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?
Pears preserved with vinegar and an infusion of chai. What better a treat for a toasty autumnal evening by the fire!
Daikon kimchi is delicious - sour, spicy & crunchy with that twang of umami that sets my mouth a watering. The key to awesome kimchi is using the right chilies & a bit of sugar.
Spice it up with vinegar, sugar, cinnamon, vanilla bean, cloves and the star of the show...poppy seeds! Good bye mundane apple chippiness!!! Hello sophistication!
Top this on your next meatloaf! Or anything for that matter. This stuff is delicious! Made of late season berries with all sorts of variations if you are lacking on fresh fall berries!
DIY caper recipe via brussels sprouts. Large briny capers with a nice little crunch!
Yes! It's possible! Vegan, dairy-free, gluten-free this DIY method for making nutritional yeast from wild foraged Puffball Mushrooms will have you tossing that overly processed standard to the curb!
Fear not!!!! No berries were harmed during the making of this applesauce. Truth! 100% pure apple goodness here ladies and gent. The secret to my witchy ways…a little apple known as William’s Pride.
Fall is a great time to forage Chicken of the Woods mushrooms. The bright orange fan shaped mushroom grow like frilly shelves from the side of trees and stand out like a flag. I love to cook with Chicken of the Woods because they taste like chicken!
My garden is still full of fresh herbs, so I created a four herb cure for a 5 pound belly. I combined the classics of parsley, sage, rosemary and thyme (sing along!) Savory bacon, at your service!
Now is the time to make fresh lacto-fermented corn relish while corn is at it's peak. Toss your veggies in a little salt and you have tangy relish in a mater of days with no cooking required.