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Farmersmarketjam's Blog | Just another WordPress.com site

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Farmersmarketjam's Blog | Just another WordPress.com site | Page 2

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Just another WordPress.com site. About me and my Jam. Want to buy some? What I’m reading. Newer posts →. December 11, 2011. From one of the blogs. I follow about canning. The recipe is very English and required some translation. Mincemeat was originally made with meat. It probably part of the medieval confusion of when to mix savory and sweet, and the medieval love of spices. You start by melting some brown sugar in apple cider. I had some Rockridge Farms. Are the best cooking apple I’ve found. The next ...

2

What I’m reading | Farmersmarketjam's Blog

https://farmersmarketjam.wordpress.com/what-im-reading

Just another WordPress.com site. About me and my Jam. Want to buy some? What I’m reading. What I’m reading. 7/6/11. I’m leaving this page up, but for more about my reading habits, try my other blog: www.romesbooks.wordpress.com. This page contains pictures of my reading habits, most recent first. As of 3/16/11 I’m adding stars. I’m almost ashamed to show this:. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public).

3

Tres Cosmopolitan | Farmersmarketjam's Blog

https://farmersmarketjam.wordpress.com/2012/08/19/tres-cosmopolitan

Just another WordPress.com site. About me and my Jam. Want to buy some? What I’m reading. Short cake for grownups. 2012 in review →. August 19, 2012. This entry was posted in The jam business and other notes. And tagged market life. Short cake for grownups. 2012 in review →. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. Short cake for grownups.

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farmersmarketjam | Farmersmarketjam's Blog

https://farmersmarketjam.wordpress.com/author/farmersmarketjam

Just another WordPress.com site. About me and my Jam. Want to buy some? What I’m reading. December 31, 2012. The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog. Here’s an excerpt: 600 people reached the top of Mt. Everest in 2012. This blog got about 2,800 views in 2012. If every person who reached the … Continue reading →. August 19, 2012. The jam business and other notes. Short cake for grownups. July 4, 2012. How to use your jam — a short illustrated lesson. A recent bl...

5

Compliments and Reviews | Farmersmarketjam's Blog

https://farmersmarketjam.wordpress.com/compliments-and-reviews

Just another WordPress.com site. About me and my Jam. Want to buy some? What I’m reading. 1/22/11: I recieved an email from a pioneer in the coffee business in Seattle:. PS the Fig-espresso jam is an inspired recipe. I’ve only had one official review, at the Bellevue Farmers Market blog and here it is;. Handmade in Seattle by Rome. Here, slightly more fun, are some of the best compliments I’ve had:. Holly’s boyfriend: “If I was a croissant, this is the jam I’d want on me.”. March 16, 2011 at 9:30 am.

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locallypreserved.blogspot.com locallypreserved.blogspot.com

Locally Preserved: August 2010

http://locallypreserved.blogspot.com/2010_08_01_archive.html

August 25, 2010. When reading Tigress in a Pickle last week I saw that she made Curried Green Tomatoes. Spices are part of traditional Ethiopian and Eritrean cuisines. If you don't have access to the mixture look here. For a recipe. The main ingredient are chile peppers, ginger, cloves, coriander, allspice, rue berries, ajwain, and fenugreek. I used whole spices for this as I wanted it to be more like pickling spices in presentation than just powder. 8-10 ripe tomotoes, skinned and sliced. August 20, 2010.

locallypreserved.blogspot.com locallypreserved.blogspot.com

Locally Preserved: November 2010

http://locallypreserved.blogspot.com/2010_11_01_archive.html

November 19, 2010. These pears are the first part of two posts. I decided to create these so that I could pull of a very quick and elegant dessert at the holidays and later in the year. I decided to go with Seckel pears since they would be small enough to fit into the jar whole. That said just by themselves they are great. You really cant go wrong with saffron, wine, sugar and pears. 1 bottle white wine, preferably Late Harvest Riesling or Gewürztraminer. 1 C sugar or honey. November 15, 2010. I decided ...

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Locally Preserved: June 2010

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June 24, 2010. Cherries in Green Tea-Rose Jelly. I had already done a few recipes using cherries but they were not as challenging. As I wanted; here I really wanted to challenge myself. So off I went looking for different recipes.  I began by searching through all my cooking and canning books, but nothing caught my eye. Then I did a search on epicurious.com. And well this recipe. Caught my eye: A Green Tea Panna Cotta with Strawberries. June 18, 2010. Ballard Community Kitchen -Thai. June 16, 2010. Place...

locallypreserved.blogspot.com locallypreserved.blogspot.com

Locally Preserved: October 2010

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October 29, 2010. Georgian Apple Fennel Chutney. This amazing little chutney was inspired by a spice mixture. Khmeli Suneli. Is a spice blend from Georgia. It contains fenugreek, cinnamon, black pepper, cloves and coriander. Just the smell of it makes me think of winter evenings with a nice warm meal in front of me. 2 yellow onions, sliced in half moons. 2 fennel bulbs, sliced (white section only). 6 apples, peeled and diced (used 3 granny smiths and 3 galas). 1 1/2 cups white wine. October 22, 2010.

