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My son Elliot asked me on the way back from the grocery store, what is the difference between jelly and jam? I explained jelly is made with the juice of the fruit and pectin is added as a thickening agent. Jam on the other hand, will often be chunky with pieces of fruit or seeds that have not been strained out. Like many of households, we always have a jar of store bought grape jelly in the fridge. I think for many people that is the item we reference, when we think of jelly. Standard grape jelly has its place, even in my home… however, it is not the only jelly or jam you will find in my house.
My husband Mike loves raspberry jam, seeds and all! The seeds bother me and get stuck in my teeth. I try to keep a jar in hiding for him. I will pull it out on a morning before he goes to work and make him his favorite breakfast sandwich, sunny side up egg on whole wheat toast with raspberry jelly. When he sees it, he rubs his hands together and says “Oh goody!” It gets his day off to a special start. You would not think that a simple thing like jam could do that for a person, but it can!
Elliot eats more jam or jelly on his PB and J than P. As a matter of fact, when he was little I would make him “just jam” on whole wheat bread and cut it into circles for his lunch. It took pleading on his part, “can’t you make it with just jam mom?” I had my nutrition nazi moment and thought” just jam” I can’t do that. But you know what, I did and he turned out just fine! Elliot is going into high school this year and on the first day of school I am going to send his brown paper bag lunch with “just jam” in it. I think on some small level it will bring him comfort, something familiar in a new big school.
That is what food does for us, right, it brings us comfort. Something as simple as a “just jam” sandwich can say I love you at a time that your high school child would cringe at the words being spoken out loud. Getting up early to make your husband breakfast with his favorite jam, lets him know I love him too. Life is all about the small stuff, the little things we do that make the people in our live know how special they truly are.
I bet many of you have your own “jam stories”, I would love to hear about them at the market on Saturday. I will be sampling Jan’s Appalachian Jams and Jellies on top of blini, little Russian mini pancakes. Blini can be savory, served with caviar, but the are just as frequently served as a sweet, with jam’s or jellies. You make them about 1 1/2 inch in diameter, they are the perfect bite size carrier for your favorite jam or jelly. Traditionally they are made with whole wheat flour, which not only makes them nutritious, but gives them the structure they need to hold the sweet or savory goodness on top of them.
Jan makes 40 varieties of jams and jellies, some are flavors I have not tried before. Last year I bought dandelion jelly from her. Break away from the standard grape jelly and try one of Jan’s delicious flavors. I know it will take your jam or jelly experience to a whole new level!
Easy Blini Recipe
3/4 cup buttermilk
1 cup milk
1 cup all-purpose flour
3/4 cup buckwheat or whole wheat flour
1/3 teaspoon salt
1 stick butter (1/2 cup)
Whisk together the eggs, buttermilk and milk. Combine the flours and salt. Add the flour mixture to the egg mixture and whisk again.
Heat a non-stick skillet over medium heat. When hot, thoroughly coat the bottom of the skillet with butter.
Using 1 tablespoon of batter per blin, cook for about 1 1/2 minutes on the first side, until golden brown. Turn them when they are dry and slightly bubbly around the edges. Cook another 30 seconds or so.
You can cook 4 or 5 blini at a time in a large skillet, more on a large griddle. Recoat the skillet with butter each time.
Makes 4 dozen blini.
Make-ahead directions: Blini can be prepared a day or two ahead of time, refrigerated, and warmed to room temperature before serving.
Come out and pay me a visit this weekend.
You know the first thing that comes to your mind when someone says zucchini, is zucchini bread, right? And actually I do have a GREAT muffin recipe that uses zucchini, carrots, raisins, coconut, pineapple and walnuts…. but I am not going to share that with you, because that is what every one expects, another zucchini bread or muffin recipe.
I am asking you to cast out your dread of zucchini and the proliferation with which it takes over your garden. However, with the heat and drought this year, we all might be glad if it does proliferate, it might be the only thing that does…. I digress… as I was saying, cast out your old ideas about mushy overcooked veggies and give this squash a recipe update, a cosmetic over hall if you will.
