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.
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.
The height of simplicity-just sugar and plums. A microbatched, freezer jam to save those beautiful late fall plums.
Easy and unique salsa recipe using yellow tomatoes. Its as beautiful as it is delicious!
Apricot and Almond Curd, creamy and fruity and the perfect taste of summer sunshine.
Pickled eggplant with a nice balance of basil and apple cider vinegar.
A great sliced Dill Pickle with great garlic flavor and a surprising sweetness.
Crockpot blueberry butter with a hint of mint.
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