By Jeanie Rose | Berries
Asian pears have never tasted “finished” to me. Surely they would taste better if not grown here in the Central Valley of California — perhaps grown in volcanic soil like the Napa Valley or in the coastal air of See Canyon near San Louis Obispo where so many remarkable apples appear each fall. I don’t […]
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By Jeanie Rose | Berries
When Amanda came back from a harvest adventure with ripe wild Sierra gooseberries, she ended up making a gooseberry syrup. Besides their antioxidants, gooseberries have an amazing amount of pectin. It seems that gooseberries can be added to low-pectin fruit to make a nice jam without the addition of commercial pectins. I was all about […]
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By Jeanie Rose | Berries
For years I had seen the formidable gooseberries in the forest. Green with long spines, they looked like berries from a far-away planet. No one I knew did anything with the gooseberries so I opted to hike on by and leave the berries to the brave wildlife that had learned to manage all those prickly […]
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By Amanda Rose | Berries
How often have you stumbled onto a new food and wondered what to do with it? “Sample it,” is a good idea. What if it’s a food that you are interested in preserving and you wonder what its qualities are? “Sample it.” Let me explain. We have been leveraging our large forest bounty more and […]
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By Jeanie Rose | Berries
Have you ever noticed how fruit varieties that come to harvest at the same time in any given area usually taste really good together? Whose great plan was that!?! This fruit combination for popsicles plays on that synergy. We were coming to the close of our raspberry crop. You know how it is when there’s […]
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Editor’s note: This post is written by our youngest writer, Frederick (11), who describes his experiences with cooking and foraging around our home in California’s Sequoia National Forest. This summer my mom, my grandma Bea, my little brother Alastair, and I picked wild currants. Wild berries aren’t always safe to eat and that reminded me […]
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