tag:blogger.com,1999:blog-1447926086246174822024-03-13T05:10:15.367-07:00KitchenkapadesThe brash adventures of an exuberant cook...Janethttp://www.blogger.com/profile/02237187922444785314noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-144792608624617482.post-18250931930060216542012-05-09T10:38:00.000-07:002012-05-09T10:38:27.699-07:00Springing into Action!<br />
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<a href="http://2.bp.blogspot.com/-4hWrnygKxUk/T6qmPpvpt2I/AAAAAAAAAfQ/1kxySz7r6Os/s1600/IMG_3546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-4hWrnygKxUk/T6qmPpvpt2I/AAAAAAAAAfQ/1kxySz7r6Os/s200/IMG_3546.JPG" width="150" /></a></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Phew!<span style="mso-spacerun: yes;"> </span>Isn’t it amazing how easy it is to get
behind…This spring I honestly feel I can’t move fast enough.<span style="mso-spacerun: yes;"> </span>As many of you know, I have been rather all
consumed with <strong><span style="font-family: "Arial","sans-serif"; font-weight: normal; mso-bidi-font-weight: bold;"><a href="http://www.thegood-stuff.com/"><b style="mso-bidi-font-weight: normal;"><span style="text-decoration: none; text-underline: none;"><span style="color: blue;">The Good-Stuff</span></span></b></a> getting product made, the
website created (you want to talk learning curve!), general business stuff
organized and getting the business ‘launched’<span style="mso-spacerun: yes;">
</span>It really has been fun…but what about cooking things other than jam?<span style="mso-spacerun: yes;"> </span>What about the bees, the chickens and the toy
farm?!<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></strong></span></div>
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<a href="http://1.bp.blogspot.com/-liI6d3RQnkU/T6qmLUSJaiI/AAAAAAAAAfI/-DtWXA1OeIY/s1600/IMG_3509.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-liI6d3RQnkU/T6qmLUSJaiI/AAAAAAAAAfI/-DtWXA1OeIY/s200/IMG_3509.JPG" width="150" /></a></div>
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<strong><span style="font-family: "Arial","sans-serif"; font-size: 10pt; font-weight: normal; mso-bidi-font-weight: bold;">The bees are doing great!<span style="mso-spacerun: yes;"> </span>The two hives made it through the
winter…yippee!<span style="mso-spacerun: yes;"> </span>Something we have been a
bit challenged with in the past and the hives are growing like crazy, in fact
they grew so fast that both hives ‘swarmed’!<span style="mso-spacerun: yes;">
</span>Swarming occurs when a hive feels cramped in their existing home.<span style="mso-spacerun: yes;"> </span>They create a new queen to mind the fort and
the ‘old queen’ and about half of her trusty subjects hit the trail in search
of new digs (don’t you wish it was that easy in real life when you start to
feel a bit cramped…sure a lot easier than cleaning out cupboards!) Anyway, the
gals swarmed into our orange tree and we were able to collect them and then get
them to a new home to be enjoyed by another beekeeper.<span style="mso-spacerun: yes;"> </span>The whole process was totally amazing!<o:p></o:p></span></strong></div>
<br />
<div style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-gYZ3Nkx_85w/T6qmGGQHzDI/AAAAAAAAAfA/4wl4eLA-lcY/s1600/IMG_3602.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-gYZ3Nkx_85w/T6qmGGQHzDI/AAAAAAAAAfA/4wl4eLA-lcY/s200/IMG_3602.JPG" width="150" /></a><strong><span style="font-family: "Arial","sans-serif"; font-size: 10pt; font-weight: normal; mso-bidi-font-weight: bold;">Our chickens are also having a
grand life…Goldie is quite the ruler of the roost and is pretty sure we built
the coop just for her.<span style="mso-spacerun: yes;"> </span>She has become an
egg laying machine, laying about six eggs a week.<span style="mso-spacerun: yes;"> </span>Our two little chicks (or two little
goof-balls as we refer to them) are growing like weeds.<span style="mso-spacerun: yes;"> </span>We got them on March 2<sup>nd</sup> when they
were a day old.<span style="mso-spacerun: yes;"> </span>Having been handled a
lot since day one has made them very friendly, actually they are quite content
to just come right up and sit in your lap…as my father would say…’who ever
heard of lap chickens…’ We named them </span></strong><strong><span style="font-family: "Arial","sans-serif"; font-size: 10pt; font-weight: normal; mso-bidi-font-weight: bold;">Yin and Yang, well, because they are…in
so many ways…<o:p></o:p></span></strong></div>
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<a href="http://4.bp.blogspot.com/-BJMF6bLOmo4/T6qmBFD0BSI/AAAAAAAAAe4/JQOBkjf-zhM/s1600/IMG00177-20120428-1705.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-BJMF6bLOmo4/T6qmBFD0BSI/AAAAAAAAAe4/JQOBkjf-zhM/s200/IMG00177-20120428-1705.jpg" width="200" /></a><strong><span style="font-family: "Arial","sans-serif"; font-size: 10pt; font-weight: normal; mso-bidi-font-weight: bold;">We have finally cultivated the
toy farm!<span style="mso-spacerun: yes;"> </span>We are planning on doubling
the size but are a little behind the eight ball on that one.<span style="mso-spacerun: yes;"> </span>But the original plot, after weeding the
monster weeds that appeared after the rains and as soon as the sun began to
shine, is planted with tomatoes, beans, corn, squash and of course zinnias…the
other half will have peppers, eggplant, more corn and tomatoes, as well as peas
and more flowers.<span style="mso-spacerun: yes;"> </span>Fingers crossed that
will happen soon!<o:p></o:p></span></strong></div>
<br />
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<strong><span style="font-family: "Arial","sans-serif"; font-size: 10pt; font-weight: normal; mso-bidi-font-weight: bold;">Now through all this I don’t want
you all to think I have not been preparing food for my own larder, think
again!<span style="mso-spacerun: yes;"> </span>As someone who uses lots of
chicken stock, I tend to freak a little when I think I might run out…so while
lots of other things were happening, I managed to get a pot of chicken stock
simmering on the stove.<span style="mso-spacerun: yes;"> </span>This is an easy
one to cram in amongst the other tasks you are doing as it takes little tending
and the results are grand.<span style="mso-spacerun: yes;"> </span>Whether you
choose to freeze it in quart size ziplock bags or pressure can it (for those of
us who are defrosting impaired) it’s a good recipe to undertake. A tip I
learned from the butcher at one of our local markets - this is a life saver
(and a money saver as well) - <span style="mso-spacerun: yes;"> </span>you can
purchase the bones left over from the ‘boneless skinless breasts’ the butcher
sells.<span style="mso-spacerun: yes;"> </span>There is lots of lovely breast
meat left on the bone and of course lots of ‘dem bones’ for great stock
flavor.<span style="mso-spacerun: yes;"> </span>Our butcher freezes them in big
blocks and then saws off a chuck (I usually get 5 LBS.) when you want to
purchase some. <o:p></o:p></span></strong></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Chicken
Stock<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Recipe
for 5 - 1 quart jars<span style="mso-tab-count: 6;"> </span><o:p></o:p></span></div>
<a href="http://3.bp.blogspot.com/-qInIl7ZX51Y/T6qmhJsus8I/AAAAAAAAAfo/RJL9cQizkoY/s1600/chicken+parts.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-qInIl7ZX51Y/T6qmhJsus8I/AAAAAAAAAfo/RJL9cQizkoY/s200/chicken+parts.JPG" width="200" /></a><br />
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<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Ingredients:<o:p></o:p></span></div>
<br />
<div class="MsoListParagraph" style="margin: 0in 0in 0pt 1in; mso-add-space: auto; mso-list: l2 level1 lfo4; text-indent: -1in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Whole
Chicken (alternate - chicken<o:p></o:p></span></div>
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;"> necks, wings, carcass from roast </span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">chicken, or chicken bones from<o:p></o:p></span><br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">butcher) about 5LBS<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">1
½ GAL<span style="mso-tab-count: 1;"> </span>Cold Water <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">1<span style="mso-tab-count: 2;"> </span>Carrot, peeled<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">1<span style="mso-tab-count: 2;"> </span>Onion, peeled and halved<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">1<span style="mso-tab-count: 2;"> </span>Celery Stalk<o:p></o:p></span></div>
<br />
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<a href="http://1.bp.blogspot.com/-QqxY4-FJIwA/T6qmpOgTqqI/AAAAAAAAAf4/PbTf4N-UuuI/s1600/stock+cooking.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-QqxY4-FJIwA/T6qmpOgTqqI/AAAAAAAAAf4/PbTf4N-UuuI/s200/stock+cooking.JPG" width="200" /></a><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">1
head<span style="mso-tab-count: 1;"> </span>Garlic, halved <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">1
tsp<span style="mso-tab-count: 2;"> </span>Salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Few
black pepper corns<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Few
sprigs<span style="mso-tab-count: 1;"> </span>Parsley <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">1
or 2<span style="mso-tab-count: 1;"> </span>Bay Leaves<o:p></o:p></span></div>
<v:shape id="_x0000_s1026" style="height: 36pt; margin-left: 139.5pt; margin-top: 609pt; mso-height-relative: margin; mso-position-horizontal-relative: margin; mso-position-vertical-relative: margin; mso-width-relative: margin; position: absolute; width: 383.25pt; z-index: 251657728;" type="#_x0000_t202"><span style="font-family: Calibri;">
<v:textbox>
</v:textbox></span></v:shape><br />
<table cellpadding="0" cellspacing="0">
<tbody>
<tr>
<td style="background-color: transparent; border: rgb(0, 0, 0);">
<div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">NOTE:<span style="mso-spacerun: yes;"> </span>Stock can be stored in containers in
freezer if you do not wish to pressure can.<o:p></o:p></span></div>
</div>
</td>
</tr>
</tbody></table>
<w:wrap anchorx="margin" anchory="margin" type="square">
</w:wrap><br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><span style="mso-spacerun: yes;"> </span>Get out tools<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">A.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><span style="mso-spacerun: yes;"> </span>Pressure canner<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">B.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Large
pot to sterilize jars, large pot to make stock, small pot for lids<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<a href="http://1.bp.blogspot.com/-cD1ML33_IjU/T6qmbuzFCEI/AAAAAAAAAfg/pJ77Vt0PSFs/s1600/canner.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-cD1ML33_IjU/T6qmbuzFCEI/AAAAAAAAAfg/pJ77Vt0PSFs/s200/canner.JPG" width="150" /></a><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">C.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Strainer
<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">D.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Jar
lifter<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">E.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Tongs<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">F.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Wide
mouth funnel<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">G.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Towels<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">H.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Chop
stick<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">I.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Ladle
or big spoon<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Put
the chicken in a large pot and pour in1 ½ gallons cold water.<span style="mso-spacerun: yes;"> </span>Over high heat, bring the water to a boil,
and then turn the heat down low so that the broth is barely simmering, with
bubbles just breaking the surface.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Skim
off the foam that rises to the top, but leave some of the fat; it adds lots of
flavor to the stock and can be removed at the end.<span style="mso-spacerun: yes;"> </span>For a nice clear stock, do not let it boil
again, or the fat and the liquid may emulsify. turning the stock cloudy and
greasy.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">After
skimming, add the vegetables, salt, peppercorns, and herbs and continue to
simmer for 3 to 4 hours.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">When
stock has 1 hour left to cook, set up the 2 pots for boiling water<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l3 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">A.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><span style="mso-spacerun: yes;"> </span>Pot to starilize jars<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l3 level1 lfo1; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">B.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Lid
pot<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">6.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Wash
jars<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">By
now things are boiling…<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">7.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Put
lids in small pot to heat<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">8.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Put
jars in large pot<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Back
to the stock…<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">9.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Strain
through fine strainer.<span style="mso-spacerun: yes;"> </span>Allow stock to
cool until fat solidifies, skim off fat.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">10.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Bring
stock to a boil in a large sauce pot. <o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">11.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Remove
glass jars from pot<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">12.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Fill
jars with hot stock, fill with liquid leaving 1” head space<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">13.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Wipe
edge of can with clean damp towel<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">14.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">With
tongs put 1 lid on jar and finger tighten ring on jar<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">15.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Put
3 QTS boiling water into pressure canner<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">16.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Put
jars into canning pot<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">17.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Place
lid on pot and seal per canner instructions<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">18.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Exhaust
air from the canner and jars by adjusting heat to a relatively<span style="mso-spacerun: yes;"> </span>high setting to obtain a free flow of
steam from the bent pipe.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">19.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Reduce
heat to maintain a moderate steam flow.<span style="mso-spacerun: yes;">
</span>Allow steam to flow for 10 minutes.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">20.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Place
pressure regulator on vent pipe and heat canner until pressure dial gauge
registers 10 LBS pressure.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">21.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Processing
time begins when pressure gauge registers the correct pressure.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">22.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Process
stock - pints 20 minutes, quarts 25 minutes at 10 LBS pressure.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">23.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">At
the end of processing turn off heat.<span style="mso-spacerun: yes;">
</span>Remove canner from heat source.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">24.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Let
pressure drop of its own accord, do not quick cool.<span style="mso-spacerun: yes;"> </span>Pressure is completely reduced when the air
vent/cover lock and overpressure plug have dropped and no steam escapes when
the pressure regulator is tilted.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">25.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Remove
cover, if cover seems to stick or is hard to turn do not force it open.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">26.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Remove
jars from canner.<span style="mso-spacerun: yes;"> </span>Set jars on board or
cloth to cool.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-rgq3uDKrdkc/T6qmlDAUEfI/AAAAAAAAAfw/2YYBorLv8u8/s1600/finished+stock.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-rgq3uDKrdkc/T6qmlDAUEfI/AAAAAAAAAfw/2YYBorLv8u8/s200/finished+stock.JPG" width="150" /></a></div>
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<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 0pt 0.25in; mso-add-space: auto;">
<br /></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">So
