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?
Fresh, zesty, garlicky parsley salsa verde ready in 5 minutes. Perfect for topping both meat and vegetarian dishes - steaks, sweet potatoes, etc.
A beautiful, fresh salsa perfect for tortilla chips or freshly fried tostones and plantain chips. All the ingredients are roasted first for an amazing flavor.
Homemade cured salmon (lox) is easy to make, and is about half the cost of store-bought lox. Homemade lox is also free from nitrite preservatives. This recipe uses smoked salt to approximate the flavor of smoked lox.
Save those summer peaches by making and canning some peach salsa.
If you want honest-to-goodness dill pickles, you have to do it the old-fashioned way.
July is the time to forage for the wild wineberry. A delicious variety of raspberry that makes the most beautiful jelly.
Don't like seeds? Make up some currant-raspberry jelly.
Ramps, onions, vinegar, cane sugar and sea salt create a very unique flavored jam. Get out and forage for some ramps!
Preserves made with Strawberry, Tart Cherry and Lingonberry. Sweetened with honey and vanilla. It's time to pull out those frozen berries and make some preserves.
Got a few last pumpkins sitting around. Why not pickle some? Recipe for pickled pumpkin that can be used in a seasonal Kale Salad.