2015 was a great year for crabapples, they just seemed to be everywhere I turned, and I ended up bringing in about a 100 lbs in all when the season was done. Picking them was the easy part, processing them and finding a place to store them was another story. Since my freezer at the…
Crabapples
Wild Rice with Rowan Berries, Crabapples, and Bacon
A few months ago I got an email from Kimberly, the creator of a new company called “Fig to Fork”. The business concept is cool, and on the cutting edge of home cooking trends-people want interesting food to make, and they’re interested in doing it at home. Basically you subscribe to Fig to Fork, and…
Duck Liver-Crab Apple Mousse, With Elderberry Jelly
If you’re a hunter of wild things, there’s a natural habit you get into: you keep going back to the places you know where things grow you like, since you can count on it. If you’re like me, your time is precious, and you want to make the most of it. This year, I didn’t…
Rowan Berry-Apple Jam
The rowan berries will be ready soon. Last year I shared my favorite method for preserving them in syrup, which makes them taste a bit like cranberries, and curbs their bitterness so much you can eat them right from the jar, after a while. Sometimes I don’t want to wait. Also, gathering food for the…
Knotweed Fruit Leather
Here’s a fun twist on classic fruit leather using a basic puree of knotweed I mentioned here. It has a nice, slightly tight apple flavor. Lately my pastry chef has been cutting these into strips, tying them in knots, and serving them on the complimentary petit fours plate we serve at The Salt Cellar to…
Pickled Young Crabapples
I had a nice hike the other day casually looking for chanterelles and boletes. It was a little windy, which is great since it’ll keep the bugs at bay. I went over to one of my patches, picked what I could, and headed back to the car-chanterelles haven’t seemed to explode like I’d hoped this…