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.
alexseanchai: Purple lightning (Default)

From: [personal profile] alexseanchai


ooooo sounds tasty make me hungry. both the jam and the ketchup (though not, one assumes together).
madripoor_rose: milkweed beetle on a leaf (Default)

From: [personal profile] madripoor_rose


I really envy you your farmer's market. I did finally find one in driving distance that isn't....wave petunias and a pineapple...but you always get such interesting stuff!
madripoor_rose: milkweed beetle on a leaf (Default)

From: [personal profile] madripoor_rose


Nope! That's why that one 'farmer's market' was so pathetically hilarious. Might have been a guy dealing with the same wholesalers as the grocery store? but didn't stick around long enough to find out, since it was all flowers, red tomatoes, and the guy with the pineapples.
madripoor_rose: milkweed beetle on a leaf (Default)

From: [personal profile] madripoor_rose


Regulatory board is a good idea. I've said before, I think the whole concept of 'Farmer's Markets' has been slow to catch on here, because we're farm country and every farm has their own produce stand. But just selling basic veggies and raw honey, very little in the way of heirloom breeds and artisanal/small batch products like that vinegar.

I have found the one that does have the local farms and offering some variety, over in an upscale enclave of restored Victorian mansions on the river.
lilacsigil: 12 Apostles rocks, text "Rock On" (12 Apostles)

From: [personal profile] lilacsigil


Garlic cheese curds are a thing? I have a new life goal!
lilacsigil: 12 Apostles rocks, text "Rock On" (12 Apostles)

From: [personal profile] lilacsigil


Well, I went to check it out and tragically they are banned in my state due to lack of pasteurisation! Next time I go to South Australia or Tasmania, definitely on my list.
lilacsigil: 12 Apostles rocks, text "Rock On" (12 Apostles)

From: [personal profile] lilacsigil


They do usually pasteurise (with some clearly labelled exceptions) so I don't know why cheese curds are different, and yet they are!

Until recently it was legal to drink raw milk from your own cows and to sell it for cosmetic use (it's good in a bath for people with eczema or psoriasis) but of course 99% of the "cosmetic" use was people drinking it, and the inevitable happened, and one kid died and two were in critical condition. So now you can still sell it for cosmetic use but you have to add a bittering agent so that nobody drinks it. I live in a major dairy farming area so people are cranky about it because they've drunk raw milk all their lives etc. etc. But there's a big difference in risk between drinking fresh milk from a single cow whose condition you know well, compared to a mix from hundreds of cows, then refrigerated and transported over long distances!
.

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