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?
There's lots you can grow in your garden that is essentially preservable for use later on in the year. Chamomile blossoms, cilantro seeds (coriander), garlic and onions are all things coming out of the garden now that you can dry! Here's some tips..
Dilly beans are a great way to preserve fresh from the garden green beans. They make tasty snacks as well as additions to salads, hotdogs, and cocktails.
Wild but very mild Alioli recipe, based on the original Catalan recipe. No egg yolks/ No food processor. Serve with potatoes, meat,fish or add to sandwiches.
Dianna briefly explains how to plant garlic in the fall and goes into depth on how to harvest, cure, store cured garlic.
Imagine having roasted garlic around whenever you want it. You can get pretty close with this preserved garlic recipe. It is a life-changer in the kitchen. Seriously.
Spring's newest love... garlic scapes. Two quick recipes to enjoy the garlicky goodness. A simple pesto and hummus. Easy to make and easy to freeze!
Garlic infused olive oil to compliment any sauce or salad dressing.
Harissa is a piquant, hot Tunisian paste made from dried chiles and toasted spices. It’s traditionally served with kebabs, couscous and tagines. And it's super easy.
In which I pickle Garlic, Mushrooms, Red Onions, and, yes, Pickled Strawberries. Look out, cheese plate!
For my fellow Southern Hemisphere readers, now is the time to get your garlic in. Not sure how? Here's how we do it...
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