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?
With blueberry season and salmon season coinciding, check out this way to combine two delicious flavors into a new kind of goodie.
Making kir royale is as simple as making creme de cassis. But why infuse when you can ferment? This blackcurrant wine makes bubbly bubblier and more beautiful.
Here are two simple, seasonal, vegan recipes using the seed pods of the common milkweed plant.
If you want honest-to-goodness dill pickles, you have to do it the old-fashioned way.
Curing salmon couldn't be easier! I used wild sockeye salmon, salt, sugar, dill, black pepper and grapefruit infused gin. The gin can be replace with vodka or aquavit, or omitted, but it does add a citrusy, piney depth to the fish flavor.
When Pumpkin Scrap Vinegar met dregs of a homemade chili sauce, sparks flew. A fabulous and sizzling condiment from pulp otherwise bound for the compost heap.
All about wildcrafting chanterelles: where to find, how to harvest and how to process and store them.
Step by step instructions on how to detox, brine, and prepare lupini beans.
Make a juice concentrate to quickly flavour water for a refreshing drink. Any fruit can be used, and you can optionally make it fermented for added health benefits.
Tangy morsels of umami deliciousness! Fresh cherry tomatoes, seasoned and slow-roasted until caramelised. Beautifully concentrated flavours, but still moist and juicy.
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