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?
Don't pay big money for specialty salts, you can make your own fresher and better with coarse sea salt, and a variety of herbs, spices, and other flavorings.
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.
Rhubarb takes a walk on the savory side with onion, raisins, and habanero chiles!
With asparagus such a prized vegetable, ever having enough to pickle seems an impossible dream!
Kimchi gone wild.
You can't beat the weeds, so you might as well eat them. Dandelions are so healthy...and make good pancakes!
More strawberry lovin': this time late-season strawberries are paired with white balsamic vinegar and crushed black pepper. Black is the new blue, baby.
No more forking over $3 and up for a jar of whole grain mustard. All you need is 5 minutes to make it at home—and patience while it cures for a couple of weeks in the fridge.
Ginger-Orange Smoked Salmon Tacos with Avocado, Tomatillo Salsa, and Roasted Sweet Meat Pumpkin... and some instructions for using a smoker