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?
Render Lard. Make Biscuits. Be Happy.
Making freezer jam never cooks the strawberries so you get the most fresh tasting strawberry jam ever. And it's easy!!
Burnt Salted Caramel Peanut Butter Sauce that tastes just like cracker jack! Great on ice cream, Greek yogurt, or by the spoonful.
Make cherry season last a little bit longer with this sweet and tart sauce. It's delicious over ice cream, yogurt, toast, etc.
Sweet, tangy, crunchy, and a little bit salty. In my opinion, this is the best use for rhubarb (yes, even better than pie).
And luckily, they’re quick, so you don’t have to wait for months to gobble them up (that would be torture!).
Turn grape juice into bubbly homemade grape soda using champagne yeast!!
Picked earlier than their red cousins (and abundant this time of year), green strawberries have been popping up on high-end menus for the last several years. And they show no sign of going out of style any time soon.
Easy, but slow, spiced lemon confit.
Fresh Bergamot the citrus fruit behind Earl Grey Tea gives this strawberry jam an added zip!
You don't need to buy (and store!) a bulky food dehydrator. These simple techniques will help you make the most of oven drying fruits, vegetables, meat, and fish - no special equipment required.
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