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.
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.
Tart, rosemary-infused rhubarb jam sweetened with honey and no refined sugar.
Wild blueberries + rhubarb = bluuuuuuubarb. Arrr.
What to do with a dozen Meyer lemons: citrus salt, simple syrup, powdered pectin and scouring scrub!
A marmalade-esque Rangpur lime preserve, sweetened with honey instead of sugar, and spiced up with a kick of Thai chile.
OK, so maybe YOU have them. In which case you're obviously better equipped than my friends.