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?
Yes, it’s true! Cucumber chips!
A tad laborious but completely delicious!
Since I have always been a sucker for vinegar dill potato chips I figured I’d do the same to the cucumber chips. Salt, vinegar, dill and garlic here we go!
The most identifiable thing about chanterelles? They smell like apricots. Really. It’s a stunning fragrance, both fruity & earthy at the same time. How to find them, cook them and dry them for winter.
I really enjoy canning salsa. There’s nothing better than opening a jar on a cold February day, tasting roasted, spicy, summer-in-a-jar. I could not survive Minnesota winter any other way.
Kimchi is the smelly-cheese of the pickle world. If you’re like me, once you've had it few times, the smell becomes appealing, the taste even more so. Loads of garlic, ginger, hot chiles & a little fish sauce, turn this pickle into stinky heaven.
Duck eggs pickle beautifully, with firm whites & rich yolks. Spiked with salt, vinegar, herbs & spices, these pickles are riffs on flavor profiles from the classic Deviled Egg, to Asian/Thai, to Turkish. Duck eggs just have more to love.
I have a mustard-lover in my house. He eats mustard with everything. So I like to make my own, in volume, a quart at a time. It’s so easy, not to mention inexpensive, that there’s really no sense in buying it.
What happens when you take a Canadian Bacon-style cure, blend it with Sichuan and Chinese spices, and smoked it up with a Pastrami-type pepper coating? An irresistible charcuterie mashup that is super easy to make at home.
Mulberries have become part of our urban foraging scene. I've never understood how they earned their bad rap as "trash" tree that only make a mess. Though tricky to pick when ripe as they instantly fall to ground when touched, they make great eating.
It’s time to forage burdock stalks, the part that shoots up from the plant in their second year before they flower. I harvested them from among the debris of a demoed city lot. They tasted of artichoke and cooked up beautifully in a garden couscous.
