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?
Pesto featuring lemon balm from my garden. Substituted cashews for the typical pine nuts...because it's fun to play with pesto!
A small batch of apricot jam, infused with fresh rosemary.
nectarines and lemon basil - an awesome pairing!
A simple infusion of late summer peaches and basil. The flavors complement each other nicely. This is a great way to extend two wonderful summer flavors a few months longer.
Exploring my culinary heritage, Herbes Salees is one of the simplest preserves to make and extends the life of fresh herbs in your fridge for weeks, months, or more...
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!
Basil brightens up boysenberry jam... perfect on a thick slice of sourdough with goat cheese
Sweet peaches, earthy rosemary, and a hint of heat from the pepper. This is a special jam you will want in your pantry!
Fresh local peaches combine with spicy habanero peppers and floral basil for a unique twist on the traditional jam.
Our local plum variety used to be the plum of choice for jam manufacturers. When combined with English lavender it makes a colourful preserve worthy of a royal garden party.