buck up, make some stock, you’ll be really glad you did!<o:p></o:p></span></div>Janethttp://www.blogger.com/profile/02237187922444785314noreply@blogger.com5tag:blogger.com,1999:blog-144792608624617482.post-39836417754597137932012-02-15T21:40:00.000-08:002012-02-15T21:41:00.807-08:00A Lovely Loaf of Bread...FinallyBread was fast becoming the bane of my baking existence…you’d think something that humans have been making for oh say 30,000 years or so would be no big deal. Now it’s not like I can’t bake things in general. I get it about measuring carefully and having fresh ingredients, I can bake a great cake, pie or even yeast rolls and pizza dough, but a nice loaf of bread…<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FnLdYulCZso/TzyQ7cqLtCI/AAAAAAAAAcg/VF5tp6CH6To/s1600/starter.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-FnLdYulCZso/TzyQ7cqLtCI/AAAAAAAAAcg/VF5tp6CH6To/s200/starter.JPG" width="150" /></a></div>It all started when I decided I wanted to make whole wheat sour dough bread. Just a plain old loaf, you know, for sandwiches and toast…I ordered starter, fed it as directed and it happily bubbled away like it had good sense. Then to the recipe, the first one I tried was from Nancy Silverton's Breads from the La Brea Bakery. Okay, a little lofty I admit, going for the totally artisanal loaf right out of the gates, but like I said, I can bake, how hard can it be? <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-PmmAAH03Eyg/TzySns_dpOI/AAAAAAAAAdk/XFNEkWBLNRI/s1600/mixing%2B1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-PmmAAH03Eyg/TzySns_dpOI/AAAAAAAAAdk/XFNEkWBLNRI/s200/mixing%2B1.JPG" width="150" /></a>So, after an ENTIRE Saturday working on this loaf (I’m not exaggerating, I have witnesses) I produced something that at best would be described as ‘edible’.The next recipe I selected was considerably less labor intensive but produced bread so dry that one bite sucked all the saliva out of your mouth and made it just this side of impossible to swallow…that one went right into the trash. The third attempt as least produced something of use…a door stop, a loaf so heavy and hard that my husband actually used it as a door stop until it started to mold. Then followed half a dozen more loaves of less than savory character. Now this is where most reasonable people just say, okay maybe bread baking’s not for me, Ms. Silverton makes a nice loaf, why not go down to the corner store and pick one up? Unfortunately, this is also where I dig in my heels, and proclaim that a bunch of stupid flour and starter are not going to get the best of me!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-yCNIzAHy1NM/TzyU3n2a-HI/AAAAAAAAAeI/leBrUt8CSfo/s1600/crust.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-yCNIzAHy1NM/TzyU3n2a-HI/AAAAAAAAAeI/leBrUt8CSfo/s200/crust.JPG" width="200" /></a></div><br />
I did (again - this is starting to look like a pattern) ridiculous amounts of research via the internet, gleaned all manner of tip and procedure and then went to a place where I knew they would know what to do…’The Joy of Cooking’ I have a very old copy that was my mother’s, back from when they baked bread because, well, everybody baked bread. I knew Mrs. Rombauer would know what to do. Hers was for white bread so I had to make adjustments, but I had also learned that wheat flour sucks up a lot of moisture so I decided to blend the flours. Also, lower gluten content could have affected it’s ability to rise. So I tweaked the recipe based on my new found knowledge, added some sunflower seeds and millet - to give it an artisanal bent, made sure it was kneaded long enough for the gluten to get sticky and voila, a lovely loaf of moist, tasty bread fit for a sandwich!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-IyDe0rbpiYg/TzyVlF9n8vI/AAAAAAAAAeU/PwSOcJYdHNA/s1600/mixing%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-IyDe0rbpiYg/TzyVlF9n8vI/AAAAAAAAAeU/PwSOcJYdHNA/s200/mixing%2B2.JPG" width="200" /></a></div><br />
So here is my recipe, that even the bread baking impaired can make with confidence! <br />
You will need to procure some sourdough starter, whether online or from a friend before you can take on this recipe…<br />
Whole Wheat Sourdough Bread<br />
This is a two day process, although there is very little hands on time, it is not something to be made in the morning and served for dinner…just so you know…<br />
<br />
1 ½ C lukewarm water<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-O-rwDrlJQIk/TzyV2-KWx0I/AAAAAAAAAeg/tgSmyUZUMV8/s1600/buttering%2Bloaves.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-O-rwDrlJQIk/TzyV2-KWx0I/AAAAAAAAAeg/tgSmyUZUMV8/s200/buttering%2Bloaves.JPG" width="200" /></a></div>1 C sourdough starter<br />
3 C whole wheat flour<br />
1 C all purpose flour <br />
2 tsp honey<br />
2 tsp salt<br />
Mix together, making sure all ingredients are well combined. Let stand uncovered, in a warm place, to ferment overnight.<br />
<br />
Next morning, stir dough to mix in any ‘crust’ that has formed, then add<br />
1 C high gluten flour<br />
2 TBS softened butter<br />
2 eggs<br />
1C all purpose flour<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-TVvHCfDQ3wg/TzyRLVtE4FI/AAAAAAAAAdQ/ihkUIhG2EeY/s1600/rising.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-TVvHCfDQ3wg/TzyRLVtE4FI/AAAAAAAAAdQ/ihkUIhG2EeY/s200/rising.JPG" width="200" /></a></div>In your standing mixer, with dough hook, mix at fairly low speed for 15 minutes. At 15 minutes do the ‘gluten test’ on your dough… take a small piece of the dough, flatten it out , hold it with both hands between your thumb and forefinger and gently pull it apart, if the dough can get almost transparent before it breaks apart it is ready, if not mix for an additional 5 minutes and test again. Make sure the dough has reached this point before you proceed.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Arvfm7vPL-k/TzyQ-7xQRtI/AAAAAAAAAco/oxpAQ1kr0ZE/s1600/bread.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-Arvfm7vPL-k/TzyQ-7xQRtI/AAAAAAAAAco/oxpAQ1kr0ZE/s200/bread.JPG" width="200" /></a></div>At this point add ½ C millet and ½ C raw sunflower seeds if desired and mix well.<br />
Split the dough into two pieces and shape into loaves. Put into 8 ½” loaf pans, brush lightly with melted butter and let rise, covered until almost doubled in size. Bake in a preheated 400D oven for 45 minutes. <br />
Your house will smell heavenly…now it’s time to enjoy!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-AEctGfL870Y/TzyRPYHGbbI/AAAAAAAAAdY/NooQiJcBLiA/s1600/with+jam.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-AEctGfL870Y/TzyRPYHGbbI/AAAAAAAAAdY/NooQiJcBLiA/s200/with+jam.JPG" width="200" /></a></div>Janethttp://www.blogger.com/profile/02237187922444785314noreply@blogger.com1tag:blogger.com,1999:blog-144792608624617482.post-34696935457935840132012-01-30T18:14:00.000-08:002012-01-31T14:31:40.886-08:00One more marmalade...it might be the last you'll ever need!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FyUACIBTatY/TydKps9KyDI/AAAAAAAAAbg/c-vVw5Zafoc/s1600/slices.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="http://2.bp.blogspot.com/-FyUACIBTatY/TydKps9KyDI/AAAAAAAAAbg/c-vVw5Zafoc/s200/slices.JPG" width="200" /></a></div>Citrus citrus everywhere…our trees are exploding, the farmers markets are full, even our CSA box has a modicum of these juicy bits of sunshine. And I am surely doing my part to either eat or preserve as much as I can. And through it all I seem to have developed a bit of a marmalade obsession. I want to try new combinations of fruit. Get the color and consistency just right. Make a marmalade that, quite frankly, would be hard to live without. So in my truly research obsessive way, I have read more recipes for this lovely spread than there are types of fruit and have come to the conclusion that EVERYONE does it differently and EVERYONE has their own idea of what the perfect marmalade might be like…quite well jelled/rather runny, chunky rind/thin slivers, soft peel/crunchy peel, very tart/very sweet…well you get the picture. So I set out to create my perfect marmalade. A recipe that could be sort of a master. A recipe that one could change out the fruit indiscriminately, add herbs, peppers or liquor and still come up with…perfect marmalade. This has been a true test kitchen project. The first thing I determined was that, with few exceptions, the volume of fruit and the volume of sugar are the same. For me the weight was 3 ¾ LBS. fruit and sugar. If I used these quantities, plus water, I could make enough marmalade to fill 12 of my 190ML jars. I also gleaned from various recipes that if you make a sort of cooked juice from part of the fruit, <br />
<div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-B3aKR7cT-Ks/TydLC1cUS9I/AAAAAAAAAbo/jJp2XkkR4ac/s1600/cooking+down+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><a href="http://3.bp.blogspot.com/-B3aKR7cT-Ks/TydLC1cUS9I/AAAAAAAAAbo/jJp2XkkR4ac/s1600/cooking+down+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-B3aKR7cT-Ks/TydLC1cUS9I/AAAAAAAAAbo/jJp2XkkR4ac/s200/cooking+down+2.JPG" width="200" /></a>and use that as part of your liquid you can get a very intense fruit flavor. Lastly, lots of slow cooking creates good fruit consistency and a lovely consistency of jelly. I then set about applying this ‘formula’ to all manner of citrus…and low and behold…it worked! So here you go, one of my personal favorites Honey Meyer LemonMarmalade…<br />
<div style="text-align: center;">Honey Meyer Lemon Marmalade</div><div style="text-align: center;">Aprox. 12 - 190 ML jars</div><div style="text-align: center;"><br />
</div>3 ¾ LBS Meyer Lemons<br />
¾ LB Honey<br />
3 LB Sugar<br />
<br />
Cut 2 ¼ LBS lemons in half crosswise, half lengthwise and then cut into thin slices to create little ½ rounds. Put the slices and their juice into a nonreactive pan, cover with 1 inch of water and bring to a boil over high heat. Once boiling remove from heat, cover with a lid and set aside.<br />
<br />
Meanwhile, cut the remaining 1 ½ LBS of lemons into eighths. Put them in a nonreactive pan, cover with enough water so that the wedges float. Bring to a boil over high heat. Once boiling, reduce heat and simmer for 3 hours. Gently press down on the citrus every half hour or so to help release juices. When finished cooking remove from heat and strain juice through a strainer, being sure to press out every last drop of juice, then strain a second time through a fine sieve, cool.<br />
<a href="http://2.bp.blogspot.com/-JErdE5pH8Zg/TydLG6YQXuI/AAAAAAAAAbw/QREMnWpfFwE/s1600/pulp.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-JErdE5pH8Zg/TydLG6YQXuI/AAAAAAAAAbw/QREMnWpfFwE/s200/pulp.JPG" width="200" /></a><br />
Now, over high heat, reheat the lemon slices to a boil, reduce heat and simmer for 30 minutes until soft.<br />
<br />
Place 3 spoons on a plate in the freezer for testing ‘set point’…To test set point: take a frozen spoon from the freezer, scoop a small amount of the boiling marmalade from the pan, place back in the freezer on the plate and wait about 3 minutes, then remove the spoon, push the marmalade with your finger, if it is a nice jellied consistency the marmalade is ready.<br />
<br />
In a bowl, combine sugar, honey, cooked juice, fruit slices and their juice. Transfer to a large nonreactive pan and bring to a boil over high heat. Cook at a rolling boil for aprox. 50 minutes - to the set point. Turn off heat, skim off any foam, and let marmalade rest for 10 minutes. Fill your jars and process.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Gd_bz6FX0XY/TydLJ5jy-fI/AAAAAAAAAb4/BsP_hOeRPAM/s1600/marmalade.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-Gd_bz6FX0XY/TydLJ5jy-fI/AAAAAAAAAb4/BsP_hOeRPAM/s200/marmalade.JPG" width="200" /></a></div><br />
The honey flavor is subtle, but definitely there…and don’t limit this marmalade to toast or peanut butter…it is lovely with goat cheese and cracker paired with some nice crisp white wine. Enjoy!<br />
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<div align="center"><a href="http://www.punkdomestics.com/content/one-size-fits-all-marmalade-recipe" title="A one size fits all marmalade recipe? on Punk Domestics"><img src="http://www.punkdomestics.com/sites/default/files/badges/Badge200.gif" width="200" height="200" alt="A one size fits all marmalade recipe? on Punk Domestics"></a></div>Janethttp://www.blogger.com/profile/02237187922444785314noreply@blogger.com0tag:blogger.com,1999:blog-144792608624617482.post-1157432570613501402012-01-13T21:59:00.000-08:002012-01-17T13:25:46.934-08:00Ooo la la Quince Marmalade...Beautiful inside and out!<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-CT_S3repFyI/TxEX5jE6YBI/AAAAAAAAAa0/I9Dx3CFJlkc/s1600/quince.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-CT_S3repFyI/TxEX5jE6YBI/AAAAAAAAAa0/I9Dx3CFJlkc/s200/quince.JPG" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: MrHand;">The quince, in my opinion, is one of the most beautiful fruits out there.<span style="mso-spacerun: yes;"> </span>Being slightly more irregular than the pear and dusted with a bit of tan fuzz they are an artist’s delight.<span style="mso-spacerun: yes;"> </span>And then there’s the scent, sort of a honey apple that seems to float in the air.<span style="mso-spacerun: yes;"> </span>The fact that they are rather hard to find in this country definitely adds to their allure.<span style="mso-spacerun: yes;"> </span>There is something else magical about quince…uncooked; their off white meat resembles the consistency Styrofoam.<span style="mso-spacerun: yes;"> </span>Not until the quince is cooked for several hours do they transform into soft edible fruit, with an even more beautiful aroma and a lovely rosy color.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: MrHand;">Quince is very high in natural pectin, making it a natural for making preserves.<span style="mso-spacerun: yes;"> </span>In fact the word marmalade is derived from the <span lang="EN-GB" style="mso-ansi-language: EN-GB;">Portuguese word<span style="mso-spacerun: yes;"> </span>marmelada or a preserve made from quince.<span style="mso-spacerun: yes;"> </span>The word then morphed into something meaning any gelled fruit…go figure, and the English and their citrus took it from there.<o:p></o:p></span></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-lFZPM6YgGhA/TxEYEDqHUBI/AAAAAAAAAbM/LlRONcyq1kE/s1600/sliced+fruit.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-lFZPM6YgGhA/TxEYEDqHUBI/AAAAAAAAAbM/LlRONcyq1kE/s200/sliced+fruit.JPG" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: MrHand;"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">Now in Greece, quince are plentiful and are used to make all manner of delicious delights from something akin to our apple sauce to quince paste,<span style="mso-spacerun: yes;"> </span>a yummy confection resembling grown up gummy bears.<span style="mso-spacerun: yes;"> </span>Having a Greek neighbour, with her own quince tree, I have had the opportunity to play around with quince and make a few of these treasures. </span><span lang="EN-GB"><span style="mso-spacerun: yes;"> </span></span>But this year I decided to go all out.<span style="mso-spacerun: yes;"> </span>I found a gentleman at the farmer’s market who was selling quince and I purchased 6 LBS so that I could make actual quince marmalade.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: MrHand;">Okay, so it’s seriously labor intensive.<span style="mso-spacerun: yes;"> </span>Peeling and coring the quince is not for the faint of heart and then cutting them into little pieces about the size of shoestring potatoes does take a while.<span style="mso-spacerun: yes;"> </span>Although the cooking time is long, it’s not like you have to monitor the pan at all times so that helps.<span style="mso-spacerun: yes;"> </span>And the result is to die for…the flavor is sweet apple honey goodness and the color is like the finest glass of rose wine.<span style="mso-spacerun: yes;"> </span>Well worth the effort in my opinion.<span style="mso-spacerun: yes;"> </span>So if you can rustle up some quince, take the plunge and turn a beautiful fruit into an even more beautiful marmalade.<span style="mso-spacerun: yes;"> </span></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: MrHand;">I worked from the recipe in ‘The Bluechair Jam Cookbook’ by Rachel </span></div><span style="font-family: MrHand;">Saunders</span><br />
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<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-family: MrHand;">Quince Marmalade</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-VgAgGru7oL8/TxEX9zVVhKI/AAAAAAAAAa8/i4MEUxGtQKk/s1600/ingredients.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-VgAgGru7oL8/TxEX9zVVhKI/AAAAAAAAAa8/i4MEUxGtQKk/s200/ingredients.JPG" width="200" /></a></div><div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><br />
</div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: MrHand;">½ LB <span style="mso-tab-count: 5;"> </span>Peeled<span style="mso-spacerun: yes;"> </span>and cored quince</span></div><span style="font-family: MrHand;"></span><br />
<span style="font-family: MrHand;">1 LB & 2 ¼ additional LBS<span style="mso-tab-count: 1;"> </span>Granulated sugar</span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: MrHand;">5 LBS <span style="mso-tab-count: 4;"> </span>Quinces cut into eights</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: MrHand;">3 ½ oz.<span style="mso-tab-count: 4;"> </span>Fresh lemon juice (meyer lemon)</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: MrHand;">1<span style="mso-tab-count: 5;"> </span> Star Anise</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: MrHand;">1 ( ½ inch)<span style="mso-tab-count: 4;"> </span>Vanilla Bean - split</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: MrHand;">1-2 oz<span style="mso-tab-count: 4;"> </span>Brandy</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: MrHand;">Peel & core ½ LB of Quince.<span style="mso-spacerun: yes;"> </span>Slice thin slices and then cut each slice into this strips - think shoe string potatoes….Combine quince slices with 1 LB of the sugar in a non reactive pan.<span style="mso-spacerun: yes;"> </span>Add two inches of water - I <span style="mso-spacerun: yes;"> </span>actually measured with my ‘kitchen ruler’ from the bottom of the pan to a depth of two inches.<span style="mso-spacerun: yes;"> </span>Bring the mixture to a boil over high heat, decrease the heat to a simmer and cover half way with a lid.<span style="mso-spacerun: yes;"> </span>Cook without stirring for about 2 ½ hours.<span style="mso-spacerun: yes;"> </span>The liquid will turn a lovely color of rose and the quince slivers will be translucent. Be sure to check the mixture at about 20 minute intervals to see if the mixture looks too syrupy - if it does add a little water.<span style="mso-spacerun: yes;"> </span>When it has finished let the mixture ‘rest’ for the night.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: MrHand;">While you are cooking the quince slivers, prepare the quince juice.<span style="mso-spacerun: yes;"> </span>Place the quince eights into a nonreactive pot and fill with cold water to cover the quince by one inch.<span style="mso-spacerun: yes;"> </span>Bring to a boil over high heat and then lower the heat and allow to simmer, covered for 2 to 2 ½ hours.<span style="mso-spacerun: yes;"> </span>It will be a wonderful rose color when it is ready and the liquid will have thickened to the consistency of a light syrup.<span style="mso-spacerun: yes;"> </span>While the quince cooks, occasionally press down with a wooden spoon on the fruit<span style="mso-spacerun: yes;"> </span>to help soften them.<span style="mso-spacerun: yes;"> </span>The fruit needs to remain submerged so add water if necessary.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Wqm4uqGwPVU/TxEYAiaK11I/AAAAAAAAAbE/wUmwXj4Xfg4/s1600/lemon.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-Wqm4uqGwPVU/TxEYAiaK11I/AAAAAAAAAbE/wUmwXj4Xfg4/s200/lemon.JPG" width="200" /></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: MrHand;">Strain the juice from the fruit but pouring through a colander over a<span style="mso-spacerun: yes;"> </span>heat proof bowl.