I went out this morning to see what came into season during the week I was gone. Imagine how thrilled I was to discover a new patch of milkweed in full bloom! Just an hour earlier, I’d read a question on FB asking if anyone had used the flowers to make jelly. Was it divine inspiration? Yes or no, I…
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Do you ever play the game: What would you eat if you got lost in the woods?
My dinner guests are often confused by this pale green dessert, and I can’t blame them. But I don’t tell them what they’re eating until AFTER they’ve tasted it. Why? I want people to experience these new, unbuyable flavors with an open mind, without any pre-conceived notions. After all, green is an unusual color for a dessert, and most people…
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There are several species of chokecherry native to North America, but the one I harvest most often is Prunus virginiana. Most people consider it a weedy tree, but wildlife of all kinds appreciate the fruit, and in this instance I’m siding with the birds (and the bears and the raccoons). Underripe chokecherries are unpleasantly astringent, but let them ripen to…
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Are you a cookie maker? Whether you’re baking for a school event, an office party, or a picnic, why not add a new and unusual flavor to your next batch? Even if all you do is bake from a mix, you can add a personal touch that makes your cookies stand out. This simple juniper berry icing takes even the…
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