greetings, dear friends.
it’s been a crazy time of year here. the bustle and hustle of farming is definitely in high gear right about now: harvesting berries (gooseberries, black raspberries, currants), harvesting greens (rainbow kale, red russian kale, curly kale, dinosaur kale and collards), harvesting garlic (!!!!!), harvesting and more harvesting, checking bees, composting (mr. urban prairie calculated earthworks has picked up 88,000 pounds of spent grain in the past 3 months from atwater brewery. that is approximately 44 tons. i am happy to boast i’ve shoveled about 38 of those 44 tons!)… needless to say,work has been wild. and socially, between ice cream adventures, trips to see family, trips to see cute cows, and soccer, i’ve been very busy.
delicata sunshine is a bit behind.
these are beautiful berries. no? they are from the booming bluffton, ohio. from suter’s, from an excursion dating back to the middle of june. about a month ago. (yikes!) how time flies.
fruit picking with nanny and poppy is becoming a tradition. but it’s always been– especially strawberry picking. and, this lovely monday morning, i ventured happily with them and my uncle jeff to harvest ourselves some berries. and we came out with quite a booty.
after sorting, i had the delightful pleasure of making freezer jam with nanny. she knows her stuff when it comes to freezer jam.
and i benefitted the most. strawberry freezer jam, made with love, vivid red to prove it, safely resting in my freezer. oh, sweet delight! summer in a jar! fantastic.
strawberry freezer jam
4 cups strawberries
4-6 cups sugar (depending on low sugar or regular pectin)
1 1/2 cup water
7 tablespoons pectin
1. combine the strawberries and sugar and let sit for 10 minutes.
2. after the strawberries have been juicing out for about five minutes, mix water and pectin and put on high heat in a small saucepan. bring to a rolling boil for a minute, stirring constantly.
3. combine pectin with berries, stir for three minutes.
4. laddle into freezer-safe containers (i use old glass jars–pint sized, usually– or old molasses jars, salsa jars, etc). be sure to leave enough space at the top of the jar (head space) to prevent the glass from cracking as jam will expand as it freezes. enjoy!
stay tuned for updates on garlic scape pesto, pickled foods, ice cream, and much more….