What could be better than easy-to-make and lusciously smooth peaches and cream pops? Fresh peaches and a no-cook base give it a fresh old fashioned flavor. It also works wonderfully well as an ice cream!
Continue readingYearly Archives: 2014
These 18 Best Foraging Blogs are a great resource, whether edible wild plants are food, medicine, or a curiosity for you. Blog authors are scientists, naturalists, chefs, homesteaders, and herbalists. Each is profiled to help you find what you need.
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Loaded with healthful ingredients, raspberry ice cream with oats and honey is a delightfully rustic treat. It’s based on a Scottish dessert called cream crowdie, traditionally served at summer weddings.
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Pollinators are key species in all ecosystems, and you can help reverse their decline by gardening for pollinators with these 8 tips.
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Lusciously smooth and creamy chai spiced vanilla bean ice cream, is a delightful dessert any time of year. Steeping crushed green cardamom pods, a stick of cinnamon, and a split vanilla bean in the cream, lend it exceptional deliciousness!
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This garlic mustard pesto is mellowed with baby spinach. Who would have thought a common weed could make such a delightful pasta sauce? It does. Put an invasive plant to good use with this tasty version of an Italian classic.
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Foraging garlic mustard is good for your health, your pocketbook, and the environment. Learn where to find it, and how to identify, harvest, and eat it.
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Follow these 6 tips for growing corn in small spaces, and you, too, can get delicious ears of corn full of plump, juicy kernels, from your own backyard.
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Learn to identify common milkweed and use this recipe to make a milkweed meal. A simple salad of milkweed shoots and radishes is an easy and tasty way to enjoy this plant in spring. Cooking the radishes sweetens them and reduces the sharpness.
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These refreshing, sweet-tart strawberry fleeceflower yogurt pops are made with the juice of wild fleeceflower (Japanese knotweed). The plant is easy to find, and the pops are easy to make. A great foray into cooking with wild edibles, and it turns an invasive plant into a food resource.
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