Staghorn sumac makes a lovely, vitamin-C-rich beverage sometimes called Indian lemonade. I’ve shared how I make sumac lemonade in a previous post, and this recipe is a variation on the theme. Fermenting the lemonade with wild yeast gives it some tang and effervescence, in addition to adding probiotics to your delicious beverage.Continue Reading
I’ve often said that if I could forage only one wild food, it would have to be ramps. These wild leeks are delectable, and I love them sautéed, in ramp soup, in frittata, and in this delicious wild ramp salt.Continue Reading
It’s the time of year when fresh produce from the garden is starting to come in. We don’t have ripe tomatoes yet, but I’ve been able to harvest some hot peppers. One thing I surely love is hot pepper sauce to use in the middle of winter. It’s a great reminder of summer.Continue Reading
One of my favorite summer meals is barbecue. Barbecue chicken, barbecue ribs, pulled pork with BBQ sauce. You name it. The rhubarb in my organic garden is producing abundantly, and I’ve been making all things rhubarb, including rhubarb sauce sweetened with maple syrup. And that gave me the idea to try and create some homemade rhubarb BBQ sauce.Continue Reading
If there’s one thing that’s exploded in the spring of 2020 it’s the interest in gardening. And for good reason; in these uncertain times people are seeking food security. Many of these people have packets of seeds sitting around from that time they were going to start a garden. And now they are asking, “how long do seeds last?”.Continue Reading
Weeds. One of the biggest problems a gardener faces. They aren’t all bad, of course, but they are competing with your vegetables for nutrients, and because of that, it’s helpful to have some strategies for organic weed control.Continue Reading