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?
I try and not let this wild rose harvest get past me and we gathered about a cup of petals this morning for my daughter’s favorite, rose butter.
Take your precious ramp greens and make a lovely preserved lemon compound butter, and pickle the bulbs - double bang for your buck.
Foraging for ramps in New Jersey and four great methods for preserving your stash: Pickled ramps, ramp pesto, ramp compound butter, and blanching and freezing ramps.
A little bit about digging ramps and some simple methods to preserve, store and cook them.
Chef Ethan Stowell uses anchovies for this flavorful compound butter. Melt it in a pan to sear meat, or add it to mashed potatoes for a whack of umami.
Umami-rich seaweed is popping up in the most unexpected ways. At the new Nashville restaurant Rolf and Daughters, chef Philip Krajeck is whipping momoya, a seaweed-and-dashi paste, into butter.
Create your own flavored butters - both sweet and savory
Use herbs to create delicious herb butters, vinegars, and mustard.
Nasturtium Butter for the freezer and Nasturtium Vinegar for the pantry.
radish pickles flavored with white wine, green garlic and fresh herbs, and a really delicious compound radish butter