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?
For my fellow Southern Hemisphere readers, now is the time to get your garlic in. Not sure how? Here's how we do it...
Your coriander (cilantro) plants have gone to seed? Don't waste them!
A simple sauce made with tangy, lemony wild sheep sorrel and seedlings thinned from your garden.
I started my garden by sowing seven dozen seeds (tomatoes, melons, tomatillos, carrots, sour gherkins) in cardboard egg cartons inside my NYC apartment.
Why pay money for something that is so simple to make at home? Your garden will love you :-)
There comes a time in your gardening life when you have seriously caught the gardening bug and you want to take full control of things from the get-go. So here’s my tried and true way of collecting your tomato seeds and then growing them.....
Battle your yellow, overgrown cucumbers by turning them into a classic German pickle, sweet and tangy with mustard seed.
Buried under a bumper crop? Make pâte de fruits -- a jammy French candy -- from plums, blackberries, or any high-pectin fruit.