" Each bite of fruit out of the jar tastes bright and fresh like it was just picked off the tree."--Christina Simpson

Friday, September 5, 2014

#showyourwork Hot and Sweet Peach & Pepper Jam

I have become a big fan of Austin Kleon's work.  His book, Show Your Work, has motivated me to share a little bit of what I do with others.
Besides writing, I use my creativity to "Put up" small batch canning.  I work with my own organically grown fruits, vegetables and herbs or I buy locally-grown.  I concoct recipes, produce them, and then try to photograph them--another creative skill.  I mostly work with using the most advantageous lighting when I take pix. I don't have any fancy apps or photoshop programs for my Nikon Coolpix camera.  I always marvel that there are so many great photos out there that are taken with cell phones!

  My latest work:  Hot and Sweet Organic Peach & Pepper Jam.  I got the idea from a Peach & Pepper Preserves I saw for sale at a Lincoln Village kitchen shop, Best Wishes.  I looked online to get some recipe ideas, found one to use as a template.  I tweaked the original recipe quite a bit, as I like to change things up radically.  Of course, I used three times as many jalapeno peppers, exchanged the bell peppers the recipe called for with my own Anaheim chiles, and cut the sugar way back.

I used my own organically-grown Elberta peaches to make this jam.

These pretty jams are tasty on crackers with cream cheese, on biscuits, cornbread, and toast, or served as a condiment with fish, poultry, or any kind of meat.
Not to brag (well, yes I do have to toot my own horn!), but my daughter, Amber, and my youngest grandson, Anthony, tried my Hot & Sweet Peach and Pepper Jam on plain buttered toast this morning, and Amber told me, "This is so good you will be sold out right away!"

Monday, May 27, 2013

High Quality Oregano to Rub Your BBQ the Right Way

All leaves
BBQ season officially begins this weekend, and you'll want to include our very high quality herbs in your rub.     Chefs know to use only the leaves, and that's where our California Registered Homegrown Herbs come in.  They come in small 4 oz. glass jars because the flavor is just so intense you will not want to overpower the finished flavor of your meat or poultry. Don't forget to crush them to release the flavor.

Our favorite ribs recipe:   Rub a mixture of our Homegrown Herbs with our Homegrown Ground Chiles and black pepper.  Place the ribs in a large bowl, and pour very strong leftover coffee over the ribs.  Allow the ribs to marinate a few hours in the fridge.  Grill.  Delicious!!!

Wednesday, March 20, 2013

Really Farm Fresh Eggs

The two smiling eggs in this carton are really fresh!  Look at their expressions!
Now that I caught your attention, I have jumbo-sized farm-fresh cage-free, pastured and organic brown eggs for sale.  Our hens here on the farm are really producing.

As any savvy health-conscious person knows, organic eggs have a higher content of Omega-3's than factory-farmed eggs. And our hens are much happier.  They're not cooped up like dozens of people crammed into a tiny telephone booth.  They have their space.  They scratch around in their pasture and in the vineyard, getting all kinds of natural nutrients.
The eggs sell for $4 a dozen, and there is a discount for buying in bulk.  Just ring the bell on the green horse gate to let me know you're there, or phone ahead  to place your order: 209.887.3368.  I also make deliveries when I come to town.  Just like a CSA, I combine my deliveries with errands.

Wednesday, August 10, 2011

Shipped to Michigan

Twice the fruit/half the sugar preserves are developing a cross-country following! Our friend Elizabeth Lopez had us ship six jars of our latest preserves to Dearborn, Michigan. Elizabeth and two of her children flew there this summer to join her husband David, who has been working in Detroit.
Her family loves our fruit-first preserves so much, that they did not want to be without them in Michigan.We shipped our Bing Cherry , Strawberry (David's favorite), and Apricot preserves, all of which are made from locally-grown fruit, and our Plum preserves, made from organic plums that we grow ourselves.

We also grow our own peaches and New Zealand nectarines organically, and even though our production was slim this year, we offer white peach preserves, Elberta peach preserves and a compound: Peach and New Zealand Nectarine preserves.

