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When our fig trees start producing, they do not believe in moderation. Fortunately, ripe figs can move in almost any direction—into a soft whole-wheat cookie, a flourless crumble, a savory garden salad, or a dessert that lands somewhere between a cobbler and a Fig Newton. Whole-wheat Fig Newtons from scratch These homemade Newtons use 100% whole-wheat pastry flour and can be filled with fresh or dried figs. The overnight steaming step is the secret to their soft, familiar texture. Make the...
Late summer hides one of its strangest fruits in plain sight. Those bumpy orange-red fruits on landscape Kousa dogwoods can be delicious—but only after you have positively identified the tree and learned what ripe fruit looks and feels like. How to identify, harvest, and eat Kousa dogwood fruit In our Greenville, South Carolina area, the fruit typically begins ripening in late August. Ripe fruit is orange-red, slightly soft rather than squishy, and releases easily from the tree—or falls on...
Summer rain can turn an old hardwood forest into a chanterelle treasure hunt. But safely foraging wild mushrooms requires an abundance of education and precautions. Before anything goes into your basket—or your kitchen—you need to know the habitat, the identifying features, and the dangerous lookalikes. That’s because there are plenty of wild mushrooms that can make you sick or worse, and some of those poisonous mushrooms look similar to choice edible mushrooms. How to find and positively...