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?
Cassoulet with duck confit, Saucisse de Couenne, Saucisse de Tolouse, pancetta and pigs feet, for the final challenge of Charcutepalooza, the year of meat.
Chicken and Italian sausage galantine.
August Charcutepalooza contribution- Foie Gras Terrine!!!
Rhubarb jam with crystallized ginger to add a great flavor combination.
Radishes are very crisp as a vegetable and they were perfect to pickle. I used a mix color bunch of radishes, but ultimately the color became pink from the skin of the red and purple ones. Here is the simple recipe.
Fresh fruits are not the only thing you can infuse into vodka. Skittles make for shockingly bright colors and a playful presentation. Hey, it's not like it's health food to begin with, right?
Miner's lettuce, king of wild salad greens, grows all over the West clear out to the Great Plains. It is also one of the few food plants native to the US that early explorers exported back to Europe.
If you live in the West, you have access to all the wild pine nuts you'll ever need -- and these nuts won't give you 'pine mouth.' But be warned: Pine trees do not give up their treasures lightly.
Nasturtiums taking over the garden? Brine and pickle the seed pods for some homemade "capers." Photo by Scott Davis; recipe at NPR's The Splendid Table.
Quick and easy, these pickles have a surprisingly complex and intriguingly spicy flavor. From Sunset.