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.
Tangy-tart, deliciously pink, festively sparkling. Rhubarb: it's what's for breakfast.
Basically, a handy excuse to drink more cocktails.
"Champagne and Meyer lemon marmalade? Why, yes, Carson, I'd love some." - Lady Mary Crawley. Probably.
A bright & sunny marm with sweet and floral Manadarin oranges and Meyer lemons.
Because you can never have too much chutney.
Honeyed grapefruit jamalade: tangy-sweet flavor. Muppet-hair texture. Jam + marmalade = winning.
Got grapefruit peels? Got wine? Combine. Shake. Wait. Drink!
Homemade sriracha, affectionately known as Rooster Sauce. You can make it with red jalapenos, like a normal person. Or you can melt your face off with habanero sriracha, like me. Your choice.
Rio red grapefruit, straight from the farm in Texas, dried guajillo chiles for a little smoke & spice, and sugar. Three little ingredients to make your toast happy all winter long.
Tangy & bright. Nicely spicy. Half an hour from berry to jar. What's not to love?