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?
Native to Mexico, this nightshade resembles a small, unripe tomato. Enclosed in their paper-like husk, they develop into a green, yellow, red, or purple fruit. Whether eaten raw, roasted, or made into salsa, they're delicious and sure to please!
When it comes to herbs I’m no stranger to using salt as a method of preservation, but fruit is something entirely new for me! Not sure why it took me so long to try it out, but I'm so glad I finally did!
I enjoy soup no matter what the current season happens to be; however, there’s something extra special about a hearty bowl of hot soup on a cold winter’s day!
It's citrus season! The first marmalade to go into the canner is clementine! This thin-skinned fruit produces a very sweet, slightly bitter spread that is sure to delight every palate!
When I'm elbow-deep in the harvest there is never enough time! Fortunately jelly and jam making fruit can be frozen for a bit of off-season preserving; it's also a great way to take the chill out of a winter kitchen!
