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?
Got a few last pumpkins sitting around. Why not pickle some? Recipe for pickled pumpkin that can be used in a seasonal Kale Salad.
Ever wonder what you can make with Chestnuts? Here is one idea: Chestnut Chutney with Red Onion and Fennel. Great on cheese and bread or spruce up some of those Thanksgiving leftovers.
Green Tomato Relish. A recipe handed down to me from my great-grandmother. This is a great way to use all those leftover green tomatoes at the end of the season.
Roasted fruit preserves: Apples with Thyme and Peaches with Rosemary. Use them with savory or sweet dishes.
Super easy to make Peach Butter with Honey & Cardamom. Only four ingredients to preserve the taste of ripe peaches all year long.
How to make Pickled Green Strawberries, a trendy seasonal food item.
We all think of butternut squash as sweet and soft because we're so used to roasting it. But it's a snappy, tart surprise when pickled in crunchy little cubes.
Flavored salts are a great way to punch up any dish and are very easy to make. Here are recipes for Chipotle-Orange, Mesquite-Porcini, and Chile-Lime-Pimentòn Salts along with printable labels for each.
Sweet/tart with a bit of citrus and a spicy kick!
Savor the end of the summer garden with Italian Green Tomato Pickles. Perfect for an antipasti platter.