I’m fascinated with the idea of making tree syrups, but tapping multiple maples, and boiling vast quantities of sap for hours is a little daunting. Plus, I don’t live somewhere I can tap a lot of trees. So I was thrilled to learn I could make a quicker, easier syrup by boiling the bark of the shagbark hickory tree (Carya…
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Chestnut Mousse Recipe: So Rich, So Good
Chestnuts are wonderful, versatile things, as useful in sweet desserts (like this irresistible chestnut mousse) as they are in savory dishes. Their high starch content makes them softer and creamier than most nuts. (Fun fact: chestnuts contain twice as much starch as potatoes!) In places where chestnuts are a native crop, they’re often used as vegetables rather than nuts. Some…
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Hen of the Woods: a Great Beginner’s Mushroom
If you’ve ever eaten maitake mushrooms, you’ve eaten Hen of the Woods (aka Grifola frondosa). Whatever you call it, this meaty bracket fungus has excellent taste and substance. Hen of the Woods is a polypore, which means that its undersides have pores, not gills. It usually grows at the base of hardwood trees or from underground tree roots, and is…
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Pawpaw (aka Asimina triloba): an Exotic Native Fruit
The pawpaw is the largest edible fruit native to the United States. It grows all over the central and eastern United States, but pawpaw fruit isn’t easy to come by. First of all, they need to be dead ripe to be delicious. That means soft, squishy, and not well suited to shipping long distances. You may find them at farmers’…
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Silverberry Quick Bread: Recipe
As the weather gets colder and the days get shorter, my thoughts turn to comfort food. I look forward to a hot cup of tea at the end of a long day and when I have a piece of toasted silverberry quick bread to go with that tea, I don’t even mind that it’s dark at 4 pm. Well, I…
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