tag:blogger.com,1999:blog-577705939482097722024-03-19T03:54:24.818-07:00Twice the Fruit/Half the SugarWelcome to my blog about my Specialty Foods business. I "put up" small batches of locally-grown, organically produced preserves, made with twice the amount of fruit and half the sugar traditionally used. Each jar has its farm designation. I also can pickles, green olives, and make fruit vinegars. I offer these homemade delicacies for purchase.Antoinette Cellehttp://www.blogger.com/profile/13026390395715123664noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-57770593948209772.post-79771380502152613402014-09-05T18:59:00.000-07:002014-09-05T20:46:42.880-07:00#showyourwork Hot and Sweet Peach & Pepper Jam<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV-M8lOvjJ9Sn_HQEDhZ75u5BqnaP8fnsBrQluCbjLGn8CsLc9QvwTWfmNRqdBJJSeYJiV0wAtykNjWIFAh5BtON8XboJZp7uSI1tkuKMA7zSFspybCinsm2raoqdAcVy3UYlGjfBlDwo/s1600/DSCN1496.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV-M8lOvjJ9Sn_HQEDhZ75u5BqnaP8fnsBrQluCbjLGn8CsLc9QvwTWfmNRqdBJJSeYJiV0wAtykNjWIFAh5BtON8XboJZp7uSI1tkuKMA7zSFspybCinsm2raoqdAcVy3UYlGjfBlDwo/s1600/DSCN1496.JPG" height="240" width="320" /></a><span style="color: red;">I have become a big fan of Austin Kleon's work. His book, <i>Show Your Work</i>, has motivated me to share a little bit of what I do with others.</span></div>
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<span style="color: red;">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!</span></div>
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<span style="color: blue;"> </span>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,<i> Best Wishes. </i>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.</div>
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I used my own organically-grown Elberta peaches to make this jam.</div>
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<span style="color: red;">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.</span></div>
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<span style="color: red;">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!"</span></div>
<br />Antoinette Cellehttp://www.blogger.com/profile/13026390395715123664noreply@blogger.com0tag:blogger.com,1999:blog-57770593948209772.post-85901660824718482642013-05-27T14:07:00.000-07:002013-05-27T21:23:51.850-07:00High Quality Oregano to Rub Your BBQ the Right Way<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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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<i> Homegrown </i>Herbs come in. They come in small 4 oz. glass jars because the flavor is just so <i style="font-weight: bold;">intense</i> you will not want to overpower the finished flavor of your meat or poultry. Don't forget to crush them to release the flavor.<br />
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Our favorite ribs recipe: Rub a mixture of our<i> Homegrown</i> Herbs with our <i>Homegrown</i> 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!!!</div>
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Antoinette Cellehttp://www.blogger.com/profile/13026390395715123664noreply@blogger.com0tag:blogger.com,1999:blog-57770593948209772.post-21520194639410866492013-03-20T11:07:00.002-07:002014-09-05T20:47:32.446-07:00Really Farm Fresh EggsThe two smiling eggs in this carton are <i>really fresh! </i>Look at their expressions!<br />
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.<br />
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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.<br />
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.<br />
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<br />Antoinette Cellehttp://www.blogger.com/profile/13026390395715123664noreply@blogger.com0tag:blogger.com,1999:blog-57770593948209772.post-57931780085004107502011-08-10T21:59:00.000-07:002011-08-10T22:52:37.426-07:00Shipped to Michigan<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0kpvLH29lLz5mHbNQvhd_urYdEUAhGUSdS8Cpxpq4T_uhiUDWzzht4dByH3axcybxnHZkI9YEvHcGjuHUkykcvOubQO-ycFYBzz88qS8V2-I-bUe39d3NW6NfOry80GFs0nvqC1OWew4/s1600/PICT0011.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5639463543810611666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0kpvLH29lLz5mHbNQvhd_urYdEUAhGUSdS8Cpxpq4T_uhiUDWzzht4dByH3axcybxnHZkI9YEvHcGjuHUkykcvOubQO-ycFYBzz88qS8V2-I-bUe39d3NW6NfOry80GFs0nvqC1OWew4/s320/PICT0011.JPG" /></a>
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<br /><div><em><span style="color:#33ccff;"><strong>Twice the fruit/half the sugar</strong></span></em> 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.
