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?
use the bounty of spring herbs to can infused simple syrups. sure, you could put them in tea, but you could also use them for cocktails! this post includes a recipe for delicious rhubarb mojitos.
radish pickles flavored with white wine, green garlic and fresh herbs, and a really delicious compound radish butter
A simple, bright jam bursting with rhubarb flavor.
Make your own butter & buttermilk! Potentially the easiest and fastest DIY project around.
pomelos, grapefruit, oranges, lemons and kumquats join forces for a spectacular marmalade! It's bright, juicy, not too bitter, and looks stunning in the jar.
a wonderfully rounded marmalade using fresh apple juice to balance the tartness of the cranberries and oranges
Better than your usual canned pears! Pair these pears with manchego cheese, black pepper, and dark chocolate for an elegant after dinner cheese course.
the easiest and best ways I know how to deal with late season hot peppers. Frozen, dried, pickled, and some jelly.
Santa Rosa Plum Jam with Dark Chocolate
How to preserve 100+ lbs. of tomatoes with virtually no work. Canned, frozen, dried, and a cherry tomato bisque recipe thrown in for kicks.