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?
Simple instructions for making your own goat cheese at home.
More strawberry lovin': this time late-season strawberries are paired with white balsamic vinegar and crushed black pepper. Black is the new blue, baby.
Have more potatoes from your garden than you know what to do with? Have you thought about canning them? Canned potatoes are great to open up in the winter months and make soups with or even quick mashed potatoes. Here is an easy step-by-step guide.
My friend Alec Stockwell created this decadent strawberry jam, which has become a favourite with friends from Toronto to Berkeley.
Make your own preserved ginger to go into this rhubarb conserve with orange, lemon, ginger and dried apricots. Photo by Niamh Malcolm.
An easy, reliable mustard recipe with character.
Sweet Moscato wine and vanilla beans make the perfect adult treat for your next brunch or wine-cheese party. Cheers!
Too many oranges? Here are two ways to preserve whole segments -- in light sugar syrup or with agave if you want to avoid the refined white stuff.
Quince cheese, AKA membrillo and cotignac, among other names, is a sweet-tart treat that dates back hundreds of years.
I got 2nd grade box of mangoes and limes and decided to mix it with my mint from the garden. It mixed together like it was made for each other!