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?
Once you've eaten as much fresh pesto as you can stomach and have given away enough dill, marjoram, and thyme to outfit a small herbarium, it’s time to consider plan B: freezing and drying those herbs for later use.
Fresh from the garden, chile peppers—or chili peppers—are fantastic in stir-frys and salsas. But give them a little time, and their flavors turn into something else entirely. Deeper. Earthier. Spicier. Here's how to make the transformation happen.
A super-easy preserve that adds a shocking color while also adding an amazing flavor to your pantry. One of the thrills of DIY (to me) is the ability to make relatively uncommon yet awesome ingredients. This is such an example.
I'm not sure if Japanese knotweed is a fruit or vegetable, but it's a wild, invasive edible plant. Use lots of knotweed to make some tart fruit leather.
Have you tried dehydrating your ferments? If you like fermented garlic dill green beans (a.k.a. dilly beans), then give this chip version a try. Crispy, crunchy, spicy and fermented!
Dried strawberries are easy to make and just heavenly to eat. And strawberry season is in full swing. (Well, not in Minnesota. My strawberry plants are still sleeping under six inches of snow.) Take advantage while berries are fresh and inexpensive.
Do you have a dehydrator? Do you make sauerkraut? Then this recipe was made for you! Try these fermented and then dehydrated sour cabbage crisps. They work great as a snack or as a garnish!
