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?
Cucumbers that grow too big to eat fresh need not be neglected! Turn them into a mildy spicy and refreshing relish with this water bath canned recipe.
Mmmm...sour cherries make the best jam. The luscious crimson preserves are tartand piquant, a perfect accompaniment to cheese, charcuterie, bread, and sweets. This recipe uses just enough sugar to elevate the flavor and pamona's pectin.
Story of a visit to a central Ohio lamb and herb farm that inspired the recipe for a local and seasonal mint lamb sausage.
A recipe for a taco truck favorite, the chorizo sopito, including how to make sopito shells from scratch.