Articles: wildcrafted
Foraging and Cooking Cattails
Chances are, you’ve seen cattails growing on the edge of your local lake or stream at least once or twice.…
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The Whole Broccoli Frittata: A Wild Boost To Your Brunch Menu
Introducing…your new favorite brunch dish! This whole broccoli frittata is packed with fresh, wildcrafted flavors that are bound to help…
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Crunchy Candied Tree Leaves: A Natural Fall Dessert Topper
Instead of raking and throwing away fallen leaves this autumn, what if we repurposed them and turned them into something…
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Fruity Ferments: End of Summer Fruit Kvass
Fruit kvass is a great first ferment for beginners. All you need is fruit, whey or ginger bug, and jar…
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Fruit-Infused Vinegars: Making Vinegar With Blueberries and Blackberries
Looking for something to do with the berries you’ve been growing all season? Try making fruit-infused vinegars! These recipes for…
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Wild Flavors to Fire Up Your Grill: Foraging for Wood and Aromatics
If you love grilling, you probably know that various woods add delicious smoky flavors to grilled meat, fish, and vegetables;…
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Raspberry and Blueberry Soda: Brewing Up Some Bubbles
One of the best ways to begin brewing is by dipping your toes in the bubbling waters of homemade soda.…
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In Search of Wild Yeast: Using Foraged Yeast to Create Your Own Brews
Since the dawn of humanity, people have enjoyed a deep relationship with yeasts. You may not realize it, but yeast spores…
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The Promise of Purslane & Salt-Pickled Recipe
Are you quick to grab a shovel at the mere mention of purslane for fear it will overrun your garden?…
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Relax and Refresh with Country Elderberry Wine
There’s really nothing better than sitting down after a long day with a glass of wine and the sun setting…
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Daylily Dangers and Delights
Got some daylilies taking over your garden? Instead of weeding them out, try eating them instead! A common vegetable in…
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An Amaranth Love Affair
Our love affair with amaranth began long before the pseudo-grain became a trendy staple for gluten-free folk. The luscious leaves…
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Strong, Spicy, and Pleasant: Wild Green Kimchi
Experiment with what you have, anything from the mustard family will work extremely well.
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