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 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.
Homemade mayonnaise is one of those things that is totally worth making yourself. You'll never go back to store bought.
Guinness Chutney has a deep, rich flavour with a bit of heat and makes the perfect addition to any sandwich, plate of cold cuts or burger dish.
How to make a fruit-based shrub, aka "drinking vinegar," along with three recipes: blood orange, strawberry-peppercorn, and raspberry-mint.
A sweet and tangy onion relish that has light balanced dose of spice.
Serve this fresh pineapple chutney with crisp-fried lentil wafers called poppadums as a palate cleanser between mains and dessert.
Kumquats candied in vanilla bean sugar. Also yields an amazing syrup as a byproduct that's perfect in cocktails or homemade sodas!
Cavolo Nero Tapenade makes the perfect sauce for pasta, spread or dip.
Transform hot peppers into an amazingly delicious tabasco-style hot sauce with this simple lactofermented recipe.
Fresh, zesty, garlicky parsley salsa verde ready in 5 minutes. Perfect for topping both meat and vegetarian dishes - steaks, sweet potatoes, etc.