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?
Rhubarb season is officially here! This means I’ll be making strawberry rhubarb pie, rhubarb crumble, and a big batch of my new favorite recipe, rhubarb chutney.
It is grey in Vancouver at the moment – much like it is every year in early June – and instead of moping about it I have devised the perfect recipe for bottling sunshine!
This is a simple jam that can be made plain but I wanted to add some of my lemon thyme since it is growing so well. Plus the green flecks look really nice when it’s spread on toast or swirled into yogurt. I’m going to keep experimenting...
