Have you ever tasted a gooseberry? These unique, tangy fruits are related to currants, but have a flavor all their own. Though gooseberries aren’t a common ingredient in pie, they’ll take your dessert to the next level.
A central problem for many of us who garden in the city is a lack of light. This is covered extensively in the vegetable chapters. I mention it again here only to note the problem that shade poses for growing fruit. In short, most fruit trees require nearly a full day of sunlight in order to set and ripen fruit. So what can you do if your only available growing space gets only a few hours of light per day?
Wild strawberries are much smaller than those hollow, crunchy, off-season truck farm monstrosities most of us allow to pass for strawberries. Cultivated in-season berries, the kind you pick at local farms, may still dwarf their wild cousins. They will also be much easier to gather a significant amount of, since wild strawberries grow in clusters, but not giant swaths. Look for them from May to October, depending on the climate, in well-drained areas with some sun exposure: hillsides, slopes, patchy forests.
Do raspberries flood your thoughts with sweet memories of freedom like they do for Sara Bir? If you want to get out and forage some to unlock those memories, she has got all of the tips and tricks. There are also two recipes at the end (one for dinner and one for dessert!)
Who doesn’t love making memories or recounting old ones? Mulberries have a special power of unlocking memories. Did you pick them as a kid? Picking them now will send you right back to your childhood. If you’ve never picked mulberries before, they very well might be in your own backyard, or your neighbor’s, or your local park. You can pick some this summer, throw them in the freezer, and next winter you can bake a pie that will remind you of the warmer summer days.
Huckleberries are a true prize for fruit foragers. Describing them as “intense, juicy, and addictive,” Sara Bir has the lowdown on where and how to harvest these little guys. And if you’re one of the lucky ones who brings home a bountiful harvest, Bir’s recipe for Buckwheat Huckleberry Buckle is a MUST make. Trust us.
Fresh, ripe raspberries picked straight from the garden in the morning. What could be a better start to your day? According to Michael Phillips, author of The Holistic Orchard, growing your own berries is entirely possible for anyone with a bit of space and a passion for the fruit. Brambles grow from the north to the south and are easy to get started, requiring little more than a patch of sun and well-drained soil. What’s more, berries are highly perishable and often pricey, thus making growing your own a desirable option for obtaining the fruit.
One of the best ways to begin brewing is by dipping your toes in the bubbling waters of homemade soda. Mountain raspberry and blueberry soda is a recipe easily adapted to different regions of the country, featuring your local pine, fir, or spruce needles along with farmers’ market fruit. There are no real rules. Let it be about fun, creativity, and flavors. What fun flavors will your environment develop? There’s only one way to find out.
We should just change the name of summer to elderberry season. It’s the perfect time to pick these berries (which aren’t actually berries) and make delicious jams, drinks, and sauces. Cooking or fermenting elderberries is crucial to unlocking their flavor. Once processed, you’ll have an end product with plenty of health benefits as opposed to the raw berries, which will make you sick.
Make your own kombucha at home – it’s easier than you think! Kombucha is not only great for your gut health. It’ll make your taste buds happy, too. Get bubbling with this easy recipe to make your own kombucha!
Put your cooking and foraging skills to the test with this seasonal, delicious garlic mustard pesto recipe. Create a vibrant, nutrient-packed pesto that harnesses the power of springtime foraging.
These much-loved titles are the perfect books for Mother’s Day! Gardening books, cookbooks, memoirs and more — there’s a book for every mom on this list.
Make a difference in the kitchen! Prioritize sustainable cooking through zero waste methods. From the ingredients we choose to how we dispose of what’s left behind, every small step in the kitchen can make a BIG difference!
Invasive garlic mustard gets a bad rep, but did you know it’s edible from root to leaf? Garlic mustard can be consumed in its entirety and has great nutritional value. Plus, the flavor adds a punch of flavor to any dish!
