A fresh take on a traditional Korean-style pancake, these savory scallion pancakes make a great snack or appetizer. Try some today!
This versatile recipe, excerpted from Alan Bergo's The Forager Chef’s Book of Flora, brings vibrant green from foraged milkweed for a tasty pasta dish.
These healthy fermented carrots make a great substitute for regular dill pickles, and they're so delicious, even picky kids will love them!
This versatile recipe, excerpted from Alan Bergo's The Forager Chef’s Book of Flora, makes savory cakes from foraged wild greens.
A perfect condiment for summer grill outs (or really any occasion), this fermented onion pepper relish adds some kick to burgers, sandwiches and much more.
It's a hot one, so cool off with this recipe for a refreshing strawberry ginger switchel. The apple cider drink is a perfect way to beat the summer heat!
Got a lot of mulberries this year? Great! Just the right balance of tart and sweet, this common tree fruit makes a delicious jelly or jam.
Topped with three eggs, bacon, tomatoes and a heaping handful of spinach, this savory brunch pizza will add fun flavor to your mid-morning dining.
It's radish season, but what can you do with all those root veggies? This fermented radish pickles recipe makes a tasty treat that will keep for many months.
This simple recipe for shrub—an infused drinking vinegar—puts spring rhubarb to use for a refreshing drink that's great with seltzer or in cocktails.
This simple recipe for hearty vegetable chowder yields a warm, filling bowl of dinner. Use broccoli and cauliflower fresh from the garden—or frozen works just as well!
This fermented beet kvass recipe, a twist on the traditional Russian rye bread beverage, makes a healthy, digestion-friendly drink from the common garden crop.
