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?
An easy way to prepare yucca blossoms (often described as tasting like artichoke), preserved in a flavorful oil in the style of marinated artichoke hearts.
Stonecrop, a succulent that grows wild in the mountains of Colorado makes a surprisingly crunchy, flavorful, and easy dill pickle.