Jul. 8th, 2017

crafty_packrat: (foodie)
7lb freestone peaches, 5 nectarines, half-pint of wineberries, pint of sweet cherries, pint of blueberries, pint of methley plums, a bottle of persimmon vinegar, a bag of mixed greens, and a flowering succulent to put in one of the hanging baskets I have.

The peaches need another 2 or 3 days before they are ripe enough to make into peach butter, so I'm going to set some beans to soak and try making enfrijoladas again. I don't have the queso fresco or the avocado leaves, but I can use the cheese curds I have if I don't feel up to walking to the grocery for queso fresco. Also, since I'll mostly be taking it to work for lunch, I can pick the cheese up on my way home Monday. Maybe get some mascarpone to mix with the wineberries, too.
crafty_packrat: (foodie)
Black Raspberry Preserves, from Preserving by the Pint by Marisa McClellan.

Ingredients )

Directions )

Yield: 2 quarter-pint jars. Except I had 3 cups of black raspberries, so I got 3 quarter-pint jars by making the recipe half again, and still had enough left over for 4 oz of fridge jam. That's all right, I'll eat it on waffles tomorrow.

The author of my cookbook suggest this recipe would work for any delicate, expensive berry -- red raspberries, blackberries, salmonberries, etc. I'll keep an eye out next week for more wineberries -- and very occasionally mulberries show up -- and try it again.

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