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?
Farmers’ markets are purging the last of the vernal goodies, and purple spring onions and sweet brine make swell bedfellows. Rows of rosy pink jars are an instant gratifier on a freshly-dusted pantry shelf.
An experiment in corning a rump roast goes south, then goes north again. A well-stocked pantry, once again, saves the day.
Meyer limoncello - a great way to use up all those lemons (and an easier recipe that doesn't have you zesting them all day).
Lemon curd with homemade lavendercello and vanilla bean kick other lemon curds' butts. And despite warnings from the self-appointed Canning Police, it's totally safe for HWB canning.
Butchering and canning your own albacore tuna is easy...with practice.
It's citrus season, and yes, everyone is making Meyer lemon marmalade. But mine has vanilla bean. Put it on some Greek honey yogurt, and it tastes like cheesecake.
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