neotoma

Using this recipe from Saveur, and substituting saskatoons for blueberries, I made saskatoon-chipotle ketchup tonight.

( Recipe under the cut )

Yield: 4 8oz jars.

I also used 2 tablespoons of hickory vinegar from Lindera Farms and added some dried chipotle to add a bit more smokeyness to the ketchup. It's noticeably sweeter than a good tomato ketchup, but has a lot of heat too.

Half-gallon of chocolate milk, pint of mixed berry yogurt smoothie, cracked black pepper chevre, chocolate chip goat milk cheesecake (slice), loaf of country white sandwich bread, boule of jalapeno cheddar bread, a two-pack of cheddar biscuits, 3 different lemonades, cherry blossom (cherry-lime) kettle corn, All-american (tri-color berry) kettle corn, a quart of blueberries, a quart of red sweet cherries (for cherry ketchup), 2 pints of pie cherries, 2 pints mixed sweet yellow and dark red cherries (I think they might be an outcross with actual black cherries, they're so good), a pint of saskatoons(!), red raspberries, beef borek, vegetable borek, baklava, 2 Taste of India handpies, 3 Chicken fajita handpies, 1 box Raspberry almond Squares, 1 Black Forest pound cake, 1 buttermilk cake, 1 stack of blue-be-doodles (blueberry lemon cookies), 1 stack of loaded oatmeal cookies, and a box of cookie bloopers.

I bought the saskatoons planning to make them into small-batch rare berry jam, using the recipe which basically "Berries, sugar, lemon juice" and goes into 4 oz jam jars. They look rather like blueberries, but smaller, a dark shiny purple, and more round. They aren't as sweet as blueberries, with a smoky or earthy undertaste. Next week, if I can, I'll buy a quart of them and use them in the blueberry chipotle ketchup recipe from Saveur instead of blueberries; that would make an excellent bbq sauce, I think.

I did ask the place where I got the red raspberries if they had black raspberries as well -- they did but they only have 4 flats of them today and they sold out before I got there. I'll have to be there at market open next week if I want to get black raspberries, and I definitely do. They are so delicious!

I got a compliment on my eShakti skirt -- it's the same bold lemon yellow as my yellow dress, but it's got even larger pockets.

Now that I've changed out of my yellow skirt -- not a thing to wear when cooking with cherries and blueberries -- I might go make a pie!

I just made enchiladas using the peach salsa I made, and half a batch of pollo deshebrado. I'm set for the week!

Peaches, donut peaches, plums, apricots, chicken empanada, tamale de elote, snacking peppers, jalapeno, cherry tomatoes, red and yellow onions.

Also stopped at Soupergirl and picked up a loaf of pretzel challah.

Because the peaches I picked up for salsa making were seconds, I'm boiling the water to blanch them now. I'll spend the rest of the afternoon making salsa.

Dill and herb quark, garlic cheese curds, scratch cheese (for gougeres!), chocolate pudding, chocolate milk, peach & yogurt smoothie, donut peaches, sweet cherries, shiro plums, apricots, blueberries, regular peaches (peach salsa, oh nom nom nom!), asian eggplants, bell peppers (for making salsa morada), shishito peppers (need to pick up some Korean fish-cake), and an actual locally-grown buddha's hand, presented for sale in a box labeled 'lemons'!

Made jam tonight. It's a very simple recipe.

1.2 lbs hulled and chopped strawberries
1 cup honey (in this case, Killer Bee from The Bee Folks)
1 tablespoon lime juice (Nellie and Joe's Key Lime Juice is excellent!)
5-6 sprigs of thyme (lime-scented cultivar 'Lime Green' Thymus x citriodorus')

The yield tonight was 3 half-pint jars.

Cameo apples, 2 quarts of strawberries, spanakopita, tiropita, portokalopita, pita, feta salad, baklava, pint of snap peas.

I also picked up a lime at the grocery, so I have the makings of more honey-sweetened strawberry lime thyme jam for texasgrandma who liked it enough to offer to help me buy canning jars and strawberries if I'd make more.

Sour Cherry Jam -- from Food in Jars: Preserving Food in Small Batches Year-Round by Marisa McClellan

( Ingredients )

( Directions )

Yield: 3 pint jars -- or 2 pint jars, 2 half-pint jars, 2 quarter-pint jars.

I made Strawberry Vanilla Jam tonight, with limes instead of lemons... because the store didn't have organic lemons. If I'm going to put zest into a food, I prefer that there's no chance of pesticides going into the food.

Anyway, the yield was 2 pint jars, 2 half-pint jars, and 2 quarter-pint jars of strawberry vanilla jam... one of those pint jars will go to the Ag Fair, but the rest..? Will get distributed at whim, probably. I have promised texasgrandma that I will label anything else I send her, instead of sending mystery ketchup, but that's all.