I make food that follows and celebrates the seasons, giving me the opportunity to produce traditional flavour combinations the jam factories find too labour intensive. By cooking small batches in this time-honoured way you can taste the difference. With an emphasis on using homegrown, foraged and 'surplus' ingredients in all these preserves, they not only taste good but also do good in our local community.

Nostr: njump.me/yojimble@stacker.news
Telegram: t.me/yojimble

I make food that follows and celebrates the seasons, giving me the opportunity to produce traditional flavour combinations the jam factories find too labour intensive. By cooking small batches in this time-honoured way you can taste the difference. With an emphasis on using homegrown, foraged and 'surplus' ingredients in all these preserves, they not only taste good but also do good in our local community.

Nostr: njump.me/yojimble@stacker.news
Telegram: t.me/yojimble