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?
'Tis the season for Sweet Corn. You can bottle this unique taste of summer and make it last all year long. While those cruncy ears are still fresh and sweet it is time to put by some good, old-fashioned Corn Relish.
Homemade hot sauce from wild chiles, the chiltepins of the Sonoran desert - the only chile native to the United States. This is a fiery sauce that hits you hard up front, then fades to a lingering savory flavor.
This relish is full of garden goodies. Its sweet and tangy taste goes well with anything from cookout and barbecue fare to beans, greens, cornbread and sandwiches.
A perfect balance between vinegar and sugar, the addition of garlic and allspice, as well as a small amount of oil create an exceptionally complex, smooth and delicate flavour.
We have a beet pickled egg with cardamom and star anise, as well as a curried pickled egg with Indian spices, a jalapeno pickled egg with cumin and oregano, and a tarragon pickled egg with mustard seeds. My favorite is the beet pickled egg.
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 sm.JPG "Lacto-Fermented Date Chutney")
