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?
Naturally fermented sweet and hot peppers, onions, and garlic make a terrific accompaniment to anything smokey or grilled (like smoked crispy pig's ears).
Home-cured sauerkraut, piled high with boudin blanc, brined-and-smoked pork loin, and a hunk of smoked pork belly; whole-grain beer mustard; saucisson sec and garlic sour dills to start. It was a fine meal to finish up a great year of meat!
Compote is a dessert originating from 17th century France made of fruit preserved in syrup. The fruit is gently cooked in water or spirits with sugar and spices. I used black cherries in this batch but any sweet or sour cherry will DO.
The sweet, distinctly scented flowers of the Rosa Rugosa are often used to make pot-pourri, but the hips, also called haws by some, are well-known for making tea, wine, or creating a jam or jelly.
