Solo Aqui: Local Flavor

We've been quarantined to our home since last Thursday due to an icky virus that keeps poor babes awake at night and tired mama's finding themselves taking micro naps between the laundry. Fortunately we had enough energy last Thursday to hit our local Farmer's Market. We only have a few left and with the end of summer nearing we want to take advantage of as much local food goodness as possible. 

We snacked on berries, homemade Popsicles, oh and organic baby food from a local mom who makes some of the most scrumptious peeress.  E loved the zucchini and ricotta cheese mixture with a hint of nutmeg. 

Our flower vendor had buckets of star gazer lilies and bunches of lavender. Wanted one of each bouquet!

And, of course we had to sit on the grass listening to one of our local folk bands and snack on blackberries. A perfect ending to a lovely day.

May be in and out of this space infrequently then next few days as we hunker down and do a whole lotta resting. Wishing you and your family a truly lovely week!

Making Strawberry Jam

Over the weekend, once I was feeling better, I decided to try my hand at making strawberry jam. I am not a pro when it comes to making preserves, so it is always a huge learning adventure when I embark on this type of cooking. Since I had about 5 pounds of strawberries from the Farmer's Market (I went a little overboard in my shopping, but it was such a deal!) I had to do something with all those delicious berries.

I followed several different recipes, which I suppose is a taboo in the preserves world but I like to read and see a variety of techniques before deciding which methods works best for me.




 I watched a few YouTube videos:

• http://www.youtube.com/watch?v=3gmZ1aC_MFc&feature=related
• http://www.youtube.com/watch?v=jNAuf-DV7u4

And read a few books:
The Book of Preserves: Jams,  Chutneys, Pickles, Jellies
Preserving The Taste

Before I decided to just start with the basic strawberry jam recipe included in the pectin packet. I know, sort of a cop-out. Next time I have promised myself to try something totally amazing like sun-cooked strawberry jam or strawberry and cranberry chutney (oh, my!)

 First I cored the strawberry by removing the green leafy stem with a sharp steak knife.I did this to about 6 large baskets worth. Again, I cooked about 5 lbs of strawberries!

 Next, I chopped the strawberries into quarters for large berries and halves for smaller berries.I did this to all of the strawberries. After the strawberries are cut I placed them in my food processor to give the a quick super chop. Chop the berries in the food processor only enough to liquify some but still maintain a lot of berry chunks. Jam is always best with a little bit of chunk to it.

Once chopped, place the berry slurry into a slurry into a large cooking pot. Allow to cook and bring to a rolling boil for 5-7 minutes. Once steadily boiling stir in the pectin packet. Stir continuously and bring the mixture to a rolling boil. Stir in 7 cups of sugar int the cooked fruit. Stirring constantly. Allow to boil for 5 minutes. Then funnel the jam into 8 oz jam jars with a funnel. Immediately place into a hot water bath, ensuring the jars are covered by at least 2 inches of water. Boil the jars in the hot water bath for 5 minutes. Pull out and allow to cool completely. The tops of the lids should "ping" once they have sealed (this should occur within a 24 hour period).

 Store your preserves in a cool dry place for up to a year.

Do you have any tips for making preserves? What is your favorite food to preserve? Happy Preserving!