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?
Gingered Rhubarb Curd, perfect with yogurt and the perfect topping for a springtime Pavlova
Keep an eye out for Green Almonds to show up at farmer's markets or international stores from about April to June. Snack on them, then make a fabulous Green Almond Syrup.
Spring is coming, spring is coming!! So I am planning ahead for that first fruit of the season: Rhubarb Pickles and Chutney. Join me.
You can grow mint from seed, seedlings or cuttings. I prefer the later...
What to do what to do with a bunch of Spring Veg, a crock and a yen for the senses to be woken up from a long winters nap.....Bloody Mary anyone?
A beautifully clear, almost jelly like Marmalade, flecked with large lumps of
fruit and julienned zest which turns into lovely candied
goodness. Oh and there's ginger...........
You get the lovely creaminess from the butter and yolks, a little tang from the citrus, though not quite as much as a lemon curd, then you get this interesting little bitter thing happening at end, reminiscent of a good marmalade. Quite nice really.
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