Curing salmon couldn't be easier! I used wild sockeye salmon, salt, sugar, dill, black pepper and grapefruit infused gin. The gin can be replace with vodka or aquavit, or omitted, but it does add a citrusy, piney depth to the fish flavor.
Pineapple vinegar is made primarily from the leftover peel and core so it is both a delicious and ridiculously thrifty fermented food. Packed chock full of probiotics, we drink it like a shrub or use it in salads, sauces and cocktails.
We make lunches daily, so snacks run out fast around here. Fruit leather is wonderful, but hard to keep in stock as the seasonal fruits keep changing. Rhubarb makes a great stop-gap, especially because it’s free for the picking from the backyard.