Bring the sun onto the table with a baked crown!

On making friends with nettle + a heartwarming nettle recipe!

Three blends to concoct this autumn + a plant-centered magazine to celebrate the new season!

On magic, patience, wild fermentation, and awe at the alchemy of things.

This winter, I made my very own soup stock. This is a traditional European method of preserving vegetables using salt, but my version is made using wild foraged greens only. This recipe is inspired by pascal Baudar’s book, The New Wildcrafted Cuisine, and it’s probably my favorite preserve to date!