This is the first picture I’ve taken for a new series I’m thinking of starting for Food in Jars. I plan to call it Preserves in Action, in order to document the ways I use all the food I can. On the left, Birchrun Blue drizzled with lemon verbena honey and on the right, the same cheese with last summer’s damson plum jam.
Just about once a year, Scott makes a batch of eggplant parm (here’s the 2010 edition). He cuts the eggplant very thin rounds, lightly coats each slice in egg and bread crumbs and then bakes each one into a tasty, crunchy chip. Once they’re nicely browned, they are layered with ricotta, tomato sauce and mozzarella cheese into a oozy casserole. It’s good. I propose making it a twice-yearly occasion!
I did a canning demonstration out at the Phoenixville Farmers’ Market today. When I was done making up a batch of Honey Lemon Apple Jam (which some folks loved and others hated), I did a bit of shopping for myself. I bought some gorgeous celery (thinking of doing this with the leaves), two quarts of multi-colored okra (pickles!) and a lovely yellow tomato.
Sue from Birchrun Hills Farm gave me a wedge of her Birchrun Blue (I adore her, and not just for her cheese) and the folks from Saint Peter’s Bakery wouldn’t let me pay for a loaf of their multigrain bread (holy heck, is it good!). What a generous, kind and welcoming group of people at that market. It was something of a stark reminder of how harsh the city can be at times.
A bit of the preserving I’ve done recently. On the left is blueberry maple jam (inspired by a recipe on Well Preserved). In the middle is five pints of gingery pickled beets (it’s a recipe in the cookbook). On the right are three jars of roasted and marinated peppers (Kaela was my inspiration for these).
Nine jams that I’ve put up an incentive to get people to make donations to the Bloggers Without Borders fundraiser for Jennie Perillo. More details here.
I am not a big doughnut eater. Most of the time they’re not nearly as good as you want them to be. However, once in a while, when you’re in Lancaster County (that’s doughnut country) where people know how to make a good one, it’s better than you thought possible.
Here are a few more photos from that trip to Root’s Market, where they know what they’re doing when it comes to doughnuts.