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?
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.
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!
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