Beautiful Venus Vinegar: Autumn Medicine & Magic

Behold the fruit of my autumn equinox harvest! A magical Venus Vinegar composed of the most vitalizing wild foods, herbs and medicines offered by mother nature this season. And it is no ordinary herbal vinegar, but a nutrient rich, beautifying, fortifying tonic that is fruity, tangy, spicy and earthy all in one. And a splash…

Summer Heat: Nasturtium & Sumac Hot Sauce

Every summer I fall in love with the flavour, aroma and healing properties of a particular plant. Last year I swooned for the anise scented lacy blossoms of wild fennel and put them in everything from crackers, cookies and cakes, infused honey, ice-cream and vodka. But this year I’ve fallen hard for the spirited peppery bite of…

Piquant and Pretty: Daisy Capers

Originally posted on gather:
“Oh, dear little daisy, come whisper me softly, And tell me a secret I’m longing to know…Oh, say does he love me, and whisper it low.”—Burton Egbert Stevenson,“He Loves Me, Loves Me Not” The traditional British recipe for Daisy Capers uses the tall Ox-Eye Daisy that blooms in grassy fields each summer…

Piquant and Pretty: Daisy Capers

“Oh, dear little daisy, come whisper me softly, And tell me a secret I’m longing to know…Oh, say does he love me, and whisper it low.”—Burton Egbert Stevenson,“He Loves Me, Loves Me Not” The traditional British recipe for Daisy Capers uses the tall Ox-Eye Daisy that blooms in grassy fields each summer — but the common…

Savory Hawthorn Ketchup: Reviving a Traditional Recipe

Thick and robustly tangy, my favorite condiment discovery this season was Haws Ketchup. Made from the bright crimson berries of the Hawthorn tree (which you can find a stone’s throw away from where ever you stand in Victoria) it compliments meats, eggs and a big basket of steaming homemade fries equally. A mainstay in the…