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?
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.
and a Greek rub, too!
The basics way to put up tomatoes for stews, soups, and sauces.
The baked beans of my childhood, reimagined and then pressure canned in anticipation of summer barbeques.
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