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?
Escaping highly processed foods, my stumbling block is often sweeteners. This forgotten colonial New England staple is a perfect solution; I can make it myself with no exotic equipment or ingredients, it's inexpensive, and easily organic
I married an idea of Eugenia Bone's to a recipe of Pam Corbin's and I'm pretty excited. Check it these, tender, garlicky lemon vinaigrette soaked zucchini planks. Useful!
It's time! Only so many hard-boiled eggs you can eat before either they or you go bad, right? WRONG! Discover what a culinary powerhouse pickled eggs are. The beauty is that those sunny orbs will last for MONTHS. Check it out...
A continuation of my series about foraging at the farm and what I've done with my bounty. Up today: home made spiced apple rings from our own apples - a holiday favorite for me!
A unique and promising sauce; a day spent making ketchup from foraged haw berries is full of challenges and charms. Not familiar with haw berries? Neither were we, but there's plenty of them, free for the taking....
If I can make only one tomato-y thing to remind me of summer all winter long, it would be this uncooked tomato sauce, frozen in batches. Perfection in its simplicity!
