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?
Rhubarb Vanilla Bean jam. My new favorite.
Jelly made from foraged wild violets.
Making butter is so easy that a second grader can do it.
Fermenting Kimchi with Harissa. So easy!
Basically, a handy excuse to drink more cocktails.
"Champagne and Meyer lemon marmalade? Why, yes, Carson, I'd love some." - Lady Mary Crawley. Probably.
Boughten sour mix? For shame! Home canned sour mix in the cupboard means super quick cocktails. Take advantage of the citrus season, and sit back in the summer time when the sipping is easy.
A bright & sunny marm with sweet and floral Manadarin oranges and Meyer lemons.
Because you can never have too much chutney.
This wretched monstrosity is a Mosefund mangalitsa belly a day into its curing process. This was a bit of a process. I really wanted to find an outlet for all this lovely, fragrant oregano I have. I've just never seen it used much in curing.