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?
Basil brightens up boysenberry jam... perfect on a thick slice of sourdough with goat cheese
a really fantastic jar of jam, plus lots of thorough instructions for total canning beginners plus how to skin peaches. Vanilla love!
A recipe for elderflower cordial and, of course, a sparkling elderflower cocktail
pearl onions from the farmers market turn into pickled cocktail onions with whole horseradish root and thai chilis... and a bloody mary recipe
Making sausage was really hard and I got blood and guts all over my kitchen. It was totally worth it though.
this is my version of kimchi, a vegetarian version which will work will most any kind of greens
What I did with my last cabbages from the garden... a crunchy fermented sauerkraut that tastes like the ocean.
Honey Biscuits, Homemade Garlic-Sage Breakfast Sausage, Country Sausage Gravy!
A case of quince syrup (that was supposed to be jelly) gets a makeover... now it's quince-orange marmalade with star anise. A lovely solution for a project that had been sitting unfinished for a long time now!
My grandma's original recipe for pickled watermelon rind, a post inspired by Mother's Day