catching up on the things that made it home…
Home From The Market | Pershing SQ 1Sept10
catching up on the things that made it home…
Tigress’ Can Jam | Ohhh, Peaches (Sept)
summer summer fruit… it wouldn’t be summer without ’em*
Have you ever had a conversation that really would be thought of as inappropriate if overheard? Man, these peaches could’ve gotten me into lots of trouble.
September’s TCJ produce: Stone Fruit. I picked peaches and lost my mind fairly quickly. Umm, yeah. Sorry, I only put up a super tiny batch because I couldn’t stop eating them.
Seriously, I went to the farmers’ market near work twice. I went to two different grocery stores. All had good local peaches. All got EATEN.
They were these big, beautiful, ripe and juicy things that wanted to be spoken of in lush, seductive terms. Smelling so light and sweet. All that peachy-ness dancing on air, tempting me. My guilty hands covered in nectar.
See what i mean? They were the best kind of trouble. So. Damn. Good.
At the office, they were so enticing that I wasn’t surprised only a few made it home. When I tried to explain to a co-worker how amazing they were, he started looking around for HR.
They really were the perfect example of why eating seasonally and locally is so important, at least where taste is concerned. I decided the few peaches I had left should get the simplest treatment possible.
Gently Gingered Peaches
Adapted from the basic peach recipe in Linda J Amendt’s Blue Ribbon Preserves
Makes 2 Pints or 1 quart
2-3 lbs of firm, ripe, unblemished peaches
2 cups of water
¾ cup of sugar
4 cups of cold water
1 tablespoon of antioxidant crystals or ascorbic acid crystals (hey there fruit fresh)
Fresh ginger coin slice (1/8th in thick) (if using pints cut in half)
Rinse peaches in cool water.
Sterilize jars and lids.
In a 4 quart pan, combine the 2 cups of water and ginger with the sugar. Stir until sugar is dissolved over med-high heat. Once dissolved, turn the heat up and bring it to a boil. Boil for 5 minutes. Reduce heat to low, cover and keep syrup hot until needed.
In a large bowl, combine the 4 cups of cold water and antioxidant crystals. Stir until the crystals are completely dissolved.
Peeling that peach: fill a pan about half full of water and bring it to a simmer. Fill another large bowl with ice water. Carefully lower the peaches a few at a time into the water for about 30 seconds. Remove the peaches and get them into the ice bath for a minute or two. Repeat the whole thing with the rest of your peaches.
Using a sharp paring knife, carefully skin them peaches. Cut each peach in half and remove the pit. Using a spoon, carefully remove the red stuff from the center of the peaches. Umm, this might take practice or a pitting spoon. Mine didn’t look super pretty, more gutted. But, whatever.
Place the halved fruit in the antioxidant solution. Don’t leave longer than 20 minutes. Remove the peaches from their “please-don’t-turn-mangy-colors” bath. Rinse thoroughly and drain well.
Add peaches to the hot syrup. Over medium heat, let the peaches cook for 3-4 minutes, stirring occasionally. Remove the pan from the heat.
Add ¼ cup of hot syrup into each jar. Pack the peaches, cut side down, into the jars, leaving a ½ inch headspace.
So, ummm, I, apparently, stopped here thinking that was, you know, it. I covered the peaches and added the ginger to the jar. Checked for air bubbles and processed in the hot water bath.
Well, that wasn’t it. Here are the rest of Linda’s directions. I’m about to eat my peaches that I put up and start over.
Place a sieve over a medium saucepan and line the sieve with 3-4 layers of clean, damp cheesecloth. Strain the syrup through the cheesecloth. Over med-high heat, quickly bring the syrup to a boil. Remove the pan from the heat.
Ladle the hot syrup in to the jars, covering the peaches and leaving ½ inch headspace. Using a bubble freer or a plastic knife, remove any trapped air bubbles. Hold the jar up and check from the bottom for any air bubbles trapped under the fruit. If necessary, add more syrup to maintain headspace. Wipe the jar rims and triads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process pint jars in water bath for 20 minutes, quart jars for 25 minutes.
I think the last step will stick now that I’ve typed it for you. Woo-hoo.
TheNikkiBits: Well, you saw the reading comprehension part isn’t really my strong suit when it comes to recipes. I kinda just want to finish. Looks like I know what I’m having for brekkie in the am. Wait, why did I just envision a bit of good vanilla ice cream volunteering to be the bed for that peach dream? Oh, and I’ve already sipped a little of the syrup that was left over. I can’t wait to get a little licka to go with it. I might even try to rock a ginger peach soju cocktail this evening. Mmmm…. Yeahh…
What’sNext: Back to the Farmers’ Market on Sunday to see if there are more yellow beauties to behold and be canned.
