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.
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.
All about wildcrafting chanterelles: where to find, how to harvest and how to process and store them.
A recipe for blackberry cordial and blackberry simple syrup for sweetening it! Enjoy the bounty of your wild brambles like I do with this sweet, fruity booze.
A simple jam with a naturally complex flavor.
This quick and easy watermelon jelly is a taste of summer in a jar!
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.
Make a juice concentrate to quickly flavour water for a refreshing drink. Any fruit can be used, and you can optionally make it fermented for added health benefits.
Tangy morsels of umami deliciousness! Fresh cherry tomatoes, seasoned and slow-roasted until caramelised. Beautifully concentrated flavours, but still moist and juicy.
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