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?
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.
A simple plum jam elevated with salty, funky, fermented preserved lemon.
Sublime sweet-tart floral nectarine Meyer lemon butter.
Quick & easy small-batch pickles with a spicy-sweet sriracha brine.
Canned plum pie filling: easy as, um, pie.
A blended tomato salsa with a mild kick.
The classic pickled green bean, with a twist: the flavors of India. Curry leaf, black mustard, fenugreek and coriander, lime, chile and ginger. Jazz up your dilly beans this year: go Indian!