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?
A case of quince syrup (that was supposed to be jelly) gets a makeover... now it's quince-orange marmalade with star anise. A lovely solution for a project that had been sitting unfinished for a long time now!
These fermented sausages are a Northeastern Thai specialty popular throughout Thailand. Now they're gaining popularity in the West. Try your hand at making them yourself!
Dandelions are abundant at this time of year- and there’s nothing better to do with them than make something that will last for years- or at least the year it takes for it to be finished. But is it worth the time? Absolutely.
This jam is quick, involves no canning, and makes just the kind of jam I like–not too sickly sweet. It is proving just the thing to eat up those bi-weekly CSA strawberries. After a year and a half, I'm getting a little fresh strawberried-out.
Two treatments of wild leeks (always ensure that your source is ethical and sustainable) - pickling and freezing green 'pesto'. The pickles are great with old cheddar and the pesto works in pastas and soups.
