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?
How to make a traditional German-American style of bockwurst, a soft, rich sausage typically poached in bock beer. I used snow goose for this recipe, but any meat works.
A sweet and spicy salsa - a kicked up cover of Trader Joe's version. Easy and delicious!
Foraging for the wild gooseberries of the West. How to identify them and process the especially spiky varieties in the Sierra Nevada.
Zucchini rounds salted, then slightly dried, then sauteed in olive oil with chile, garlic and mint.
Chai is an elegant enhancement for tree-ripened peaches. Both the jam and the custom chai blend would be impressive and welcome holiday gifts.
Scarlet, tart and fragrant - This jam is a great complement to rich breads and desserts. Check out the Almond Jam Tart too.
A venerable Pacific Northwest method of preserving salmon -- it's halfway between jerky and regular smoked salmon, heavily smoked and sweet from brown sugar and maple syrup.
How to harvest cattail pollen (as well as the California native mint Monardella villosa) and make a brilliant yellow pasta with them both.
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.