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?
Refining the setup for wild-fermented dill pickles to keep the bugs out, the crock from exploding, and test whether unrefined sea salt makes a difference.
Bread and butter pickles are the classic sandwich pickle. My adaptation adds ground mustard for colour and flavour.
One couple hits the jackpot in the first try at building their own rooftop garden. Here's how they did it.
Garlic is one of the easiest of all crops to grow... give it a try!
Don't waste your leftover herbs! Dry them or grow them instead.
Wild fermentation produces a distinctly sour pickle flavour that matches well with the mustardy sharpness of raw turnips. The vibrant colour of pickled turnips comes from raw beets.
With rhubarb season soon ending there's no better time to put some away for later than right now! The recipe also shares hints on what you can do with the final product and why we pickle big pieces.
My recipe for rhubarb syrup that uses less sugar than what seems to be standard.
A recipe for pickling spruce tips.
How we made dandelion wine.