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?
Jam isn't normally what you think of when you have a pile of nectarines to use up, but this jam is well worth the effort and will have you dreaming of summer all winter long.
A recipe for oregano-based pesto that's delicious over eggs, toast, chicken, potatoes, and even grilled cheese sandwiches.
A quick-fix pesto subs dry-toasted pepitas in place of (more traditional) nuts. Plus, a story on making do with what you've got.
Honey, lemon and thyme infused blueberry jam.
A very simple, brightly colored, herbaceous rhubarb jam with a hint of lemon zest and rosemary.
Thyme flower liqueur is traditional to the south of France, where it is served as a digestif and also used to relieve sore throats and congested coughs. It can be sipped neat, on the rocks, or used in cocktails and desserts.
A beautifully green, garlicky and salty combo that's fantastic drizzled on steak, tossed with potatoes, splashed on greens or even eaten right of the spoon. Hello deliciousness!
A rustic apple jam infused with rosemary from Preserving by the Pint by Marisa McClellan.
Make your own flavored salt with lemon zest, rosemary and thyme.
This is a DIY salt blend: Meyer lemons and rosemary, plus salt-preserved lemons. Use this to season your vegetable, fish, or poultry recipes. You'll love it!