Not everyone knows that the borage plant is edible. So are borage flowers. Most people barely even know what borage is, let alone what you might do to highlight its flavor. Borage arrived in my garden years ago when I planted it not to eat, but as a bee attractant: The more bees in your
How-To (DIY stuff)
Drying Tomatoes Without an Oven
“Oh my Gawd, it’s like an oven out here!” This is a not-uncommon refrain heard in Sacramento in summer. Well, if life gives you an oven, use it. This is one of the few places in the country where I can consistently dry things without an oven: Sacramento typically sees summer days over 95 degrees
How to Make Chicory Coffee from Scratch
For a time, my favorite coffee was New Orleans style, where the coffee is cut with roasted, ground chicory root. Chicory coffee is smooth, a little more acidic than normal coffee, with a taste and aroma similar to a mocha — and it makes a drink darker than the inside of a cow. I used
Wild Salsify Lives Everywhere
I see salsify. It’s everywhere. And I didn’t know it was salsify. Until now. We have had wild salsify root growing in our yard for several years — and never noticed. This, to me, is wildly amusing. Here I am, supposedly Mr. Great Forager and all that, yet here is a common wild edible right
How to Make Paprika at Home
Why bother making homemade paprika? Fair question. After all, the Spanish and Hungarians are better at it than we ever will be, right? Why not just call up Penzey’s or somesuch and order some? Well, I do. But making something like paprika at home is not so much something I did out of necessity as
Cutting a Whole Chicken or Pheasant
Cutting a whole chicken, pheasant, grouse or turkey is exactly the same process — they are all related, gallinaceous birds, after all. I’ll walk you through how to cut up a chicken or grouse for cooking step by step so you can make the best use of all the parts. Cutting a whole chicken or
Venison Stock
Making stocks and broths are among the core skills of any good cook, and it is a labor or love I embrace wholly. As a hunter, angler and a gardener, I can often make a first-class stock solely with ingredients I’ve grown, caught or shot. This to me is deeply satisfying. Venison stock is one