This summer we've pledged our allegiance to Balsam Farms: freshness, variety, organic, pick-to-order. Doesn't get any better. So natch they provided the goods for this recipe for Nectarine Honey Jam. How could one resist? My bounty at home. In a … [Read more...]
YELLOW TOMATO KETCHUP
Every summer I look for a recipe that will capture the vibrant color of yellow tomatoes, hoping to bring their summer sunshine to the table the rest of the year. This new recipe for Yellow Tomato Ketchup auditioned for the summer 2010 roll out at Springy Banks Cannery. (Our house is on Springy Banks Rd., so … [Read more...]
BLUEBERRY RELISH TOSTI
Relishes are relished by lovers of the yin and yang balance of sour and sweet. Vinegar and sugar are the Adam and Eve of the races of relishes. Each of the tribes they gave birth to are marked by individual characteristics -- vegetable or fruit? Spicy or mild? Complex or straightforward? When I first heard of this holiday recipe for Blueberry … [Read more...]
TOMATILLO SALSA: SEAN’S ORIGINAL RECIPE
My friend Eugenia Bone's wonderful book At Mesa's Edge is an intimate and entertaining recollection of her first few seasons at the ranch she and her husband Kevin bought in Colorado a while back. The book includes over 100 recipes including one -- ta da! -- from me: Tomatillo Salsa. As Gena points out, it's a great condiment for any Mexican-inspired … [Read more...]
BEACH PLUM JELLY: ORIGINAL GOURMET RECIPE
Our annual beach plum expedition traditionally happens on or close to Labor Day. However, this summer the weather and the other unknown variables that influence beach plums conspired for an early, abundant harvest. Seems that beach plum cultivation has proven difficult, they're temperamental and unreliable. Which, of course, … [Read more...]
SALLY STOTT’S “SHORT FORM” BREAD-AND-BUTTER PICKLES
The New Putting Food By was my gateway drug to home canning. "The New" part is relative, as my copy is dated 1982. While there may well have been updates since then, no matter, the 1982 PFB is tried and true. While all the recipes and techniques are meticulous explained, the titles and origins often are not. So Sally, who … [Read more...]
ZESTY STRAWBERRY BLUEBERRY JAM — ORIGINAL GOURMET RECIPE
When canning you really have to follow the rules. With jams, jellies and marmalades, tinker with the fruit/sugar/pectin/cooking time ratios at your own peril. The heartbreak of a batch that doesn't set is like getting a bad sunburn. You have that same kind of regret. Stupid me, I knew I should of put on sunscreen. Or measured that fruit more carefully. … [Read more...]
DULCE DE LECHE de EVITA PERON
It won't be easy / you'll think it strange / when I try to explain how I feel / that I still need your love after all that I've done. So sings María Eva Duarte de Perón in the legendary Broadway hit Evita. Well Eva dear, you do have some explaining to do regarding a certain dulce de leche recipe... One of the highlights of Buenos … [Read more...]
PERSIAN GRAPEFRUIT MARMALADE
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Hot Topics Canning Club
"Many hands make short work" is especially apt when embarking on a major canning project. As we gear up for the feasts ahead -- and the numerous home made delectibles we plan to bestow so lavishly on friends and family -- it's neigh impossible to overfill your larder. So the Hot Topics Canning Club convened for a full day of productive preparations, both … [Read more...]