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?
A savory and tart quick asparagus pickle just in time for the local Spring harvest.
A tart and savory rhubarb jam with the option to include hard cider!
Bright, sweet, and oh so lemony, homemade lemon curd is the best thing ever to spread on your scones. Or directly on your tongue.
A flavour sensation! The olive oil, Dijon mustard, garlic, lemon and basil work together in a glorious harmony that is much more than the sum of its parts, from ingredients that are fresh, whole, nutritious, identifiable and minimal. And delicious!
If for no other reason, I think you should make this marmalade for the smell alone. Every time I walk past the jar I have to open the lid and smell it. It is not only marmalade, but aromatherapy too.
My sage bushes are in full leaf and bloom right now - a great bee attractor - but what else is sage good for? That's right! Infusions of both the oil and the alcoholic kind.
Harissa is a piquant, hot Tunisian paste made from dried chiles and toasted spices. It’s traditionally served with kebabs, couscous and tagines. And it's super easy.
Meyer Lemon Curd: a wonderful sweet and buttery lemon spread, perfect for slathering on biscuits or scones.
Concord grapes make the most fragrant purple jam--the stuff peanut butter dreams of hooking up with. You'll be smearing it all over your face like Joey Tribbiani.
Dilly beans' grown-up cousins—pickled romano beans with citrus and herb.