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?
If you have a persimmon tree (or at least a bunch of persimmons), how about drying them the traditional Japanese way, by skinning and hanging to air-dry? They turn into jam-like dates. It's called Hoshigaki, and it's fun AND delicious.
The fresh berry flavor bursts forward in this raw jam thickened by natural pectin in the blueberries and the jelling quality of chia seeds. Pile it high on toast, without guilt!
Banish the blah ham with this 5-minute pineapple sauce perfumed with curry. Don't tell anyone, but it's good on ice cream, too.
Susan Feniger's recipe for Meyer Lemon Marmalade is so easy a first-timer can be successful with it!
Once you make your own preserved lemons, you will find you use them in EVERYTHING! They add a spark of interest to any dip, quiche, salad, dressing, etc. Try it with Meyer lemons!
If you have lemons, Everclear, cheesecloth and a big jar, you are well on your way to making your own limoncello -- Italian lemon liqueur.
Make Hatch Chile-infused Tequila for a Hatch Chile Margarita!
Blue Ribbon Bing Cherry Jam, with a whiff of almond.
It's easy to grow scallions from the cut ends of a bunch. You can get 1 or 2 regenerations from a single bunch!
A bright, zippy, raw, fresh relish that will add a hot-sweet spark of life to your Thanksgiving or holiday turkey dinner plate. This was a finalist in a Thanksgiving recipe contest!