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?
Read the review of this book that showcases the dehydrator as a tool to be used for everyday cooking, and enter to win a copy.
Small-batch ginger pear butter: surprisingly quick, easy, and delicious. Yields 4 8-oz jars.
Kombucha made with coffee instead of tea! This recipe uses a cold-brew method to make coffee, which brings out subtler notes than heat-brewed.
A tutorial of sorts for homemade head cheese.
A delightfully sweet and sour jelly inspired by the classic mojito cocktail.
Ottawa Valley Chili Sauce: sweet, tangy and perfect on anything.
A sweet peach and tomato preserves recipe. Enjoy this atop a cracker or bread with a mild soft cheese.
Kick up your salad with some Chipotle Vinaigrette Dressing!
Pickled onions are one of my favorite toppings for fish tacos, sandwiches, salads and more. I love their pink color and sweet pickled flavor with a hint of spice. Pickled onions are very easy to make at home and they’re a quick pickle!
Nannyberries, arguably the sweetest and juiciest of all wild berres. Here's how to identify and harvest them as well as a few ideas of how to enjoy them.
Juicy nectarines, tart plums and just a bit of sugar. Cook it down, down, down and you'll get a fabulous, thick, shiny butter.
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