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?
Writer of CakeWalk, photographer of miscellany, maker of whatever strikes my fancy. If it can be made in my kitchen or basement (or anywhere else close to home), I'd like to try it.
Hot & sweet: meet your new favorite condiment.
The fastest pickle ever, just mix and store under refrigeration!
A simple jam with a naturally complex flavor.
Blood orange, grapefruit, navel orange and some lemon for good measure: the best of winter citrus all in one place.
Brightly spiced whole crabapples, almost like a bite of tart, pickled applesauce!
Lots of ginger, but not too much...
Deep, warm, fall-inspired ground cherry preserves are complex and easy on the palate.
Waste not, want not: Adler and Ziedrich inspire me, and pickled radish pods result.
The tofu-making is easy, it's the soymilk that requires a little patience.
Some notes on my first season of violet jelly...