Strawberry Rhubarb Jam
June 16, 2011
Two weeks into my summer vacation, I had a serious itch to make some strawberry jam. The problem was everywhere I looked the strawberries were either over-sized and under-flavored or ridiculously expensive. On a tip from a friend, I headed out Highway 12 just outside Sebastopol to Lao’s Strawberry Stand. It took three tries: first time he sold out, second time simply closed, but the third time is a charm. It was well worth the trouble. These strawberries bear very little resemblance to the strawberries sold year-round at the supermarket. They are super small, bright red all the way through, and absolutely bursting with flavor. They literally made me swoon. It is such a pleasure to take the time to put up food when it is the best quality. I was giddy with the thought that we would be able to enjoy these beautiful strawberries all winter.
The last few years, I have made strawberry rhubarb jam using low-sugar pectin and a standard process of heating the fruit and sugar to a boil, adding the pectin, and canning in sterile jars. It has always turned out good, but not great. Two problems I had were the strawberry and rhubarb both cooking down to a mushy pulp and the rhubarb turning a slightly greyish color. After reading Eugenia Bone’s method of slow roasting the fruit in a low oven, I had to try it.
The Call of the Jar: Pickled Asparagus
June 2, 2011
I often speak to people who have never canned food and they express their concerns. Some people discuss worries about the safety of home canning, others suffer from a lack of confidence about how to successfully can food , and still others think they do not have time in their busy lives to preserve the bounty of the seasons. It is to all of those skeptics that I dedicate this recipe. It is a perfect entry-level canning project: almost zero safety concerns, easy to do if you follow the basic instructions, and very quick to put together. And so here is my challenge to all those who have meant to can, but have not: Try this recipe now, while the asparagus is fresh and inexpensive. Fill your shelf with these beautiful jars. Feel the satisfaction of putting up your own food. Let your experience bolster your confidence for more canning projects through the summer. Heed the call of the jar!
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Preserved Grape Leaves
May 28, 2011
Here in Sonoma County, California, we have more than our share of vineyards. For good or for bad, the apple orchards and more diversified crops have given way to hill after rolling hill of vineyards. Now that we are well into May, the vineyards are awash with green as the grape vines put out their leaves. So though the grape harvest is still months away, this is the ideal time to harvest grape leaves.
Harvest leaves from grape varieties that produce smooth and not fuzzy leaves. The leaves pictured are from a Thompson grape vine, but there are many, many possible varieties. Choose leaves that are large (the size of your hand) and not damaged by sun or insects. This time of year they are fresh, tender, and supple. Later in the season they will turn tough and not be as suitable for eating. Take care to ensure that you are not collecting leaves from vines that have been sprayed.
Preserving grape leaves could not be simpler. Trim the stem from the leaf. Blanch the leaves in salt water, roll them up in packs of 5 leaves, and pack them upright in a lemon and water solution. Jars can be processed for shelf storage or kept in the refrigerator until you are ready to use. I used mine to make dolmas! Here is the recipe.
Tequila Lime Tart
May 1, 2011
What can I say? Sometimes it is not enough to drink a margarita, I want to eat it too! I was inspired by Food52’s recent tart recipe contest. Tarts are fun to prepare and display so beautifully. I love to make them sweet and savory. Perhaps you already checked out my Caramel Apple Tarts or Sausage Kale Dinner Tart.
When the recipe for Tequila Lime Tart came together, I was busy making batch after batch of Meyer Lemon Curd. It occurred to me to make lime curd. While lime curd sounded delicious, wouldn’t it be even better with a splash of tequila? While I was at it, I might as well fold in some whipped cream. Viola, Tequila Lime Tart!
The tequila lime filling sits on a my favorite gingersnap crust. The tangy lime and spicy ginger are delicious companions. Make the tart ahead and let it chill in the refrigerator. When you are ready, slice and serve. Take care in lifting the pieces as the crust is brittle. This is a perfect dessert for anytime of year, as limes are always available. It would pair particularly well with a Mexican meal, but really it would be good anytime. Enjoy!
Note:
This recipe earned an Editor’s Pick on Food52’s recent tart contest! Here’s what they said:
My Pantry Shelf’s tart harnesses the power of late winter citrus and turns limes into a vibrant tart. The mousse-y filling is both refreshingly bright and satisfyingly creamy and the gingersnap crust is a great combo with the lime filling. Be careful with the delicate crumbly crust when removing the tart ring. The touch of tequila is just enough to make you think of a margarita on the beach—perfect for getting through the last days of winter.
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Crepes with Warm Berry Sauce and Lemon Curd
April 10, 2011
The countdown to summer has officially begun. Summertime is that special time of year when I hang my teaching hat and spend my days tickling my children, swimming, running through the hills, and of course canning the bounty of the season. So in these final weeks before summer is here, now is the time to clear out the pantry and make room for another season of dutiful and celebratory filling of jars. While some canned goods, such as jam, may be stored for longer, I always aim to eat my preserved foods within one year. Lemon curd is best eaten within 3 to 4 months, after which time the curd may darken, but still be safe to eat for one year.
There are many lovely ways to enjoy lemon curd, but not many that I feel justify me to eat it for breakfast. Thanks to the ever versatile crepe, I now feel free to indulge myself! This crepe recipe is directly from Julia Child’s The Way to Cook. They are incredibly easy to make and so good. For this special breakfast, I filled the crepes with lemon curd and topped them with a warm berry sauce made from frozen berries. The tangy lemon, sweet berry, and buttery crepe make for a beautiful and tasty treat. It is just the thing for a special weekend breakfast or brunch.
My Pantry Shelf 
