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?
Do you preserve lemons? You should. And the salt left over when they're gone is pure gold.
Infusing simple syrup with toasted celery seeds and homemade celery salt sparkling with soda and ice.
Salt-making is an addictive adventure, but the reward is great. I always make more than I think I’ll need because news of a fresh harvest travels fast. Head seaward and gather some water before it’s so cold you freeze your thighs off.
An adventure in collecting sea water to make sea salt and an encounter with a harem of elk.
Exploring my culinary heritage, Herbes Salees is one of the simplest preserves to make and extends the life of fresh herbs in your fridge for weeks, months, or more...
A variation of headcheese made with pig trotters, green chili, pine nuts and seasonings.
Salt Preservation: yet another way to savor those sacred scapes!
What makes a spear of pickled asparagus martini worthy? Horseradish!
An education in the wild art of foraging...
Lacto-fermenting everything, I hit on a good use for leftover beans. Haven't tried lacto-fermentation yet? It's so easy.