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?
One of the best times to be a forager is in the spring. Everything in nature comes alive. All types of plants are popping up and one of my favorites is wild asparagus.
One of my favorite things to make with green garlic is a simple pesto. Green garlic has a milder flavor than mature garlic cloves, so it forms the backbone of the pesto, as opposed to a supporting note in the traditional recipe.
Bone broth is trendy -- and expensive. Make your own, and put it up for pennies on the dollar.
I love canning, but some days I just don't have time. Here are just a couple of ideas on how to quickly preserve your goods.
Several ways to put up paste tomatoes. Drying and fermenting, packed in oil, freezing and a savory fermented ketchup/paste. The best variety and method for drying tomatoes.
Make your herbs last all winter by preserving them in this zesty and bright, vegan and nut-free cilantro pesto sauce (you could also use basil or parsley).
A concentrated bit of summer sunshine, perfect for brightening up sauces and stews throughout the winter.
How to preserve that glut of wild mushrooms for another delicious day! And how to make a beautiful, rich, dark, flavourful mushroom stock in the process.
You found them! The elusive prized mushroom known as the... Morel Mushroom. Here is how to keep these prized beauties to enjoy them all year long.
Homemade lemonade concentrate. Enjoy fresh, homemade lemonade from your winter lemons when you really want it, in summer!