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?
Making ginger beer from ginger, sugar, water, and yeast.
Vanilla Bean Sugar is so fancy but super-easy to make. And it has so many uses, you’ll wonder how you ever survived without it!
Guacamole isn't just for chips! Our basic guacamole recipe is fantastic on burgers, BLT sandwiches, toast, and as a mayo substitute in chicken salad, egg salad, and devilled eggs.
Lucious peach preserves with a hint of ginger--both fresh and candied plus vanilla. Makes a great topping for panckes or yogurt.
How to give a second life to those over ripe tomatoes: Make your own tomato paste!
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!).