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?
Asparagus is the darling of spring, emblematic of the very season, fleeting and fresh as morning. We picked the young spears and dropped them in a salt brine. They ferment for a short time only, and their freshness is preserved by the salty soaking.
One of the best times to be a forager is in the spring. Everything in nature comes alive. All types of plants are popping up and one of my favorites is wild asparagus.
Fall is here and for a forager it’s time to start identifying wild asparagus. Fall is a great time to find and mark your asparagus patches for spring. Let me show you how to do it.
Pickling asparagus yields an out of this world flavor that must be tasted to be believed. Give this easy way to preserve the unique, fresh taste of late spring a try. Also, fun with kids!
