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?
A recipe for hawthorn jelly. A companion post to my earlier one on foraging for haws.
In September in south-central Ontario hawthorn bushes are full of ripe, scarlet haws that make an excellent jelly. Here's my guide to foraging for haws.
A troubleshooting FAQ post for my recipe for wild, lacto-fermented dill pickles from earlier in the week.
A recipe for lacto-fermented dill pickles adapted from Sandor Katz's recipe for Sour Dills.
A recipe for spicy pickled eggs. The eggs are laid by hens that "work" at an award-winning Niagara winery.
I roasted and then pickled sweet bell peppers and dried hot cayenne peppers in the wood oven I built.
Maple-smoked bacon made from scratch. (I even built the wood-fired oven it was smoked in.)
Experimenting with planting cuttings from wild grapevines. These will at least provide shade and I may eventually graft vinifera vines onto them.
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