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?
Cooking & eating locally in New York's beautiful Hudson Valley. Blogging about it at http://localkitchenblog.com. Find me on Twitter @local_kitchen or email at localkitchen AT yahoo DOT com.
Got an overflowing apple tree in the backyard this year? Turn that bounty into this sweet-smoky-boozy BBQ sauce.
Spicy, sweet, strawberry goodness meets lime & tequila. Film at 11.
The jam to make when you think you can't jam.
Dehydrated ramp powder, a good substitute for onion or garlic powder, and a great way to extend the short ramp season.
Homemade curry powder. Easier and more fantastic than you think.
An easy fridge jam, with sweet fennel and funky, oniony ramps, left loose to drape over sharp cheddar and spicy salami.
Juicy nectarines, tart plums and just a bit of sugar. Cook it down, down, down and you'll get a fabulous, thick, shiny butter.
A simple tomato sauce, with roasted heirloom tomatoes for smoky depth, suitable for water-bath canning.
Nicely spiced, barely sweet and just enough heat to add sparkle to the conversation. Chutney, I like you.
There's no excuse to throw out citrus rinds with this easy-peasy method for citrus salt.