condiments/pickles/jams/jellies

WILD BLUEBERRY JAM or any jam, for that matter, is the least difficult to make of the preserving world. Really, all you…

An overcast Sunday morning at the farm, as summer starts to fade away… I don’t know where the time went this summer.…

When John Denver sang the line, “life on the farm is kinda laid back” it should have been clear to the world…

This is the second post in my HOW TO PICKLE series. Whether you tried the pickled turnip or not doesn’t matter –…

Learning HOW TO PICKLE is easy once you get yourself past the idea that it’s hard. My insight can be mind-blowing! All kidding aside, I’ve…

They’d won the war… After spending three years working in his dad’s Nottingham butcher shop, he decided he wanted an adventure. Sitting…

WHAT TO DO WITH GARLIC SCAPES AND WILD MINT? Make pesto! Pesto usually brings basil and flat Italian parsley to mind but using different…

Dirty Gin Martini Marinade for tenderizing flank steak felt like divine intervention yesterday morning, when I opened my freezer and found three ‘almost…

I love a happy accident and that’s all this recipe is. I’m sharing, not because I think anyone will actually take the…

Kimchi, as far as I can tell, is a spicy condiment added to other dishes for heat. While I was trolling around…