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?
The surest sign of spring, this sweet-tart stalk is on the rise, and it's extremely versatile. Think beyond the strawberry pie.
I have made my own herbal salves and balms for several years, growing and drying my own herbs, infusing them in olive oil and then using coconut oil and beeswax as a solidifier. I had always wanted to make a tallow salve, and I am thrilled with it.
Making cheese is a science. Considering the fact that I am no scientist, nor did I pay attention in chemistry class, it is a wonder I can still make cheese.
Rejuvelac is the cloudy, tangy beverage that makes sprouts into a probiotic dream. This version is gluten free, made with millet
I always make big batches of hummus or bean dip to pack into jars and put in the freezer for a quick appetizer, snack or hostess gift...
Lovely home-made quince jam with unbelievably attractive orange color.
Sweet, tangy, crunchy, and a little bit salty. In my opinion, this is the best use for rhubarb (yes, even better than pie).
And luckily, they’re quick, so you don’t have to wait for months to gobble them up (that would be torture!).
Adding beets to spicy radish kimchi, this recipe adds the "earth" element to a "fire" recipe!
Fruit leather: all fruit, no sugar, tastes like candy, easy to make. Clearly the best snack ever!
A quick fennel relish that is all licorice and slightly sweet tanginess. It's good on hot dogs and even better on grilled fish.
A step by step instructional guide for making a sparkling wine with dried rose petals at home.