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?
Why gild the lily? Can your peaches just as they are for future use the whole year long. Perfect for pies, ice cream bases, refreshing your stores of jam, or just plain eating out of the jar.
Delicious seasonal and resourceful kimchi pickles using a flexible, template approach to this spicy passion-inspiring ferment.
When I finished a Ginger Citrus Syrup and was left with delicious, sugar-infused ginger slices and citrus fruit peels, I couldn’t just waste all of that goodness! Easy as pie to dehydrate it and blend it to make a delicious seasoning salt!
A quick guide on where to look for mushrooms, what to bring, what to wear, how to avoid ticks, and everything else you'll need to know to find the motherload!
Canning your own spicy bread and butter Pickles is a great way to add a little summer to your menus all year long.
Homegrown Concord grapes made into juice for the wee ones. Preserved and canned at home.
Learn how to render beef fat into tallow. An excellent fat full of CLA fats (cancer fighting) which makes the flakiest pie pastry for sweet or savory fillings, and potatoes LOVE to be fried in it.
Easy steps detailing how to preserve your tarragon in a bottle of vinegar or use the dehydrator to enjoy all winter long.
Quick pickled baby beets could not be simpler to make. These refrigerator pickles only require a little prep and they are ready to eat after just a few hours in the brine.
A savory yet sweet black pepper and wine cherry jam. Enjoy on a sandwich with salted almond butter.
A quick pickled dill & chive shell pea recipe. Crunchy, herby, and easily modifiable.