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?
As the days shorten, those last tomatoes on the vine may stubbornly stay green. But that doesn't mean they're not good eating. Here's several ways to preserve those green tomatoes.
These garlic dill pickles are redolent with the heat of dry chilies, fragrant herbs, and a strong brine, and are guaranteed to bring a pucker to your lips.
The height of simplicity-just sugar and plums. A microbatched, freezer jam to save those beautiful late fall plums.
Apricot and Almond Curd, creamy and fruity and the perfect taste of summer sunshine.
A great sliced Dill Pickle with great garlic flavor and a surprising sweetness.
A lovely combination of sweet apples and tart rhubarb, combining fall and spring flavors.
Fresh Peaches, Tomatoes and Honey combine to form this wonderfully sweet salsa.
Turn your boozy Sangria macerated fruit into dynamite jam with this two step Pluot Riesling Sangria and Jam recipe.
Elderberry mead is a great drink: delicious and nutritious, and cures what ails ya! Great choice for when you feel yourself coming down with a cold and need some rest.
The pineapple tomatillo (ie. ground cherry)- they grow much like a regular tomatillo in that they form lantern husks with the fruit inside. They’re about the size of a cherry tomato and taste sweet, much like pineapple.
A complete guide to the unbridled joy of growing batches of pink oyster mushrooms in your living room. Dangerously good fun!
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