Gardening, Foraging, Hunting, Cooking
When I was a kid my mother always made pumpkin-cranberry muffins in the Fall so I associate them with changing leaves and cold mornings waiting for the school bus, but these sweet and richly satisfying muffins are good any time of year. A can of pumpkin puree from the store will do just fine for this recipe, but if you’re blessed with an abundance of pumpkins in your pantry like we are, making your own is very simple.
Wild cherries are one of our favorite fruits to forage and eat, but depending on the species they can have a somewhat sad fruit-to-pit ratio. Thankfully, you can turn those pits into another delicious ingredient. Using cherry pits as a flour and flavoring agent is a tradition in Native America, Middle Eastern, and Siberian cuisine.
As someone who was a vegetarian for most of my life until very recently, I still really appreciate a good veggie burger. Rather than thinking of them as substitutes trying to be something they’re not, I look at veggie burgers as a great way to creatively pack in a lot of vegetables into one dish and celebrate interesting flavors.
After pressing our American persimmons through a sieve to get seed-free pulp for our persimmon pudding recipe, we were left with a seedy, sticky mess that we definitely knew we could get more usable material out of. This recipe was an easy way to deal with the goop as we could just add liquid and then strain everything out, with an added bonus that it turned out delicious!
Persimmon pudding is a dish that has been around for centuries that we’ve put our own spin on, adding chopped hickory nuts and using honey instead of sugar…
For indigenous people in North America and early European colonists, acorns were a staple crop providing much needed calories through the harsh, lean winters. Somewhere along the way the vast majority…
There are few soups that are heartier than cream of mushroom and when you incorporate flavor-packed wild mushrooms like morels and oysters you get an almost perfect…
I challenge anyone who doesn’t like mushrooms, but does like seafood to try making lion’s mane crab cakes and I’m confident it will change your mind…