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?
Strawberries and ginger are magically delicious - more than the sum of their parts. I'm preparing to restock my pantry for 2013! This recipe is worth repeating and is one of my most requested flavors.
A wild version of Korean pa kimchi, which normally uses scallions. This version uses invasive three-cornered leeks, but any green onion (ramps, etc) will work here.
Tart and spicy plum jam to enhance meats and sandwiches. Try it mixed with mustard.
Ginger - the ultimate team player! Pretty ginger mint grapefruit and a syrup that is what cocktail dreams are made of. Try it!
Salt-pickled mushrooms: These are wild saffron milk caps, pickled without vinegar in the traditional Eastern European method.
Meet kabanosy. It is a Polish delight, a smoked, air-dried salami flavored with caraway, garlic, nutmeg and pepper. It's the world's greatest Slim Jim!
Spinach, cilantro and green onions make this gorgeous dip. Perfect for dipping chips or topping fish tacos. One of my favorites!
Whole preserved kumquats with the flavors of honey and rose water.
A super yummy and fresh tasting cranberry sauce. Each of the flavors stand out. If you like ginger, this is the cranberry sauce for you.
My Meyer lemons are starting to come in and will store well on the tree through early spring. I love this tart and sweet marmalade with chunks of fresh pineapple. If you don't have time to macerate the pineapple overnight, mash to prevent floating.