<span style="mso-spacerun: yes;"> </span>Cover the whole thing with plastic wrap and leave in the refrigerator overnight to drain. </span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: MrHand;">Next morning, remove the quince pieces and their juice from the refrigerator and strain through a fine sieve to collect any remaining solids.<span style="mso-spacerun: yes;"> </span></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: MrHand;">Place a plate and spoon into the freezer to be ready to test the jam later.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: MrHand;">In a large mixing bowl, combine the little quince pieces and any of their liquid, the quince juice, 2 ¼ LBS sugar, lemon juice, star anise and vanilla, and stir well.<span style="mso-spacerun: yes;"> </span>Put the mixture into a nonreactive pan and bring the mixture to a boil over high heat. <span style="mso-spacerun: yes;"> </span>Continue to cook at a rapid boil until a small amount of the mixture removed with the spoon and placed into the freezer for a couple minutes is the consistency of jam - about 25 minutes cooking time.<span style="mso-spacerun: yes;"> </span>Stir in the brandy and stir constantly.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-74P4hpbgeKQ/TxEYH8fSz5I/AAAAAAAAAbU/jnLljk0j2YQ/s1600/marmalade.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-74P4hpbgeKQ/TxEYH8fSz5I/AAAAAAAAAbU/jnLljk0j2YQ/s200/marmalade.JPG" width="150" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: MrHand;">Skim any foam from the marmalade, remove the vanilla bean and star anise.<span style="mso-spacerun: yes;"> </span>Pour into ½ pint jars and process for 15 minutes in a boiling water bath.<span style="mso-spacerun: yes;"> </span>Remove from the pot and cool.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: MrHand;">For all your hard work you will be rewarded with the most luscious marmalade, fit for toast, cheese, or spoon…<span style="mso-tab-count: 1;"> </span></span></div><div align="center"><a href="http://www.punkdomestics.com/content/lovely-quince" title="The Lovely Quince on Punk Domestics"><img src="http://www.punkdomestics.com/sites/default/files/badges/Badge200.gif" width="200" height="200" alt="The Lovely Quince on Punk Domestics"></a></div>Janethttp://www.blogger.com/profile/02237187922444785314noreply@blogger.com1tag:blogger.com,1999:blog-144792608624617482.post-46649842233222245802012-01-04T17:17:00.000-08:002012-01-04T17:17:43.682-08:00Punk Domestics<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-WoPRqOtcsyo/TwT5o1MctdI/AAAAAAAAAas/qa2FVzcJewE/s1600/punk+domestics.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" src="http://2.bp.blogspot.com/-WoPRqOtcsyo/TwT5o1MctdI/AAAAAAAAAas/qa2FVzcJewE/s200/punk+domestics.jpg" width="200" /></a></div>Just wanted to point out the new 'badge' on Kitchenkapades...'Punk Domestics' It is a great site with lots of wonderful foodie info. from tecniques to recipes. Hopefully I will be posting on their site in the future and as always I will let you know. But do check them out if you don't already know of them...<a href="http://www.punkdomestics.com/">www.punkdomestics.com</a> it's a pretty great thing!Janethttp://www.blogger.com/profile/02237187922444785314noreply@blogger.com0tag:blogger.com,1999:blog-144792608624617482.post-47988772119345064872011-12-21T23:13:00.000-08:002011-12-21T23:13:24.264-08:00Pepper Pomegranate Preserves...how can you resist...one last gift...<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-5RQrU63Fr9k/TvLWvraEBbI/AAAAAAAAAZ4/4NQt31TVwR4/s1600/IMG_3113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-5RQrU63Fr9k/TvLWvraEBbI/AAAAAAAAAZ4/4NQt31TVwR4/s200/IMG_3113.JPG" width="200" /></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Well, alright, so a last minute invitation to a Christmas party won out over canning last night…but the good news is I was able to get things together tonight and as my husband prepared some vegetables for our dinner I canned up some Pepper Pomegranate Preserves!<span style="mso-spacerun: yes;"> </span>I did prepare the pomegranate seeds during my lunch break today, but otherwise this is a seriously quick and easy recipe.<span style="mso-spacerun: yes;"> </span>A definite crowd pleaser with it’s smoky (Santa Fe Chiles) and sweet (pomegranate and sugar) flavors.<span style="mso-spacerun: yes;"> </span>It’s great with toast, duh, or cheese and crackers, or with pork or chicken and it’s very pretty to boot.<span style="mso-spacerun: yes;"> </span>At the very least it’s a nice stocking stuffer…</span></div><br />
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Calibri;">Pepper Pomegranate Preserves</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Make aprox. 4 - ½ pint jars</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">1 C Pomegranate Juice</span></div><span style="font-family: Calibri;">3 C Pomegranate seeds (about 2 good sized Pomegranates)</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">2 ½ C Sugar</span></div><span style="font-family: Calibri;">2 Medium<span style="mso-spacerun: yes;"> </span>- Tart Cooking Apples, cored and chopped</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-v7BVZPti7t8/TvLXk8CVQ0I/AAAAAAAAAaU/s9KPxNdoC3A/s1600/IMG_3117.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-v7BVZPti7t8/TvLXk8CVQ0I/AAAAAAAAAaU/s9KPxNdoC3A/s200/IMG_3117.JPG" width="200" /></a></div><span style="font-family: Calibri;">2 tsp. crushed dried Santa Fe Chiles</span><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Get your canning pot boiling and put in 4 - ½ pint jars to heat.<span style="mso-spacerun: yes;"> </span>Warm lids in a second pot.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">In a saucepan heat Pomegranate Juice to boiling.<span style="mso-spacerun: yes;"> </span>Reduce heat and simmer 5 minutes or until reduced to ½ C.<span style="mso-spacerun: yes;"> </span>Add remaining ingredients and return to a boil.<span style="mso-spacerun: yes;"> </span>Reduce heat and boil gently, uncovered, for 25-30 minutes, stirring occasionally, until liquid portion is the consistency of honey.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Remove jars from pot and fill leaving ¼” head space, remove air bubbles, wipe rims, put lids on jars and return to canning pot.<span style="mso-spacerun: yes;"> </span>Process for 15 minutes.<span style="mso-spacerun: yes;"> </span>Remove and cool.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--sq86kCZ_WE/TvLX29lLGEI/AAAAAAAAAag/_Yev5ZlQ8xc/s1600/IMG_3118.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/--sq86kCZ_WE/TvLX29lLGEI/AAAAAAAAAag/_Yev5ZlQ8xc/s200/IMG_3118.JPG" width="150" /></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">There you have it…ready for giving…little jars of Pomegranate goodness…</span></div><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Hopefully some of you have enjoyed a bit of canning for the holidays…May you all be well, safe and enjoying the company of loved ones this holiday season - whatever your are celebrating!<span style="mso-spacerun: yes;"> </span>Here’s to 2012 and all the canning opportunities that lay before us!</span></div>Janethttp://www.blogger.com/profile/02237187922444785314noreply@blogger.com3tag:blogger.com,1999:blog-144792608624617482.post-40166183859526337072011-12-19T22:11:00.000-08:002011-12-19T22:11:48.390-08:00Gifts Day Two - Meyer Lemon Marmalade<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-TpMVY_T8a88/TvAlsur25QI/AAAAAAAAAZU/1haokjHddIw/s1600/IMG_3093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-TpMVY_T8a88/TvAlsur25QI/AAAAAAAAAZU/1haokjHddIw/s200/IMG_3093.JPG" width="200" /></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Okay, are you ready for another quick, last minute gift idea?<span style="mso-spacerun: yes;"> </span>Meyer Lemon Marmalade.<span style="mso-spacerun: yes;"> </span>Oh, I feel the eye rolling, lip curling, snickers out there…marmalade?’ Like I’m going to whip that up while I’m desperately trying to get all the billion other things together for Christmas…really?! ‘<span style="mso-spacerun: yes;"> </span>But wait, don’t be so sure of yourself, it really IS quick…I did mine while I was fixing supper…I’m not kidding…</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Well , it’s sort of a two day process, but the two pieces are really quick, so that counts as quick…</span></div><br />
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Calibri;">Meyer Lemon Marmalade</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Makes aprox. 6 - ½ pint jars</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-LAHqd2nXEGo/TvAlwHwXHUI/AAAAAAAAAZc/XS0-X8w49xg/s1600/IMG_3095.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-LAHqd2nXEGo/TvAlwHwXHUI/AAAAAAAAAZc/XS0-X8w49xg/s200/IMG_3095.JPG" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">6 Meyer Lemons (1 ½ LBS)</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">4 C Water</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">4 C Sugar</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Day One:<span style="mso-spacerun: yes;"> </span>Halve lemons crosswise and remove seeds.<span style="mso-spacerun: yes;"> </span>Tie seeds in a cheesecloth bag.<span style="mso-spacerun: yes;"> </span>Quarter each lemon half and thinly slice.<span style="mso-spacerun: yes;"> </span>Combine with bag of seeds and water in a 5 quart stainless steel pot and let mixture stand, covered, at room temperature for 24 hours.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">See that’s all there is for the first night!</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Day two:<span style="mso-spacerun: yes;"> </span>Bring lemon mixture to a boil over moderate heat.<span style="mso-spacerun: yes;"> </span>Reduce heat and simmer, uncovered, until reduced to 4 cups, about 45 minutes…(here’s where you start making dinner)</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-KWFoGptvwiQ/TvAmA5Ao2KI/AAAAAAAAAZk/aPvliLT-5oE/s1600/IMG_3099.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-KWFoGptvwiQ/TvAmA5Ao2KI/AAAAAAAAAZk/aPvliLT-5oE/s200/IMG_3099.JPG" width="200" /></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold plate gels, about 15-20 minutes.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Ladle hot marmalade into jars, filling to within ¼ “ of the top.<span style="mso-spacerun: yes;"> </span>Wipe rims with dampened cloth and seal jars with lids.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-vnVl-S87rCw/TvAmDtu2DxI/AAAAAAAAAZs/7gfefE7tMBs/s1600/IMG_3112.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-vnVl-S87rCw/TvAmDtu2DxI/AAAAAAAAAZs/7gfefE7tMBs/s200/IMG_3112.JPG" width="150" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Put jars in a water bath canner filled with boiling water and boil jars for 5 minutes.<span style="mso-spacerun: yes;"> </span>Remove jars and cool.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">There you have it, add a lovely label, and you have six more gifts ready for giving!</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Tomorrow…Pepper Pomegranate Jam…</span></div>Janethttp://www.blogger.com/profile/02237187922444785314noreply@blogger.com0tag:blogger.com,1999:blog-144792608624617482.post-29204600293512069442011-12-18T21:48:00.000-08:002011-12-18T21:48:37.673-08:00Last Minute Gift Ideas...Quick from the Kitchen<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-agdK1-9JDO4/Tu7OaMke7yI/AAAAAAAAAYs/vPGIOJ4TPGs/s1600/pears.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-agdK1-9JDO4/Tu7OaMke7yI/AAAAAAAAAYs/vPGIOJ4TPGs/s200/pears.JPG" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">So here we are at the Christmas count down.<span style="mso-spacerun: yes;"> </span>The last week before the big day.<span style="mso-spacerun: yes;"> </span>I know, there are those of you who have been organized since Halloween, Christmas gifts wrapped by Thanksgiving, now just sitting back enjoying the decorations, but I am not one of those.<span style="mso-spacerun: yes;"> </span>I do moderately well getting things together by the first part of December, but this last week is used for finishing things up, thinking up a few last minute goodies for loved ones.<span style="mso-spacerun: yes;"> </span>So for the next couple days I am going to do some little posts, with last minute gift ideas from the kitchen.<span style="mso-spacerun: yes;"> </span>They are all fairly quick and will put a smile on even the biggest ‘bah humbug-ger’ on your list.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-YY5laJcEWJY/Tu7OfSN2sWI/AAAAAAAAAY0/NRlknzg1lhY/s1600/peeled+pears.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-YY5laJcEWJY/Tu7OfSN2sWI/AAAAAAAAAY0/NRlknzg1lhY/s200/peeled+pears.JPG" width="200" /></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">The first one is Pears with Star Anise.<span style="mso-spacerun: yes;"> </span>Pears are abundant at the farmers market or your local supermarket right now and this one will take you only a couple hours to produce.</span></div><br />
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<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Canned Pears with Star Anise<o:p></o:p></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Dx2cqe5pfis/Tu7OmaPcl6I/AAAAAAAAAZE/ORFltuBnbyU/s1600/lemon.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-Dx2cqe5pfis/Tu7OmaPcl6I/AAAAAAAAAZE/ORFltuBnbyU/s200/lemon.JPG" width="200" /></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">5 LBS pears</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">4 C Syrup - I make a syrup of one part sugar to three parts water</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Juice of one lemon</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">4 Star Anise</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Start a boiling water bath for 4 pint jars.<span style="mso-spacerun: yes;"> </span></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Topj9rRMYjc/Tu7OhYrGAOI/AAAAAAAAAY8/4sRERdTBZ1E/s1600/pear+%2526+anise.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-Topj9rRMYjc/Tu7OhYrGAOI/AAAAAAAAAY8/4sRERdTBZ1E/s200/pear+%2526+anise.JPG" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Dissolve the sugar in water and bring the syrup to a boil</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Add the lemon juice.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">While you are waiting peel the pears, cut them in half or quarters and remove the core.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Fit as many pears as possible into each jar, along with a Star Anise.<span style="mso-spacerun: yes;"> </span></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Cover the pears with the syrup</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Run a chop stick along the inside of the jar to remove any air bubbles and add more syrup if necessary</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Clean the neck of the jar and secure the lid to the jar</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HSAo3n0ph2s/Tu7Oo8NYQ0I/AAAAAAAAAZM/2ogchdc75-E/s1600/jars.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-HSAo3n0ph2s/Tu7Oo8NYQ0I/AAAAAAAAAZM/2ogchdc75-E/s200/jars.JPG" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Process the pint jars for 20 minutes in boiling water.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Voila!</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Lovely gifts for the hard to satisfy…</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">These guys are really yummy…</span></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Tomorrow…Meyer Lemon Marmalade. </span></div>Janethttp://www.blogger.com/profile/02237187922444785314noreply@blogger.com1tag:blogger.com,1999:blog-144792608624617482.post-72816648881340958902011-11-07T12:45:00.000-08:002011-11-07T12:45:18.310-08:00Fall is Here...and so is Fall Honey!<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-pmxDL4y-GZc/Trg_E3716iI/AAAAAAAAAYE/JBuG5nmksLw/s1600/IMG_3015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-pmxDL4y-GZc/Trg_E3716iI/AAAAAAAAAYE/JBuG5nmksLw/s200/IMG_3015.JPG" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-a6Waxe4V8Xc/Trg_JshpRnI/AAAAAAAAAYM/z7mJazIgG8A/s1600/IMG_3016.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-a6Waxe4V8Xc/Trg_JshpRnI/AAAAAAAAAYM/z7mJazIgG8A/s200/IMG_3016.JPG" width="150" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">I have pulled out the spent corn plants, composted the squash vines and canned up the remaining bounty from the summer’s ‘crops’.<span style="mso-spacerun: yes;"> </span>The days are getting shorter and the mornings are cold.<span style="mso-spacerun: yes;"> </span>Fall is really setting in here in the central valley.<span style="mso-spacerun: yes;"> </span>One of our last tasks in preparation for winter is taking care of our bees so that they will be safe through the winter.<span style="mso-spacerun: yes;"> </span>This involves inspecting the hives for any pests, making sure they have good honey stores to get them through the cold rainy months when there isn’t any pollen to be had and lastly…harvesting honey!<span style="mso-spacerun: yes;"> </span>Yea!<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zG79TykPe1A/Trg_ROxwZ8I/AAAAAAAAAYU/ZfNElYkqNW4/s1600/IMG_3018.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-zG79TykPe1A/Trg_ROxwZ8I/AAAAAAAAAYU/ZfNElYkqNW4/s200/IMG_3018.JPG" width="150" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span></span><span style="font-family: Calibri;">When we opened the hive boxes we were please to find that our girls had been cranking on the honey production.<span style="mso-spacerun: yes;"> </span>In the world of beekeeping the bottom two boxes in a bee hive belong to the bees, a place to lay eggs and store the honey they will need for themselves.<span style="mso-spacerun: yes;"> </span>Any boxes that are added on top of that are basically filled with honey we can have.<span style="mso-spacerun: yes;"> </span>We only added one box to the stack this year as we got sort of a late start, spring dawdling around on it’s arrival and all, but when we opened <span style="mso-spacerun: yes;"> </span>up this top box it was chuck full of wonderful honey.<span style="mso-spacerun: yes;"> </span>I am particularly fond of fall honey.<span style="mso-spacerun: yes;"> </span>It is much darker than the honey that is produced in the spring and has a much more intense flavor.<span style="mso-spacerun: yes;"> </span>I guess the difference between the lovely light spring flowers and the hearty summer fruits and vegetables causes this difference.<span style="mso-spacerun: yes;"> </span></span></div><a href="http://2.bp.blogspot.com/-ys7nnsDf8Z4/Trg_Un6czpI/AAAAAAAAAYc/j3KPVQtlQEg/s1600/IMG_3019.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-ys7nnsDf8Z4/Trg_Un6czpI/AAAAAAAAAYc/j3KPVQtlQEg/s200/IMG_3019.JPG" width="150" /></a><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">The process of harvesting honey is simply to remove the box, remove the frames from inside, open the cells in the honey comb to expose the ‘golden nectar’ and then place the frames in a spinner that spins the honey out of the comb.