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Locally Preserved: January 2011

http://locallypreserved.blogspot.com/2011_01_01_archive.html

January 14, 2011. This jam is not one that is set hard. So if you want a traditional jam I would add pectin. It will most likely take two packages of the pectin to truly set the jam. Double check the pectin package. 8 C peaches, peeled and chopped. 1 C Whiskey or Bourbon. 1 T lemon juice. Place the peaches, sugar and lemon juice in a large stainless pot. Cover and allow to macerate overnight. This draws the liquid in the peaches out and I think improving the flavor. January 7, 2011. 2 lbs Brussels Sprouts.

locallypreserved.blogspot.com locallypreserved.blogspot.com

Locally Preserved: April 2010

http://locallypreserved.blogspot.com/2010_04_01_archive.html

April 29, 2010. Community Kitchen - Tamales. I am leading a new community kitchen in Ballard, WA. If you are interested you should come out. Starting May 18, 2010, Sustainable Ballard Food. Guild will be hosting a community kitchen at the Ballard Community Center. As a group, we’ll make several dishes and everyone will take home the meals to freeze or eat during the week. Each month will have a different theme. Local and seasonal vegetarian dishes will be the focus. When: Third Tuesday, 6-9pm. Rosemary R...

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Locally Preserved: July 2010

http://locallypreserved.blogspot.com/2010_07_01_archive.html

July 29, 2010. This is a spiced up raspberry jam. I think that the mint and ginger help mellow the sweetness of the raspberries. I started by macerating the raspberries overnight with the sugar. I have found that this cuts down on the cooking time of the jam. The next day I grated the ginger and cooked it into the raspberries, about 15 mins. At the last minute I added the mint to keep it fresh and green. You can just see little bits of the mint in the jar below. 1/2 flat of raspberries. 2 1/2 c of sugar.

locallypreserved.blogspot.com locallypreserved.blogspot.com

Locally Preserved: May 2010

http://locallypreserved.blogspot.com/2010_05_01_archive.html

May 27, 2010. Rhubarb Ginger Preserves and Tart. 2 Lbs Rhubarb, chopped. 2-3 cups sugar or 2.5 cups honey. 1/2 c candied ginger, chopped. In a non-reactive bowl mix the chopped rhubarb, the sweetener of your choice and the candied ginger. Refrigerate overnight. You will have a cup or more of liquid in the bottom of the bowl the next day. Place the mixture in a saucepan and cook until the rhubarb is broken down. Place in pint jars and process for 15 mins. 1 pint of Rhubarb Preserves. 1 c chopped fruit.

locallypreserved.blogspot.com locallypreserved.blogspot.com

Locally Preserved: Pickled Brussels Sprouts

http://locallypreserved.blogspot.com/2011/01/pickled-brussels-sprouts.html

January 7, 2011. I am a huge fan of Brussels Sprouts so making a batch of pickled ones is a highlight on my year. I usually only make 4-5 pints since it takes so long to trim the sprouts. That said they are completely worth the effort. As far as using these little pickles.I would say a simple pickle tray with some rye bread and cheese. Maybe some vodka. Black Pepper and Lemon Pickled Brussels Sprouts. 2 lbs Brussels Sprouts. 1 T black peppercorns, cracked. Trim the sprouts. Cut in half if very large.

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Locally Preserved: May 2011

http://locallypreserved.blogspot.com/2011_05_01_archive.html

May 27, 2011. I made a coleslaw with preserved lemons and poppy seeds over at Cooking Aboard. Let me know what you think. May 25, 2011. The great thing about visiting friend is that I get to work with different local ingredients. I couldn't have gotten any more local with this preserve. The lemons came right out of my friend's yard. :). As with all curd recipes you can't water-bath can it. That said you can freeze it without any problems. 1 tablespoon plus 2 teaspoons fresh lemon zest. 1 1/3 cups sugar.

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Farmersmarketjam's Blog | Just another WordPress.com site

Just another WordPress.com site. About me and my Jam. Want to buy some? What I’m reading. December 31, 2012. The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog. Here’s an excerpt:. 600 people reached the top of Mt. Everest in 2012. This blog got about 2,800. Views in 2012. If every person who reached the top of Mt. Everest viewed this blog, it would have taken 5 years to get that many views. Click here to see the complete report. August 19, 2012. Short cake for grownups.

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