Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
With the brightness of lemons and the sweetness of oranges, Meyer lemons are the best of both citrusy worlds, making them perfect for marmalade, limoncello, lemon curd and more.
Winter to me, means grapefruits. Some people turn their noses up at these pink beauties because they find them far too tart, but I absolutely adore them. When ripe and in season, they can actually be quite sweet, in a tart kind of way.
The incredibly sweet and juicy Honeybell tangelos are in right now. They are also known as Minneola tangelos and Honeybell oranges, although they aren’t oranges at all, but are a hybrid of a tangerine and grapefruit. And they make the best marmalade.
Because we do partake of some version of 'Americanized' tacos so regularly and I was constantly running out of the store bought seasoning, I decided to blend my own at home.
What happens when you remove some of the bitter from a cranberry and replace it with sour? This is one of the most interesting things I've tasted in a long time - ideal for fish, cocktails or in yogurt with maple syrup.
Homemade sriracha, affectionately known as Rooster Sauce. You can make it with red jalapenos, like a normal person. Or you can melt your face off with habanero sriracha, like me. Your choice.
