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.
Brought to you by the letter "P."
Apple. bourbon. butter.
Homemade ketchup: your fries will thank you.
An easy, small-batch chutney, flexible enough for any fresh fruit. This version is flavored with plums, Ginger Gold apples and cystallized ginger.
Get nectarines. Cozy 'em up to some ginger. Stick 'em in jars. Bake pie in February.
Does anything say summer more than corn on the cob? Snap up some corn before it disappears and make this sweet, smoky and richly flavored salsa: you'll be grateful in January!
Blackberries + brown sugar + bourbon + maple syrup. Need I say more?
Blueberries, cranberries, raspberries, rhubarb: everything that was thawing in my freezer during Hurricane Irene went into this one. It turned out surprisingly well: hurricane cooking at its finest.
Mint brightens up this blueberry jam, made with the food mill to clean out all the leaves, twigs and stems in a wild blueberry pick. Simple yet delicious.
Spicy or smoky, saucy or sticky, this blackberry chile syrup is HOT.