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?
Salicornia is a gnarly little sprout that grows in salt marshes. Lots if it near me in Eastern Long Island. It's been served to me in in fancy-schmancy French restaurants, but I never really knew what to do with it...until now!
I'm not intimidated by the massive dunes of refined sugar in so many jam recipes. Still, this honey-with-a-bit-of-sugar is a nice change. Pureeing some of the fruit thickens it, so you can play up the low sugar angle to those who care.
Now that pumpkins are showing up at the farmstands, get a jump on holiday gift-giving with this chutney -- not too sweet and oh so seasonal. A real winner, people love it.
This is a quest to make a yellow ketchup. Organic yellow tomatoes, yellow peppers, yellow onions -- a spectacularly delicious ketchup is achieved. Alas, a true yellow color eluded us.
An simple recipe, simply told by my friend Sherry's mom, Homa Akbar. In the good old days in Iran, Sherry says they'd eat this with a spoon while drinking tea.
