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?
Escaping kitchen renovations through salumi, and then eating it over asparagus with poached eggs. Not bad.
Homemade mulberry jam made from foraged fruit.
Home-cured salami dotted with fennel seeds.
Hot, spicy, briny, pickled sahuaro and jalapeno peppers
These clementines might be my favorite thing I’ve canned. They’re easy, quick, seasonal, sweet with enough bitterness to be fun, and so pretty in a jar. Use them with hot chocolate, ice cream, cocktails, or to garnish your favorite winter homebrew.
Dry cured leg of lamb
Home cured pig jowl or guanciale hung from my ceiling fan.
Reese's Pieces infused liquor. Peanut butter heaven.
Candy infused vodka. So many colors and types! Use vodka, or your favorite spirit, and experiment to satisfy any sweet tooth.
Infuse your favorite liquor with pumpkin pie! The perfect way to combine Thanksgiving dessert and happy hour.