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?
Marisa McClellan of Food in Jars is back with her third book, this time focusing on using natural sweeteners in preserves. Read my interview with her, and enter to win a copy.
This conserve captures the flavors of carrot cake in a jar. Sweetened with honey, it's delicious in yogurt or in desserts.
One of the first spring vegetables there for the picking. These tasty shoots will have you exclaiming "I can't believe it's not asparagus!'
A sweet and tangy strawberry mustard. Perfect for cheese and crackers.
Thyme Simple Syrup -- the perfect building block for creative cocktails!
A mildly flavored but brilliantly colored pasta can be made from the foraged flowers of the common dandelion.
Hummus gets a deliciously spicy update with the addition of roasted sweet potato, charred red capsicum (peppers), chilli and spices.
A super-simple beginner cheese recipe. Needs no rennet or special equipment. Tastes amazing nonetheless!
This Fresh Tomato Salsa Recipe is the best for any Springtime party success. Easy, delicious, vegan, ready in 15 minutes crowd pleasing dip.
With only two ingredients this spruce tips vinegar can be made in less than 10 minutes and adds a bright citrusy flavour, which is perfect for spring.
Easy Russian-Style Homemade Sauerkraut: Delicious and healthy way to use leftover cabbage. You only need 4 ingredients and 20 minutes to make it!