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Salted sardines with coriander and thyme. Crab apple mostarda. Instant samphire pickles. Speckled tea eggs with star anise and ginger. Dandelion jelly. Pickled chanterelle mushrooms. Blueberry-maple spoon fruit. These and dozens of other inspired recipes from chef Matthew Weingarten show you how to preserve—by curing, canning, smoking and pickling—a wide range of wild ingredients foraged from the sea, fields, forests and fresh water. Clear instructions make small-batch preserving techniques easy to learn, from smoking fish to putting up jam, pickling vegetables and curing meat. Whether you forage in the wild or at the farmers market, you’ll delight in making and enjoying these unique preserves.
STEVIA - NATURALLY SWEET RECIPES FOR DESSERTS AND MORE! by
LONG WAY ON A LITTLE by
MOTHER EARTH NEWS WISER LIVING RESOURCE SET by
Mother Earth News Editors
WOOD-GAS GENERATOR BLUEPRINT by
FOOD DRYING WITH AN ATTITUDE by
Mary T. Bell
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