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?
Two fancy season fruits - blood oranges and Meyer lemons, both make fabulous marmalades. Both adhere to a 2/2/1 ratio of fruit, sugar and water. Yum!
Two as in two versions, not two grapefruits. These are top-notch marmalades, delicious, elegant, sophisticated. Do it now while the pinks are in high season.
Foraging for wild boletus, a.k.a. porcini or cepes, is the base of this hearty ragu with pumpkin. Large and distinct (and with approval from an expert) they are good starter mushroom to hunt.
Nostradamus was nuts for quince jelly, which he claims is "supreme in appearance, quality, flavor and excellence, which is suitable for presenting to a king."
Kale, dark and strongly flavored, makes for an very assertive kimchi. The longer you let if ferment, the louder it will make its presence known.
Ripe peaches, sweet cantaloupe, a little bit of almonds and voila! A gorgeous summer jam. Peaches are at their height, the perfect partner for the translucent nuggets of ripe cantaloupe in this jewel-toned beauty.
The anise taste and wet crunch of fennel make an excellent kimchi. Since gochugaru dried pepper flakes weren't available this recipe used McCormick red pepper flakes. Worked out just fine!
Brussels sprouts are a logical next step in kimchi making. With 3 Tablespoons of heat (red pepper flakes and cayenne) and a two week ferment, this is a distinctly hot and spicy recipe.
Ginger Lemon Honey Jam - a real zinger. Bright vibrant flavor -- and a recipe that's not too hard at all.
Marmalade made easy with a kitchen scale. Equal weights of fruit, sugar and water make for a delicious scalable recipe.