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?
when you're harvesting onions and garlic, don't throw away the tops. save them and put them in vinegar for a deliciously bright infused vinegar.
fermented kohlrahbi chips that are deliciously sour, crispy, packed with dill flavor
These canned sweet cherries are so elegant. They're not too sweet, and the flavor is fantastic with a touch of brandy and vanilla bean. Delicious right from the jar or in cocktails, and the syrup makes the most stunning red cherry-vanilla sodas.
Santa rosa plums w/ a hint of chocolate, sage and honey.
use the bounty of spring herbs to can infused simple syrups. sure, you could put them in tea, but you could also use them for cocktails! this post includes a recipe for delicious rhubarb mojitos.
radish pickles flavored with white wine, green garlic and fresh herbs, and a really delicious compound radish butter
A simple, bright jam bursting with rhubarb flavor.
Make your own butter & buttermilk! Potentially the easiest and fastest DIY project around.
Silky, buttery, rich, luscious, beautifully scented yuzu curd. it's dreamy.
pomelos, grapefruit, oranges, lemons and kumquats join forces for a spectacular marmalade! It's bright, juicy, not too bitter, and looks stunning in the jar.