It is elderflower season here in Northern California, and this is always the first thing I do with the aromatic flowers. Add a little of this syrup to seltzer (or vodka) and you have yourself a fancy drink...
Not quite a pickled mushroom, and more than a marinated mushroom, this is the Italian preservation technique called sott'olio, which results in an especially meaty preserved shroom -- especially if you use porcini or chanterelles.
Homemade hot sauce from wild chiles, the chiltepins of the Sonoran desert - the only chile native to the United States. This is a fiery sauce that hits you hard up front, then fades to a lingering savory flavor.
This is what you do when life gives you unripe grapes. Made with wild or domestic grapes, verjus (verjuice) is just the strained juice of unripe grapes. You use it like a mild vinegar. Best part? Verjus plays well with wine, where vinegar does not.
Yep. Yucca flowers are edible. They taste like a cross between a green bean and the innermost leaves of an artichoke. Yucca is in bloom all over the southern half of the country now, so give them a go -- I like them fried, tempura-style.