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?
Very crisp and fresh, spicy and a little tangy, and, despite the fact that they are used regularly in New Orleans as a Bloody Mary cocktail garnish, perfect to simply snack on by themselves.
Refrigerator pickles are quite literally the easiest thing you can ever make. Ever. Period. (Recipes for pickled eggplant with basil and pickled figs.)
Lavender is lovely and fragrant – and abundant at this time of year. It’s wonderful to just pick a few stalks and have their lovely scent waft through your home ... and it makes a great cocktail!
Roasting isn’t just for meat. Next time you find a delicious bunch of plum tomatoes in the farmer’s market, or if you want to give your next fruity jam a kick, try roasting the fruits first.
Ah, the flavor-packed, tangy, herby deliciousness of chimichurri. It’s enough to make one feel a little tingle at the sight of a huge fresh bunch of cilantro and garlic. I used some of my own spicy pickled vegetables and smoked garlic.
Some of my best dishes haven’t been recipes at all… they’ve been what my Grandma Verla calls “kitchen sink” recipes, as in that you use everything but the kitchen sink, and use up that half-bag of whatnot in the cupboard...
I am lucky enough to live in San Diego, and to have a lot of friends with fruit trees. Really, most things grow well around here if you try hard enough, but even a tree that is neglected most of the year can yield some great fruit.
I love it when things are this easy. 5 cups of vinegar, one cup of water, a half-cup of sugar, a variety of spices and a pile of lovely-looking vegetables. I have carrots, jalapenos, garlic, onion, radishes, chives, bell pepper and lemon.
