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?
Right now in the Northeast, there is an array of spring/early summer greens-n-things such as choi's, arugula, spinach, turnip & radish tops and things such as green garlic & garlic scapes & bunching onions. Use them all in pesto!
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