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?
Carrots can be tricky little buggers, but in a few easy steps, you can be growing carrots in your backyard or on your patio. In this post, I share what I’ve learned from my carrot-growing experience.
Setting the cinnamon stick aflame (either with a torch or, carefully, over a stove burner) adds heat and warmth to the sweet, still-crunchy carrots.
This recipe is modified from a number of carrot chutney recipes and was inspired by carrot ginger soup (with some thyme and a touch of a cayenne kick!).
A delicious jam reminiscent of the wonderful flavors of carrot cake. Little pieces of carrot, apple and pineapple blend for a truly special jam.
A quick and simple french jardiniere using an assortment of cauliflower, peppers, and carrots. Great side dish or appetizer.
Preserving root vegetables is a great way to enrich them with a variety of delicious and seasonal flavors. The earthiness of curry goes well with any pickled root vegetable and it somehow seemed fitting for autumn
Super tasty, super easy carrot and pistachio jam.
A classic combination makes for excellent eating. Whether chopped in a salad, garnishing a cocktail or straight out of the jar, these gingery carrots are sure please almost everyone.
An update on the recipe from the Ball Book, this one uses all fresh produce and MUCH less sugar than the original, but still has that great flavor that tastes like carrot cake!
Recipe for lactofermented carrot sticks, flavored with honey, ginger, and orange zest.