July 9, 2011
I’ve got three different bottles of fruit and herbs steeping in vinegar in the dark recesses of my basement spice shelves. Birthed out of a craving for something savory out of all the pounds and pounds of fruit Cherub and I have been picking with friends lately. I’ve made cobblers, pies, and grunts. I’ve made syrups, jams and jellies (albeit almost accidentally, but that’s another post). What to do with the dregs from the blueberry syrup? The excess from 20 pounds of cherries? Toss them in vinegar along with some herbs. Let it steep for a few weeks in a dark spot, shaking the jars every once in a while when you walk by. It’s as easy as that, and the flavors are only limited by your imagination. And honestly, can you think of a nicer hostess gift? Just strain into a vintage bottle, and cork. Present with a handwritten tag noting the contents or perhaps a recipe for a simple vinaigrette. You’re most certain to be invited back.
From left to right: Blueberry Tarragon, Cherry Shiso, and Cherry Balsamic
A few guidelines: for deepest flavor use
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Posted in Blueberries, Cherries, Gifts, Preserving, Vinegar |
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June 22, 2011
As you might remember if you read this blog with regularity, I picked ten pounds of strawberries over the weekend. This left me with plenty to jam. Plenty. Especially since I’m (gasp!) kind of a novice canner. Between picking and managing a boisterous Cherub, I chatted with a very sweet friend, Jenn (editor of the tremendous Greener Grocer newsletter) and she told me she had recently made some great strawberry balsamic jam. Well, that’s right up my alley.
She kindly forwarded me the recipe. I decided I’d do that (a recipe that is pectin-free – Demeter is convinced I don’t need it) and a strawberry rhubarb jam using pectin (I’ve been told by Rachel at Hounds in the Kitchen that Pomona’s is the best kind to use).
The strawberry balsamic with pepper is a jam purist’s dream. Lots of low simmering, pleasurable skimming, and
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Posted in Canning, Columbus, Farms, Gardening, Jam, Local Foods, Music, Ohio, Rhubarb, Seasonal, Strawberries, Summer |
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June 20, 2011
This past weekend, Cherub and I, along with some Slow Food Columbus members and friends descended upon Schacht Farm Market for the last weekend of you-pick strawberries. I left with ten pounds. Ten pounds.
I knew there would be jam, cobblers and desserts in store, but I wanted some for lunch. And it wasn’t like I had to worry if there would be enough. There were obviously plenty.
I quickly cobbled together a strawberry panzanella salad that just hit the spot after a morning’s work of picking. It didn’t hurt that we had a bit of past its prime ciabatta that made the base. And growing the in back yard is plenty of basil, parsley and mint. I sliced up some green onions I’d picked up at the farmer’s market, although I do prefer and adore red onion in this salad. As for a dressing, a generous drizzling of balsamic vinegar and olive oil, few twists of pepper and a pinch of salt are all you need, lemon if you have it. And of course the berries. Lots of those.
Strawberry Panzanella Salad, Serves two (plus a little four year old)
2 c slightly stale bread, cut into large cubes (I used ciabatta)
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Posted in Bread, Columbus, Cooking Tips, Farmers Market, Farms, Kid Friendly Fare, Local Foods, Lunch, Music, Ohio, Olive Oil, Quick, Recipes, Salad, Seasonal, Strawberries, Summer, Vegetarian |
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