Save those swiss chard stems from the garbage and make these pickles! Garlic, peppercorns, mustard seeds and sriracha add zest to these rainbow beauties. They’re a perfect snack on their own, diced on top of pork carnitas, or chopped into an omelet.
Pears are simmered with brown sugar, cardamom and flaky sea salt into a caramel-like jam. It's fall comfort in jar, perfect for a warm piece of toast or stirred into oatmeal. Naturally thickened, no pectin added.
Tomatillos, housed in tiny husks, make a great salsa verde. Using cumin and spanish paprika, and thai chiles, learn how to can a salsa verde that will be a great accompaniment to any Mexican dish or alone with some tortilla chips!