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 perfect end-of-winter ritual to make the most of our Eureka and Meyer lemons.
An adventure in collecting sea water to make sea salt and an encounter with a harem of elk.
Preserving the best of summer in an effervescent drink with a little vinegar and sugar and sparkling water.
Foraged blackberries in Idaho, made blackberry jam in a rice cooker in a motel room. Proof that anything is possible.
Spicy Okra Pickles might make believers of those averse to the vegetable. They're sharp and crisp and heavenly. Grace your weekend Bloody Mary with one of these fellas and be transported.
Sea beans, also known as glasswort, samphire, salicornia or sea asparagus, are a crunchy, tart and salty marsh plant with a faint green apple flavor.
Limoncello is an Italian digestif of lemons and grain alcohol. It's the perfect way to capture the last of the season's citrus. (You can use any citrus you like!)
Citrus is like a guiding light in winter. Here, navel oranges are used to make a marmalade that is both less sweet and less bitter than its Seville orange counterpart.