<span style="mso-spacerun: yes;"> </span>I am happy to say that this year, being the experience beekeepers we are (hahahahaha) we have gotten pretty efficient at the honey extraction process and better yet the entire house wasn’t sticky as it had been in the past!<span style="mso-spacerun: yes;"> </span>We harvested about 30 LBS. of honey that we can now put in jars to enjoy and share with friends until spring rolls around and the cycle begins again.<span style="mso-spacerun: yes;"> </span>In the mean time the bees will have to live off their honey stores, not having much pollen to harvest through the<span style="mso-spacerun: yes;"> </span>winter months, and stay safe and dry in their hive</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-STWE6EUWGTc/Trg_bZt5hvI/AAAAAAAAAYk/Wc53quKAkN4/s1600/IMG_3021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-STWE6EUWGTc/Trg_bZt5hvI/AAAAAAAAAYk/Wc53quKAkN4/s200/IMG_3021.JPG" width="200" /></a></div>Janethttp://www.blogger.com/profile/02237187922444785314noreply@blogger.com1tag:blogger.com,1999:blog-144792608624617482.post-67923566111135054572011-09-26T19:35:00.000-07:002011-09-26T19:35:38.163-07:00Tomatoes for All My Friends<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9Ud1sy8xO2A/ToEzBSv1QUI/AAAAAAAAAXs/HRQsEbtJfl4/s1600/peeled+tomatoes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-9Ud1sy8xO2A/ToEzBSv1QUI/AAAAAAAAAXs/HRQsEbtJfl4/s200/peeled+tomatoes.JPG" width="200" /></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">As I mentioned in my last post, tomato season is at full tilt, but summer is starting <span style="mso-spacerun: yes;"> </span>to fade into fall and those of us thinking we had all the time in the world to preserve summer’s bounty of tomatoes have suddenly come to the realization that we’d better get on it or lose our opportunity… so my tomato canning buddy and I purchased amazing <span style="mso-spacerun: yes;"> </span>tomatoes from Soil Born Farms and did our cursory 80lbs </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><a href="http://3.bp.blogspot.com/-AwCQAzd2UgE/ToEzPWY50sI/AAAAAAAAAX8/MF3TPgIy7i4/s1600/tomatoes.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-AwCQAzd2UgE/ToEzPWY50sI/AAAAAAAAAX8/MF3TPgIy7i4/s200/tomatoes.JPG" width="150" /></a><span style="font-family: Calibri;">of canned tomatoes last Friday, netting us each about 14 quart jars of lovely fruit to enjoy all winter in hearty soups, stews and all things tomato, and next Friday we are hoping to whip up marinara sauce and tomato jam, so that we won’t be caught without.<span style="mso-spacerun: yes;"> </span>But I personally decided that I wanted to try something new this year, so I ordered a 22 lb. box of the most beautiful Roma tomatoes from Full Belly Farm, the folks we get our CSA boxes from, and set about producing some tomato paste.<span style="mso-spacerun: yes;"> </span>For some reason I seem to use a lot of tomato paste and the ‘good stuff’ can get spendy, so I thought I’d give it a whirl.<span style="mso-spacerun: yes;"> </span>I looked up the recipe in the Ball Complete Book of Home Preserving.<span style="mso-spacerun: yes;"> </span>It’s a pretty straight forward recipe, basically cutting up the tomatoes, dumping them in a pot and cooking them down to…paste.<span style="mso-spacerun: yes;"> </span>They added some red bell peppers and garlic which I eliminated as I wanted just a straight tomato flavor, but otherwise I did what they said. <span style="mso-spacerun: yes;"> </span>It explained that the ‘cook down’</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-pS_MT7NwnWk/ToEzL9iQS0I/AAAAAAAAAX4/gXFXxOk89Y8/s1600/full+pot.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-pS_MT7NwnWk/ToEzL9iQS0I/AAAAAAAAAX4/gXFXxOk89Y8/s200/full+pot.JPG" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><a href="http://3.bp.blogspot.com/-5452PvMl1pY/ToEzFEGv7zI/AAAAAAAAAXw/6AvfF-KzcDs/s1600/boiled+down.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="http://3.bp.blogspot.com/-5452PvMl1pY/ToEzFEGv7zI/AAAAAAAAAXw/6AvfF-KzcDs/s200/boiled+down.JPG" width="200" /></a><span style="font-family: Calibri;">portion would take about 2 ½ hours to reach ‘mound on a spoon’ consistency.<span style="mso-spacerun: yes;"> </span>Well I am here to tell you that either those food scientists at Ball know something I don’t - which is all together possible - or they are on some sort of medication that makes time move really fast, because after 2 ½ hours my tomatoes no more looked like paste than I do.<span style="mso-spacerun: yes;"> </span>So after 6 ½ hours, yes you read that right, I had a product that would ‘mound’ in my spoon and resembled something I would describe as paste.<span style="mso-spacerun: yes;"> </span>All in all I would probably do this again and I would still describe the process as simple, it’s just not something to be done in an afternoon…lesson learned.<span style="mso-spacerun: yes;"> </span></span></div><br />
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Calibri;">Tomato Paste</span></div><br />
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Calibri;">Adapted from the Ball Complete Book of Home Preserving</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">22LBS<span style="mso-spacerun: yes;"> </span>Roma Tomatoes</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">4<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Bay Leaves</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">2 tsp<span style="mso-spacerun: yes;"> </span>Salt</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Bottled Lemon Juice</span></div><br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Wash and sort tomatoes.<span style="mso-spacerun: yes;"> </span>Quarter 6 tomatoes and transfer to a large stainless steel pot and bring to a boil over medium-high heat.<span style="mso-spacerun: yes;"> </span>Using a potato masher, crush tomatoes to release juices.<span style="mso-spacerun: yes;"> </span>While maintaining a boil and stirring to prevent burning, quarter additional tomatoes, adding them to thepot as you work.<span style="mso-spacerun: yes;"> </span>Make sure the mixture continues to boil vigorously while you add, stir and crush the remaining tomatoes.<span style="mso-spacerun: yes;"> </span>When all the tomatoes have been added, reduce heat and boil gently, stirring occasionally, until tomatoes are very soft, about 1 hour.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Working in batches, press mixture through a fine sieve, or food mill to remove skins and seeds.<span style="mso-spacerun: yes;"> </span>Discard skins and seeds.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ViMc8ZoLH64/ToEzJCP4KCI/AAAAAAAAAX0/H51tvsdfSZA/s1600/food+mill.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="http://1.bp.blogspot.com/-ViMc8ZoLH64/ToEzJCP4KCI/AAAAAAAAAX0/H51tvsdfSZA/s200/food+mill.JPG" width="200" /></a></div><div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">3.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Return mixture to pot.<span style="mso-spacerun: yes;"> </span>Add bay leaves and salt.<span style="mso-spacerun: yes;"> </span>Return to boil over medium heat. Reduce heat and boil gently, stirring frequently, until mixture is thick enough to mound on a spoon - about</span><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>6 ½ hours.<span style="mso-spacerun: yes;"> </span>Discard bay leaves.</span></div><div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">4.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Meanwhile, prepare canner, jars and lids.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">5.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Before filling each jar with tomato paste, add 1 ½ tsp lemon juice to the hot jar.<span style="mso-spacerun: yes;"> </span>Ladle hot paste into prepared jars, leaving ½ inch headspace.<span style="mso-spacerun: yes;"> </span>Remove air bubbles and adjust headspace if necessary by adding hot paste.<span style="mso-spacerun: yes;"> </span>Wipe rim, center lid on jar.<span style="mso-spacerun: yes;"> </span>Screw band down until tight.</span></div><div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">6.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: Calibri;">Place jars in canner, bring to a boil and process for 45 minutes.<span style="mso-spacerun: yes;"> </span>Remove jars, cool and store.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-GMzDPo0xNmU/ToEzUjJhWEI/AAAAAAAAAYA/kyjVv8WOaXw/s1600/PASTE.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="http://2.bp.blogspot.com/-GMzDPo0xNmU/ToEzUjJhWEI/AAAAAAAAAYA/kyjVv8WOaXw/s200/PASTE.JPG" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Aside from the time issue, I did end up with 13 - ½ pint jars of tomato paste which made me pretty happy and next time I will know to set aside a day, not just a couple hours… <span style="mso-spacerun: yes;"> </span></span></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div>Janethttp://www.blogger.com/profile/02237187922444785314noreply@blogger.com1tag:blogger.com,1999:blog-144792608624617482.post-82899280104211240132011-08-29T16:30:00.000-07:002011-08-29T16:30:20.592-07:00Tomato Season in Full Swing!<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-8o6F2vXVZUg/Tlwdf0J_bAI/AAAAAAAAAXQ/pbN-ox9yt4o/s1600/finished+galette.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-8o6F2vXVZUg/Tlwdf0J_bAI/AAAAAAAAAXQ/pbN-ox9yt4o/s200/finished+galette.JPG" width="200" /></a></div><span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">As the season heats up and tomatoes start ripening as fast as you can say ‘ripe tomato’<span style="mso-spacerun: yes;"> </span>those of us who planted lots of now healthy overproducing<span style="mso-spacerun: yes;"> </span>tomato plants realize we need to get creative about how to use all that luscious fruit!<span style="mso-spacerun: yes;"> </span>Of course we can simply can them, a good solution, or we can make salsas, pizza and marinara sauce or tomato jam, but then we start looking for other ideas…casseroles with tomatoes and eggplant, or lovely stuffed tomatoes that can create a meal in themselves.<span style="mso-spacerun: yes;"> </span>Well, yesterday, as I tried to jazz up what I was going to fix for dinner, I discovered a lovely recipe for a tomato galette. <span style="mso-spacerun: yes;"> </span>The basic recipe was in the book <u>Chez Pannisse -<span style="mso-spacerun: yes;"> </span>Vegetables,</u> by Alice Waters.<span style="mso-spacerun: yes;"> </span>Since I was doing a sort of spur of the moment dish, I made a substitution for the type of cheese and the color of the onions, and the result was delicious!</span><br />
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<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Calibri;">Tomato Cheese Galette</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-pYduIkcMHYM/Tlwe48SypgI/AAAAAAAAAXo/-dF-g2rB3KA/s1600/tomatoes.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-pYduIkcMHYM/Tlwe48SypgI/AAAAAAAAAXo/-dF-g2rB3KA/s200/tomatoes.JPG" width="150" /></a><span style="font-family: Calibri;">Ingredients: </span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;"><span style="mso-tab-count: 1;"> </span>½ recipe Galette Dough - see below</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;"><span style="mso-tab-count: 1;"> </span>3 large, ripe tomatoes</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;"><span style="mso-tab-count: 1;"> </span>2 medium red onions</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;"><span style="mso-tab-count: 1;"> </span>1 bunch basil</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;"><span style="mso-tab-count: 1;"> </span>8 oz mixed parmesan and mozzarella cheese</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;"><span style="mso-tab-count: 1;"> </span>Extra virgin olive oil</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;"><span style="mso-tab-count: 1;"> </span>Salt and pepper</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Galette dough: </span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;"><span style="mso-tab-count: 1;"> </span>2 cups flour</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0.5in;"><span style="font-family: Calibri;">½ tsp salt</span></div><a href="http://3.bp.blogspot.com/-X7DS50AdWME/TlwdhWxxqzI/AAAAAAAAAXU/FxE7hU8gAfU/s1600/making+the+dough.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-X7DS50AdWME/TlwdhWxxqzI/AAAAAAAAAXU/FxE7hU8gAfU/s200/making+the+dough.JPG" width="200" /></a><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0.5in;"><span style="font-family: Calibri;">¼ tsp sugar</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0.5in;"><span style="font-family: Calibri;">6 oz unsalted butter</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0.5in;"><span style="font-family: Calibri;">1/3 C ice water</span></div><br />
<span style="font-family: Calibri;">First make the galette dough…</span><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Combine the flour, salt and sugar (the sugar helps the pastry brown).<span style="mso-spacerun: yes;"> </span>The butter should be cool - not cold and hard, but not too soft, wither.<span style="mso-spacerun: yes;"> </span>Cut half the butter in to the flour mixture and work it in until the dough is roughly the texture of cornmeal - I did this using my hands as I seem to have better luck this way than using a fork - </span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Add the other half of the butter in marble-sized chunks.<span style="mso-spacerun: yes;"> </span>Work it into the dough very briefly, leaving the butter in unevenly incorporated bits.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Lightly fork in the ice water just until evenly moistened.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Divide and gather the dough into two balls, cover separately with plastic wrap and knead very lightly through the plastic wrap, forming the dough into two even disks.<span style="mso-spacerun: yes;"> </span>I always go ahead and make a full recipe and put the second disk in the freezer - nice to have that waiting for you when the galette bug next hits!</span></div><a href="http://2.bp.blogspot.com/-7wEN7j4N-Cc/Tlwdin2vBiI/AAAAAAAAAXY/dfWbLdouCw0/s1600/Onions.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-7wEN7j4N-Cc/Tlwdin2vBiI/AAAAAAAAAXY/dfWbLdouCw0/s200/Onions.JPG" width="200" /></a><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Refrigerate the dough and let it rest at least 1 hour.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Tomato galette:</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Roll out the pastry dough to a circle about 12 inches in diameter.<span style="mso-spacerun: yes;"> </span>Place it on a baking sheet without sides, lined with parchment paper, set aside.<span style="mso-spacerun: yes;"> </span></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Cut out the stem end of the tomatoes and slice them 1/8 inch thick. Set aside on a towel to drain.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Peel and slice thin the onions and sauté them in olive oil until softened.<span style="mso-spacerun: yes;"> </span>Season with salt and pepper and a handful of the basil leaves, chopped.<span style="mso-spacerun: yes;"> </span>Let cool completely.</span></div> <br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Preheat oven to 375 degrees </span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Take the circle of dough and sprinkle with half the cheese, grated.<span style="mso-spacerun: yes;"> </span>Spread the cooled onions over the cheese, leaving a 1-inch border around the edge. </span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><a href="http://2.bp.blogspot.com/-3sv-ijV64fA/TlwdedCPirI/AAAAAAAAAXM/k5xbORGIN0c/s1600/basil.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-3sv-ijV64fA/TlwdedCPirI/AAAAAAAAAXM/k5xbORGIN0c/s200/basil.JPG" width="200" /></a><span style="font-family: Calibri;">Put a layer of whole basil leaves on top of the onions</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Arrange the tomato slices, slightly overlapping, on top.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Season with salt and pepper</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Sprinkle over the rest of the cheese and drizzle generously with olive oil.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Working around the circle of dough, fold the edge of the dough up and over to make a shell around the filling.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-wl-W9vYn1Vc/TlwdkWerJ9I/AAAAAAAAAXc/jGhanqeXzMU/s1600/raw+galette.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-wl-W9vYn1Vc/TlwdkWerJ9I/AAAAAAAAAXc/jGhanqeXzMU/s200/raw+galette.JPG" width="200" /></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Bake for 50 minutes to an hour on the bottom rack of the oven, until the bottom of the crust is well browned.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Take the tart out of the oven and immediately slide it off the baking sheet and parchment paper and onto a cooling rack - leaving it on the pan will cause the crust to ‘steam’ and get too soft.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Garnish with the rest of the basil leaves and drizzle with ore olive oil.<span style="mso-spacerun: yes;"> </span>Slice and serve immediately as a first course or as we did as a side with chicken or fish and a light salad.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Very summery faire and yet another way to take care of some of those wonderful tomatoes!</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Janethttp://www.blogger.com/profile/02237187922444785314noreply@blogger.com1tag:blogger.com,1999:blog-144792608624617482.post-2970478782724683102011-08-06T16:59:00.000-07:002011-08-06T16:59:29.637-07:00It's Just A Little Thing...<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-PTU_FeDIwTg/Tj3OHPyRv1I/AAAAAAAAAXA/dYTVnvrrowQ/s1600/stone+fruit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-PTU_FeDIwTg/Tj3OHPyRv1I/AAAAAAAAAXA/dYTVnvrrowQ/s200/stone+fruit.JPG" width="200" /></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">You might think the above photo of some once lovely stone fruit is looking a little like one might feel after a rousing night out with friends…just a little beat…and that what might be coming is a cautionary tale of produce gone wrong…but fear not friends…</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">At my last trip to the farmer’s market, last Sunday to be exact, the luscious piles of peaches, nectarines, plums and pluots cast their spell.<span style="mso-spacerun: yes;"> </span>I was helpless, buying up bags of the juicy delights with no regard to our upcoming week’s schedules and how many meals and snacks would be eaten at home.<span style="mso-spacerun: yes;"> </span>I arrived home with piles of fruit.<span style="mso-spacerun: yes;"> </span>Now mind you we have given it the old college try, eating fruit with every meal, but I confess I went a little crazy…and there was just no way…</span></div><a href="http://2.bp.blogspot.com/-Roz3Pfx1sxs/Tj3N-Iw9fAI/AAAAAAAAAW0/iV-9tzdXg3k/s1600/cut+fruit.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-Roz3Pfx1sxs/Tj3N-Iw9fAI/AAAAAAAAAW0/iV-9tzdXg3k/s200/cut+fruit.JPG" width="200" /></a><span style="font-family: Calibri;">Now I want to say one word to you, one word, are you listening, plastics…no small batch canning (well actually three, but I couldn’t resist the reference).<span style="mso-spacerun: yes;"> </span>Small batch canning is just what it sounds like, rather than make a giant production out of putting up pounds and pounds of your favorite produce, it involves small amounts and little time.<span style="mso-spacerun: yes;"> </span>Whether it’s fruit from an overzealous trip to the farmer’s market that is about to go around the bend, that one extra tomato plant you put in at the last minute that has decided to commit suicide through over production, the need to have one or two jars of extra lemon curd in the cupboard just in case you have a need, or you simply don’t have the room for many jars of a single food item when there are so many other things to can, putting up small amounts of food at a time is the perfect solution.<span style="mso-spacerun: yes;"> </span>Most preserving recipes are easy to revise to make smaller and there are even cookbooks dedicated to the subject.<span style="mso-spacerun: yes;"> </span>The other plus is that this job can easily be taken on in an evening without the fear of staying up until midnight! </span><br />
