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?
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.
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.