Getting ready for Saturday's farmers market across from Starbucks. I'll have beans, squash, hot and sweet peppers, black radishes, basil, and eggs. I'm bring samples of tomato-basil jam and radish sauce to inspire your cooking! Stop by and say hi. We went last Saturday and learned a lot about how to get ready for this. Of course, it was a good day. We sold two bushel of beans which meant I didn't have to can them. Looking forward to doing the market again. Just a little nervous since I'm new to this.
Kelvin Grove Farm[ Member listing ]
13 Jul · Wed 2011
The tomatoes are coming in slowly here. The cool June nights and lots of rain are delaying ripening. I do have a few ripe tomatoes though. Not enough to make sauce, but enough to try something new.
I'v seen lots of recipes for tomato and basil jam. Some get fancy and add wine or balsamic vinegar. Some have long cooking times. I went for simple and the results are pretty yummy. I'm thinking it's time for an everything bagel with cream cheese, smoked salmon, and tomato jam. Maybe even a slice of sweet onion.
This jam is deep red flecked with dark green pieces of basil. It sets soft.
6 c coarsely chopped and peeled tomatoes
4 c sugar
1 box powdered fruit pectin
1 c chopped basil leaves
Combine sugar and pectin. Add to tomatoes and bring to boil to dissolve sugar. Stir in basil.
Bring to a roiling boil, stirring frequently. Boil 1 minute.
Fill sterilized 1/2 pint or pint jars.
Process in boiling water bath for 10 minutes.
Makes 8 1/2 pints or 4 pints.
Posted by Smiokey Joe @ 06:57 PM EDT
11 Jul · Mon 2011
One of the things I've come to love about farming is discovering new flavors. Blackberry cordial is the newest and we are absolutely in love. We are fortunate to live near a good blackberry patch. After making several years worth of jelly, we branched out. The mulled blackberry vinegar is still mulling, but the cordial is done.
The whole process is so simple.
Place your washed berries in a large pot or bowl that you can cover and put in the fridge. Add just enough apple juice to cover the berries. Place in the fridge for about 4 days, stirring daily.
Now the messy part, mash the berries and run through a jelly cone strainer. Take that juice and filter through a coffee filter or fine mesh screen.
Measure the juice and place in a pot. Add an equal measure of sugar and boil to dissolve the sugar. Let cool enough that you won't burn yourself while pouring.
Mix equal parts blackberry syrup and brandy. I store mine in mason jars in the fridge. I've also used vodka, but find the brandy to be a deeper and smoother flavor.
I'm also working on a blueberry cordial using a different method. It will be done July 19th. I'll let you know how that comes out.
Posted by Smiokey Joe @ 07:59 PM EDT