One of the most delightful ways I have ever eaten zucchini is the way that Benihana Japanese chefs prepare it. Seared on their flat top with some oil, butter, garlic, onion and soy sauce. I love how the searing and the soy makes the zucchini almost meaty tasting. You can get this same result at home on your stove or another great way to get it is to grill your zucchini, provided it is not 100 degrees outside! I purchased a vegetable basket to go on the grill and it is so much easier than messing with skewering veggies, I always forget to soak my skewers and they burn up before my veggies are cooked. Just coat your veggies in some oil, I think zucchini, red pepper and onions are the PERFECT combo, throw them in your veggie grill basket and let the grill do it’s magic. Toss the veggies every few minutes until they are done. I like to give a few shakes of soy sauce right before I serve.
Zucchini ribbons with feta and vinaigrette, make a refreshing summer “Greek” salad.
And alas, I share with you my featured recipe, I hope you will enjoy it, come out and take a taste on Saturday, I will be there!
Zucchini Bruschetta recipe
2 Small zucchini, preferably one green and one yellow, finely diced (2 cups)
½ cup diced red onion
1/2 cup diced tomato, seeded
1/3 cup chopped basil
1 clove garlic chopped
2 tablespoons olive oil
1 Tablespoon red wine vinegar
2 teaspoons Sicilian Herb seasoning from Cherry Orchard Foods
½ cup shredded parmesan cheese.
Salt and pepper to taste
Heat oil in large sautee pan to medium high heat. Pat zucchini dry of any excess moisture, we want to quickly brown the zucchini before it has a chance to get to soft. Add zucchini to pan and let brown for one minute, then turn to brown other side. Add sundried tomato seasoning and garlic. If zucchini seems to dry to accept the seasoning add a little more oil. Remove from pan and let come to room temperature.
Once zucchini is cooled add the red wine vinegar, onion, tomato, basil, salt,pepper and parmesan cheese.
Serve on grilled slices of rustic bread from Shadeau Bread.
I have been eating raspberries my whole life, I always thought there was one variety and raspberries were a just a special spring treat. After reading Shagbarks website on raspberry cultivation I learned that we are going to be able to enjoy these luscious berries all summer and that their are actually spring, summer and fall varieties. I decided to share the information below from Amy’s website http://www.shagbarkfarmohio.com, because I found it so interesting. Also more good news! The raspberry harvest was so bountiful last year that they have many products made from the berries that we will be able to enjoy all summer long as well!
Our farm was named after the the Shagbark Hickory trees that grow there. It is the perfect environment for red raspberries. Gentle slopes provide the air circulation needed to grow large sweet raspberries. The field area we chose is surrounded by Tulip Poplars, one of the first trees to bloom in spring. The tulip poplars bring the first bees of the season, an important ingredient to raspberry growing!In spring of 2010, we installed 1/2 acre of red raspberries. The plan is to be able to offer red raspberries all summer so we planted 3 varieties. Boyne, an early summer variety, Kilarney, a plump juicy summer variety, Encore, a later summer variety.
2011 brought an incredible harvest and we sold many pints of fresh berries as well as red raspberry jam and red raspberry sauce at local markets
This recipe is a simple dessert that even your children can assemble. Raspberry Parfait would be wonderful served with a cup of coffee for breakfast in bed, or as a dessert after dining out or at home, or as a special ending to a weekday meal.
4 (6-ounce) packages fresh raspberries, blackberries or two quarts strawberries, or you can make your mom’s favorite berry mixture for her.
1 cup plus 3 tablespoons sugar
1 tablespoon freshly squeezed lemon juice
1 2/3 cups cold heavy cream, Cool Whip or Reddi Whip in a can.
1 teaspoon pure vanilla extract
4 (3-inch) bakery meringue shells, broken in pieces
(Meringue shells can be found in the bakery section of most grocery stores, they usually come in a clear plastic tub) Trader Joes always has them, if you cannot find them at your regular grocery store.
If you do not want to whip your own cream, Reddi Whip is a great alternative and, it is fun for the children to squirt into the glasses.
