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feral pear chutney

Savory Feral Pear Chutney Recipe

I’m a big chutney fan. I love the juxtaposition of sweet fruit and savory vinegar. I especially love chutneys in summer, because they’re the perfect accompaniment to cold meats and cheeses. Add a little chutney to yesterday’s roasted chicken or the last few slices of sharp cheddar, and you have yourself a picnic. This savory feral pear chutney isn’t a thick, syrupy condiment. The firm, barely sweet flesh of the feral pears is bathed in vinegar, foraged spices, and just a little brown sugar. It’s sharp and spicy and goes with just about everything. Read more

wild ginger syrup

Wild Ginger Syrup Recipe

Making wild ginger syrup is a great way to preserve our native wild ginger. In liquid form, wild ginger can flavor cocktails, soft drinks, sorbets, crepes, or marinades with its complex and versatile taste.

For years I’ve used wild ginger freshly chopped or dried and powdered. That’s great for baking, but liquids are better for certain applications. By making wild ginger syrup, you get both. When the syrup is done, you’ll be left with candied wild ginger, which can be frozen or dried, and used later as a spice. Read more

foraged spices

How to Make Your Own Foraged Spice Cabinet

When it’s time for me to cook or bake something really special, I look through my foraged spice cabinet. I don’t do this for just anybody. Foraged herbs and spices take time and effort to gather, and I only use them when I’m cooking for someone I think will appreciate their specialness. Read more