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?
when you're harvesting onions and garlic, don't throw away the tops. save them and put them in vinegar for a deliciously bright infused vinegar.
The easiest preserving you'll do all summer. Plus a link to the infamous Blue Leather: fruit roll ups made with leftover vinegar-soaked blueberries & basil.
How to make herb infused vinegar, like this Sage Blossom Vinegar.
Spruce up your summertime salads with a splash of fruit-infused vinegar!
Chive blossom vinegar. Turn those pretty blooms into a vibrant vinegar to last you all summer long.
Two ways to make a condiment from dried chiles.
Make your own tarragon vinegar (in English and German)
Over the past couple weeks I’ve seen multiple pictures of wildcrafter’s baskets full of spruce & pine tips. You can eat those? That’s a new one for me! So a couple of weeks ago when I was in the mountains I looked for the new growth...
Spruce tips are this season's must-have culinary accessory.
Tarragon vinegar. Its culinary uses and medicinal properties.