Nikki♥
*does anyone remember that commercial?
Market.Watch | Golden Opportunities Missed
i miss going to the market…
Okay. Let me be specific. I miss going to the farmers’ market around the corner from my house on Friday afternoons.
I’m planning on going to Hollywood tomorrow morning. But, well, that’s tomorrow. And that’s always the plan.
Nikki♥
Market.Watch | 4April10
finally.
I know it doesn’t look like much. Heck, it looks like what I always get. Really, it was a big deal. I finally made it to the Hollywood Farmers’ Market this morning.
Leaving the house in the morning on a Sunday, any old Sunday, is big for me. I just don’t do it. I’m usually up til the wee hours refusing to let go of Saturday night. Oh, Sweet Sunday, seems to always get the short end of the weekend stick.
Today was fun. I got to take it all in with my friend and her six year old niece. I was so busy seeing everything with Angel’s eyes that I actually didn’t buy much. She was so excited to taste everything. Even after the black olive debacle, she was back asking if she could have what was on offer. She was adorable running around in her playful Easter dress demanding something extra special from the balloon guy.
So, while Angel and her Auntie M were actually getting oranges, greens, herbs, bagels and nuts, I just got some navel oranges. And because Angel’s really not that into onions of any sort, I was on the receiving end of half a bunch.
I’ll be back next week. If not to do most of my shopping, then definitely to people watch. Loved it.
Nikki♥
Market.Watch | 12Mar10 & The Slam Reax
leeks, onions, meyer lemons, blood oranges
Ummm, I still don’t know what I want to do for Tigress’ Can Jam. So, it looks like I’m just going to have to find some more allium options and hit the books. I’ll be fine.
It’s been an odd week. I read Slate’s ‘Canning is Trendy‘ article. I read the The Atlantic’s ‘CSAs: A ripoff?’ article, too. I don’t have a problem saying that I think some of the questions they ask are valid. I think the tone in which both articles are framed is dismissive and patronizing, though. I just think it fosters a discussion where everyone is defensive.
The thing is neither article annoyed me. I just thought they both missed the point. When it comes to CSAs, farmers’ market produce, or dairy products from small farms, I don’t expect the prices to compete with conventional grocery stores. That’s not why I seek them out. That’s not why I come back every week or still shop at the superchains. Does an article bemoaning the price help me define why and where I choose to spend my money? Yep. Non-issue.
The Slate article got under my skin, primarily, because it hurt the feelings of people I’ve come to respect, who felt attacked for practicing the traditions they hold dear. I had less of a problem because I kind of knew who she was talking to and about. It didn’t bother me, personally, because I’ve come to really enjoy doing it. Period. Whatever.
She can condescend, if she chooses. That’s her. I know how it felt to make that first jar of strawberry jam last spring. I know what its been like to be a part of TCJ. I ask myself about salt and sugar intake. I pay attention to what’s local and abundant. I don’t find it tedious. I’m learning a little patience. I’ll be standing with my basket ready when my gardening friends start to harvest the fruits of their labor.
I think what’s starting to rub me the wrong way is this push back on those of us not in rural areas or who haven’t been canning for time. Yes, there are new fresh books with their take on tradition. I’m not rushing out to buy them just because the cover rocks. Yes, there’s more attention on the practice. Yes, I like those cute jars. So what. If I’m canning for the next week or the rest of my life, it shouldn’t have any bearing on what anyone else is doing.
Let’s pass the knowledge amongst ourselves. Share with whomever may be interested. I’m here soaking up your advice and wisdom. Please, share in my excitement.
Nikki♥
Market.Watch | 5March10
cauliflower. tomatoes. meyer lemons. blood oranges and duh, tangelos.
There used to be a guy at the farmers’ market who would feed me. He would put bites of hummus on pita chips and sell me the world. Occasionally, at a discount. He’s not there anymore, but the stand still is. I haven’t bought anything from there since he last called me “Mademoiselle.”
There’s another guy trying to feed me. He’s trying to feed me pears. I don’t like pears. (♥: Hello, Petulant Child.) Okay, I don’t like most pears. And I, definitely, don’t buy them.
Since the first time he got me with, “try this,” I always look before I reach. I smile and say no, thank you. Today, he said that I’m always smiling. I think it’s because the farmers’ market is like the goodness canal to me. That, and I’m trying to figure out how long it’s going to take me to eat every last blood orange and tangelo that will be tossed into my tote.
I am so easy. I am so predictable. I am so happy.
