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?
Not quite a butter not quite a jam but definitely delicious. Plus you can start it and cook a bunch of other things to maximize your preservation multitasking.
Getting back in the canning groove with an old favorite.
Variations on apricot jam - including kicking it with some smoked paprika.
How to support your local farmers and make something beautiful and delicious out of their hard work.
A great way to use up all those kirbys: a naturally fermented pickle with garlic and dill, ready in about a week.
Sometimes focusing on the act of preserving is more therapeutic than the end product. But tasty pickles are a nice bonus.
Homemade maraschino cherries! They dont look pretty, but man do they taste great.
How to harvest common milkweed pods and prepare them for recipes, like this chilled summer salad with chickpeas.
Some of the wild foods we foraged this past two weeks, our outings, and ideas for what we made with our bounty.
How to gather the seeds from invasive garlic mustard, and what to make with them.
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