<br />Her family loves our fruit-first preserves so much, that they did not want to be without them in Michigan.We shipped our <em><span style="color:#990000;">Bing Cherry</span> </em>, <em><span style="color:#ff0000;">Strawberry</span></em> (David's favorite), and <em><span style="color:#ff9900;"><strong>Apricot</strong></span> </em>preserves<em>,</em> all of which are made from locally-grown fruit, and our <em><span style="color:#993399;">Plum</span></em> preserves, made from organic plums that we grow ourselves.</div>
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<br /><div>We also grow our own peaches and New Zealand nectarines organically, and even though our production was slim this year, we offer <em><strong><span style="color:#ffcc00;">white peach</span></strong></em> preserves, <span style="color:#ff9966;"><strong><em>Elberta peach </em></strong></span><span style="color:#000000;">preserves and a compound: <em><strong><span style="color:#ff9966;">Peach</span></strong></em> and <em><strong><span style="color:#ffcc99;">New Zealand Nectarine</span></strong></em> preserves.</span>
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<br /><div>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!</div>
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<br />Antoinette Cellehttp://www.blogger.com/profile/13026390395715123664noreply@blogger.com0tag:blogger.com,1999:blog-57770593948209772.post-62923431664209839302011-01-05T10:48:00.000-08:002011-01-06T10:20:00.483-08:00Some Fantastic Ideas of what to do with Fig Preserves<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjR9ShTailZHwK3IGBmN5v_P26_hHl6eE-lTJtG0ikC7O8cOFfjQYghCgfsSWEX6zQIbcDv6VYu1HERfkykqE-0ZH03d1y5jvKmZndXnvRLZL-erpPMCqv9W8toLeG90oAgHZ3mEHaMBM/s1600/PICT0006.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5558784345615910802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjR9ShTailZHwK3IGBmN5v_P26_hHl6eE-lTJtG0ikC7O8cOFfjQYghCgfsSWEX6zQIbcDv6VYu1HERfkykqE-0ZH03d1y5jvKmZndXnvRLZL-erpPMCqv9W8toLeG90oAgHZ3mEHaMBM/s320/PICT0006.JPG" /></a><br /><br /><br /><br /><div>Some of my readers aren't quite sure what to do with fig preserves. Let me tell you: fig preserves are <em>extremely </em>on trend right now!<br /></div><br /><div><span style="color:#006600;"><em><strong>Romano's {Macaroni Grill} </strong></em><span style="color:#333333;">where my daughter Amber works as a server<strong>, </strong>features fig preserves with rustic bread, prosciutto, and fresh crumbled Parmesan cheese. Yum!</span></span> </div><br /><div><span style="color:#333333;"></span></div><br /><div><span style="color:#333333;">Here is an other idea that comes from <em>The Pantry Project</em> in <strong><em>Relish </em></strong>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 <span style="color:#cc0000;">fresh organic fruit</span> for the excessive amounts of sugar called for in most recipes for preserves.</span><br /><br /><span style="color:#333333;">But ... I digress. Here is the recipe for </span><span style="color:#660000;">Pork with Fig Preserves:</span><br /><span style="color:#660000;">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.</span><br /><span style="color:#333333;"></span></div><div><span style="color:#333333;">Well, the Relish recipe says it serves 8. At my house that would be more like 6, with <em>some </em>leftovers. Also, in my KitchenAid convection oven, which cooks <em>very </em>hot, I'd cook it at 300-325F.</span> </div><div><br /></div><div><span style="color:#333333;"></span></div><div><span style="color:#333333;">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!</span></div><br /><div><span style="color:#333333;"></span></div><br /><div></div><span style="color:#333333;"></span><br /><br /><div><span style="color:#333333;"></span></div><br /><br /><div></div><span style="color:#333333;"></span><br /><br /><br /><div><span style="color:#333333;"></span></div><br /><br /><br /><div><span style="color:#333333;"></span></div><br /><br /><br /><div></div><br /><br /><br /><div><span style="color:#660000;"></span></div><br /><br /><br /><div><span style="color:#660000;"></span></div>Antoinette Cellehttp://www.blogger.com/profile/13026390395715123664noreply@blogger.com0tag:blogger.com,1999:blog-57770593948209772.post-53019120663880094992010-11-29T16:19:00.000-08:002010-12-08T16:57:32.717-08:00Artisan Created Canned and Specialty Food Items<ul><br /><br /><br /><br /><li><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn3YWPT_wUtXYxdF0kYiRfPi_lBxA7eoW7mpIozKiXw0x6i_vLCO47XkoTeWtqBxMoWE3yYa7SWzQbW8rpge-Ev8XjCAvDhxF5cvNVwlSUuAsa6_4WEQnlFAmQcfEWTKjn9ABHkXRhhQ4/s1600/PICT0001.