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 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?
Ground, dried, smokin' hot Tennessee Cherry chile pepper in a sweet-tangy apple syrup. Good for what ails you!
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.
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