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?
pearl onions from the farmers market turn into pickled cocktail onions with whole horseradish root and thai chilis... and a bloody mary recipe
Making sausage was really hard and I got blood and guts all over my kitchen. It was totally worth it though.
this is my version of kimchi, a vegetarian version which will work will most any kind of greens
What I did with my last cabbages from the garden... a crunchy fermented sauerkraut that tastes like the ocean.
Honey Biscuits, Homemade Garlic-Sage Breakfast Sausage, Country Sausage Gravy!
A case of quince syrup (that was supposed to be jelly) gets a makeover... now it's quince-orange marmalade with star anise. A lovely solution for a project that had been sitting unfinished for a long time now!
My grandma's original recipe for pickled watermelon rind, a post inspired by Mother's Day
Instead of chamomile... try wild pineapple weed!
Ginger-Orange Smoked Salmon Tacos with Avocado, Tomatillo Salsa, and Roasted Sweet Meat Pumpkin... and some instructions for using a smoker
this curd is an explosion of bright citrus and creamy, rich, fresh spring eggs. you absolutely must try it!