Posts tagged Preserves
Plum Ketchup

Did you know ketchup was not historically made from tomatoes? I didn't- although as I initially told my farmwife, I also didn't think it was particularly interesting. When I went a-Googling, I was expecting to find a culinary history full of stone fruits and maybe berries, but apparently tomato-ketchup's original ancestor was a 17th century Chinese condiment made of pickled fish and spices. Yes white people- we stole ketchup. Also, the early British versions were made primarily from mushrooms (!) and sometimes walnuts. Today's second most available commercial ketchup? A banana version that hails from the Phillipines. What? Why did we get stuck with Heinz? Kellie, I apologize- this is actually fascinating.

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Bourbon Peaches

Hello world! My work has been a little nutso recently, and then I made a 36-hour trip to Boston last weekend for my mother's 60th birthday. Also, jam club is officially up and running again- the 35lbs of apricots we put away a couple weeks back were just the start. Two Fridays ago, when I turned down a social invitation to do jam things, my friend was all "isn't Saturday jam club day?" and then I laughed like a crazy person because EVERY DAY IS JAM DAY. Do not test me. I will pelt you with apples and not even shout "rock!" as I drop them. I have 302 pounds of apples. We can spare a few for revenge.

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Chive and Oregano Butter

GUYS IT IS SO DAMNED HOT. Just a couple weeks ago, I spent a lovely drizzly morning pulling weeds and shoveling mulch without so much as a water break, and yet by 9am this Saturday my shirt was sweat-plastered to my back. The plants have noticed the change of season too: the bok choy is bolting, the radishes are bolting, the leeks are probably not gonna reach maturity. I’m seriously thinking about redoing some of the spring plants in our fall garden box, because a lot of things I was looking forward to are gonna have to be harvested in a hurry, and probably before they're ready.

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Asparagus pickles

Last Friday, I had an unexpected day off, and I celebrated by making asparagus pickles and freezer-berry pie. Also some strawberry rhubarb syrup, preserved lemons, and something with eggplant and roasted red peppers that wasn't nearly as good as I'd expected it would be. All in all, I may have gone a bit overboard... but Sunday was my birthday, and I ate cold pie, homemade soda and a full jar of asparagus for lunch.

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