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?
Have you ever had a vegetable or fruit grow in your garden and it simply took over? The result, veggie like zucchini or squash so large that it could feed you as well as a football team. Try my Cinnamon Maple Squash Butter...
The infusion of sweet botanicals is extremely simple. Dried herbs and fragrant flowers will willingly release their active ingredients and soothing aromas when allowed to marry with things like maple syrup, honey, oils or alcohol. Read on...
What would you do if you found out the sweetest, reddest strawberries in history were extinct, and you could save them from being gone forever. Would you do it?
There are so many varieties of infused vodkas out there, candy colored and a bit too campy. At this juncture you might be yearning for the purists to instigate an upheaval, but don't protest yet how about trying my spicy horseradish peppercorn vodka.
The common soybean if there is such a thing, considering the number of present varieties needs no introduction. Everyone knows the useful crop, is a milk and meat substitute and yields an oil which is utilized in a wide range of chemical processes.
Jelly 911...What do you do when your jelly doesn't jell? Don’t despair! I have a couple of full proof methods to re-cook the spread and have it gel up perfect.
On my friend Ann's micro farm I was visiting to pick out a Cashmere goat, I spotted a Quince tree on the border of her property and they were ripe. I decided to share the history of the quince and create a recipe for quince butter.
Cajeta goat milk caramel adds a bit of exotic excitement to all the things you’d usually do with caramel…Poured over ice cream, drizzled onto pound cakes, spread onto shortbread cookies, but is also fantastic for flavoring buttercream frosting.
Native Americans as well as the Scottish discovered that stinging nettle can be used instead of stomach enzymes to make an very herbal softer to semi-hard cheese like a feta or gouda. Coexist with stinging nettles and make cheese!