In preperation for this weeked I'm doing some pickle and jam tests. Apricot with vanilla and honey. Peach pickles with cloves, cinnamon, and ginger. Squash with fennel fronds and garlic. Blueberry pickles with cloves, ginger, and lemon peel. Rhubarb jam. Mustard with sauvignon blanc, coriander, honey, and cinnamon. Mustard is a strange thing, the so called flavor-profile is a very intricate thing and not really the taste of mustard seed itself. Or so it seems from making some mustard. I need to do some more work on this.
The rhubarb jam was made with this years harvest, all 24 ounces of it. With the leaves I've made insecticide.