BLACKBERRY BONANZA Fruit Catsup Master Recipe; makes about 2½ pints (40 oz)

BLACKBERRY BONANZA What a peak crazy moment in the blackberry patch.  The tall stout canes bite back, pull hair, scratch skin, and prick fingers. Blackberry battle wounds; all worth it. The following catsup master recipe is an excerpt from our book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi and illustrated by Wendy Hollender Book Link: http://bit.ly/1Auh44Q

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Mayonnaise Master Recipe & All Its Herbal Variations

I find it extremely satisfying to blend up my own mayonnaise and I especially love to include the seasonal flavors of the field. Today's version is made with 3 tablespoons of wild bergamot leaves and 3 field garlic bulbets that have just emerged, making it even more delicious! I use whole eggs in this batch resulting in a lighter, thinner mayo. I am excited to share my master recipe here with you and hope that it will unleash your mayo-making talent. Please let me know how your mayonnaise turns out in the comments. 

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Wildness Captured & Preserved in Sea Salt: Old School Bouillon

Wondering what to do with all those aromatic culinary herbs — wild or cultivated? Here's an ancient salting technique — a simple way to capture and preserve wild plants as they pass through the landscape. By mixing strongly flavored plants with each other, and also with milder ones, we can create intriguing taste combinations. Add a tablespoon or two of this savory condiment — think of it as a bouillon substitute — to flavor sauces, stews, soups, beans, and more. This recipe is an excerpt from the Relishes, Spreads, and Condiments chapter from my book Foraging & Feasting.

From the book Foraging & Feasting by Dina Falconi; illustrated by Wendy Hollender.

From the book Foraging & Feasting by Dina Falconi; illustrated by Wendy Hollender.