Strawberry Lemon Marmalade

Herewith begins my contribution to the Tigress Can Jam! If you’ve missed it, the canjam is a yearlong canning challenge. Each month, canjammers will be asked to create a water-bath friendly recipe based on a seasonal ingredient. Tigress started us off gently, with citrus. I assumed—rightly as it turns out!—that this would turn into a […]

Ask the Goats: Blue Garlic

Sometimes garlic turns blue when I cook it. Why? Is it safe to eat?

(Andrew, Philadelphia)

When you first asked me this, I thought it was an easy question. So easy, in fact, that I planned on conducting a little kitchen experiment to document both the reaction and its counter-reaction. But things didn’t work out that way, […]

Stuffed Cabbage (or, Cabbage and Pork, Part II)

Y’all know I love my cabbage and pork. Once again, the picture doesn’t really do this meal justice. Imagine succulent cabbage melted onto the form of a giant pork meatball, equally sweet and sour. This recipe had the additional advantage of using up a variety of items filling my refrigerator, freezer, and winter pantry: homemade […]

Preserved Lemons

I love preserved lemons. They’re like a sour, citrus salt kick, ready to be eaten straight out of the jar or tossed into salads. They’re also very easy to make, but you have to be patient and trust in the anti-microbial powers of salt.

What you’ll need:

3–4 lemons
beaucoup de kosher salt
more lemon juice
a sterilized pint jar
in […]

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