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?
recipe developer, food blogger, cookbook author
Easy to make sauerkraut at home. A great first fermentation project.
Easy to make jam with lots of flavors using pluots.
Brined and smoked for perfect pastrami
Satsumas in a light syrup.
It is sweet, tart, spicy and herbly minty all at the same time. I might have to horde these jars for myself.
Homemade deli: corned beef, mustard and rye bread.
I love the combination of blackberry and vanilla. I would say the jam is 70% blackberry-y and 30% vanilla-y, which I think is the perfect ratio.
Made with fresh picked peaches!
Super dills! Dillweed, fresh dill and dill seeds are all used.
The flavors are savory and sharp but still complement the beet. Lovely directly out of the jar and in salads.
