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?
These are the most delicious thangs -- sweet, chewy, and intensely tomato-ey. The slow roasting concentrates a whole tomato's worth of flavor into the delightfully shriveled treat that remains at the end of 10-12 hours in the oven.
Now is the time to make this delectable sweet, spiced, savory tomato jam. It's great on burgers, with lamb kabobs and a million other ways. And it's EASY to make - you don't even have to peel the tomatoes or remove the seeds...
Cumin and beets go so well together - the exotic savory flavor pairs nicely with the rich sweetness of the beets. Vinegar adds a little bite and salt brings the whole thing up to a humming pitch. A great addition to any mezze plate or felafel meal.
Loquats are delicious and you can forage or trade for them throughout parts of CA. So make some chutney and you're welcome to use my original, hand-drawn label to dress up the jars, too.
I've always wanted to try making maraschino cherries (a guilty pleasure) so when I saw this luscious recipe a few weeks ago, I knew the time had come. Ran out and bought a cherry pitter the very next day. And it turned out to be so very easy!
