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?
Are you pumped for pumpkin season? Think beyond the Jack-o-Lantern and put up pumpkins and winter squash. You'll be living the gourd life.
Fresh Raspberry taste captured. As old school as it gets. Fruit and sugar alchemy.
Sauerkraut is easy and delicious! This savory and very slightly sweet version is loaded with umami. This has become my favorite sandwich topping and is a ready, nutritious side dish.
A small batch pickle recipe that makes a single quart jar of lovely, quick brined pickles for your fridge. This one uses lemon cucumbers, an interesting twist on standard pickles.
Creating your own artisanal seasoning elevates any home cooked meal to a 4+ star dining experience. A simple ingredient combined with small amounts of sea salt can go a long way from the first bite to aftertaste.
Cherry red wine preserves combine sweet cherries and malbec red wine in a delicious condiment that you won’t find in any grocery store!
If you'd love to make fresh apple juice at home, but don't want to buy a juicer, this is the way to go: hand-pressed apple juice, and perfect every time.
Foraging for exotic Newfoundland berries and Mixed Wild Berry Jam.
When you add the sugar makes a difference with stone fruit. Try this recipe for a delicious, bright nectarine jam.
Fresh summer peaches, mint and a nice hit of bourbon make a deeply delicious jam.
A dry wine made from goldenrod flowers and ginger. Learn how to brew a one gallon batch of mead or wine from these lovely weeds and wildflowers!