reading many recipes and experiences online. Defunct freezer turned curing chamber. My first attempt at curing meat!
Pickled Celeriac slices make a great, complex appetizer base suitable for the gluten-free and pale eaters among your friends. And they're probiotic, and they taste amazing. Make them already.
An enthusiastic ode to this striking and delicious wild mushroom - the hedgehog (hydnum repandum). Including tips on how to identify it, why it should feature in your foraging baskets and in your kitchen and how best to cook it.
Want that Thanksgiving aroma in your home minus the wacky relatives and the over-expanding waist band on your pants? Render duck fat! How to use it...duck fat roasted squash seed with truffle salt.
Keep your homemade pesto a beautiful bright green, while adding extra flavour and nutrition, with this great cooking tip.
From amending soil to storing garden supplies, here's a quick and easy guide to get your garden in tip top shape for next spring!
Wild cranberries can be found in the northeastern portion of the US and Canada, so seek them out for your holiday feasting!
harvesting saffron, a few strands of gold that go a long way
Those giant soccerballish looking fungi are actually edible! Read more to find out how to harvest along with two delicious recipes. One for freezing for winter storage and one for a puffball pancake!
Foraging sumac drupes and making delicious iced tea.