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?
Move over tomatoes... rhubarb is a great base for ketchup, and the right kind of sour to support some heat and spices. No cheesecloth required: infuse the vinegar with spices instead!
Avoid needing the touch method to positively identify stinging nettle. How to identify and safely harvest... plus a recipe for a really tasty first course of stinging nettles with polenta.
How to make (optionally cultured) butter and buttermilk in TWO EASY STEPS (plus one difficult step). Seriously, make it the hard way. Be humbled and astounded by the mere fact of butter.
This quick ginger and peppercorn infused scotch is a great base for autumn cocktails.
One batch of ridiculously easy rhubarb cordial turns into three summer drinks. Perfect for warm evenings on the front porch.
When life gives you dandelions, make dandelion-infused vodka martinis!