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?
As the days shorten, those last tomatoes on the vine may stubbornly stay green. But that doesn't mean they're not good eating. Here's several ways to preserve those green tomatoes.
No need to let the windfalls and misshapen fruit from wild apple trees go to waste. Use them to make a delectable jelly that combines the tart flavour of apples with the sweetness of rose.
Learning to identify mushrooms with confidence just one at a time is the best way to begin this age-old art. While intimidating to the novice, the rewards are well worth the effort.
Easy and unique salsa recipe using yellow tomatoes. Its as beautiful as it is delicious!
Pickled eggplant with a nice balance of basil and apple cider vinegar.
Crockpot blueberry butter with a hint of mint.
A dill'y take on the classic cucumber relish.
Pears are simmered with brown sugar, cardamom and flaky sea salt into a caramel-like jam. It's fall comfort in jar, perfect for a warm piece of toast or stirred into oatmeal. Naturally thickened, no pectin added.
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