<span style="font-family: Calibri;">So back to my stone fruit…having put a good dent into our bounty through diligent consumption and some fruit still hanging in there, I had about 3 cups worth of mixed fruit that needed immediate attention.<span style="mso-spacerun: yes;"> </span>I remembered seeing a recipe on one of the other food blogs that I particularly like, FoodinJars.com, for a mixed stone fruit jam.<span style="mso-spacerun: yes;"> </span>I tracked it down and it was just what I needed…</span><br />
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<div style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-4EOLpy3Oplc/Tj3OJn0jlPI/AAAAAAAAAXE/mD_tVrSpRBw/s1600/sugar.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-4EOLpy3Oplc/Tj3OJn0jlPI/AAAAAAAAAXE/mD_tVrSpRBw/s200/sugar.JPG" width="200" /></a><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;"><u>Mixed Stone Fruit Jam<o:p></o:p></u></span></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;"><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Adapted from ‘Food in Jars’<o:p></o:p></span></span></div><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;"></span></span><br />
<span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Recipe for aprox. 3 – ½ pint jars<o:p></o:p></span></span><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Ingredients<o:p></o:p></span></span></div><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Mixed Stone Fruit ( Peaches, Apricots, Plums, etc.) to make 3 C chopped fruit</span></span><br />
<span style="mso-bidi-font-family: Calibri;"></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;"> 2 C.<span style="mso-spacerun: yes;"> </span>Sugar </span></span><br />
<div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-7WdZAUEOU48/Tj3OMt9fhYI/AAAAAAAAAXI/hZdDQ4piE5Q/s1600/zest.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-7WdZAUEOU48/Tj3OMt9fhYI/AAAAAAAAAXI/hZdDQ4piE5Q/s200/zest.JPG" width="200" /></a><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Juice & Zest of 1 </span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Lemon<o:p></o:p></span></span></div><br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; mso-text-indent-alt: -.25in; text-indent: -0.5in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span><span style="font-family: Calibri;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Set up 2 pots for boiling water</span></span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l2 level1 lfo2; text-indent: -0.25in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;"> A.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Processing pot </span></span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l2 level1 lfo2; text-indent: -0.25in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;"> B.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Lid pot</span></span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; mso-text-indent-alt: -.25in; text-indent: -0.5in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span><span style="font-family: Calibri;">2.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Wash jars</span></span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; mso-text-indent-alt: -.25in; text-indent: -0.5in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span><span style="font-family: Calibri;">3.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Get out tools</span></span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;"> A.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Potato masher </span></span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;"> B.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Jar lifter</span></span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;"> C.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Tongs</span></span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;"> D.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Wide mouth funnel</span></span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;"> E.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Towels<o:p></o:p></span></span></div><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;"><span style="font-family: Times New Roman;"> </span>F.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Chop stick</span></span><br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.75in; mso-add-space: auto; mso-list: l0 level1 lfo3; text-indent: -0.25in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;"> G.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Ladle or big spoon</span></span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; mso-text-indent-alt: -.25in; text-indent: -0.5in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span><span style="font-family: Calibri;">4.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Put lids in small pot to heat</span></span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; mso-text-indent-alt: -.25in; text-indent: -0.5in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span><span style="font-family: Calibri;">5.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Put jars in canning pot</span></span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; mso-text-indent-alt: -.25in; text-indent: -0.5in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span><span style="font-family: Calibri;">6.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Peel Peaches and chop along with other stone fruit (Note:<span style="mso-spacerun: yes;"> </span>if you drop the peaches into a pot of boiling water for 30-60 seconds, then dunk into ice water, the peals will come right off)</span></span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; mso-text-indent-alt: -.25in; text-indent: -0.5in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span><span style="font-family: Calibri;">7.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Place all fruit in large bowl and add sugar, let mixture sit for minimum of one hour or as long as overnight</span></span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; mso-text-indent-alt: -.25in; text-indent: -0.5in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span><span style="font-family: Calibri;">8.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Heat mixture to 220D.</span></span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; mso-text-indent-alt: -.25in; text-indent: -0.5in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span><span style="font-family: Calibri;">9.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">When mixture reaches desired temperature add lemon zest and juice</span></span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; mso-text-indent-alt: -.25in; text-indent: -0.5in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span><span style="font-family: Calibri;">10.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">The jam is ready when a spoonful, dropped onto a plate firms up when cool. </span></span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; mso-text-indent-alt: -.25in; text-indent: -0.5in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span><span style="font-family: Calibri;">11.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Remove glass jars from pot</span></span></div><div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/-lNzYBv8lMdw/Tj3OEomVhyI/AAAAAAAAAW8/LUxXtD4eBI0/s1600/jars.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-lNzYBv8lMdw/Tj3OEomVhyI/AAAAAAAAAW8/LUxXtD4eBI0/s200/jars.JPG" width="200" /></a><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span><span style="font-family: Calibri;">12.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Fill jars with hot jam, leaving ¼” head space</span></span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; mso-text-indent-alt: -.25in; text-indent: -0.5in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span><span style="font-family: Calibri;">13.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Remove air bubbles</span></span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; mso-text-indent-alt: -.25in; text-indent: -0.5in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span><span style="font-family: Calibri;">14.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Wipe edge of can with clean damp towel</span></span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; mso-text-indent-alt: -.25in; text-indent: -0.5in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span><span style="font-family: Calibri;">15.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">With tongs put 1 lid on jar and finger tighten ring on jar</span></span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; mso-text-indent-alt: -.25in; text-indent: -0.5in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span><span style="font-family: Calibri;">16.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Put jars into canning pot</span></span></div><div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; mso-text-indent-alt: -.25in; text-indent: -0.5in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span><span style="font-family: Calibri;">17.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">When water is boiling again, process ½ pint jars for 10 minutes</span></span></div><div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo1; mso-text-indent-alt: -.25in; text-indent: -0.5in;"><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span><span style="font-family: Calibri;">18.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">Remove from pot, cool</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">I cut the fruit, added the sugar and put the bowl in the refrigerator while we enjoyed dinner, and the air temperature dropped below 85, and after the dishes were all done, I cooked up the fruit, threw it in my jars, processed them and was in bed by 11:00, not bad, and there’s some yummy fresh jam waiting for us in the morning!</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0Yw6__KteAE/Tj3OAa-d-eI/AAAAAAAAAW4/zZackzXIAP4/s1600/empty+jar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-0Yw6__KteAE/Tj3OAa-d-eI/AAAAAAAAAW4/zZackzXIAP4/s200/empty+jar.JPG" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><span style="mso-bidi-font-family: Calibri;"><span style="font-family: Calibri;">As an aside, any of you in the Sacramento area, I will be giving a small batch canning class at the Sacramento Natural Foods Coop on August<span style="mso-spacerun: yes;"> </span>13<sup><span style="font-size: x-small;">th</span></sup> from 10 - 12:30.<span style="mso-spacerun: yes;"> </span>So come and join in…it would be lovely to see you!<o:p></o:p></span></span><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div>Janethttp://www.blogger.com/profile/02237187922444785314noreply@blogger.com0tag:blogger.com,1999:blog-144792608624617482.post-12313756769635111972011-07-20T16:52:00.000-07:002011-07-20T16:52:35.441-07:00Zucchini and the Toy Farm...<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-yaUY-vq6w1I/Tido2zIbGrI/AAAAAAAAAWo/UkoDO61DZgQ/s1600/bounty.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-yaUY-vq6w1I/Tido2zIbGrI/AAAAAAAAAWo/UkoDO61DZgQ/s200/bounty.JPG" width="200" /></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">The ‘toy farm’ as it is now affectionately known, is kicking into high gear…we are finally getting some warmer summer days, although for Sacramento it is still pretty mild, only hitting high 80’s or low 90’s.<span style="mso-spacerun: yes;"> </span>From a human’s perspective this makes for a wonderful summer season, if you are a tomato or an eggplant, not so much.<span style="mso-spacerun: yes;"> </span>The land of HOT weather fruits and vegetables is off to a very slow start.<span style="mso-spacerun: yes;"> </span>And believe me you can hear the whining from the farmers, to the backyard gardeners, to the chefs in the kitchens… ‘I can’t believe the heirloom tomatoes are just getting ripe and has anyone seen any eggplant?’ or ‘I have tons of fruit on my plants but it’s still all green!’<span style="mso-spacerun: yes;"> </span>But despite all the complaints </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-eoPW_HA1Pao/Tido4iSFkJI/AAAAAAAAAWs/br6jL1UvGPs/s1600/beans.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-eoPW_HA1Pao/Tido4iSFkJI/AAAAAAAAAWs/br6jL1UvGPs/s200/beans.JPG" width="150" /></a><span style="font-family: Calibri;">there are vegetables making their presence known.<span style="mso-spacerun: yes;"> </span>There are beets galore, zucchini by the boat load, a good assortment of crookneck squash, and string beans a plenty.<span style="mso-spacerun: yes;"> </span>Actually we have had some form of zucchini for dinner for four nights in a row.<span style="mso-spacerun: yes;"> </span>It is now a game to see if we can create a dish that is enough different from the one last night that we can pass it by our taste buds without them producing a giant groan…there has been classic grilled zucchini - as a side dish; zucchini casserole - a lasagna sort of affair layering zucchini, some left over bruschetta , mozzarella and onions; pizza - which consisted of pizza sauce, mozzarella, zucchini layered on like pepperoni, mushrooms and a little bit of my pancetta and then last night my niece found a recipe in the new Nigel Slater cookbook, <u>Tender</u> ,which was over the top!<span style="mso-spacerun: yes;"> </span>She fixed the whole thing and served it with quinoa, which was absolutely perfect.<span style="mso-spacerun: yes;"> </span>This one could be a repeater and we all agreed that our taste buds would not have complained in the least!<span style="mso-spacerun: yes;"> </span></span></div><br />
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><u><span style="font-family: Calibri;">A Supper of Zucchini, Tomatoes and Basil </span></u></div><br />
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Calibri;">From the book Tender by Nigel Slater</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Enough for 4 as a side dish, 2 as a main dish</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">5 Medium Zucchini </span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">3 TBS Olive Oil</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">4 Medium to Large Tomatoes</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">A handful of Basil, torn</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Lemon</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Cut the zucchini into thick fingers.<span style="mso-spacerun: yes;"> </span>They work best about the size of thick, homemade French fries.<span style="mso-spacerun: yes;"> </span>Warm the oil in a deep pan and let the zucchini cook over medium heat for six to eight minutes or so, ‘til they start to soften.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Chop the tomatoes roughly and add to the zucchini with the torn-up basil leaves, salt, pepper, and a good squeeze of lemon.<span style="mso-spacerun: yes;"> </span>Stir, cover with a loose fitting lid, and let simmer for ten to twelve minutes, until the zucchini are totally tender and the tomatoes have cooked down to a basil-scented saucy slush.<span style="mso-spacerun: yes;"> </span>The colors should be bright, the zucchini softly yielding but not browned.<span style="mso-spacerun: yes;"> </span>Sponge up the sunny-tasting juices with bread.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">I love the way he writes…even if you don’t cook his descriptions are wonderful.<span style="mso-spacerun: yes;"> </span>But this is such a simple one that even the non-cooks among us could muster this one up!</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-haZRiBovFus/Tido8-IYxJI/AAAAAAAAAWw/gCjSBQXFxpI/s1600/toy+farm.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-haZRiBovFus/Tido8-IYxJI/AAAAAAAAAWw/gCjSBQXFxpI/s200/toy+farm.JPG" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Tomorrow we are going to try cold zucchini soup…I’ll let you know how it goes…</span></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div>Janethttp://www.blogger.com/profile/02237187922444785314noreply@blogger.com2tag:blogger.com,1999:blog-144792608624617482.post-40230523068879886062011-06-29T16:40:00.000-07:002011-06-29T16:40:03.609-07:00So You Have a Couple Gallons of Kefir...?<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qVJMMgqDt0g/Tgu15f76RtI/AAAAAAAAAWU/DplyNj1PIk4/s1600/bananas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" i$="true" src="http://2.bp.blogspot.com/-qVJMMgqDt0g/Tgu15f76RtI/AAAAAAAAAWU/DplyNj1PIk4/s200/bananas.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Kefir – A beverage of fermented cow’s milk: Merriam Webster…in an effort to improve my family’s digestive health – to put it delicately – I decided that a bit of kefir every day would be a good thing. Also, in my effort to keep our food simple, no added ingredients that often come in the store bought versions whether you want them or not, I purchased some kefir grains, the bacteria that turns fresh milk to kefir, so that I could make kefir at home. Well, it’s sort of like starting sourdough starter…they come in a dehydrated form, that has to be rehydrated before they will be useful. This requires adding milk, letting it sit for 24 hours, draining it off, adding milk, draining, milk, draining, doing this for several days and then making kefir continuously for several more days…okay, so I like kefir as much as the next guy, but making a quart per day I started to feel a bit like Lucy and Ethel in the candy factory. And our refrigerator was fast filling up! Thus began the search of what to do with it all so as not to waste all that milk. Kefir cheese was good option, easy to make and resembled simple cream cheese, that worked. But the suggestion for kefir radish soup? I wasn’t even going there. Then I found a recipe for kefir banana bread, a straight forward recipe that sounded pretty tasty and as you all know I am quite a banana bread fan... I decided to give it a whirl…</div><br />
