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?
I came into an abundance of pears and made a delightful pear cordial. During the cordial-making process, I ended up with a big bowl full of pear cores, stem bits, and bruised chunks that I turned into delicious Pear Vinegar!
A small batch pickle recipe that makes a single quart jar of lovely, quick brined pickles for your fridge. This one uses lemon cucumbers, an interesting twist on standard pickles.
DAMN SON, that's some nice Damson Plum butter! The sour skin and sweet flesh of muscadine grapes complement the tangy, sour damson plums as I cooked them down into deliciousness.
Mint Infused Sugar is great as a topper for brownies, cakes, or pies heading into the oven. It adds a zip to your cocktails when you use it to rim your glass (julep, anyone?), or you can stir it into your tea or coffee for a hint o'mint!
When I finished a Ginger Citrus Syrup and was left with delicious, sugar-infused ginger slices and citrus fruit peels, I couldn’t just waste all of that goodness! Easy as pie to dehydrate it and blend it to make a delicious seasoning salt!
Mint wine ends up with an amazing, unexpected flavor, rather like a sweet chardonnay, and does not taste like mint tea! Use up your overabundance of mint - you'll be glad that you did.
Got a few kids to keep busy, or a lovely summer day with no plans? Pick a few handfuls of honeysuckle and make honeysuckle infused sugar. A great topping for cookies, or to sugar the rim of a cocktail glass!
A pesto made on the fly with foraged goodies found in yard and fridge alike. Pesto is easy, and an easy way to use up bittercress, chickweed, and other early spring greens. #EatYourWeeds!