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?
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!
If you run into fresh olives and want to cure them yourself, here's some basic intructions on brine-curing, an incredibly simple method that anyone can do.
This beer jelly is fantastic on pumpernickel or rye bread, grilled lamb, or roasted root vegetables. It's probably the easiest jelly I've ever made, and really unique!
Corned Beef with gently simmered garden vegetables, and the first cabbage I've ever grown.
This jelly tastes like rhubarb pie!
One of my absolute favorite jams, this tastes like biting into a ripe pear.
A delicious exotic marmalade!
A recipe for a simple, old fashioned meyer lemon marmalade. Delicious on cake!
For the January Charcutepalooza Challenge, we made home-cured duck prosciutto. We paired it with homemade crackers, my montmorency cherry jam, sliced blood oranges, and olive-oil marinated chevre. Delicious!
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