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?
I'm a food writer, blogger and photographer. I cook from scratch. My greatest inspiration is the quart-sized Mason jar filled with 65% cacao bittersweet chocolate buttons that sits on my counter.
Honeysuckle flowers make a lovely syrup for cocktails, smoothies, sorbets, and sauces.
Two ridiculously easy ways to extend summer: make melon and peach jam. Can them if there's anything left after you've finished sticking your spoon in the saucepans.
Wild mulberries plus sugar, fruity red wine and cardamom come together to make a quick (and addictive, and versatile) compote.
Simple puckery goodness is homemade lemon curd, made even better with Meyer lemons.
If you're lucky enough to live near an unspoiled coastline (and you know where to look), you can find an uncommon wild fruit that makes a fierce jam.
Do you plant carrots when the dandelions bloom? Some swear by the ancient study of phrenology, which tells us to watch nature's cues for when and what to plant and reap.
A lip-smacking, mouth-puckering, utterly addictive early 20th-century recipe that calls for rhubarb. But not in a pie.
Spring flowers are pretty, and pretty yummy. Here are a handful that are blooming now.
Much of what's underfoot this time of year--tender young dandelion, sharp wild garlic, even forsythia blossoms--is edible.