Shrubs are all the rage lately, so I tried a Dandelion Shrub. You infuse dandelion petals in a mixture of raw vinegar, water & sugar, then use the resulting syrup to make a refreshing drink or cocktail. Your gin and tonic will never be the same.
Easy to make French-inspired fresh cream cheese with radishes, butter and dill. The flavor is fresher than store-bought varieties and you can really taste the “cow” in the mix if you use good milk. From there the flavor possibilities are endless.
This pickled egg recipe is adapted from my French cornichon recipe. Laced with tarragon, chives, mustard seed, garlic and chili peppers, these pickled eggs make the perfect complement to a cheese tray, charcuterie plate or chilled salad
Preserved spice rhubarb makes great desserts as well as a lovely cocktail from the resulting syrup. My daughter thinks eating rhubarb is for barbarians, so the cocktail is aptly dubbed, the "Rhubarbarian."
When I hear “pickle” I instantly think “dill” or maybe “bread & butter.” I don’t think “lime” or “miso” or “mango”. But there’s a world of pickles out there! The Indian Lime Pickle being just one. This version uses fragrant Key Limes.
I’ve planted seeds directly in the garden, but never really started seeds indoors. After a humbling discussion with my community garden neighbor “Oh I start all my plants from seed,” he said. “Don’t you?” It was high time I started seeds myself.
Dried strawberries are easy to make and just heavenly to eat. And strawberry season is in full swing. (Well, not in Minnesota. My strawberry plants are still sleeping under six inches of snow.) Take advantage while berries are fresh and inexpensive.
Preserved lemons are the darlings of citrus season. They're the perfect counterpoint to a dreary winter's day, adding bright flavors to slow cooked dishes like beans & grains, braised meats, salads & sweets. And they're fabulous in a martini.