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.
Honey Ginger Pear Butter
Cherry Port Jam: thick, delicious, faintly boozy and good spread on anything.
Pickled Beets: nostalgia in a jar. Sunshiney, tangy and crisp.
Creamy pine mushroom spaghetti squash pasta is simple, elegant and a delicious way to enjoy the regal matsutake pine mushroom with crispy shallots and sage.
Top this on your next meatloaf! Or anything for that matter. This stuff is delicious! Made of late season berries with all sorts of variations if you are lacking on fresh fall berries!
Pickled Pears: sugar pears, spiced and pickled. Ready to enjoy while the snow flies.
This is a quick and easy probiotic soda that is perfect for warding of colds. You can make it with fresh elderberries, or use dried.
This soup recipe captures the essence of summer vegetables to be enjoyed any time of year. Layered in a quart mason jar, this soup can make an attractive and thoughtful gift from the kitchen.
Stored properly, this powder will last for years, and will lend depth and complexity to soups, stews and any other dish where you might use commercial bouillon.
You'll be amazed at how simple it is to make feta at home--one of the best cheeses for beginners.
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