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?
A not-too-hot and definitely not-too-vinegary hot sauce.
My new favorite flavor combination, plus what to do with those peels and pits.
A tomato chutney that is just as spicy as the lady who gave me the recipe.
July in a jar.
Would I buy special seeds, wrestle with spiny green monsters, and individually prep dozens of tiny cucumbers just so I could make something I could buy in a store? Of course I would. And you can too! Also, pate.
What to do with one single stalk of rhubarb? Introduce it to the overripe plums on the container and some 4oz jars and make a teeny batch of jam.
Pickled beets from my first CSA share with the fresh flavors of vinegar and dill. Yes, borscht-y is a real word.
My successful quest to recreate a New Orleans favorite in two flavor profiles: Southern classic, and Asian-inspired. Plus I accidentally discovered shrubs!
The sage blossomed again! Cocktail time!
In which I try to consume an entire watermelon and decide instead to put it in a jar, while falling in love with Pomona's Universal Pectin and adding a little bit of lime (as usual).