Ginkgo Season is Here

Yesterday I saw (and smelled) the first ripe ginkgo fruits hitting the ground. Once you get past the stinky orange pulp there’s a culinary treat in the seed. Here’s how to harvest so that you skip the smelly stuff. There are also easy, delicious recipes there for using the ginkgo “nuts.”


If you’re in Brooklyn, stop by the Park Slope CSA distribution today between 4-6:30pm. I’ll be signing copies of Preserving Everything and handing out taste samples (I’ll bring the naturally pink cauliflower pickles for sure, and we’ll see what else). You don’t have to be a member of the CSA to check out the signing and sampling. Just stop by the Garden of Union community garden on Union St. between 4th and 5th avenues.

I’ve also got a bunch of foraging tours and food preservation events coming up.

120 Wild and Flavorful Edibles from Beach Plums to Wineberries

120 Wild and Flavorful Edibles from Beach Plums to Wineberries

Northeast Foraging 

“A book that wild food gatherers of all skill levels will want to own.” – Sam Thayer


How to Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and MorePreserving Everything

“This is an essential book for anyone interested in food preservation.” – Ellen Zachos

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