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?
Violet syrup made from foraged violets - the elegant flavor is as enticing as the jewel-like color!
Homemade lox from wild-caught Alaskan coho salmon is utterly delightful and super easy to make!
Canning diced tomatoes, because I am a canning fool!
Homemade elderflower cordial from foraged elderflowers. It tastes like spring gardens in a glass.
Blood oranges are in season and make a beautiful and easy blood orange curd.
There are many kinds of pickled Chinese vegetables, but this is a refreshing sweet and spicy pickled Chinese cabbage made with aromatic Sichuan peppercorns.