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?
A pleasantly-tart and slightly-sweet applesauce.
A basic kimchi that includes all sorts of fall crops.
It's apple season and I'm swimming in peels! Instead of just composting your scraps, put them to work in this recipe for fermented apple peel vinegar.
Oven-roasted corn takes center stage in this chunky salsa.
A slow-cooker fruit butter made with local apples and pure maple syrup.
A lighty-seasoned base sauce made with farm-fresh red tomatoes, onion, and garlic.
Put up summer's local peaches and nectarines in this ultra-light honey syrup before they disappear from the market!
Put up your hot peppers in vinegar to enjoy all year round.
A beautifully-flavored and colored jam made with local Italian or prune plums.
A easy way to make a healthy, pantry-friendly snack.
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