Drying wild mushrooms is also an option, but dehydrated wild mushrooms can limit how you use them later. Learning to pressure can wild mushrooms should be on your list of foraging education.
Sweet pickled veggies, just like grandma used to make. You can also make it spicy by adding a couple of hot peppers in the mix.
There is a fresh taste to it you can’t get with the store bought stuff. Chunky tomato, onions, green & jalepeno pepper and a touch of cumin mingle to make a flavourful, fresh tasting salsa.
This stewed tomato recipe packs just enough sweetness and a hint of savoury flavour to be be used in just about any recipe you would need tomatoes for.
This lead to some research, and a bonus canned good: tomato paste. Not only does making tomato paste make you feel better about not wasting food, it is super easy and tastes amazing.
The season is short, so we get what we can, when we can. This usually means we have more oyster mushrooms than we can use while they are fresh. These mushrooms are a perfect candidate for canning in order to preserve them for future use.
The recipe is simple and packs a sweet, tangy, spicy punch that won’t allow you to stop at just one pickle. My mouth is watering as I type this