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?
Everyone knows the idiom, you are what you eat. If this is true, do we know who we are? Increasingly people are trying their hand at the old foodways. We are preserving: Food, culture, community, ourselves.
Its hipster-trendy star may be fading, but bacon is forever -- especially when you make your own.
When you're out hiking today, if you come across some Japanese knotweed, clip some shoots. Their zingy acidity add zest and spark to quiche, tapioca, dessert bars and more.
Are your ladies are starting to lay in force? Turn your surfeit of eggs into festively colored pickled eggs, infused with tangy, sweet or spicy brine.
What could be more rewarding than kicking back and enjoying a nice pint of your home home-brewed beer?
Eat your yard! The common dandelion is one of the most versatile edible weeds. Sip some dandelion wine, pickle the buds or enjoy a dollop of sunny yellow jelly.
Curd is the word! Creamy and tart, perfect with scones, over ice cream or mixed in yogurt. Here's a bunch, from the classic lemon to grapefruit, cranberry and more.
Pickle up a peck of these springy stalks, spicy or perfumed with herbs, to have on hand for snacking ... or Sunday's bloody mary.
This prickly character's spines are easily tempered with heat, resulting in a nutritious green that's great in soups and pasta, and even makes a vegetarian rennet for cheese making.
Hey, you already have a copy of Sherri Brooks Vinton's seminal work Put 'em Up!, right? Of course you do. Well, she's back, and better than ever with Put 'Em Up! Fruit. And you can win a copy.
Winter may not yet have released its grip, but now is the time to start your edible plants from seed. It can be a fussy process, but with a little know-how, you'll be growing in no time.