From figs to fennel, here are some of our favorite things to put up during the fall. See more ideas here!
If you’re lucky enough to have a pomegranate tree, this is a wonderful way to use the juice. If not, store-bought juice works just as well.
The lush sweetness of the figs shines through in this simple recipe. Quarter them and serve on crostini with goat cheese.
|Red Berry Jelly|
This luscious currant jelly is perfect to serve with lamb or veal. You can also make it with any soft berries available in your area this time of year.
|Pickled Fennel with Orange Zest|
Bright and bracing, pickled fennel can be enjoyed just a day after it is canned. The fronds look beautiful in the jars and on a serving plate alongside the fennel slices.
|Curried Yellow Tomato Chutney|
This simple chutney strikes a sweet-savory balance with a kick of Indian spices.
Use a range of colors of beets for this recipe to create a vibrant presentation. Throw the pickled beets in salads, layered with fresh mozzarella — or straight from the jar.