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?
Classic Genovese pesto is made with basil and pine nuts, but you can mix it up with other herbs and nuts. Here's a bunch of ways to punch up your pesto.
Hard cider is fairly quick and easy to make, all you need is some apple cider, yeast and vessel to ferment in. The whole process can be done in less than a week.
Cherries in a spiced syrup with a few tips on how to do it best.
Tart haskaps with a splash of pure Canadiana: whiskey and maple syrup!
Step by step instructions on how to detox, brine, and prepare lupini beans.
A quick-fix pesto subs dry-toasted pepitas in place of (more traditional) nuts. Plus, a story on making do with what you've got.
Apple Celery and Coriander pesto and a great new eBook A Passion For Pesto with over 75 quick and easy recipes both sweet and savoury.
Sweet cherry halves preserved with honey and flavored with fresh rosemary. Perfect for cheese plates and cured meats.
Using a beer kit is a good intro to home brewing, and Veteran beer-making instructor Jeremy Frey, from F. H. Steinbart Company (one of the oldest home beer supply houses in the country) takes us step-by-step how to make a batch of homemade beer.
A jar of Citron Tea from a Japanese friend occasioned experimenting with wild and wonderful Water Kefir sodas, including a Mexican melon and squash seed drink, beets and pea shoots.
Making Kombucha with Flower Syrups as the Sugar: Dandelion; Elderflower, Elderberry; Rosemary-Lovage-Mint
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