Goodness! I’ve been so busy cooking and creating and putting up that I haven’t exactly had time to write about anything.
20 (twenty!) quarts of sauerkraut, 8 pints of roasted corn salsa, and 5 half pints of blueberry butter
The cabbage for the sauerkraut came from Signal Mountain farm as did the blueberries for the blueberry butter. The corn in the salsa is from Rainbow Hill Farm. The variety of this corn is Luscious and Rainbow Hill is growing it as it is available in organic seed. Their farm is not certified organic yet but they are making strides! It was delicious but the ears are a bit small. The tomatoes and onion in the salsa came from the market but neither farm appears to have a name.
15 bags of purple hull peas for the freezer
These peas came from The Dekalb County Farmers Market in Atlanta. They are local to that area and I’ve decided the Dekalb Market is my best option for buying peas in bulk as I’ve had bad luck with my pea ventures in Chattanooga. If you are anywhere close to the Dekalb Market you must check it out. It is an international market with the most amazing selection of just about everything. The prices are wonderful as well.
Sometimes I get so caught up preserving and putting away that I forget I can enjoy the goodness right now. Luckily I don’t forget for too long…
Blueberry butter…who needs bread??
Blueberry butter is something I just discovered this week in a new preserving book, Food in Jars. It is a more sophisticated version of jam. There is less sugar and the addition of lemon zest, nutmeg, and cinnamon give it a spicy flavor. Delicious!
This is the best time of year. All the lovely fresh fruits and veggies appearing at the market give you option after option for yummy meals. It’s also the time to start putting all that away to help you get through the winter. I know, you could go to the grocery in December and buy a jar of strawberry jam but it just wouldn’t be as good, I promise. When you make it yourself you know exactly what goes in and it’s usually less expensive. My first year of canning was pricey. I had to buy all the jars and a jar lifter and a giant pot. But, jars are reusable (with the exception of the tops but those are cheap) so it gets less expensive as you build up your supply of jars.
Last weekend my little kitchen produced 10 jars of cabbage relish, 6 jars of peach jam, and 8 jars of peach salsa. I also made a batch of spent grain bread. It was a busy, messy, lovely time!
The peaches were seconds from Hazelrig Farm. Seconds are a great option for canning. They are perfectly edible fruits (or veggies) that may have a few blemishes and/or be just a day or so from being overripe. People aren’t usually willing to pay full price for something that doesn’t look perfect so you can score a great deal on a basket of fruit.
The cabbage was caraflex cabbage from Signal Mountain Farm