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?
This berry is a super addition to your spice cabinet. Easy to identify and harvest any time between spring and autumn in northern and eastern regions of North America, its unique citrus and pepper flavours will spice up your cooking all year long.
Forget any misconceptions you have about this wild flower. It is not likely responsible for anyone's hay fever. It is just a beautiful perennial which is also edible. This is the first of a series of recipes using this much misunderstood plant.
Just one of the edible parts of the common milkweed, the young pods are now ready for harvesting. This recipe is as simple to make as it is exotic in flavour!
Delicious fruit from the wild can be used in so many ways. To preserve their goodness, dehydrating and fermenting open up a host of possibilities for enjoying them into the winter months.
Staghorn sumac has been consumed by North Americans for centuries, yet it is usually considered an undesirable and noxious weed by today's consumers. It's time to give this beautiful berry its rightful place in our local cuisine.
There are so many uses for this exotic-tasting but local fruit. To begin with, here is a recipe where it is combined with rhubarb for a refreshing and flavourful soup or beverage.