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, raspberries, and jalapeños combined to make a spicy fragrant jam.
Save your citrus peels! This is a great way to preserve your peels in syrup. They make a great confection, great in cocktails and the syrup can be used for marshmallows! It's all win win here, folks.
Dried Meyer lemons and chiles make a great condiment for fruit and savory fruit salads. Spicy, lemony, salty, and sweet pick-me-up for fruit!
What to make with all the dried peppers and goat cheese you made? Chilaquiles, of course! Crunchy, saucy and cheesy makes this a recipe for any meal of the day.
Brandy infused with cherries and vanilla makes a sweet and aromatic Ratafia. Cherries are here, and this is the perfect weekend project.
Walnut butter made with Vin de Noix to celebrate St. John the Baptist day, the traditional day for foraging green walnuts. The combination of walnuts, sugar, wine, and thyme make it almost a confection, perfect by the spoonful.
Today is the day to start foraging for green walnuts. Vin de Noix is delicious on its own, or with your favorite walnut dish.
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