Seasonal Foodie

I guess I am what could be called a seasonal foodie. I fall in love with the things that are available for short periods of time during the year. In the winter I dream of fresh summer sweet corn, vine ripe strawberries from April, rhubard in early spring, late spring cherries, blueberries in late July and early August. The list could continue on for many paragraphs. The last winter and half of the one before that I have been in Virginia has given me more appreciation for things I may have taken for granted in the past. Long days of snow and ice made me long for Spring more so than I ever have before. Back in Georgia we were able to begin planting in March, sometimes late February. Having those extra weeks when it was possible to aquire fresh fruits long before the season allows here in Virginia has spoiled me. We are in June now and back in Georgia I would be very near to having tomatoes ripe from the vine. Now my plants are blossoming and a few have tiny little green tomatoes on them. I will be waiting until July to actually have a ripe tomato that I grew myself. I have 24 tomato plants out in the garden. Several varieties that I watch over like a mother hen tending her chicks. I dream of the things I will make from our harvest: tomato preserves, tomato relish, tomato sauce, tomato sandwiches, spaghetti sauce (gravy to the real Italians), fried green tomatoes, tomato pickles - oh so many things! This weekend while others where out at the mall with a cool purse and great sandles and some where in Herndon having a great time and enjoying the music I was in my kitchen stirring pots, measuring sugar and pitting fruit. I was also sweating! It got up to 93!! Last week we were shivering! The call of fresh cherries beckoned me to come hither and I did. I brought home several pounds of those beautiful red jewels as well as rhubarb. I bought some peaches at the grocery store (although not in season until late summer) nice fruits that were on sale for under $1 per pound. I spent my weekend making jam and marmalade then canning it in pretty glass jars. When winter comes I have fruits of my labors to enjoy while the snow falls outside. I put away in my larder like a hoarding squirrel: 1 pint jar of cherry jam, 6 - 1/2pint jars of cherry jam. 4 pint jars of peach marmalade - 2 1/2 pint jars of peach marmalade. 9 - 1/2 pint jars of rhubard jam. Yayyyyy me! For those who do not know: Jelly is made from juice of the fruits. Jam is made with the meats of the fruit. Marmalade is made with the peel of the fruit like oranges and lemons. The basic jam recipe I follow and have never had trouble with is as follows: Equal weight of fruit and sugar 1 tbsp lemon juice Mix in your pot, bring to a boil, cook until a sample when put onto a cool plate becomes jelly within 2 minutes. Ladle into hot, sterile jars, apply seal lids and bands and put in a hot water bath for at least 15 minutes. Take the jars out, wipe them and set to cool. You should hear the ping of lids as they seal. If not after a few hours boil them again. You may have to change the seal lids. There are many recipes for jams and jellies. The foolproof way is to add pectin to the recipes to make sure they gel. I have never had a problem and rarely use pectin although I do keep a couple boxes on hand just in case. Preserving spring and summer treats should not be sweatshop labor. You can do small batches making as few at 3 or 4 pints and tuck things away to be enjoyed in winter. I did enjoy 1 thing from my garden yesterday. The salad we had for dinner last night -the lettuce came from the garden. I was a happy woman. Humming, singing, stirring pots, sending children to fetch clean towels and shewing them back from the stove of bubbling pots. I think I impressed my husband. He had never seen jelly and jams made before. He isn't much of a sweet eater but he really liked my wares as he sampled each batch. This morning I went out at 8:30 amd mowed the yard. Afterward I made a run to the hardware store and picked up some stakes to support my tomato plants. I am off now to grill some delicious burgers as Steven is on his way home. See ya'll tomorrow! :-)