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 perfect way to use the fronds from your fennel. Pesto made with sunflower seeds is great for those who can't have pine nuts!
Use new season apples and pears to make this sharp, soft, chutney with dried figs, coriander, and lavender. An ideal accompaniment to pork, or other fatty meats.
A delicious warming pickle that works with whatever vegetables you have in your garden (or farm store). Great with cold meats.