Nikki♥
Market.Watch | 26feb10 + March TCJ Selection
a little late and lacking in market posts. sorry about that.
I have a confession. I think I’ve got a tangelo problem. I mean, really. I’m having a hard time going a day without one. You wouldn’t even know that I bought, umm, 3 from the photo, but I did. And I ate them. Not slowly.
They’ve kinda bumped the blood oranges out of the sweet spot in my citrus loving heart. They’ve been making me forget about the Meyer lemons I buy every week. I’ve even let a few go bad. (♥: Wasteful much?)
Thankfully, I decided to experiment with a new marm, instead of letting everything else rot. It was filled with aging limes, meyer lemons, blood oranges and a tangelo that I wouldn’t allow myself to eat. I spiked it with a bit of Korean Black Raspberry wine.
It was one of those ‘let’s just do it’ kind of things. No pen, paper or keyboard in sight. I think I was trying to trust my memory. It was spec-freakin-tacular. And I still can’t remember what I did. Great.
So, I’m trying again. This time I’ve written everything down. Okay, I just wrote everything down. Time for the overnight soak.
Small Measure‘s Ashley English announced the March produce selection for Tigress’ Can Jam. It’s the Allium family. There’s lots to choose from. I can play with garlic, scallions, shallots, onions, leeks and more. Low acid, again. That’s cool. Much less anxiety than last month’s carrots.
I love that the green onions from the Farmers’ Market were super dirty. I’ve already used some in a bit of soup. I was hungry and they were good. Mild. Liked them. The others are about to join some carrots in a good sweet peppery brine.
Not sure what I’m doing for TCJ, yet. So, I guess it’s off to the books, again.
Nikki♥
Market.Watch.2010 | 15Jan
i’m liking this. i’m hoping to like it enough to get me to hollywood early on a sunday. we’ll see.
Going to my local Farmers’ Market was kinda fun this week, even though, I didn’t really get very much. I think Tigress’ Can Jam has me in a citrus haze. And, I’m, apparently, buying things I grow in my window. Hey, Cilantro. I forgot to buy tomatoes and forgot to shoot the onions. I didn’t realize they were still in the tote until post-orange attack.
Alas, gone already from this week’s haul are ALL of the Blood Oranges and the Cilantro.
I’m into using an entire bunch of Cilantro like greens. I had a lovely fish/cilantro/coconut curry this afternoon. No recipe. Just tilapia, a huge onion, garlic, cilantro, a bit of tomato paste, coconut milk, water, curry powder, salt and crushed red pepper. It’s really whatever I have on hand. And I’m brand specific when it comes to the curry powder. I was raised eating mostly West Indian curries, so I get antsy if I don’t have any Blue Mountain in the house.
I’m staring at the huge container of my beloved Jamaican curry powder and thinking about the broccoli. Ahhh, dinner just popped into my head.
N♥
where are my manners? | i thought you should meet
i brought home the wallflowers from the blood orange dance and they just make my heart sing.
Look what I got from my first Farmers’ Market visit of 2010. Spinach, Swiss Chard, Tomatoes, Lemongrass, Onions and the reason for a weekend full of joy, Blood Oranges.
I got them from two different organic stalls. One had pretty, pretty citrus. The other, ummm, not so much. But, there was something about my sweet wallflowers. They were recently picked and dirty. There was still part of the stem attached. I was smitten. I don’t know if i would have brought them home from a store like that.
Isn’t it sad how we are taught to judge produce? It has to pass the shiny new car test. Have you smelled some of that beautiful fruit at the store? What do you mean you can’t smell anything? Really? Each and every piece has to be spectacular. How real or natural is that?
It’s got to look like what we think its supposed to look like, but what does it taste like? And really does everything have to taste exactly the way it tasted before? I’m okay with it not. As long as it’s full of personality. A good one.
Man, I am still feeling up my ugly blood oranges. I can’t stop smelling them. I know I’m supposed to be using them for the Can Jam, but I had to have my first taste of the season. Okay, tastes, plural. Yes, I ate a few. Couldn’t stop myself. Two were the deepest burgandy. The other was flecked with different shades of orange and red. It’s like each bit of pulp was given the choice of what flag to fly.
So, what am I going to do with them? I think I’m going to go unbelievably lo-fi with it. The ones I ate had most amazing flavor. I think I just want to showcase that. We’ll see.
I’m so glad I started playing around this early in the season. I’m going to find as many ways as I can to preserve what really has become my favorite fruit. I want the rest of the year filled with its brilliance.
Can you tell I dig blood oranges? Don’t get me started talking about cheese. I can’t even keep it in the house.
So, tell me, what cha got in the pot?
Nikki♥