I’m not 100% sure what I should call this (except delicious!) but it was inspired by umeshu, the Japanese liqueur made from unripe ume (plums), rock sugar, and shochu (a clear, flavorless, distilled spirit). My foraged version is made with unripe apricots, granulated white sugar, and vodka. Since I think I invented this, I’m going to claim naming rights: Apricot…
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As I sit here, still jet lagged from our trip to New Zealand (I know, I know, I’m not REALLY complaining), I’m encouraged by the speed with which the snow is melting and the little green shoots are poking up through the ground. Spring is coming late to Santa Fe this year, but that’s ok. We NEED the moisture we’re…
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Is it just me? I’m an accomplished jelly maker. I’ve been doing it for years. I’ve taught Master Food Preservers how to do it. I’ve done it professionally. But every time I make a jelly without commercial pectin, I worry. Anyone can get a good jell with commercial pectin if they follow instructions, but it’s a whole lot trickier when…
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In bar lingo, a dram can mean several things. It may specifically refer to 1/8 of a fluid ounce, or more likely to a shot of whisky. It’s also sometimes used to refer generally to a small drink, as in “Shall we have a wee dram?” (To which the answer is always yes.) Spicebush dram is my foraged take on…
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Cornelian cherries (aka Cornus mas) are an under-appreciated fruit, at least in the U.S. In Eastern Europe and the Middle East they are well-loved for their bright color and tart flavor. Considering how many people plant this tree in the landscape (for the pretty yellow spring flowers), there’s no reason you shouldn’t harvest the fruit and make yourself some cornelian…
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A podcast about plants with Ellen Zachos and C.L. Fornari