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.
Kumquat & Meyer lemon marmalade with chile & Kaffir lime.
What to do with all of those fennel stalks & fronds once you've eaten the bulb? Candy the stalks, salt the fronds.
A simple plum jam elevated with salty, funky, fermented preserved lemon.
Sublime sweet-tart floral nectarine Meyer lemon butter.
Quick & easy small-batch pickles with a spicy-sweet sriracha brine.
Canned plum pie filling: easy as, um, pie.
A blended tomato salsa with a mild kick.
The classic pickled green bean, with a twist: the flavors of India. Curry leaf, black mustard, fenugreek and coriander, lime, chile and ginger. Jazz up your dilly beans this year: go Indian!
Sweet cherries, key limes and a touch of verbena. A 'marming we will go!
Two ingredients, one amazing jam.