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?
Rhubarb jam...the easy way. Store in the freezer next to your frozen meat or veggies. Fresh, delicious and will keep without worry!
Simple, sweet and refreshing! Extend the farmer's market treasures, home grown harvests or CSA deliveries by preserving them as a Sparkling Rhubarb Shrub (aka drinking vinegar). Pairs perfectly with good tequila, fresh mint and soda.
A beignet recipe with maple blossoms that is surprisingly easy and give the true taste of spring.
This lemon curd is so delicious, you'll want to devour it with a spoon! Ready in 20 minutes & so simple: Spread on toast, spoon over ice cream, fill lemon tarts or bake into pie!
Do everyone a favour and harvest this highly invasive weed. Your tastebuds will thank you too!
This easy Argentinian chimichurri recipe is full of flavour. Learn how to make chimichurri in 60 seconds.
A 3-minute recipe for herbes salées (made with wild leeks/ramps) that is used as a finishing or flavoring salt. It will last all summer (and longer) on the counter
Instructions for easy to make mango salsa using lots of flavorful fresh ingredients.
Sweet and savory bacon jam slathered over english muffins with apple smoked cheddar, peppery arugula and farm fresh eggs. Perfect for brunch!
This charred ramp pesto recipe is easy to make in a food processor. It takes five minutes to blend and will last for months in the freezer.