One for each of us.
Happy mail today. Three jars of wonderful homemade jam made by Pam with the goodness from her Massachusetts garden. Wrapped so carefully, protected perfectly, the mail carrier delivered the unexpected box Friday afternoon. Not a drop spilled. They were well padded- Blubarb, Golden Raspberry and Red Raspberry. Oh my. Which to sample first?
Saturday morning will require some toast and butter. How you make the jam without pectin and just half the sugar sounds amazing! Thank you for the delightful gift. I appreciate your sharing your harvest and culinary skills.
The golden raspberry might be first as I don’t think I’ve ever eaten a golden raspberry.
My sister sent me this still life after her trip to Union Square Farmers’ Market, NYC.
The Pennsylvania wildflowers were painted on her beehives -see the Wildflower paintings on Beehives by Joan
Here’s one jar of the thirty pounds of honey she harvested with the help of two fellow bee experts.
They brought their extractor with them to show and teach her how to harvest the honey.
She shared the honey with them and learned how to do it herself but was best with the team. (I’m sorry I don’t recall how long it took but a few hours.)
In case you want to learn how watch video
This is a reblog- originally posted October 2009.
Red Currants and Red Raspberries their specialty, not to mention the gooseberries to make jam. Raspberry pies, and free raspberry sundaes. We roasted hot dogs over a fire, and marshmallows to make s’mores.
Autumn color in the Laurel Highlands of Pennsylvania is hard to beat. The barn was filled with the smell of apples.
Wednesday’s mail brought a box with holes punched in it. I knew no one was shipping a guinea pig to me.
The postmark was Okanogan WA- It was a box of Chesnok Red (originally from From Shvelisi, Republic of Georgia) David had packed it in gray egg carton parts, They arrived in perfect shape.
When I spoke to David on the phone he was hoping that Mary and I would cook with it for Laura’s Bridal Shower in Columbus. We’re making lasagne. He told me it’s Hardneck garlic (can’t braid it, Greg– you can see Greg braid his garlic harvest here)
This particular type is supposed to be great baking garlic. I shared some with my neighbor as he is a great cook.
David told me about the organic farm where he got the original seeds to plant years ago. Filaree Garlic Farm. They have photos and descriptions of the different types of garlic and you can get a catalog. Planting season is real soon. Last week of September, first week of October for Okanogan’s zone.
I sat on my side porch and photographed the beautiful purple striped skins. Thought about our brother David and we’ll be thinking of him as we cook and eat this wonderful harvest.