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?
Whether you grow or forage them, ramps are the darling allium of spring. Great pickled, they also shine in pesto, hummus, kimchi and more.
These pickles are kosher for Passover if you use white wine vinegar, and you can tinker with the spices as you like. I like the beans to be crunchy, briny, and spicy. Use the larger measure of chili pepper for very spicy beans...
Sing an ode to spring with these simple, green lactofermented pickles. Any color radish will do, but green meat radishes make an especially good choice!
Probiotics don't have to boring and water kefir doesn't have to be for the kids. Chocolate cream water kefir is the coziest way to drink to your probiotics.
Need help determining what trellis to install for your vining vegetables? Here are my 5 go to trellises!
A cilantro take on the classic pickled beet recipe.
Great for springtime parties: a spicy-dill carrot and green bean pickle recipe!
Raspberry and blueberry jam with a splash of Scotch whisky makes the perfect topping for toast, scones or the finest vanilla ice-cream.
I love kombucha! The slightly fizzy, sweet and sour drink is part of my arsenal of fermented foods. The real fun of kombucha begins when you use different types of teas and sweeteners.
Two tricks -- making an oleo saccharum and using a sous vide immersion circulator -- allow you to make a quality limoncello in just three hours.
Kimchi too salty? Making it into seasoning is a great way to put that extra salt to good use.