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?
Pickled pumpkin and winter squash make a great addition to salads or curries.
Boiling water bath canning is the easiest way to make shelf-stable jams and pickles right in your own home. Follow these easy steps.
Move Over Kale Chips, Bok Choy Chips are Next! Let’s break out of the kale chip rut, shall we, and move on to the next trendy, next trendy, nutritious, leafy green. Yep, we’re lookin’ at YOU, baby bok choy!
Purple Haze? Purple carrots?! Yes! Toss them in the dehydrator for this sweet and crunchy snack!
A spicy pumpkin pickle with a hint of curry and cinnamon spice.
What is usually considered an ornamental shrub bears a delicious fruit which can be used to make 'dulce de membrillo' or quince paste - an ideal way to preserve this aromatic and zesty fruit.
Bartlett pears, fresh cranberries, brandy and pumpkin pie spice make for a luscious fall preserve.
I have tried many, many recipes for chili oil - this is it! Fresh habanero chilies, gently heated and steeped in cold-pressed rapeseed oil. Very spicy, very fruity, an excellent condiment!
Elecutary refers to a herbal medicine mixed with syrup or honey. Its textures and ingredients vary, and it can be taken as a paste, or rolled into small pills.
Learn two ways to make them, and suggested herbs to use!
Baek, meaning white, is a type of kimchi that is older than the red spicy version. Easy to ferment, baek kimchi is a great source of probiotics and perfect for children or those who don't like spice.
Plum and walnut conserve, rich and tasty and so perfect with your cheese board on a cold winter's night.....
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