There’s not a whole lot to do in the garden these days, besides waiting for the tomatoes and peppers to finish ripening up. This is a blessing, since this means more time to spend in the kitchen, putting up the harvest. I have a huge pile of chard and kale that I’ll blanch and freeze today, and the canning jars are filling up. I have another pickle recipe to share with you (not cucumbers this time!) but first I want to talk about tomatoes. Continue reading
Well if my WordPress stats are any indication, an awful lot of people are looking for recipes for full sour and half sour pickles. I am very happy to oblige. Last week I checked on my full sours daily, and once they started to take on that pickley olive green color, I started slicing off a little slivers from the end of one of the cucumbers to sample a taste. By Sunday they tasted just about right to me, so I decided it was time to transfer them to jars. Continue reading
When I was in California last month, I had the most delicious breakfast I’ve ever eaten at Brown Sugar Kitchen in Oakland. We ordered a buttermilk biscuit to share while we waited for our meal (we should have each ordered our own), and on the table there was a pot of sour cherry jam to eat with it. After we’d polished off the last crumbs of the biscuit, I contemplated eating the jam right out of the pot with a spoon. That morning I vowed to finally get my hands on some sour cherries this year and make some jam. Sour cherries have a very short season and are far more fragile than the sweet ones, so unless you have your own sour cherry tree, you really have to be on top of things to get your hands on some. I’m usually not that on top of things. Continue reading
I don’t know if there’s any kind of pie I don’t like, but strawberry rhubarb pie is without a doubt my favorite. In January, opening a jar of this jam is the next best thing to pie. It’s peak strawberry season here now, so I made a big batch of jam last night, and we may have to have pie this weekend too. Continue reading
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