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?
From Food.Farmer.Earth: Ben Meyer of Grain & Gristle (Portland, Ore.) demonstrates how to cure and smoke pork belly into bacon you can store, and cook up later.
Harriet Fasenfest, author of A Householder's Guide to the Universe shares how to make fresh butter, and the different characteristics that come from milk in the spring versus the winter season in this informative video.
This most simple of tomato jams reminds us that tomatoes are a delicious fruit. Early Girl tomatoes, especially when dry farmed, are spectacularly sweet and thick skinned.
From The Blue Chair Jam Cookbook
