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Scallions, sourdough bread, garlic cheese curds, unsalted butter, tilapia and black bean empanadas, jar of local honey, 5 pints of strawberries, and three chile pepper plants -- fish, buena malata, and escamillo.
Currently I'm making Honey-Sweetened Strawberry Jam, and will probably make Whole Strawberries in Vanilla Syrup tomorrow. It's just a process of cooking it down, since it is only suppose to fill 2 half-pint jars, and it starts with a dry quart of strawberries.
I did look at the value tomatoes, but they were all slicers, not pasters, and thus not a good buy, so I won't be making ketchup just yet. On the upside, I talked with the guy who makes vinegar from scratch -- fruits and vegetables to wine and then to vinegar, and I think using his Spicebush Vinegar for half the vinegar in the my tomato ketchup recipe might give a really good base -- really savory and flavorful.
Currently I'm making Honey-Sweetened Strawberry Jam, and will probably make Whole Strawberries in Vanilla Syrup tomorrow. It's just a process of cooking it down, since it is only suppose to fill 2 half-pint jars, and it starts with a dry quart of strawberries.
I did look at the value tomatoes, but they were all slicers, not pasters, and thus not a good buy, so I won't be making ketchup just yet. On the upside, I talked with the guy who makes vinegar from scratch -- fruits and vegetables to wine and then to vinegar, and I think using his Spicebush Vinegar for half the vinegar in the my tomato ketchup recipe might give a really good base -- really savory and flavorful.
