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?
After nearly 20 years away and too much time in suburbia, this New England girl returned "home" to do some stealthy homemaking on a small farmette in Vermont. Learn more on my blog, Yankee Kitchen Ninja.
Quick and easy lemon spinach pesto made with almonds and parmesan cheese -- enjoy on pasta, pizza, crostini and more. Bonus: It freezes like a dream!
Beet pesto: simple, gorgeous pesto made from roasted beets and walnuts.
Make your own chai tea concentrate: an aromatic blend of herbs, spices, fruit and tea ready to mix with your favorite kind of milk for a hot or iced chai tea latte.
(Really) small batch Meyer lemon and blood orange marmalade -- gorgeous as well as delightfully delicious
Learn to make your own almond (or other nut) milk -- you won't believe how crazy-easy it is!
Easy recipe for tangy cidered beef (or venison) jerky -- plus some tips on buying a dehydrator!
Not your run-of-the-mill butter -- made with fresh fall apples and pumpkin, and simple to prepare in your crockpot. And bourbon makes it all that much better!
Make your own vegetable powders: a great way to add a boost of veggies to sauces, soups and smoothies.
Pear honey: Not actually honey but a sweet jam with a hint of ginger -- use it as a breakfast spread, on a cheeseplate or with roasted meats.
Roasted pear and cardamom butter -- just as good on a cheese plate as it is slathered on toast. Add a little savoriness to your fruit butter this year!
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