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?
Early margaritas with strawberries and thyme.
Easy to make jam with lots of flavors using pluots.
Blackberry, Lemon, & Thyme Soda
Not preserved lemons, but a different kind of lemon confit.
A variation of headcheese made with pig trotters, green chili, pine nuts and seasonings.
Naturally Pickled Green Beans with Radishes, Red Onions and Thyme
The late days of winter and early spring can make preserving challenging. It's a great time to experiment with small batches such as simple-infused vinegars like these...
The baked beans of my childhood, reimagined and then pressure canned in anticipation of summer barbeques.
What to do with all that delicious tasso ham made for the latest Charcutepalooza challenge? A classic jambalaya is the way to go...
Growing up friends would never have an opportunity to try or would absolutely never put these in their mouths. So for all those friends who don't like Black Eyed Peas... thanks mom, more for me!