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?
I was a foodie before there was such a word. I love talking food. I love cooking food. I love learning about food. And the culture around it.
At one time, citrus was so precious that even the peel was preserved. Now, it's done because it's delicious. And the leftover syrup makes a great cocktail.
A simple ratio makes marmalade simple to make. This one combines flavours of the season to make a tangy, sweet treat.
These pickles are a departure from the usual pie and spice latte preparation that pumpkins typically receive. They are a brilliant addition to an autumn cheese plate or salad.
Sometimes you only have a little fruit. Or don't want umpteen jars of jam. This recipe makes just enough blueberry jam to capture a small back yard harvest or those last berries the fridge.
We love dill pickles. But more than that, we love garlicky dills with a huge punch. These have a great kick of sour and big taste. They are our family's favourite pickles.