1. Pour two packages of the raspberries, (or one package of strawberries sliced and stemmed) 1 cup of sugar, and the lemon juice into a 10-inch sauté pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining two packages of raspberries into the hot mixture and refrigerate until very cold. (make this part the day before for easy assembly on Mothers Day)
In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 3 tablespoons of sugar, and the vanilla together on medium-high speed until it forms firm peaks. Skip this step if using Cool Whip or Reddi Whip.
2. In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture, and then a few meringue pieces.
3. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream.
The Anderson Farmers Market outdoor grand opening for summer 2012 was last Saturday. You probably noticed that there are new and a greater variety of vendors and producers at the market this year. The goal of the Market Manager, Nancy Downs is to provide great produce, cottage industry products and most importantly, variety, There are 22 vendors at the market this year. When you shop at the market on Saturday you are less likely to make that trip to the grocery store to pick up the items you need to complete your meal. With a little planning you can make complete meals with what you buy at Anderson Farmers market.
Buchard’s pasta is a welcome addition to the Anderson Farmers Market family this year. I only learned of Buchards a couple of years ago when I went to my friend Tracey’s house for dinner and she served the most delicate, flavorful fettuccine I have ever tasted. Fresh pasta is lighter in texture than dried pasta and the flavor is more subtle. One bonus of fresh pasta is that it only takes 2-3 minutes to cook.
Fresh pasta with Olives.
Cook linguine pasta according to directions. reserve 1/4 cup pasta water
Toss gently with 3 tablespoons olive oil and 3 tablespoons butter.
Gently mix in 1/2 cup of your favorite olives, 1/4 cup sliced roasted red peppers, along with 1/4 cup chopped flat leaf parsley.
Place in bowls and sprinkle with salt, pepper and red pepper flakes.
Grate Parmesan ribbons over top of pasta and serve.
|Originally from Huntington, West Virginia, mother and son combination, Renee and Jody Bouchard have always enjoyed doing things together. They even attended Culinary School in Myrtle Beach at Horry-Georgetown Technical College together.In the summer of 2007, Renee and Jody moved to Cincinnati. They were drawn to Findlay Market for its rich history and for its vibrant atmosphere. By October 2007 they were an outdoor vendor at the market, and in July 2008 they moved their business into the market house. They now buy much of their produce from the market as possible.This mother and son combo is perfect, Renee has always enjoyed baking and Jody has loved cooking since he was a small boy. Renee’s cookies, brownies, and other baked goods are made fresh daily. Jody makes the sauces for their delicious pasta. (exerpt from Findlay Market website)I look forward to seeing you at The Market this summer!Barbie HahnSuburban Chef Fox 19 Morning Extra Show|
The beautiful colors of this uncooked salsa, also known as Pico de Gallo are traditionally the colors of the Mexican flag. We are going to mix it up a bit this week by adding some beautiful heirloom tomatoes to this simple but delicious condiment used everyday in Mexican cooking.
Do you remember when we were young, here in Ohio especially, you could only get one brand of salsa? It was cooked, very thick, almost like ketchup. I thought I didn’t like salsa. I think that is because I did not have authentic salsa. When I traveled to Houston Texas for the first time, I was hooked. The bright, bold, fresh flavors of the uncooked salsa won me over. Come on out on Saturday to the Anderson Farmers Market and you can taste for yourself the wonderful fresh flavors of this authentic favorite.
I make Pico de Gallo as a topping for grilled chicken breasts, as a dip for chips and for breakfast burritos. It is always a hit at parties.
Ingredients (serves four)
1 white onion (small)
1 tomato (medium size, firm, ripe, spherical)
1/4 bunch of cilantro
1/2 chile serrano
1/2 tsp salt
Chop onion and tomato into small pieces and put in bowl.
Finely chop cilantro and add to bowl.
Finely chop serrano pepper, add to bowl. The chile’s juice can be very irritating to your skin if you touch it, so you may want to handle the chile with a fork when doing this. I usually think of jalapeno when it comes to salsa, but the serrano is traditional in Pico.
Add 1/2 tbsp salt to bowl.
Now mix the Salsa Bandera.
And there you have it: you’ve just made some delicious salsa Mexicana from an authentic pico de gallo recipe. I think it is simple yet perfectly deliciouso!
Keep eating locally,