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?
Make a mean bourbon soda featuring candied mandarinquats with bourbon and ancho chiles. A cure for the Februaries.
Winter to me, means grapefruits. Some people turn their noses up at these pink beauties because they find them far too tart, but I absolutely adore them. When ripe and in season, they can actually be quite sweet, in a tart kind of way.
Put your grapefruit peels to work and make grapefruit bitters with juniper. A simple, gateway bitters recipe.
Hibiscus keeps this pink grapefruit curd rosy. A simple recipe inspired by David Lebovitz.
With their intoxicating floral scent and pre-historic good looks, quince are totally dreamy. A simple quince butter recipe from Autumn Makes & Does.
Seeding tomatoes for salsa? Don't throw away the guts! Make tomato water for cocktails.
How to Freeze Fresh Shelling Beans
A small batch of versatile Tomatillo Salsa Verde. A great way to try green salsa before deciding to put some up.
A quick, small-batch plum jam. Lemon verbena highlights the tartness of the plums.