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?
Having preserved herbs on hand is probably my favorite trick for everything I make. Most herbs have one particular method of preserving which suits them best, either drying, preserving in oil, freezing in oil, or preserving in apple cider vinegar.
My new favorite flavor combination, plus what to do with those peels and pits.
How to make herb infused vinegar, like this Sage Blossom Vinegar.
My sage bushes are in full leaf and bloom right now - a great bee attractor - but what else is sage good for? That's right! Infusions of both the oil and the alcoholic kind.
The sage blossomed again! Cocktail time!
Sage blossom jelly is springtime in a jar: herbal, floral, sweet, delicious, and the perfect shade of pink. And it came from my own backyard!
Slow down with one of the easiest and most delicious fermenting recipes I know. These pungent fermented cloves can be added to salads, sauces, meats and martinis for an extra punch that is addictive.
A variation of headcheese made with pig trotters, green chili, pine nuts and seasonings.
Savory, tender, and moist home made sausages flavored with cheddar, sage, and cherry for charcutepalooza.
Another entry for the June Charcutepalooza challenge, a poultry sausage made with duck, cranberries, sage, and port.
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