Living La Vita Locale 6/4: Strawberry Jam

Strawberries?  Again?  Well, that’s the seasonal life — eating foods when they come into season, and trying to preserve some of it to eat when it is not.  I have already written about freezing strawberries, but I have never posted about making strawberry jam, a staple item in  our pantry.  We use it for flavoring yogurt, flavoring ice cream and sometimes just spreading it on toasted really easy homemade bread.

I always had very bad luck making jam.  It wasn’t until my friend Andrea took me under her wing that I got the most important part of making jam: follow the directions exactly!  Here they are:

Before you start with the berries, prepare the canning jars according to manufacturer’s specifications.  There is no use going to the trouble of making jam if you mess up on the jars.  They must be sterile.  I boil the jars in the canner and leave them simmering until I am ready to can the jam.

Strawberry Jam

  • 3-4 quarts of strawberries, with the green caps and any stems removed, lightly crushed to make 6 Cups
  • 8 Cups of sugar
  • 3 1/2 T powdered pectin (or one box)

Measure 6 cups of crushed berries into a big stainless (or other non-reactive metal) kettle.  Add the pectin and stir it in.  Turn on a high heat and bring the fruit to a full rolling boil.  Not a simmer (my early jam mistake — I never let it come up to a full boil).  Once it is boiling, add the sugar and stir it in and bring the mixture back up to a full rolling boil and boil for one full minute (actually time it — don’t guesstimate) and remove from the heat. Let rest for 3 minutes.

Take the jars out of the canner and put them on a towel.

Skim the jam to remove any foam and then gently stir the jam to evenly disperse the fruit.

Fill the jars leaving a 1/2 inch of head space and process in a boiling water bath for 10 minutes (that’s for Sea Level NJ.  If you live someplace that has an altitude over 1,000 feet, consult an expert!).

 

Living La Vita Locale 5/30: Salad greens

What’s fresh at the market this week? Salad greens, kale, collards, and spinach. If you are new to eating seasonally, treasure these greens now, because once high summer hits, the baby greens and cool weather lettuce are done. Granted their place is taken with other greens and lettuces, but these sweet greens of spring and early summer are truly delightful.

Salads are great, and dressing is really easy to make, like Basil Vinegrette, but how about something that elevates these greens to main dish status?

Asian Burgers with Greens

1 lb. ground beef (100% pastured is best), preferably 85% lean

¼ C Mirin

¼ C soy sauce

2 T rice wine vinegar

1 t brown sugar

½ t black pepper

1 clove of garlic, crushed and finely minced

½” piece of ginger, grated

Mix all of these ingredients thoroughly and let rest in the refrigerator for at least three hours, or overnight.

In a small food processor, or single-serve smoothie blender combine the following:

½ C olive oil

¼ rice wine vinegar

2 T soy sauce

1 t sugar

½” piece of ginger, finely grated

1 medium carrot, finely chopped

Blend until smooth. Open the container and taste the dressing. Add salt and pepper to taste. This can be made up to a week in advance. Refrigerate until you are ready to use it.

Heat the grill to medium hot. Make four patties from the ground meat mixture.

Before you put the meat on the grill, mix some greens together in a bowl. You can use any combination. At the Collingswood Farmer’s Market this week, there were a variety of lettuces and spring mixes, and at the Fernbrook Farm CSA, shareholders received lettuce and kale. From my garden, I thinned my beet patch, so I have baby beet greens. You could slice bok choy. Include a variety for texture and taste. Mix the greens with the ginger dressing and let it sit until you finish grilling the meat. The dressing will wilt the greens.

Grill the burgers to the desired doneness. Plate the burger on a bed of greens.

Living “La Vita Locale”

This summer I will be engaging in a new endeavor on my blog, “La Vita Locale” that will feature recipes for produce that is currently available in local farmer’s markets and my Community Supported Agriculture farm, Fernbrook Farm CSA. Some posts will include links to prior posts (why reinvent the wheel, right?) in order to give you the most options for your produce.

One of the projects I sometimes give my students when I teach the Politics of Food unit is to go grocery shopping with a parent and look for a list of items at a grocery store and a farmer’s market. The discussion we have after they do this activity is always compelling because they realize that phrases like “Fresh baked on Premises” does not mean made from scratch with whole foods ingredients. Baked on premises only means that they defrosted a pie and stuck it in the oven, baked it, let it cool, and put it in a box. They learn that the produce at some Farmer’s “markets” comes from Florida and California. There is nothing wrong with a store selling fruits and veggies from other states, but when there are “Jersey Fresh” banners festooning the market from one end to the other, there is an implication that the food is local. News flash: Oranges don’t grow in New Jersey. Neither do avocados.

The students soon come to realize that there are farmer’s markets and then there are Farmer’s Markets. The ones we have relegated to lower case “fm” are the ones where maybe 10% of what they have for sale is actually produced by the company or farm that is selling it. We understand that a farm may not bottle its own honey, or make its own salsa, and maybe they get those value-added products from another local source, but those things usually aren’t the bulk of what is available in the farm shop. How do you know what the farm actually grows? If it isn’t labeled “Smith Farm’s Own” or something like that, just ask. With the amount of publicity food is getting lately, with this big emphasis on “Fresh & Local,” it has become ever more important to ask questions, read labels, and not just take for granted that if the produce for sale is presented in a little basket that it came from a local farm source.

Then there are real Farmer’s Markets, like The Collingswood Farmer’s Market that I had the pleasure of visiting yesterday with my friend Cathy. On Saturday mornings, farmer’s come in and set up tables and sell produce.  This is one way to eat lower on the commodity chain: fewer steps between the producer/farmer and the consumer — you! Yesterday at the market I saw a lot of asparagus. It happens to be a great year for asparagus – we have been eating asparagus from our patch 2 or 3 times a week for the past few weeks. I didn’t buy any. But I did get wonderful organic strawberries from DanLynn Farms. My strawberries are just blushing, so I was pretty excited to have strawberries (and so were my children!). I also picked up amazing fresh mushrooms from Davidson’s Exotic Mushrooms. Most mushrooms from the grocery store are dried out, but until you have had a freshly harvested mushroom, you wouldn’t even know the difference.

photo 3But the fun story of the morning was running into a former Triton student, April, at the Treehouse Coffee Shop’s booth. They featured fresh-made lemonade (like right in front of my face) and a wide variety of baked goods, including a really excellent gluten-free brownie. They also carry salsa and jams produced by people in the community. The Treehouse is located in Audubon, NJ and hosts the Our Yards Farm CSA, which is run by Julie, a “graduate” of the apprentice program at my CSA! I love how small the world can be!

Back to those mushrooms! We were having grilled lamb, so we sautéed the mushrooms to serve along side:

  • 2 T butter
  • 1 pint of mushrooms
  • 1 T chopped shallot
  • 2-3 T white wine
  • 1 t chopped fresh sage
  • salt to taste

Cut the mushrooms into bite-sized pieces. Heat a cast iron skillet and melt the butter over medium heat. Add chopped shallot and cook until it is translucent. Add the mushrooms and sauté until they are golden. Deglaze the pan with the white wine. When the pan is dry, turn off the heat. Toss with chopped fresh sage. Salt to taste.