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?
Wild Edible is a blog about foraging, cooking and eating wild food, as well as local, sustainably farmed meat and veggies. http://www.wildedible.com
A great recipe for showcasing the beautiful color and flavor of chanterelles. Chanterelle pâté can be served on bread and crackers and freezes well.
All about wildcrafting chanterelles: where to find, how to harvest and how to process and store them.
A little bit about digging ramps and some simple methods to preserve, store and cook them.
Celery brine cured venison - perfect for serving with colcannon or Reubens.
Bear grease is an excellent oil for frying and baking and it's free and easy to make. And gleaning bear fat keeps a valuable resource from being wasted.
Clear your garden of the common weed, plantain, and detox your body. This is a wild cocktail!