Elizabeth also wanted us to ship some of our Pickled Jalapenos, but we are all sold out. We'll have to get busy putting up those pickled peppers!

Wednesday, January 5, 2011

Some Fantastic Ideas of what to do with Fig Preserves

Some of my readers aren't quite sure what to do with fig preserves. Let me tell you: fig preserves are extremely on trend right now!

Romano's {Macaroni Grill} where my daughter Amber works as a server, features fig preserves with rustic bread, prosciutto, and fresh crumbled Parmesan cheese. Yum!

Here is an other idea that comes from The Pantry Project in Relish magazine. I have worked as a recipe tester for Relish, and I know that they have some very good ideas. And I'll tell you a secret that every amazing cook knows: Any recipe can be tweaked a little! Even ever so slightly -- substitute a bit of something else, or a teaspoon more of what is asked for--and it's your own! That's a (not so subtle) hint about my business: I substitute fresh organic fruit for the excessive amounts of sugar called for in most recipes for preserves.

But ... I digress. Here is the recipe for Pork with Fig Preserves:
Combine 1/2 cup Twice the Fruit/Half the Sugar Fig Preserves with 3 tablespoons soy sauce (or use a 1/4 cup-what the heck!), 2 crushed garlic cloves (um-I think I'll use five or six cloves), and 1 tablespoon lemon juice. Roast 2 (1-pound) whole pork tenderloins 15 minutes at 375F. Brush with fig mixture during last 5 minutes of roasting. Serves 8.
Well, the Relish recipe says it serves 8. At my house that would be more like 6, with some leftovers. Also, in my KitchenAid convection oven, which cooks very hot, I'd cook it at 300-325F.

Don't forget fig preserves make a wonder filling for bar cookies. Or roll out your dough, spread on some fig preserves, seal and bake and you have your own Fig Newtons!

Monday, November 29, 2010

Artisan Created Canned and Specialty Food Items

  • Order now and let me help you create your Christmas and holiday gift baskets. These handmade goodies also make wonderful hostess gifts for parties and open houses. Everything listed is California Registered Organic, with the exception of the Cherry Preserves. Everything is locally-grown.

  • Please phone 209.887.3368 to place an order.

    Besides being scrumptious on toast, biscuits, and muffins, there are so many ways to serve these preserves. Try them on ice cream, pancakes, and waffles. Mix with yogurt. Use to make healthier, lower-fat quick breads and baked goods. Spread the fig preserves on rustic bread and pair with prosciutto and parmesan. Or make your own fig newton cookies. Experiment! There are no limits!

  • Strawberry Preserves
  • Royal Anne Cherry Preserves
  • Cherry Preserves with a hint of almond
  • White Peach Preserves
  • Italian Style White Peach Preserves with a hint of almond
  • Peach Preserves
  • Peach and New Zealand Nectarine Preserves
  • Fig Preserves
  • Plum Preserves
  • Quince and Honey Preserves
  • Jalapeno Preserves
  • Habanero Preserves: Top and smother a block of cream cheese with these pepper jellies... and put plenty of crackers nearby.
  • Apple/Quince Butter
  • Apple Spice Butter

Price for preserves: Half-pint: $6 USD; Pint: $8

Featured Pickles:

  • Big Jim's Kosher Dill Pickles
  • Bread and Butter Pickles
  • GREEN OLIVES with Jalapeno peppers and garlic
  • Price for above listed : One quart: $10 USD

Dried Herbs in sealed containers

  • Sage: Can be used for ceremonial use as well as for cooking and in teas.
  • Rosemary
  • Greek Oregano
  • Bay Leaf
  • Olive Leaf: A tea made from these leaves is good for diabetes, hypertension, and is believed to have a calming effect.
  • Crushed Peppers: Anaheim Chilies; Jalapeno Chilies
  • Powdered Chilies: Anaheim Chilies; Jalapeno Chilies

Price for above listed: 4 oz.: $4 ; 10 oz.: $8 USD

Shelled Walnuts: 1 lb.: $6.00

Shelled Pecans: 1 lb.: $8