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 simple recipe for wild ramp pesto. It's got a fresh, rampy flavor that screams "SPRING!" Makes for an easy and delicious meal.
Some thoughts and instructions on the sustainable harvesting of ramps - a foraged delicacy in need of protection.
An easy pickled ramps recipe to help you preserve some these lovely wild plants in the brief season while you can find them.
Make a mini-hoop house or cold frame out of upcycled materials to extend the growing season. Start early and end late!
It's both easy and rewarding to make your own cheese. This simple recipe for Day Cheese - a soft, Ricotta-like cheese - is fun and fantastically tasty. Recipe courtesy of the Edible Schoolyard staff in Berkeley, CA.
Richer, nuttier, & even more delicious than store-bought Nutella... Make your own chocolate hazelnut spread. It's surprisingly easy!
Candied blood orange, bergamot, meyer lemon, and grapefruit peels make a dee-li-cious winter treat. And you end up with scrumptious citrus simple syrup and lots of citrus juice, too.
There's no better way to start canning than applesauce. Quick, easy, delicious... And you're welcome to download my hand-painted label for your jars, too.
Preserve fall's sweetness with this easy chutney. Put the season's beautiful apples to use and clear some rhubarb out of your freezer at the same time!
Meyer lemons make great preserved lemons, a traditional Moroccan condiment that's divine in tagines, with lamb, fish or chicken.