Preserving wild foods: a modern forager's recipes for curing, canning, smoking, and pickling

Whether you forage in the wild or at the farmers' market, you'll delight in the unique preserves featured in this one-of-a-kind collection. With a reverence for the natural world and all of its edible bounty, Matthew Weingarten and Raquel Pelzel encourage you to explore the ways in which wild ingredients can be transformed into tasty foods through a range of preserving techniques that include canning, smoking, curing, and pickling. Enjoy your own delicious Duck Prosciutto, Dandelion Jelly, Crab Apple Mostrada, and more! Preface Preserving and Curing: How and Why 1 Coastline: Gifts from the Sea Arctic Char Gravlax with Wild Fennel Pollen Salt Cod Salt Cod Fritters with Spicy Rum Sauce Smoked Black Cod Modern Garum Instant Samphire Pickles Irish Moss Cocktail Kombu-Cured Red Snapper Furikake Seaweed Salt Garlic and Oil-Cured Anchovies Bismarck Herring with Young Carrots and Onions Salted Sardines, Coriander, and Thyme Smoked Mussels 2 Pastures & Hedgerows: Grazing Lands and Natural Borders Old-World Rose-Hip Jam Stinging Nettle Cordial Dandelion Jelly Sloe Gin Crab Apple Mostarda Wild Persimmon and Ginger Jam Clabber Cream Ruby Red Membrillo Speckled Tea Eggs with Star Anise and Ginger Farmer Cheese Lamb Prosciutto Air-Cured Beef 3 Gardens & Fields: Cultivated and Harvested Old-World/New-World Sauerkraut Lactic-Fermented Mixed Pickles Classic Dill Pickles Old-Timey Watermelon Pickles Sweet Mint and Rhubarb Pickles Rhubarb Fool A Peck of Pickled Peppers Scented Geranium-Tomato Jam Modern-Day Maraschinos Sweet Bergamot Marmalade Plum Lekvar Mulberry-Rosemary Jam Preserved Artichokes a la Grecque Sweet-and-Sour Pearl Onions Pickled Garlic Scapes Smoked and Naturally Nitrate-Free Bacon Bits, Jumbles, and Jelly 4 Forest & Woods: Foraged, Picked, and Plucked Strawberry and Lemon Verbena Preserves Blueberry-Maple Spoon Fruit Candied Angelica Stems Elderberry Compote Pickled Chanterelle Mushrooms Frutti di Bosco Compote Black Walnut Chutney Black Walnut Liqueur Pecan and Fennel Seed Brittle Spiced Venison and Cherry Summer Sausage Little Hunter's Sausage Garlicky Kielbasa 5 Banks & Wetlands: Freshwater Depths and Shores Pickled Fiddlehead Ferns Pink Peppercorn-Pickled Ramps Wild Ramp and Walnut Pesto Cossack Pickles Hot Smoked Trout Pheasant Rillette Citrus-and-Spice Confit of Duck Leg Duck Prosciutto Goose-Neck and Whiskey Sausage Resources Acknowledgments Index