<br />
<div style="text-align: center;">Kefir Banana Bread</div><br />
<div style="text-align: center;">From Cultures for Health</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-72Bf9PAaCtU/Tgu1_lpK9dI/AAAAAAAAAWc/K2WEVWxJfoU/s1600/ingredients.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" i$="true" src="http://4.bp.blogspot.com/-72Bf9PAaCtU/Tgu1_lpK9dI/AAAAAAAAAWc/K2WEVWxJfoU/s200/ingredients.jpg" width="200" /></a></div><br />
<br />
1 1/3 C Raw Sugar<br />
<br />
½ C Butter (the recipe calls for softened, but I melted it for easier mixing)<br />
<br />
2 Eggs<br />
<br />
½ C Kefir<br />
<br />
1 ¼ C Bananas, mashed<br />
<br />
1 tsp Vanilla<br />
<br />
1 tsp Baking Soda<br />
<br />
1 tsp Baking Powder<br />
<br />
1 C Flour<br />
<br />
¾ C Nuts, optional (I used walnuts) chopped<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-dXXPR-UMqrA/Tgu2C4taInI/AAAAAAAAAWg/FJsL8wf7Wlo/s1600/nuts.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" i$="true" src="http://2.bp.blogspot.com/-dXXPR-UMqrA/Tgu2C4taInI/AAAAAAAAAWg/FJsL8wf7Wlo/s200/nuts.jpg" width="200" /></a></div><br />
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12-24 hours prior to making the bread, mix the flour and kefir together. Cover and allow the flour to soak.<br />
<br />
<br />
<br />
Heat oven to 300D.<br />
In a large bowl, mix together the sugar, butter, vanilla, eggs, bananas and nuts<br />
<br />
Add the kefir and flour mixture and mix just until blended<br />
<br />
Add the baking soda and baking powder and mix just until blended<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-KvzobwK4xHA/Tgu2FrXgf7I/AAAAAAAAAWk/XjespE_hWuI/s1600/unbaked.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" i$="true" src="http://2.bp.blogspot.com/-KvzobwK4xHA/Tgu2FrXgf7I/AAAAAAAAAWk/XjespE_hWuI/s200/unbaked.jpg" width="200" /></a></div>Pour into a greased bread pan (9”x5”)<br />
<br />
Bake for approximately 1 ½ hours until an inserted toothpick comes out clean (exact time will vary depending on size of pan)<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>I followed the directions and cooked until my tooth pick came out clean. The crust on the loaf looked a bit like molten lava that had recently cooled, and then the center sort of sunk, okay so we are not going to have the most lovely loaf I’ve ever baked, but I can live with that…but then after it cooled I cut into the loaf and discovered something that resembled bread pudding more than a loaf of bread! But I had to taste it…WELL, this is some of the most amazing banana bread I have ever tasted! It was clearly cooked all the way through and with the sticky, crispy crust it was over the top. My husband and I did that – every time you pass through the kitchen you cut off a little piece – thing, until we had eaten about half the loaf – we skipped dinner that evening – but the next night I served the bread with a little whipped cream for desert…heaven…<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vmVtB_M9fRA/Tgu18dam52I/AAAAAAAAAWY/Mxo2Ngtd_pw/s1600/bread.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" i$="true" src="http://3.bp.blogspot.com/-vmVtB_M9fRA/Tgu18dam52I/AAAAAAAAAWY/Mxo2Ngtd_pw/s200/bread.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I have made the recipe twice since then and it has come out the same each time…too yummy!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Janethttp://www.blogger.com/profile/02237187922444785314noreply@blogger.com1tag:blogger.com,1999:blog-144792608624617482.post-67836431776222042242011-05-25T22:18:00.000-07:002011-05-25T22:30:07.483-07:00Bring'n Home the Bacon...<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">I don’t think I mentioned that I was taking an online class all about fermenting.<span style="mso-spacerun: yes;"> </span>It has covered fermenting of all sorts, dairy, vegetables, tonics, fruits, condiments, relishes, brine pickles and curing meats as well.<span style="mso-spacerun: yes;"> </span>The whole process of preserving food through means other than canning or freezing is fascinating to me.<span style="mso-spacerun: yes;"> </span>This is the process our ancestors figured out to keep food edible without killing their friends and families, not to mention themselves, sans the luxury of a refrigerator…I realize there was a pretty big incentive there but it was still pretty ingenious!<span style="mso-spacerun: yes;"> </span>And then there is the part about the beneficial bacteria that is formed during fermentation that aids us with digestion and may help our immune systems. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-HSIuSsBvnZk/Td3gx4sIoRI/AAAAAAAAAWI/5oJVo2yloL4/s1600/pork+belly.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-HSIuSsBvnZk/Td3gx4sIoRI/AAAAAAAAAWI/5oJVo2yloL4/s200/pork+belly.JPG" width="150" /></a></div><span style="font-family: Calibri;">So I have been fermenting all sorts of things, mostly dairy, in the form of yogurt and kefir.<span style="mso-spacerun: yes;"> </span>I did make some mead with our honey, and I’m going to start some sourdough soon.<span style="mso-spacerun: yes;"> </span>The next thing on my list was to cure some meat…and since we have a wonderful vender at our farmers market who is a pig farmer and raises his hogs on lovely food and in a nice environment, and I have talked with him and know how his pigs are taken care of I thought that curing some bacon would be a good first step.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-W5odSR72iPA/Td3gobPpq6I/AAAAAAAAAV8/Sl5dzphD6P8/s1600/adding+spices.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-W5odSR72iPA/Td3gobPpq6I/AAAAAAAAAV8/Sl5dzphD6P8/s200/adding+spices.JPG" width="200" /></a></div><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>I figured what could be better than some good bacon.<span style="mso-spacerun: yes;"> </span>I mean I have a friend who claims it’s the 4<sup><span style="font-size: x-small;">th</span></sup> food group!<span style="mso-spacerun: yes;"> </span>And without all the added nitrates and nitrites found in commercial bacon, well it’s practically health food!<span style="mso-spacerun: yes;"> </span>I purchased a 2LB. piece of pork belly, the thought being that for a fairly small investment I could give it a whirl and see what I came up with…if the whole thing went bust I wouldn’t be out much…</span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">The process is really quite simple as the main ingredient is time…</span></div><br />
<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><u><span style="font-family: Calibri;">Home Cured Bacon<o:p></o:p></span></u></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">2LB Slab Pork Belly</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2ELJxKfKGfA/Td3g0K6dZyI/AAAAAAAAAWM/oShC6mVNTfI/s1600/with+spices.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-2ELJxKfKGfA/Td3g0K6dZyI/AAAAAAAAAWM/oShC6mVNTfI/s200/with+spices.JPG" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span lang="ES-MX" style="mso-ansi-language: ES-MX;"><span style="font-family: Calibri;">2TBS Coarse Unrefined Sea Salt<o:p></o:p></span></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">2TBS Unrefined Cane Sugar, Honey, or Maple Syrup - I opted for Honey since my gals had given me a </span><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>nice supply last year and I thought it would give it that extra home made touch</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">3TBS Spices of Choice (Pepper, Pickling Spice, Fennel, Nutmeg, Etc.) - Thinking about flavors, I decided to </span><span style="font-family: Calibri;">go with Fennel and Black Pepper, I thought that would work well with the Honey…</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">First mix the salt, sugar of choice and spices together and rub them thoroughly into the slab of pork belly.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-nAumjxfiLgQ/Td3g2a88aqI/AAAAAAAAAWQ/FgrDzk2JDsw/s1600/wrapped.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-nAumjxfiLgQ/Td3g2a88aqI/AAAAAAAAAWQ/FgrDzk2JDsw/s200/wrapped.JPG" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Then tightly wrap the pork belly in 100% cotton cheesecloth and place it in a resealable plastic bag.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Place the bag into the refrigerator.<span style="mso-spacerun: yes;"> </span>Now for the next 7 - 10 days you will need to turn the pork belly daily. <span style="mso-spacerun: yes;"> </span>This causes the pork to cure evenly.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">I waited 10 days…tap…tap..tap…</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Remove the bacon from the refrigerator, unwrap it and rinse off any excess spice and pat dry.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-w-v-56uM9fI/Td3gutPRvUI/AAAAAAAAAWE/2tTL7C-vJ80/s1600/cured.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-w-v-56uM9fI/Td3gutPRvUI/AAAAAAAAAWE/2tTL7C-vJ80/s200/cured.JPG" width="200" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Preheat the oven to 200D.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Place the bacon on a baking sheet and bake for 2 hours or until the internal temperature registers 150D… using my trusty meat thermometer my bacon reached the desired temp. in about 1 hour and 40 minutes.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Allow the bacon to cool to room temperature, then slice thinly.</span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Calibri;">Wrap the sliced bacon and refrigerate where it will keep for about 2 weeks or freeze where it will keep for around 6 months.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-uc_6pMKq07U/Td3gsCbPwMI/AAAAAAAAAWA/REqbVkrmRk0/s1600/cooked.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-uc_6pMKq07U/Td3gsCbPwMI/AAAAAAAAAWA/REqbVkrmRk0/s200/cooked.JPG" width="200" /></a></div><span style="font-family: Calibri;">Well, having already waited 10 days, as soon as the bacon was cool and sliced I cooked up a couple pieces so that my husband and I could see what had been created…OMG!<span style="mso-spacerun: yes;"> </span>This is bacon, the likes of which I have never had!<span style="mso-spacerun: yes;"> </span>Now I like bacon as much as the next guy, but this stuff is off the hook!<span style="mso-spacerun: yes;"> </span>I do need to figure out a way to slice it really thin, as my slices - try as I might - were a little thicker than I would like, but as far as flavor…guess I won’t be buy’n bacon any more! </span>Janethttp://www.blogger.com/profile/02237187922444785314noreply@blogger.com0tag:blogger.com,1999:blog-144792608624617482.post-73721871440005793712011-05-09T17:33:00.000-07:002011-05-09T17:48:54.329-07:00Farm On!<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5SCciNItCwo/TciBBGbkplI/AAAAAAAAAV0/Uu9XVJnCsEc/s1600/weeds.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-5SCciNItCwo/TciBBGbkplI/AAAAAAAAAV0/Uu9XVJnCsEc/s200/weeds.JPG" width="200" /></a></div><span style="font-family: Verdana, sans-serif;">I’m sure you all remember back in January that I was going to become a farmer, well maybe some Lilliputian version of a farmer…however, there were a few road blocks that needed to be driven around before I could get going.<span style="mso-spacerun: yes;"> </span>First, it decided to rain for most of January and being a bit of a fair weather farmer I wasn’t quite ready to slog around in the mud to get this thing started…then it rained in February…same song second verse. Second, the property sold!<span style="mso-spacerun: yes;"> </span>Yikes!<span style="mso-spacerun: yes;"> </span>Visions of my farm dreams being dashed before they ever got started began to haunt me, but my husband contacted the new owner and asked if we could proceed and he graciously gave his permission. So finally by mid March the rain had subsided and I set out to see what I could do.<span style="mso-spacerun: yes;"> </span>So, you know what likes rain…weeds, and you know why farmers</span><br />
<div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/-oo_ZEez7Jr8/TciLS3SM4wI/AAAAAAAAAV4/k_XKLErnMIo/s1600/weeding.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-oo_ZEez7Jr8/TciLS3SM4wI/AAAAAAAAAV4/k_XKLErnMIo/s200/weeding.JPG" width="200" /></a><span style="font-family: Verdana, sans-serif;">are skinny (at least the real ones that I know) because this is really hard work!<span style="mso-spacerun: yes;"> </span>Actually, I’m thinking of writing a diet book ‘Farm Yourself Skinny’ catchy title don’t you think? But I digress…after many hours weeding, weeding, weeding I decided that the 20x25 plot I had originally dreamed of was really unnecessary and 15x15 could probably feed two adults and a few friends quite nicely! So 15x15 it is!<span style="mso-spacerun: yes;"> </span>Once I got the whole thing weeded, yes I did it all by myself, the soil seemed fairly soft, thanks to all that rain, and the hard work of all worms who were making their home in my little plot.<span style="mso-spacerun: yes;"> </span>It was pretty great!</span></div><a href="http://1.bp.blogspot.com/-7rN4ktgw640/TciAy5Iiz3I/AAAAAAAAAVc/rgssxJOs9cE/s1600/earthworms.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="200" src="http://1.bp.blogspot.com/-7rN4ktgw640/TciAy5Iiz3I/AAAAAAAAAVc/rgssxJOs9cE/s200/earthworms.JPG" width="150" /></span></a><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Verdana, sans-serif;">But then, more rain… </span></div><br />
<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif;">This time however, after the rain it got warm rather quickly and the bummer about that was when the soil dried out it turned to stone…so-o-o-o we borrowed a roto-tiller from some actual farmers we know and my husband toiled away for a good part of a Saturday breaking up the dirt. The next day our neighbor took us in his truck to get a yard of top soil and the three of us managed to spread it over the plot…notice how I keep conning more people into helping me…anyway, we worked all day moving soil, </span><br />
<div class="separator" style="clear: both; margin: 0in 0in 0pt; text-align: left;"><a href="http://2.bp.blogspot.com/-Zym7fK2BZBQ/TciA1kFtCYI/AAAAAAAAAVg/p8ZaV4eRwBU/s1600/making+rows.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="150" src="http://2.bp.blogspot.com/-Zym7fK2BZBQ/TciA1kFtCYI/AAAAAAAAAVg/p8ZaV4eRwBU/s200/making+rows.JPG" width="200" /></span></a><span style="font-family: Verdana, sans-serif;">creating rows and finally planting!<span style="mso-spacerun: yes;"> </span>I brought over all the little starts I had going, several varieties of tomato, same with peppers and eggplant as well as all the seeds I had planned to direct seed, sweet corn and popcorn, two varieties of beans, beets, several types of squash, watermelon and zinnias.<span style="mso-spacerun: yes;"> </span>I got them all in the ground and watered them carefully, and we toasted the whole thing with a beer, just for good measure.</span></div><div style="clear: both; text-align: center;"><span style="mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Verdana, sans-serif;">I will keep you posted on how it goes but so far everything is still upright and the seeds are beginning to sprout, so I think this is going to be good!<span style="mso-spacerun: yes;"> </span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-OHH8dmf0ISk/TciA51C9eOI/AAAAAAAAAVo/UVKLyXqsjwk/s1600/the+farmer.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="150" src="http://2.bp.blogspot.com/-OHH8dmf0ISk/TciA51C9eOI/AAAAAAAAAVo/UVKLyXqsjwk/s200/the+farmer.JPG" width="200" /></span></a></div>Janethttp://www.blogger.com/profile/02237187922444785314noreply@blogger.com0tag:blogger.com,1999:blog-144792608624617482.post-42634168453643967772011-04-25T14:29:00.000-07:002011-04-25T14:29:05.914-07:00Not too Sweet...But Oh So Good!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FN5ic8TWhxg/TbXkCmUPJ0I/AAAAAAAAAUs/_DClOvRMOnI/s1600/getting+ready.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" i8="true" src="http://2.bp.blogspot.com/-FN5ic8TWhxg/TbXkCmUPJ0I/AAAAAAAAAUs/_DClOvRMOnI/s200/getting+ready.JPG" width="200" /></a></div>Searching, searching…scanning cookbooks, flipping through cooking magazines, looking for that perfect desert…big desert?- cake with lots of frosting, or cheese cake - too much; sweet fruit, pie or tart - not what I’m looking for; custard - no; bread pudding - closer but not quite right…the meal I was preparing was going to be ‘big’ so I was feeling that desert needed to be ‘just a little something’ not big sweet. I remembered these Mexican pastries that my mom used to get, mostly cake-y bread with just the slightest bit of sweet, she would keep them in a special place in a kitchen cupboard - not to be touched by us - just for her - for her 10AM pick me up - that was what I was looking for, and then it came to me…Italian Olive Oil Cake. One layer, super moist and not too sweet. And another great thing about this cake is it just takes a couple bowls and a whisk…you know sometimes when you’ve got a lot going on in the kitchen it’s just nice not to have to get out the big mixer or some other big piece of equipment…quick, easy, yummy…works for me!<br />
<div style="text-align: center;"><u>Torta di Mandoria (Moist Almond Cake)</u></div><br />
1C All-Purpose Flour<br />
½ C Blanched or Natural Almond Flour<br />
<br />
1 ½ tsp Baking Powder<br />
<br />
1 tsp Kosher Salt<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/-bBnipWyrd9w/TbXkXgV5jPI/AAAAAAAAAU0/NsWshXaTawg/s1600/lemon+zest.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; height: 198px; margin-bottom: 1em; margin-left: 1em; width: 201px;"><img border="0" height="150" i8="true" src="http://1.bp.blogspot.com/-bBnipWyrd9w/TbXkXgV5jPI/AAAAAAAAAU0/NsWshXaTawg/s200/lemon+zest.JPG" width="200" /></a>3 lg. Eggs</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">¾ C Granulated Sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>½ C plus 1TBS Extra Virgin Olive Oil<br />
<br />
½ tsp Vanilla Extract<br />
<br />
Grated zest of 1 med. Lemon or ¼ med. Orange (I used the lemon)<br />
<br />
½ C Orange Juice<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-DPCAbyCuCr4/TbXkuP5te2I/AAAAAAAAAU8/qUAzMem43_E/s1600/orange+juice.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" i8="true" src="http://2.bp.blogspot.com/-DPCAbyCuCr4/TbXkuP5te2I/AAAAAAAAAU8/qUAzMem43_E/s200/orange+juice.JPG" width="200" /></a></div><br />
<br />
For the Glaze:<br />
<br />
2 TBS Unsalted Butter<br />
<br />
1 C Confectioner’s Sugar<br />
<br />
3 TBS Whole Milk<br />
<br />
A few drops of Lemon Juice<br />
<br />
½ C Sliced, Blanched Almonds, toasted and cooled<br />
Heat oven to 350D.<br />
<br />
