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?
Highbush blueberries, thinly sliced lemons and garden fresh lemon verbena combine for a fresh, tart blueberry jam that's bursting with summer flavors.
Blueberries, lemon, jalapeno & habanero. A touch of cinnamon, some fresh cilantro. Sound odd? Wild? Punk?? It is. Oh, it is.
Do you hear the call of the jar? This post is for anyone who is uncertain about canning, but wants to give it a try. Pickled Asparagus is the perfect beginners canning project!
Adapted from a 1960s edition of The Gourmet Cookbook.
Traditional English Mincemeat (filling for Mince Pies).
Sweet, savory & spicy!
A tropical inspired Christmas mincemeat made with the addition of pineapple, orange, lemon, cranberries and banana. Think of it as a fresher, zingier, hip younger sister to the version your Nana makes.
Citrus season is upon us, and marmalades are all the rage. Here's a bushel of options. (Photo: Amanda Slater)
Meyer lemons and Myers's rum make this marmalade double-good. This recipe earned a county fair blue ribbon and sold out at Marin's underground market.
A beautifully clear, almost jelly like Marmalade, flecked with large lumps of
fruit and julienned zest which turns into lovely candied
goodness. Oh and there's ginger...........