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?
Juicy nectarines, tart plums and just a bit of sugar. Cook it down, down, down and you'll get a fabulous, thick, shiny butter.
A simple tomato sauce, with roasted heirloom tomatoes for smoky depth, suitable for water-bath canning.
Nicely spiced, barely sweet and just enough heat to add sparkle to the conversation. Chutney, I like you.
There's no excuse to throw out citrus rinds with this easy-peasy method for citrus salt.
A spicy-sweet gem: kumquat habanero marmalade.
Kumquat & Meyer lemon marmalade with chile & Kaffir lime.
What to do with all of those fennel stalks & fronds once you've eaten the bulb? Candy the stalks, salt the fronds.
The plums might not be the right type, but the result is marvelous and 100 percent local.
On dehydrating food from the garden, and saving seeds.
Join me and renowned keyboard player John Medeski as we forage for ramps in the woods and then use them to make dinner for our families.
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