pear raspberry freezer jam.

I love making small batch freezer jams. I never like too much of just one flavor - I'm weird that way. I also like to experiment with different recipes. So while I do try to get large quantities of fruit in season and preserve it, I try to diversify. That means that I often make freezer jams rather than canning since I just do a little at a time.

My husband brought home a big bag of raspberries from work this week - his co-worker had "too many" in her lawn and was kind enough to share. I had some first season pears too, and pulled out this recipe to make a few jars. Raspberries and pears are great together - the pears balance the tartness of the raspberries while keeping the intense berry taste. This recipe is quick and easy!

pear raspberry freezer jam::

ingredients::
3 lb ripe pears
3 c fresh red raspberries
1 pk (1.75 oz) fruit pectin (powdered)
2 Tbsp lemon juice
1 tsp ginger liquid (optional, I use liquid from this)
1/4 tsp freshly ground nutmeg
5 cups turbinado sugar

directions::
Peel, core, and coarsely grind pears; then measure 2 cups fruit. Crush red raspberries; measure 2 cups of berries. In a large pot, combine ground pears, berries, pectin, ginger juice, lemon juice and nutmeg. Bring to a full rolling boil. Stir in the sugar. Boil hard, uncovered, for 1 minute; stir constantly with long-handled spoon. Remove from heat and skim off the foam with a metal spoon. Ladle jam at once into hot, clean half-pint jars, or freezer jars, leaving 1/4-inch headspace. Let come to room temp before putting into fridge or freezer.

CSA Box This Week

My camera (or my 3 year old) magically ate the CSA photos this week and they *poof* are gone. So no pic! Ahhh well.

Here is what is in our CSA box this week: lettuce, brussel sprouts, turnips, broccoli, cauliflower, tomatoes, radishes, napa cabbage, carrots.


In our box this week last year.

omnivore's 100.

The Omnivore’s Hundred

I saw this on a few blogs I read and thought it was an interesting cultural review of food. I'm not saying I agree with it as the end all list, but it is interesting to do!

"Below is a list of 100 things that every good omnivore should have tried at least once in their life. The list includes fine food, strange food, everyday food and even some pretty bad food - but a good omnivore should really try it all. Don’t worry if you don’t recognize everything in the hundred, either; Wikipedia has the answers.

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment at http://www.verygoodtaste.co.uk/uncategorised/the-omnivores-hundred/ linking to your results."

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi (think so...have had potato/cauliflower/curry)
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar (I have had cognac at a cigar bar...but no cigar)
37. Clotted cream tea (think so...)
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat (I have had goat, but curried??)
42. Whole insects
43. Phaal (too hot for me!)
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more (my favorite kind)
46. Fugu (no pufferfish)
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal (like 25 years ago)
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine (in Canada!)
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe (uh, no comment)
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky (I think so...)
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor (unsure)
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake


I think I covered most of these at a sushi restaurant. Ha! There are several things on this list which I have tried, but it was just a taste - they were disgusting. But that counts for the list, I guess. I've had things like alligator and snake when I lived in a tiny town in north central Florida for a few years. Many items on the list are not too adventurous, but I think you would have to be in an urban area to find them.

There is not much I wouldn't 'try' on this list, I don't think. Well, maybe roadkill. I have seen Anthony Bourdain's show before though, and there are things he has eaten that I would not try. Ever. It is interesting how many things I have tried on the list even though I was a veg/vegan for many years in my 20s/30s.

Interesting.

applesauce.

As the leaves start to turn, we start to move from raspberry picking to apples. Applesauce, apple butter, dried apple rings, apple pie filling...all good. Today the boys and I made a big batch of applesauce. Well, they did most of it - I just did the stove top work!

I like this recipe because it uses maple syrup rather than sugar for its sweetness. It gives the applesauce a nice rich flavor!

::applesauce::

ingredients::
10 pounds apples (we used Cortland)
1/2 cup orange juice
1 cup maple syrup
2 tsp cinnamon
1/2 tsp freshly ground nutmeg

directions::
Core & cut apples into quarters and add to pot. We peel 80-90% of ours, leaving only a few for color. Pour orange juice over the top, add about 1 1/2 cups of water to pot. Bring to a boil and then reduce to simmer, covered, for several hours until the apples are soft and mushy. During the simmering, push down the apples with a potato masher or stir well with spoon. Make sure nothing is burning on bottom...Allow to cool. Stir in syrup & spices. If you like chunky applesauce, leave as is. For smoother applesauce, pass in batches through food mill. Store in fridge or freeze!


ingredient tip::

Maple syrup is an excellent source of manganese and a good source of zinc, magnesium, and phosphorous. Zinc and manganese are important allies in the immune system. Many types of immune cells appear to depend upon zinc for optimal function. Maple products also contain trace amounts of malic and citric acids, and some amino acids!

CSA Box This Week

One of my favorite things about Thursday is stopping at farm stands on the way to and from the CSA pickup. Each week we expectantly look on whatever table is set out front to see what is ripe and then stop to pick out some extras to supplement our weekly box or get goodies in season to preserve. Today we visited 3 farms.



We first stopped for our CSA box. Just down the road we stopped to buy some apples and pears. Our last stop was for mushrooms, onions and carrots! I like visiting each week to discover what is fresh and ready - I like not knowing in advance exactly what we will have, and then seeing what we can make with our haul!


In our CSA Box this week: lettuce, tomatoes, romano beans, napa cabbage, cauliflower, brussel sprouts, radishes, beets, carrots.


In our box this week last year.

CSA Box This Week

In our box this week: garlic, beets, radishes, basil, tomato, onion, cauliflower, lettuce.



In our box this week last year.

creamy corn soup.

This is the sweet corn time of year here - where every farm stand and roadside truck is selling mountains of corn. We have been picking up a few dozen ears of corn each time we pass our favorite spots, and have blanched and frozen a bit, but we usually just tear through it before we preserve much. Today we had another dozen ears awaiting us, so we made soup. This soup combines everything that is in season and available right now - and was SO good. Rich and creamy, but not heavy. So good!


::creamy corn soup::

ingredients:
4 cups fresh corn (we cut corn off of 8 raw ears)
4-5 medium potatoes chopped (a not too starchy type, such as yukon gold)
1 red onion, diced
4 cloves garlic, minced
3 cups stock
1 sheet kombu
2 tsp sea salt
3 tsp cumin
ground pepper
1 1/2 cups milk
minced cilantro
1 Tbsp coconut oil

directions:
In a large pot, put the coconut oil, garlic and onion, and cook on med-high for a few minutes until they start to go a bit transparent. Add the fresh corn, stir and let sauté for a minute with the garlic and onions. Add the kombu, stock, salt, cumin, potatoes. Bring to a boil, reduce heat and simmer for 30 minutes until potatoes are tender. Remove from heat and add milk - stir in a bit of the cilantro and add pepper to taste (more salt if needed, depending on your stock...). Serve warm with a little sprinkle of the cilantro over the top.



ingredients tip::

Corn is a good source of many nutrients including thiamin (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorus and manganese. Corn is also heart healthy - corn's contribution to heart health lies not just in its fiber, but in the significant amounts of folate that corn supplies.