Fowlers - Preserving Blog

Posted by in Fermenting

This kraut has several layers of flavour complexity as it is smoked using dried apple skins as well as woodchips (*we use dried trimmings from the autumn pruning of our apple trees).  It could easily be adapted for...


1 -2 Handfuls of Fresh Spring Asparagus (White or Green)

2 litres of Brine ( 6 tbs natural sea salt : 2 litres spring or filtered water)

1/2 Organic lemon or Yuzu sliced into approx 6 slices


1 -2 # 31...

Posted by in Preserving

Have you ever used Italian style mustard fruits? They are perfect paired with cheeses, cured meats and to make a warm chicken salad with toasted pine nuts, radicchio and wild rocket.
During winter, quinces,...

Posted by in Fermenting

This recipe is from an original collection of shrubs penned by Joseph Fowler.
We believe that the collection dates from the mid 1920's... we've tweaked it a little for you.
Shrubs are a concentrated fruit...

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