Grease and flour a 9” round cake pan or springform pan and set aside.<br />
<br />
<a href="http://2.bp.blogspot.com/-UE6nc75QlOw/TbXkmy4F5gI/AAAAAAAAAU4/13QtJYOCTLo/s1600/zest+%2526+egg.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" i8="true" src="http://2.bp.blogspot.com/-UE6nc75QlOw/TbXkmy4F5gI/AAAAAAAAAU4/13QtJYOCTLo/s200/zest+%2526+egg.JPG" width="200" /></a>In a medium bowl, whisk together the flour, almond flour, baking powder and salt to thoroughly combine…set aside.<br />
Crack eggs into a large mixing bowl and whisk them lightly to break up the yolks. Add the sugar and whisk it in both directions for about 30 seconds. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly, about 45 seconds. Whisk in the extracts and zest, followed by the orange juice.<br />
Add the dry ingredients to the bowl and whisk until they are thoroughly combined, continue whisking until you have a smooth batter, about 30 more seconds.<br />
<br />
Pour the batter into the prepared pan and bake the cake for 30-45 minutes, rotating the cake pan halfway through the cooking time to ensure even browning. The cake is done when it has begun to pull away from the sides of the pan, and springs back lightly when touched. A cake tester inserted in the center comes out clean… <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hElOvDYxVBw/TbXj7I_kHiI/AAAAAAAAAUo/Fv0r3aDv4is/s1600/cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" i8="true" src="http://3.bp.blogspot.com/-hElOvDYxVBw/TbXj7I_kHiI/AAAAAAAAAUo/Fv0r3aDv4is/s200/cake.JPG" width="200" /></a></div><br />
Allow cake to cool for ten minutes in the pan, then gently remove it from the pan and cool completely on a rack.<br />
<br />
While the cake cools, make the glaze. Melt the butter over medium heat in a small saucepan. When the bubbles subside, lower the heat and watch the butter carefully, swirling it in the pan occasionally. When the butter begins to turn light tan, turn off the heat and let the butter sit, it will continue to darken a bit as it sits. Add the sugar, milk and lemon juice and whisk until smooth. Cover the top of the cake with the glaze and let it drizzle down the sides. Sprinkle the toasted almond slices on the top of the cake.<br />
<br />
There you have it…a not too sweet cake, that looks great and is a great accompaniment to any meal…or just that 10 AM pick me up!Janethttp://www.blogger.com/profile/02237187922444785314noreply@blogger.com1tag:blogger.com,1999:blog-144792608624617482.post-13102157907192128172011-04-04T17:52:00.000-07:002011-04-04T17:52:58.122-07:00Spring...When a Young Girl's Fancy Turns to...Mozzarella?<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-I_xXjSicPDk/TZpk_VyoduI/AAAAAAAAAUE/EDp2Sc7FYG8/s1600/IMG_2406.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" r6="true" src="http://1.bp.blogspot.com/-I_xXjSicPDk/TZpk_VyoduI/AAAAAAAAAUE/EDp2Sc7FYG8/s200/IMG_2406.JPG" width="150" /></a></div>Wow! There is so much going on! Spring is happening like it’s arriving late or something… procrastination never gets you anywhere…you’d think Mother Nature would know that! But the fact that she was late on the uptake and now has put the beginning of Spring into overdrive it is causing us humans to run around like little crazies! But I’m getting ahead of myself, you see I too am trying to make up for lost time…in my quest to keep up with Mother Nature’s folly I have not spent any time writing down what I’ve been up to! Now I’ve got all sorts of things to share…so I guess I will just pick a spot and start!<br />
<br />
<br />
My goat cheese making has been moving along swimmingly and I am feeling quite confident about being able to turn out a nice little batch in a heartbeat. But not being one to leave well enough alone, I have been hankering to produce<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-yFNwiBupdNI/TZplDlcjGqI/AAAAAAAAAUI/EGuGklHRe50/s1600/IMG_2409.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" r6="true" src="http://2.bp.blogspot.com/-yFNwiBupdNI/TZplDlcjGqI/AAAAAAAAAUI/EGuGklHRe50/s200/IMG_2409.JPG" width="150" /></a></div> other types of cheese…the natural (and easiest) next step is to make mozzarella cheese. No special equipment needed, like say a cheese press, which is a must have for any harder cheese. No, just some pots, bowls and time are about all you need. So-o-o about a week ago, it was our last really cloudy Saturday, I got my supplies together and set about making a nice batch of mozzarella…this process takes about 3 hours, however most of that time is not hands on.<br />
<br />
<br />
<br />
<div style="text-align: center;"><strong>Mozzarella Cheese</strong></div><br />
2 Gallons of milk (I used whole, raw milk so I could skim off the cream and make a little butter!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-lNXrIm-MI48/TZplH23LhvI/AAAAAAAAAUM/6jIRQaW5u3c/s1600/IMG_2412.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" r6="true" src="http://2.bp.blogspot.com/-lNXrIm-MI48/TZplH23LhvI/AAAAAAAAAUM/6jIRQaW5u3c/s200/IMG_2412.JPG" width="150" /></a></div>2 tsp. Citric Acid dissolved in ¼ cup water<br />
<br />
1 C. Cultured Buttermilk<br />
<br />
30 drops Rennet mixed with ¼ cup water (Rennet can be found online, or as we are fortunate to have a store that sells brewing and fermenting supplies)<br />
<br />
1 gallon water<br />
<br />
½ C. Sea Salt<br />
<div class="separator" style="clear: both; text-align: center;"></div>Large stock pot<br />
<br />
Long knife<br />
<br />
Food thermometer<br />
<br />
Strainer<br />
<br />
Tea towels<br />
First, if using raw milk, skim the cream off the top of your milk. If the cream is not removed, it will separate itself out of the cheese while you’re making it.<br />
<br />
Pour the milk into a large stock pot. Stir in the buttermilk and the citric acid mixed with water.<br />
<br />
Heat to 91 degrees<br />
<br />
Remove from heat, put a lid on the pot and let it sit for one hour<br />
<br />
Add the rennet mixed with water to the milk. Allow it to sit for a least 15 minutes, or until the milk solidifies slightly and is able to be ‘sliced’<br />
<br />
Using a long knife, ‘cut the curd’ into one inch squares. Let the curd sit for about five minutes.<br />
<br />
Heat the curd to 91 degrees. <br />
<br />
Remove from heat, put the lid back on the pot and let it sit for one hour.<br />
<br />
After one hour the curds and whey should be separated.<br />
<br />
Next, place a strainer into another large pot and cover with a tea towel.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pour the curd into the strainer/ tea towel, straining out as much whey as you can…save the whey, it’s great for using as the liquid when making rice, oatmeal, or soup - big nutrition and give things a nice richness without adding flavor, and it lasts in the fridge for about six weeks!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CtpuRqv1Hqs/TZplLI-slKI/AAAAAAAAAUQ/CJy1zYRaVQQ/s1600/IMG_2413.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" r6="true" src="http://2.bp.blogspot.com/-CtpuRqv1Hqs/TZplLI-slKI/AAAAAAAAAUQ/CJy1zYRaVQQ/s200/IMG_2413.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Next, gather up the corners of the tea towel, and hang up the whey over a bowl and let the rest of the whey drain out…this will take a couple hours at least.</div><br />
When you remove the tea towel, surprise, a big blob of cheese! Now on to the fun part…<a href="http://2.bp.blogspot.com/-7fJI5GDmK2Q/TZplOL7EnYI/AAAAAAAAAUU/wg9ut9mnFiY/s1600/IMG_2419.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" r6="true" src="http://2.bp.blogspot.com/-7fJI5GDmK2Q/TZplOL7EnYI/AAAAAAAAAUU/wg9ut9mnFiY/s200/IMG_2419.JPG" width="200" /></a><br />
<br />
In your large pot, heat one gallon of water mixed with ½ cup salt. Heat the salt water to 170 degrees.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-wxvjXvdEAs0/TZplQu7oAcI/AAAAAAAAAUY/yrn_XcDJDdQ/s1600/IMG_2422.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" r6="true" src="http://1.bp.blogspot.com/-wxvjXvdEAs0/TZplQu7oAcI/AAAAAAAAAUY/yrn_XcDJDdQ/s200/IMG_2422.JPG" width="200" /></a></div>Meanwhile, cut the cheese into one -two inch squares.<br />
<br />
Once your water reaches 170 degrees, remove it from the heat and dump in your cheese. Sort of stir it around for a minute or two, until the cheese softens and begins to stick together.<br />
<br />
Using a big wooden spoon, gather the cheese and lift it from the water. It should start sticking together - blob like - on your spoon.<br />
<br />
Stretch the cheese, dip it down into the hot water every few stretches to keep the cheese heated. Continue to stretch until the cheese becomes shiny. The stretching part takes about eight minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ytrozpHOzYg/TZplTUWb6bI/AAAAAAAAAUc/XRg32vggMIM/s1600/IMG_2424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" r6="true" src="http://3.bp.blogspot.com/-ytrozpHOzYg/TZplTUWb6bI/AAAAAAAAAUc/XRg32vggMIM/s200/IMG_2424.JPG" width="150" /></a></div><br />
Now that you have stretched your cheese, and it looks like a long shiny wad, take it out and put it on a plate.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-q7u763rMdrE/TZplU85jRmI/AAAAAAAAAUg/ZGa_0qh_K9c/s1600/IMG_2430.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" r6="true" src="http://4.bp.blogspot.com/-q7u763rMdrE/TZplU85jRmI/AAAAAAAAAUg/ZGa_0qh_K9c/s200/IMG_2430.JPG" width="200" /></a></div>I divided my cheese into three - 8 ounce-ish blobs. Squeeze out any excess water and shape the cheese into balls.<br />
<br />
Place the balls into a bowl of cold water. This will cool the cheese and get the balls to hold their shape.<br />
<a href="http://2.bp.blogspot.com/-Ml3NCT6iqD8/TZplXcxqFwI/AAAAAAAAAUk/XL_5kXJagkE/s1600/IMG_2434.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" r6="true" src="http://2.bp.blogspot.com/-Ml3NCT6iqD8/TZplXcxqFwI/AAAAAAAAAUk/XL_5kXJagkE/s200/IMG_2434.JPG" width="200" /></a><br />
And there you have it…mozzarella! It is absolutely yummy! And mozzarella freezes well too so you can make a batch and not have to worry about gobbling it down at lightening speed - although with the first batch gobbling seems to be part of the mix! Enjoy! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Janethttp://www.blogger.com/profile/02237187922444785314noreply@blogger.com1tag:blogger.com,1999:blog-144792608624617482.post-57650248740974743192011-02-28T15:44:00.000-08:002011-02-28T15:54:44.695-08:00That's a Spicy Marmalade!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-h-l69N5unfA/TWwwEIxGNvI/AAAAAAAAATw/XutqfyNQvgE/s1600/fruit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" l6="true" src="https://lh3.googleusercontent.com/-h-l69N5unfA/TWwwEIxGNvI/AAAAAAAAATw/XutqfyNQvgE/s200/fruit.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Okay, so no one here in Sacramento really took the prediction last week of snow flurries very seriously. But the threat of a hard freeze was another matter. We threw sheets over delicate plants in the yard and moved some flower pots into the house. Now, what to do with the fruit on our citrus trees? We certainly didn’t want to have citrus-cycles come morning! And although we have eaten lots of the oranges and lemons and given</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-qEOlFxOYqBY/TWwwJ2rox6I/AAAAAAAAAT4/E75JIh4FrsY/s1600/kumquats.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" l6="true" src="https://lh4.googleusercontent.com/-qEOlFxOYqBY/TWwwJ2rox6I/AAAAAAAAAT4/E75JIh4FrsY/s200/kumquats.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">bags full to our friends there was still quite a bit of fruit on our trees. Somehow I am always surprised at the quantity of fruit a healthy citrus tree can produce! At any rate my husband donned his farm worker garb and headed out to clean off the orange and lemons trees. I even took all the fruit of the kumquat!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/--C3wUOMTe64/TWwwL5EWnvI/AAAAAAAAAT8/FVEkC8xalOM/s1600/lemon+marmalade.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" l6="true" src="https://lh6.googleusercontent.com/--C3wUOMTe64/TWwwL5EWnvI/AAAAAAAAAT8/FVEkC8xalOM/s200/lemon+marmalade.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Now, what to do with the bowls and bowls of fruit…there’s of course orange juice, more bags to friends, eating them until your mouth can’t take any more…and then…canning! I launched into canning overdrive. First there was some lovely lemon curd. Next, Meyer lemon marmalade, but what to do with all those oranges… I wasn’t really up for a big batch of traditional orange marmalade. Now as some of you know I sort of have a thing for fruit with some sort of Chili pepper…Chili Blackberry Syrup, Ancho Chili Apple Butter, Pepper Pomegranate Jam…so what’s the most obvious answer here? </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Orange Chili Marmalade…da-a-a!</div><br />
<br />
<div style="text-align: center;"><u>Orange Chili Marmalade</u></div><br />
2-1/4 LBS Oranges (unpeeled), seeded and thinly sliced<br />
Grated zest and juice of 1 lemon<br />
6 C Water<br />
6 Dried New Mexico red chilis <br />
9 C Granulated sugar<br />
<br />
In a large, deep stainless steel saucepan, combine oranges, lemon zest and juice and water. Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently, stirring occasionally, for 40 minutes. Add chili peppers, partially cover and boil gently, stirring occasionally, until fruit is very soft, about 30 minutes. Remove and discard chili peppers. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-JC_8pna38os/TWwwH3SIdJI/AAAAAAAAAT0/-4p49t5lhvo/s1600/jars.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" l6="true" src="https://lh4.googleusercontent.com/-JC_8pna38os/TWwwH3SIdJI/AAAAAAAAAT0/-4p49t5lhvo/s200/jars.JPG" width="200" /></a></div>Meanwhile, heat canning pot, add jars to heat, put lids in a small sauce pan of water and heat…<br />
<br />
Bring mixture to a boil over medium-high heat, stirring constantly. Maintaining boil, gradually stir in sugar. Boil hard stirring occasionally, until mixture reaches gel stage, about 15 minutes. Skim off foam.<br />
<br />
Ladle hot marmalade into hot jars, leaving ¼ inch headspace. Remove air bubbles and adjust headspace, if necessary. Wipe rim. Put lids on jars and tighten to finger tight.<br />
<br />
Place jars in canner. Bring to a boil and process for 10 minutes. Turn off heat and wait 5 minutes, then remove jars.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-4IMaC7uVmPQ/TWwv5WMIiJI/AAAAAAAAATs/Hl4IBYTnOuU/s1600/canning.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="187" l6="true" src="https://lh6.googleusercontent.com/-4IMaC7uVmPQ/TWwv5WMIiJI/AAAAAAAAATs/Hl4IBYTnOuU/s200/canning.JPG" width="200" /></a></div>The chilis made the marmalade a wonderful red orange and the amount of chili produced that wonderful heat that works so well with the sweet of fruit. I tested my concoction out at a party we went to, serving it with goat cheese and crackers and I am pleased to say it was a success! <br />
<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Janethttp://www.blogger.com/profile/02237187922444785314noreply@blogger.com1tag:blogger.com,1999:blog-144792608624617482.post-22752776218737808202011-02-18T13:37:00.000-08:002011-02-18T13:39:20.480-08:00Yummy Winter Soup to Keep You Toasty!<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-C8f_0mgcRZo/TV7kahN0HxI/AAAAAAAAATo/xlrSBJDIvQc/s1600/soup+vegetables.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" j6="true" src="http://1.bp.blogspot.com/-C8f_0mgcRZo/TV7kahN0HxI/AAAAAAAAATo/xlrSBJDIvQc/s200/soup+vegetables.JPG" width="200" /></a></div>Ah Mother Nature, what a funny gal…a real comedian…I think the transition from winter to spring must be her favorite time for comic relief. Gray, gray, gray, rain, rain, cold, cold cold…then long about February, she presents us with that wonderful day of beautiful sunshine! We warm ourselves in it’s wonderful glow. Start to root around in our gardens, cleaning up the remains of winter. Our minds start fantasizing about what we will do on the next beautiful warm day…HA, HA, HA! Mother Nature can hardly contain herself…got those silly humans yet again! They fall for that spring fake out every time! Well, we have had some beautiful days lately, and yes, we fell for the old Spring fake out, but perhaps Spring is just around the corner…However, on this, cold, windy, rainy, day, we are reminded that yes, it is still winter! For that, winter soups are still a nice thing to have on hand! Root vegetables are still in abundance at the market and what better way to get some good veggie vitamins than in a nice soup! Several weeks ago I canned up some vegetable stock and since then it has been longing to be used, so I set about whipping up a batch of Barley Soup with Seasonal Vegetables, adapted from ‘How to Cook Everything - Vegetarian’ by Mark Bittman. It’s a hearty soup that with a nice salad on the side makes a good meal! And with leftovers in the fridge it can be a hearty meal for several days!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-BArmrd46hJQ/TV7kWHPPR0I/AAAAAAAAATg/VVPBARfAM2Q/s1600/IMG_2285.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" j6="true" src="http://4.bp.blogspot.com/-BArmrd46hJQ/TV7kWHPPR0I/AAAAAAAAATg/VVPBARfAM2Q/s200/IMG_2285.JPG" width="200" /></a></div>The prep time on this one is a little lengthy what with all the pealing of the root veggies, but otherwise it is quite simple, and really yummy. I used it in a canning class I gave last week as an example of what to do with the vegetable stock we had just made. It was a big success! <br />
<div style="text-align: center;"><br />
</div><div style="text-align: center;"><u>Barley Soup with Seasonal Vegetables</u></div><div style="text-align: center;">Adapted From ‘How to Cook Everything - Vegetarian’ by Mark Bittman</div><div style="text-align: left;">Recipe for 6 cups </div><br />
Ingredients:<br />
<br />
2 TBS Extra Virgin Olive Oil<br />
<br />
1Med Onion, chopped<br />
<br />
1 TBS Garlic , minced<br />
<br />
Salt and Fresh Ground Pepper to taste<br />
<br />
1 C Pearled Barley<br />
<br />
6C Vegetable Stock<br />
<br />
About 2 LBS Root Vegetables - Turnips, <br />
Parsnips, Carrots, Celery root, Yukon Gold Potatoes - peeled and cut into ½” dice. <br />
<br />
1 TBS Fresh Sage Leaves, chopped <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ovrMTrWTHZw/TV7kY-y812I/AAAAAAAAATk/ui3URi7ZfOI/s1600/IMG_2287.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" j6="true" src="http://2.bp.blogspot.com/-ovrMTrWTHZw/TV7kY-y812I/AAAAAAAAATk/ui3URi7ZfOI/s200/IMG_2287.JPG" width="200" /></a></div>1. Put the oil in a deep skillet or broad saucepan or casserole over medium-high heat. When hot, add the onion and cook, stirring occasionally, until soft, about 3 minutes. Stir in garlic, sprinkle with salt and pepper, and cook for 1 minute more. Add the barley and cook, stirring constantly, until the barley starts to toast and stick, about 5 minutes. Stir in the stock and bring to a boil. Then lower the heat so the liquid simmers, cover and cook until the barley begins to soften, 10 to 15 minutes.<br />
