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?
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.
Imagine having roasted garlic around whenever you want it. You can get pretty close with this preserved garlic recipe. It is a life-changer in the kitchen. Seriously.
Bresaola, a home-cured eye round of bison, aged for 3 months. Most people do this with beef, but using buffalo adds a bit of wildness to an already funkylicious piece of charcuterie.
Wild ginger is one of the more powerful flavors among the edible wild plants of North America. But it has a dark side: It contains a substance that can cause renal failure. I cut through the fog and read the science so you don't have to.
Pickled carrots, without vinegar. They're tangy, briny and just a little bit sweet. The trick? Lacto-fermentation, which is far scarier sounding than it is.
Curing olives in spring? Yep. The best oil-cured black olives come from olives that are very ripe. If you can get your hands on ripe black olives, this is just about the easiest cure there is.