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?
Two tricks -- making an oleo saccharum and using a sous vide immersion circulator -- allow you to make a quality limoncello in just three hours.
Learn why you should (almost) never peel vegetables for fermentation.
Make tasty infusions and decoctions of wild foraged plants, fungi, and roots for a winter time herbal tea party.
When you've used the green part of the green garlic (or green onion, leeks or ramps), don't throw the roots away; dehydrate them.
Citrus slices can be canned, ready to use for fruit salads and desserts. Just be careful to remove the membranes if you're using whole segments.
Put up fish stock for chowder in a pressure canner - ditch the processed and commercially bottled clam juice. Fresh, quick, and fabulous.
Learn how to dehydrate and powder your favorite cheeses, like gorgonzola, or asiago. Fabulous for making gourmet cheese popcorn.
Rendering beef tallow is a great way to incorporate traditional fats into your life. It can be used to make so many useful things!
Ginger makes one of my favorite candies. Spicy, chewy and amazing in desserts, I serve honey candied ginger as an after-dinner treat. Slices of honey candied ginger are also delicious at the bottom of your cup of tea or hot chocolate.
Here is how we built our cold frames for seed starting using items we already had on hand.