<br />
2. Turn the heat up to medium-high and add the root vegetables. Bring to a boil, then lower the heat to simmer again, cover, and cook until the vegetables and barley are very tender, another 15 to 20 minutes. Stir in the sage and cook for another minute or two. <br />
<br />
3. Taste and adjust the seasoning<br />
<br />
Serve the soup with a nice green salad, a glass of wine, get cozy and wait for the next sunny day!<br />
<br />
<div align="left"></div>Janethttp://www.blogger.com/profile/02237187922444785314noreply@blogger.com1tag:blogger.com,1999:blog-144792608624617482.post-76604687886785283732011-01-28T17:56:00.000-08:002011-01-28T17:56:47.646-08:00A Mini Farm Is Born...<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_atpjqLa9y_k/TUNptfLQHbI/AAAAAAAAATE/-U2aOPAOBEo/s1600/IMG_2279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" s5="true" src="http://3.bp.blogspot.com/_atpjqLa9y_k/TUNptfLQHbI/AAAAAAAAATE/-U2aOPAOBEo/s200/IMG_2279.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I’m ba-a-ack…Well we made it through Thanksgiving, Christmas, New Years and are nicely settled into 2011…very nice times of year, but not much time for blogging. Maybe I need to take a little look at my time management…whatever the excuse, I’m back in the saddle, fingers poised on the keys, ready to keep you all posted on my latest kitchen and garden adventures!</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_atpjqLa9y_k/TUNqDEXpBZI/AAAAAAAAATI/z6gmcsUI5hY/s1600/the+farm.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" s5="true" src="http://4.bp.blogspot.com/_atpjqLa9y_k/TUNqDEXpBZI/AAAAAAAAATI/z6gmcsUI5hY/s200/the+farm.JPG" width="150" /></a>On that note, I have some very exciting news! There is a vacant lot, kitty-corner across the street from our house. It was all set to be developed into some townhomes when the economy went south. Needless to say, that put the whole thing on hold and there it sits. Well, as a gardener the lot spoke to me (screamed actually)… ‘come plant vegetables, there’s nothing but sun and space over here’. I am certainly not one to turn down a hollering field. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_atpjqLa9y_k/TUNqIpC5eeI/AAAAAAAAATQ/ieCD9U959Oo/s1600/seed+plan.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; height: 151px; margin-bottom: 1em; margin-left: 1em; width: 201px;"><img border="0" height="150" s5="true" src="http://1.bp.blogspot.com/_atpjqLa9y_k/TUNqIpC5eeI/AAAAAAAAATQ/ieCD9U959Oo/s200/seed+plan.JPG" width="200" /></a>And although I manage to cram a goodly amount of vegetables into the garden in my own yard, it’s actually a pretty small space. My mind reeled at the planting possibilities…more tomatoes, more peppers, eggplant, corn, heck I could even plant celeriac, beans, beets, and…ASPARAGUS! After a little research to make sure I wouldn’t be arrested once I laid spade to soil, the journey began…<a href="http://3.bp.blogspot.com/_atpjqLa9y_k/TUNqMZwyFMI/AAAAAAAAATY/Nud9t4giabY/s1600/staking+it+out.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" s5="true" src="http://3.bp.blogspot.com/_atpjqLa9y_k/TUNqMZwyFMI/AAAAAAAAATY/Nud9t4giabY/s200/staking+it+out.JPG" width="150" /></a>First came the seed research…as I have mentioned before, seeds and seed catalogues are a weakness! I laid out a plan for a 20’x25’ plot. What an assortment! It’s like a mini farm! Then we went over and staked out the perfect spot. Back from the sidewalk and out of the way of any nearby trees. We will pull weeds and turn the soil in late February or early March. We learned there are some good micro organisms that flourish in the cool damp soil of winter and if they are damaged by turning the soil too early in the year, you will upset the <a href="http://3.bp.blogspot.com/_atpjqLa9y_k/TUNqG86yCiI/AAAAAAAAATM/D6STUyXDWWo/s1600/plant+layout.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" s5="true" src="http://3.bp.blogspot.com/_atpjqLa9y_k/TUNqG86yCiI/AAAAAAAAATM/D6STUyXDWWo/s200/plant+layout.JPG" width="150" /></a>soil balance. If this happens the soil will need to be amended - we don’t want to go there… Next my seeds arrived. I separated them between the ones that needed to be started inside in my sprouting tray and the ones to be direct seeded, dated them based on sprouting times and laid out my plan…</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">My nieces were so excited about my big ‘farm’ plans that they even gave me some special socks to wear with my garden clogs when I work on the garden…now if that’s not inspiration I don’t know what is! You will surely be hearing lots about the baby farm project in the months to come, so fingers crossed, we’re off on a new adventure!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_atpjqLa9y_k/TUNqKTm5U1I/AAAAAAAAATU/GtqN4cVu8D0/s1600/special+sox.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" s5="true" src="http://1.bp.blogspot.com/_atpjqLa9y_k/TUNqKTm5U1I/AAAAAAAAATU/GtqN4cVu8D0/s200/special+sox.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Janethttp://www.blogger.com/profile/02237187922444785314noreply@blogger.com2tag:blogger.com,1999:blog-144792608624617482.post-71827707727726764732010-11-09T12:07:00.000-08:002010-11-09T12:07:19.611-08:00End of Summer Eggplant...<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_atpjqLa9y_k/TNmpjlD77II/AAAAAAAAAS8/_BgiJCtM14s/s1600/IMG_2168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" px="true" src="http://1.bp.blogspot.com/_atpjqLa9y_k/TNmpjlD77II/AAAAAAAAAS8/_BgiJCtM14s/s200/IMG_2168.JPG" width="200" /></a></div>So we finally pulled out the last of our summer garden last Saturday…our summer was so cool lots of things took longer than usual to ripen and when we did have a mini heat spell in early October several of our plants really got in gear and decided it was time to produce - go figure - Mother Nature can really mess with a plant’s head! These factors made it really hard to pull out the summer plants, even though it should have been done weeks ago! But my large post-it note that says PLANT SWEET PEA SEEDS HALLOWEEN WEEKEND has been screaming at me for a week now and since those plants reside along the fence at the back of my vegetable garden I was motivated…<br />
<br />
When I pull out these last plants there is always one last pile of summer veggies that need to either be eaten or preserved…cherry tomatoes eaten, no problem…bell and ‘big bob’ peppers, probably preserved…half a dozen eggplant, hmmmm…I decided this was a good time to make my ‘Sort of like lasagna, too many eggplant, one pan meal’ recipe. It’s easy and a big winner around here. And best of all you can make substitutions all over the place and it still tastes great.<br />
<br />
3 eggplant - sliced<br />
1 qt. jar canned tomatoes or marinara sauce<br />
2 cups grated cheese - parmesan or Romano work well (now this time I had some left over ‘stuffed mushroom appetizer’ stuffing - it has bread crumbs, garlic, Romano cheese, chopped mushroom stems cooked in Marsala wine and parsley - I used that and it was really a nice add)<br />
Olive oil<br />
<br />
Heat oven to 375 degrees<br />
Heat a large frying pan on medium/high heat<br />
Brush both sides of the eggplant with olive oil<br />
Cook eggplant in pan - 5 minutes per side, remove from pan continue with eggplant slices until all are cooked.<br />
Put one layer of eggplant slices on the bottom of an 8”x8” pan<br />
Cover eggplant with ½ the jar of tomato<br />
Sprinkle with ½ the cheese<br />
Repeat the layers<br />
Cover pan with tinfoil and put in an oven for 20 minutes, remove the foil and cook for 10 more minutes to get the top layer of cheese a little crispy.<br />
<br />
Serve with a side salad and there you go…quick, easy breezy, no fuss dinner…and we all like those every once and a while! <br />
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</div>Janethttp://www.blogger.com/profile/02237187922444785314noreply@blogger.com0tag:blogger.com,1999:blog-144792608624617482.post-87952425553757057982010-10-27T11:58:00.000-07:002010-10-27T11:58:25.482-07:00Apple Update!<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_atpjqLa9y_k/TMh1MhWLVEI/AAAAAAAAAS4/aQXOojNH7hg/s1600/apple+chile2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" nx="true" src="http://1.bp.blogspot.com/_atpjqLa9y_k/TMh1MhWLVEI/AAAAAAAAAS4/aQXOojNH7hg/s200/apple+chile2.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Okay, a quick apple update is needed here…right after I produced my apple cranberry jam, I noticed a post on Tigress in a Jam’s website (tigressinajam.blogspot.com) for Ancho Apple Butter…my taste buds snapped to attention! After my summer success (obsession) with the Chile Blackberry Syrup from 101Cookbooks, the thought of fall fruit jazzed up with the heat of an ancho chile - one of my personal chile faves - well, nothing would do but to whip up a batch! It’s a quick easy recipe, so a good one for a little evening project…I produced 6 - ½ pint jars in a couple hours! </div><div style="text-align: center;">Ancho Apple Butter - from Tigress in a Jam</div>5 LBS apples - stemmed & <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_atpjqLa9y_k/TMh0mCfaSZI/AAAAAAAAASs/llayWvW3BtY/s1600/apple+chile1.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" nx="true" src="http://4.bp.blogspot.com/_atpjqLa9y_k/TMh0mCfaSZI/AAAAAAAAASs/llayWvW3BtY/s200/apple+chile1.JPG" width="200" /></a></div>quartered, skin & seeds intact<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup white wine vinegar</div>1 & 2/3 to 2 cups raw cane sugar<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">9 allspice berries</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 to 2 teaspoons ground ancho chiles</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 pint or pint mason jars</div>food mill<br />
<br />
yield: approximately 4 - ½ pint jars (like I say - I got 6…so have some extra jars and lids ready just in case)<br />
<br />
1. Place apple quarters and 2 cups cold water in a non-reactive stock pot and bring to the boil. Reduce to a simmer and cook until apples are soft - about 20 minutes. (I used this timing and it was just right)<br />
2. As apples are cooking prepare canning pot and jars for processing. Jars should be warmed but no need to sterilize.<br />
<br />
3. When apples are soft all the way through take off the heat and pass them through a food mill. Discard the skins & seeds and return the apple flesh to pot. Add sugar, ground ancho, wine vinegar, and whole allspice. Place the allspice in a cloth tea bag, metal tea ball, or cheesecloth so that it is easy to fish out later.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_atpjqLa9y_k/TMh06_ZSR9I/AAAAAAAAASw/T1hp1w5HsF0/s1600/apple+chile3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" nx="true" src="http://3.bp.blogspot.com/_atpjqLa9y_k/TMh06_ZSR9I/AAAAAAAAASw/T1hp1w5HsF0/s200/apple+chile3.JPG" width="200" /></a></div><br />
4. Cook on medium, stirring regularly until butter thick - about 30 minutes (I found that mine was ready in about 25 minutes). As it thickens you will have to stir more often to prevent sticking. You'll know it's done when you can place a dollop on a plate and the sides don't leak.<br />
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5. Fill jars to 1/4 inch head space, tap the jars gently on the towel covered counter to get rid of air bubbles. Run a plastic chopstick around the inside rim if air bubbles are persistent.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_atpjqLa9y_k/TMh1Dw6IbSI/AAAAAAAAAS0/ENFFknyz67g/s1600/apple+chile4.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" nx="true" src="http://2.bp.blogspot.com/_atpjqLa9y_k/TMh1Dw6IbSI/AAAAAAAAAS0/ENFFknyz67g/s200/apple+chile4.JPG" width="200" /></a></div>6. Process in boiling water bath for 10 minutes.<br />
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I think this will be off the hook served with corn bread, but in the mean time I have found that toast, finger, spoon, cracker…work just fine!Janethttp://www.blogger.com/profile/02237187922444785314noreply@blogger.com0tag:blogger.com,1999:blog-144792608624617482.post-18323096973855152172010-10-25T12:15:00.000-07:002010-10-25T12:27:00.588-07:00Apples = Fall...<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_atpjqLa9y_k/TMXVmbEC00I/AAAAAAAAASA/TgARnQ4RbFM/s1600/apple.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" nx="true" src="http://2.bp.blogspot.com/_atpjqLa9y_k/TMXVmbEC00I/AAAAAAAAASA/TgARnQ4RbFM/s200/apple.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">As all the lovely summer fruit starts to fade from the farmer’s market, a cook's fancy turns to apples…could be the beginning of some odd cooking novel…but the truth is that apples do make it feel like fall. Could the connection be from back in the dark ages of grammar school, when it wasn’t yet fashionable to ‘eat local’, and fruit wasn’t shipped around the world so the concept of what was in season was a fact Jack, <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_atpjqLa9y_k/TMXZ5wAnzwI/AAAAAAAAASo/T2oeNDkUwQw/s1600/apples+1.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" nx="true" src="http://4.bp.blogspot.com/_atpjqLa9y_k/TMXZ5wAnzwI/AAAAAAAAASo/T2oeNDkUwQw/s200/apples+1.JPG" width="150" /></a></div>from September to – it seemed like forever – the fruit serving in my home packed lunch was…an apple! A-h-h fall…And now there are so many wonderful varieties showing their pink, yellow, green, red, and variegated faces from the over flowing bins. All those flavors and textures, sweet, tart, crisp, soft. Old favorites like Jonathans or Pippins and some newer favorites like Honeycrisp or Pink Lady beckon us to overfill our shopping baskets. Well, last week I got into the swing of it and decided to first, make some apple sauce and then for fun, some apple cranberry jam…I purchased about 12 lbs of Honeycrisp apples (my current fave ) and lugged them home. The first order of business was apple sauce. As I began peeling the apples I truly yearned for one of those little gadgets that peels and cores apples! It’s been a while since I have prepared that many apples and I actually got a cramp in my forearm! But a little cramp has never slowed me down…The apple sauce I like is a pretty straight forward affair, apples, water, sugar, cinnamon and a touch of nutmeg for good measure…</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_atpjqLa9y_k/TMXWQTVYFVI/AAAAAAAAASM/p_yUbsggfGw/s1600/apples+2.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" nx="true" src="http://4.bp.blogspot.com/_atpjqLa9y_k/TMXWQTVYFVI/AAAAAAAAASM/p_yUbsggfGw/s200/apples+2.JPG" width="200" /></a></div><div style="text-align: center;">Apple Sauce</div><br />
9LBS. Apples<br />
<br />
2 ¼ C Sugar<br />
<br />
1 ¼ tsp Ground Cinnamon<br />
<br />
1 ¼ tsp Ground Nutmeg<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_atpjqLa9y_k/TMXWbE8yupI/AAAAAAAAASQ/mdK3TMaUUYk/s1600/aples+4.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" nx="true" src="http://3.bp.blogspot.com/_atpjqLa9y_k/TMXWbE8yupI/AAAAAAAAASQ/mdK3TMaUUYk/s200/aples+4.JPG" width="200" /></a>Wash, core, peel apples and cut into quarters. Cook approximately 10 minutes in a covered saucepot with just enough water to prevent sticking. Put apples through a food mill or food processor. Return apples to the saucepot and add sugar and spices. Bring applesauce to a boil, stirring to prevent sticking. Maintain at a boil while filleing jars. Ladle hot sauce into hot jars, leaving ½ inch headspace. Remove air bubbles, put on two part lids and place jars in water bath canner. When water is boiling process both pints and quarts for 20 minutes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_atpjqLa9y_k/TMXWqicu4WI/AAAAAAAAASU/snQHu_m2yAY/s1600/cranberry+1.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" nx="true" src="http://4.bp.blogspot.com/_atpjqLa9y_k/TMXWqicu4WI/AAAAAAAAASU/snQHu_m2yAY/s200/cranberry+1.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Next came the apple cranberry jam, although after making it I think it should more aptly be called cranberry apple jam – next time – more apples, but it is REALLY yummy none the less. Sort of like a really flavorful cranberry sauce in jam form. I have figured out some way to enjoy it almost every day since it’s creation…</div><div style="text-align: center;">Apple Cranberry Jam – adapted from Ball Bluebook Guide to Preserving</div><br />
2LBS Cranberries<br />
<br />
3LBS Apples cored, peeled and chopped<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_atpjqLa9y_k/TMXWy2F8RII/AAAAAAAAASY/EDOpNVyRTPo/s1600/cranberries+2.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" nx="true" src="http://1.bp.blogspot.com/_atpjqLa9y_k/TMXWy2F8RII/AAAAAAAAASY/EDOpNVyRTPo/s200/cranberries+2.JPG" width="150" /></a></div>1 Orange seeded and chopped<br />
<br />
3 C Sugar<br />
<br />
2 C Water<br />
<br />
½ C Honey<br />
<br />
Combine all ingredients in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Boil gently almost to gelling point - about 35 minutes. remove from heat, skim off foam if necessary and ladle hot preserves into hot jars. Leave ¼ inch headspace, remove air bullbles and put on two part lids. Place in water bath canner. When water is boiling process ½ pint jars for 15 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_atpjqLa9y_k/TMXW53_HxqI/AAAAAAAAASc/Woy7OXyHxcM/s1600/cranberries+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" nx="true" src="http://1.bp.blogspot.com/_atpjqLa9y_k/TMXW53_HxqI/AAAAAAAAASc/Woy7OXyHxcM/s200/cranberries+3.JPG" width="200" /></a></div>Everything was beautiful and yummy, and the house smelled of apples and spice. It really is fall now! My next task is to try some Ancho Apple Butter that I saw a recipe for on the Tigress in a Jam blog! That just sounds to good to pass up and after my success with the Chile Blackberry Syrup last summer the spicy/fruit thing is very appealing…I’ll let you know how it goes!Janethttp://www.blogger.com/profile/02237187922444785314noreply@blogger.com1tag:blogger.com,1999:blog-144792608624617482.post-3007950847073282332010-10-19T14:31:00.000-07:002010-10-19T14:31:04.112-07:00These Gals are the Bomb!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_atpjqLa9y_k/TL4Mdpz8yVI/AAAAAAAAAR8/TNnDnCpG_-w/s1600/IMG_2098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="200" src="http://2.bp.blogspot.com/_atpjqLa9y_k/TL4Mdpz8yVI/AAAAAAAAAR8/TNnDnCpG_-w/s200/IMG_2098.jpg" width="150" /></a></div>Just a quick bee update...we did the final honey harvest for the year, removed two boxes from the top of the hive and then closed up the hive for the winter. The girls have 45 lbs. of honey to keep them well feed until about March when they will again be able to find flowers on which to dine...But to our good fortune the girls made 20 additional lbs. of honey for us! They are truely awsome! Especially when you consider that the bees have to hit two million flowers and travel about 55,000 miles to make 1 lb. of honey! Thank you girls...see you in the spring!Janethttp://www.blogger.com/profile/02237187922444785314noreply@blogger.com1