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 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.
Salt-pickled mushrooms: These are wild saffron milk caps, pickled without vinegar in the traditional Eastern European method.
Meet kabanosy. It is a Polish delight, a smoked, air-dried salami flavored with caraway, garlic, nutmeg and pepper. It's the world's greatest Slim Jim!
An adult take on fig jam: The figs are spiked with ouzo, bay leaves and a little salt. It's a Greek thing...
It is salmon season in California and the Pacific Northwest, which means plenty of smoked salmon -- my version is glazed with Alaska birch syrup.
Meet the hollyleaf redberry,which grows in California and Arizona. It tastes as if cherry and cinnamon had a love child.
The difference between a good duck prosciutto and a great one is time. Hang it for 2 weeks and it's OK. Hang for 2 months and it's sublime.
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!
Traditional French crepinettes made with wild boar and wild boar caul fat. What is a crepinette? Think of it as a homemade sausage wearing a warm, yummy blanket of fat.
Elderflower fritters, done in the style of a beignet. These little donut holes pack a powerful elderflower punch.