Winter isn’t the most productive time to forage where I live. On a February visit to NH, I was able to score some fresh wintergreen, which I brought home and turned into an extract. I love the flavor of wintergreen (think teaberry gum) but it isn’t always easy to use in food and drink. I thought ice cream would be…
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Yucca flowers are perfect little bite-sized packages, so why not fill them with something delicious? Start with a cream cheese base, then add your choice of flavorings.
Spring is just around the corner. Actually, it started yesterday, but I woke up to freezing temperatures this morning so it doesn’t feel very spring-like. Nonetheless, this time of year I start thinking about Japanese knotweed, one of my favorite wild edibles. Its pink color and tart flavor make it the perfect ingredient for a foraged twist on a whiskey…
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I’m always looking for jam and jelly recipes that don’t call for the addition of commercial pectin. Why? Because commercial pectin requires extra sugar to balance its bitterness and I’d just as soon keep my sugar consumption down (within reason!). With marmalades, the citrus pith and seeds give you all the natural pectin you need to get a perfect jell….
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When I’m wondering how to make a plain meal more interesting, I pull out a jar of preserved lemons. If I need a hostess gift, I bring a jar of preserved lemons. Simple to make, preserved lemons are lovely to look at and jazz up everything you add them to. Most recipes that include preserved lemons say to use only…
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A podcast about plants with Ellen Zachos and C.L. Fornari