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?
Sunchokes, also known as Jerusalem artichokes, are native to North America and have nothing in common with an artichoke, botanically speaking. But they sure do pickle well!
This is the best way to make a clean, adhesive acorn flour. Yes, there are easier methods to get flour, but this process yields the finest product that will store for years in a cool place. Any acorn works with this technique.
Smoked mussels are an awesome party appetizer. Just the color alone will draw people to them. And done right, they stay juicy and briny. They're also great in pasta dishes and risotto.
How to make a traditional German-American style of bockwurst, a soft, rich sausage typically poached in bock beer. I used snow goose for this recipe, but any meat works.
Foraging for the wild gooseberries of the West. How to identify them and process the especially spiky varieties in the Sierra Nevada.
Zucchini rounds salted, then slightly dried, then sauteed in olive oil with chile, garlic and mint.
A Northern Italian style of cured, aged goose ham done with the leg and thigh, not the breast. While it requires several months to age properly, it's worth the wait.
A venerable Pacific Northwest method of preserving salmon -- it's halfway between jerky and regular smoked salmon, heavily smoked and sweet from brown sugar and maple syrup.
How to harvest cattail pollen (as well as the California native mint Monardella villosa) and make a brilliant yellow pasta with them both.
A wild version of Korean pa kimchi, which normally uses scallions. This version uses invasive three-cornered leeks, but any green onion (ramps, etc) will work here.
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