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5545131698015768898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn3YWPT_wUtXYxdF0kYiRfPi_lBxA7eoW7mpIozKiXw0x6i_vLCO47XkoTeWtqBxMoWE3yYa7SWzQbW8rpge-Ev8XjCAvDhxF5cvNVwlSUuAsa6_4WEQnlFAmQcfEWTKjn9ABHkXRhhQ4/s320/PICT0001.JPG" /></a> 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.</li><br /><li>Please phone 209.887.3368 to place an order.<br /><br /><em><span style="font-family:georgia;">Preserves<br /></span></em><span style="font-size:85%;">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!</span><span style="font-size:85%;"><br /></li></ul><br /><br /><div align="left"><br /></span><em>Featured </em><span style="font-size:130%;"><br /></div><ul><li><span style="font-size:85%;"><em>Strawberry Preserves</em></span></li><li><span style="font-size:85%;"><em>Royal Anne Cherry Preserves</em></span></li><li><span style="font-size:85%;"><em>Cherry Preserves with a hint of almond</em></span></li><li><span style="font-size:85%;"><em>White Peach Preserves</em></span></li><li><span style="font-size:85%;"><em>Italian Style White Peach Preserves with a hint of almond</em></span></li><li><span style="font-size:85%;"><em>Peach Preserves</em></span></li><li><span style="font-size:85%;"><em>Peach and New Zealand Nectarine Preserves</em></span></li><li><span style="font-size:85%;"><em>Fig Preserves</em></span></li><li><span style="font-size:85%;"><em>Plum Preserves</em></span></li><li><span style="font-size:85%;"><em>Quince and Honey Preserves </em></span></li><li><span style="font-size:85%;"><em>Jalapeno Preserves</em></span></li><li><span style="font-size:85%;"><em>Habanero Preserves: Top and smother a block of cream cheese with these pepper jellies... and put plenty of crackers nearby.</em></span></li><li><span style="font-size:85%;"><em>Apple/Quince Butter</em></span></li><li><span style="font-size:85%;"><em>Apple Spice Butter</em></span></li></ul><p><em><span style="font-size:85%;">Price for preserves: Half-pint: $6 USD; Pint: $8</span></em></p><p><em><span style="font-size:85%;">Featured Pickles:</span></em></p><ul><li><em><span style="font-size:85%;">Big Jim's Kosher Dill Pickles</span></em></li><li><em><span style="font-size:85%;">Bread and Butter Pickles</span></em></li><li><em><span style="font-size:85%;">GREEN OLIVES with Jalapeno peppers and garlic</span></em></li><li><em><span style="font-size:85%;">Price for above listed : One quart: $10 USD</span></em></li></ul><p><em><span style="font-size:85%;">Dried Herbs in sealed containers</span></em></p><ul><li><em><span style="font-size:85%;">Sage: Can be used for ceremonial use as well as for cooking and in teas.</span></em></li><li><em><span style="font-size:85%;">Rosemary</span></em></li><li><em><span style="font-size:85%;">Greek Oregano</span></em> </li><li><em><span style="font-size:85%;">Bay Leaf</span></em> </li><li><em><span style="font-size:85%;">Olive Leaf: A tea made from these leaves is good for diabetes, hypertension, and is believed to have a calming effect.</span></em> </li><li><em><span style="font-size:85%;">Crushed Peppers: Anaheim Chilies; Jalapeno Chilies</span></em> </li><li><em><span style="font-size:85%;">Powdered Chilies: Anaheim Chilies; Jalapeno Chilies</span></em> </li></ul><p><em><span style="font-size:85%;">Price for above listed: 4 oz.: $4 ; 10 oz.: $8 USD </span></em><br /></p><p><em><span style="font-size:85%;">Shelled Walnuts: 1 lb.: $6.00</span></em></p><p><em><span style="font-size:85%;">Shelled Pecans: 1 lb.: $8</span></em></p><br /><br /><p><em><span style="font-size:85%;"></span></em></p><span style="font-size:85%;"><em></em><br /><br /><p><br /></p><em><br /><br /><p><br /></p></em></span></span>Antoinette Cellehttp://www.blogger.com/profile/13026390395715123664noreply@blogger.com1