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 piquant pickles are the best use for quail eggs.
Go find sour oranges at your local farmers market or Caribbean grocer, you'll want to buy plenty for this sauce.
Is your yard overflowing with kumquats, or you bought a basket of these irresistible little fruits at the store and don't know what to do with them? Try these liqueurs made with the best of all liqueur bases- white brandy.
Got the winter blues? Bacon is the cure. Cure and smoke your own nitrate-free Sichuan-style bacon for noodle dishes, fried rice, braised beef, and this spicy cabbage stir-fry.
Bumper crop of chiles this year? You will put this on everything.
Nitrite-free fresh chorizo with allspice, achiote, and three chiles, using local wild hog meat. Try this, and you will never again buy store-bought chorizo.
Home-curing at its best- intensely flavorful and completely unique. With moonshine!
What's crunchy like a water chestnut, tastes like a young radish, and looks like an alien life form?
A nourishing and complex stew of grass-fed beef, red wine, and foraged betony roots.