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?
Follow me peach picking in South GA. Then see how I make all this from my harvest: peaches in sugar-wine syrup, Bellini cocktail, Marmellata pw honey, lemon zest & vanilla, Sweet peach ravioli
Roasting the tomatoes gives them a nice deep flavor, and combined with the smoky flavor of the chipotles, this salsa is a hit! What a great use for your summer tomatoes.
A delicious warming pickle that works with whatever vegetables you have in your garden (or farm store). Great with cold meats.
This french pickled garlic was my first foray into the wild world of pickling, and now I'm hooked! The garlic's bite is soothed by the floral, herbaceous pickling solution, meaning you could eat the cloves whole! These are addicting!
Basic but wonderful peach preserves as well as a peachy syrup. So good you'll want to just eat it straight from the jar!
Rosy cheeked apricots are combined with saffron and rose water to make a tasty, fancy jam.
No-cook fruit syrup using fresh little purple orbs of plummy-ness to make some tasty plumtinis to drink on these hot days.
A small-batch recipe for spiced peach butter with cinnamon and nutmeg.
Perfect for teatime; a light citrusy, floral jelly recipe made using the ubiquitous summer yard plant: Queen Anne's Lace.
I'm kicking off a summer-long celebration of berries. Join us for a Twitter party Tuesday June 21 at 7 pm ET/4 pm PT to talk berries and win prizes!