Wild Mushroom Jerky
The first time I attempted to make mushroom jerky was purely as an experiment. I had a surplus of maitake/hen of the woods and...
Black Walnut Liqueurs: Drink Like A European!
Now is the perfect time to forage unripe black walnuts around New England! While most Americans think of these nearly tennis ball-sized nuts as...
Elderflower: 4 Easy Recipes to Try Now!
Elderflower is just starting to bloom around the Boston area. A staple to most mixologists and bartenders, elderflower infuses a deliciously bright, subtly sweet...
Citrusy Spruce Tips
Spruce and fir tips are offering up their citrusy bounty. There are so many ways to use these delicious bursts of lemon, orange and...
Wild Ramp Compound Butter Recipe
Compound butter is a simple and tasty way to preserve foraged herbs, especially wild ramps! Store it in your fridge for 2 to 3...
Dandelion Capers Recipe
Love capers? Unopened dandelion buds make a great substitute for the real thing! Pick buds that are tightly closed and closest to the ground....
Eat The Invasives: Periwinkles
If you have spent any time walking along the coast of New England you have undoubtedly encountered the common periwinkle (Littorina littorea) clinging to...
Sweet & Spicy Pickled Sunchokes
Thanksgiving is just around the corner. And, while everyone is busy finalizing guest lists, shopping for the perfect turkey and coordinating cooking duties, I...
Crab Apples: The Crazy Delicious & Totally Free Fruit
It’s officially apple picking season! While most in New England may be heading to their local apple orchards for cider donuts (omg my favorite!)...
Chicken of the Woods Soup For The Soul
It’s soup season! With nighttime temperatures creeping downward, it’s the perfect time to tuck in and make some delicious mushroom soup. Earlier this week...