Salsa macha is very different from your typical jar of salsa in the grocery store. Think of it as an all-purpose condiment to drizzle on anything that needs some spice, tang, and crunch (and really, what doesn’t?)
How to Make Fruit Shrubs
Shrubs are a great way to preserve fruit when you don’t have the time or energy for canning. It’s also suitable for fruit that’s a little past its prime that you wouldn’t want to can anyway. I often make shrubs with the tail ends of a fruit crop, or after a foraging trip where I managed to grab a few handfuls of berries but not enough for a major cooking project
How to Make Black Walnut Muhammara
This is a sweet, savory, spicy dip from the city of Aleppo, Syria. As with most of our recipes we replaced many ingredients with items that can be grown or…
Yaupon Holly Tea- A Native Coffee Alternative
Roughly 85% of Americans drink at least one caffeinated beverage per day, most of which are derived from two plants (the tea camelia and the coffee plant) originating in Asia and Africa. But did you know we have our own caffeinated plant that makes a delicious energizing beverage?
How to Make Honeysuckle Sorbet
If you’ve ever caught the unmistakable scent of honeysuckle wafting in on a breezy summer evening and thought- I wish I could capture that and eat it- this recipe is for you.
How to Make Nettle Matcha Powder
Ah nettle, one of foraging’s finest but most polarizing ambassadors. Nettle (urtica dioica) is incredibly nutritious, containing many vitamins and minerals such as Vitamins A and C, calcium, iron, and a rich array of fatty and amino acids. Stinging nettle has been used all over the globe as a source of food and medicine for centuries, and there’s substantial research backing up its numerous health benefits.
How to Make Pumpkin Walnut Muffins
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.
How to Make Walnut Mushroom Burgers
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.