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?
When its too hot to fire up the canner and garlic scapes are overflowing your counter... fridge scapes to the rescue!
A happy accident in Snowflake Kitchen.
Extra hands on deck make sausage stuffing a little easier! June's Charcutepalooza Challenge entry: chicken sausage with tomatoes and basil, and a great basic garlic pork sausage.
If you have to make kiwi meyer lemon jam and then fly across the continent, this is the way to do it.
Seasonal (though not local) meyer lemons (from lemonladies.com) meet last season's frozen local raspberries.
First time foraging and the resulting ramp and wild garlic/onion pickles!
Finally getting the hang of homemade yogurt! Except I killed two half-gallons of milk to get there.
Southern comfort food for a rainy New England day. Fresh breakfast sausage with ginger and sage, buttermilk biscuits and sausage gravy. This month's Charcutepalooza entry.
Straight-off-the-cutting-board good. A 3 day brine and 2 hours of hickory smoke resulted in some terrific Canadian Bacon, April's Charcutepalooza "Hot Smoking" entry.
From the ground up, with corned beef tongue, homemade mustard, sauerkraut, and Russian dressing on rye.