Eating My CSA

Using the vegetables from my CSA share

Flower

Archive for March, 2012

So it begins . . .

strawberry jam

Aren''t these jars cute?

Yes, I know, it’s early. But nothing says “spring is coming” like seeing Plant City, FL strawberries in the store.

When I was growing up, we never, I mean NEVER bought Florida strawberries. By the time they got to us in Greenfield, WI, they had absolutely no flavor. After I finished college, I moved to Florida to live with my mom. It was then that I discovered the Plant City Strawberry Festival, and the Florida version of the wonderful fruit for which it is named. Today, when we see Plant City strawberries at the Greenbelt Co-op Grocery store, we buy up three pounds of them and I try out a recipe or two.

I have been experimenting with recipes from two books mentioned in my last post. The first, Canning for a New Generation, has many wonderful strawberry jam and preserve recipes. Among those I have tried are:

  • Strawberry Lemon Preserves
  • Strawberry Jam with Thai Herbs
  • Chamomile Strawberry Syrup
  • Spiced Strawberry Butter
  • Strawberry Rhubarb Jam

Of course, all of them have turned out well, but Strawberry Jam with Thai Herbs is a favorite. I made a batch of this today with the Plant City strawberries my darling husband got yesterday. And a bonus, he also found these really cute, wide-mouth half-pint jars in which to can my strawberry creations.

On the savory front, I received my dry mustard and mustard seeds from Penzey’s Spices and have made Dijon Mustard and Old-Style Whole Seed Mustard using recipes from the Small-Batch Preserving book, also mentioned in my last post. ¬†Both turned out well, although the Whole Seed Mustard probably needed to steep in the wine vinegar another day before I finished it off.

So I’m off to a good start. I even made sourdough English muffins on which to put the jam. We have also been putting the preserves on ice cream. Yes, it truly is pure ambrosia in a jar.