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?
Preparing white oak acorns for flour to transform into cupcakes. Also, a cream cheese frosting flavored with wild grape jam.
What we have and have not been finding in our corner of southeastern New England for wild foods.
We describe three commonly found edible mushrooms.
How to harvest common milkweed pods and prepare them for recipes, like this chilled summer salad with chickpeas.
Some of the wild foods we foraged this past two weeks, our outings, and ideas for what we made with our bounty.
How to gather the seeds from invasive garlic mustard, and what to make with them.
When and how to gather edible sumacs to use as an acidic component in sumac-ade.
What's in season in the woods and fields of southern New England for foraging.
What we have been foraging in southeastern New England for the week ending 06/27/2011.
What wild edibles we have been finding in southeastern New England, and some recipes.