|Raspberry and Pineapple Jams (click to enlarge)
Now I love it when we have fruit that we haven’t finished eating or that has gotten a bit too ripe for our tastes.
Now I get to use it to make micro batches of jam!
We had 2 half-pints of raspberries, so that made 1 half-pint jar of jam.
We also had 1.5 cups of fresh pineapple leftover, so that made 3/4 of a half-pint jar of jam.
Delicious. I didn’t seed the raspberries because it’s too much work, but it makes for a very seedy jam.
Maybe next time I’ll mash them and get rid of some of the seeds before I cook it.
Ingredients for Raspberry Jam:
2 half-pints raspberries
8 tbsp sugar
1 tsp lemon juice
Ingredients for Pineapple Jam:
1.5 cups fresh pineapple (make sure to mash it or blend it first, chopping doesn’t break it down enough)
6 tbsp sugar (this pineapple was overripe and very sweet, didn’t need more sugar)
2 tsp lemon juice
Cook each batch in a small pot at medium heat. Let cook at rolling bubble until thickened and the spoon is coated with jam when removed from pot. pour into sanitized half-pint jelly jars. Refrigerate after vacuum seal is set and jars are cooled.
1/2 head Forellenschlus romaine, 1/2 head red leaf lettuce, 1/2 head escarole, 1/2 bunch chard, 2 kohlrabi, 1/2 head broccoli, fava beans, 4 radishes, mustard greens, scallions, and cilantro.
|click to enlarge
We had some apricots that were starting to get soft but were delicious, so I decided to make a mini-batch of jam. This was incredible. The flavor is nothing like store jam. The apricot flavor is really strong and a little tangy… excellent.
These were organic apricots so I didn’t peel them and I didn’t want to waste a packet of pectin on such a small amount, so I just cooked it longer so that it would jell nicely. It was perfect.
It made a single half-pint jar (almost), and we made it last until the weekend. Yum. 🙂
4 ripe apricots (don’t need to peel these if organic and washed)
4 tbsp sugar
1/2 tsp lemon juice
Chop apricots, add to saucepan, add sugar and lemon juice. Cook over medium heat, bring to a rolling bubble, and cook for 20 minutes, or until thick and jelled. Add to sterilized jars while hot (this will create a seal).
|Lots and lots of veggies, not too much goo. 🙂
This was delicious. I had a very large bunch of rainbow chard so the veggies filled the quiche. Not much egg/cheese, so it was nice. Not too heavy. I served it with an arugula salad with lemon juice, evoo and pecorino. Yum.
It took a lot longer in the oven than I had expected… 70 minutes instead of 45, but it was worth it. The top will be browned and the center set when it’s ready.
Prep Time: 15 minutes, Cook Time: 45-70 minutes
2-3 tbsp olive oil (depending on amt of chard you have)
1 bunch swiss chard, chopped (this was a large bunch from the CSA)
1 yellow onion, chopped
3/4 cup half-and-half
kosher salt (just a pinch, cheddar is salty)
black pepper (optional)
4 oz cheddar cheese (half of a block), shredded (about 1 cup)
9-inch pie crust, pre-baked
Bake pie crust according to package directions (I used a frozen one instead of making my own this time).
Preheat oven to 350 F.
In large skillet, heat olive oil and cook onions and chard until tender, 3-5 minutes (season with salt and pepper as desired while cooking). Allow to cool slightly.
Whisk eggs and half-and-half in bowl, add cheddar, and mix with chard mixture.
Pour mixture into baked pie crust. Wrap foil around crust edges to prevent over-browning.
Bake 45-70 minutes until set. (Mine took 70 minutes, but our oven isn’t super-hot)
This week we have: English peas, Napa cabbage, leeks, salad turnips, Swiss chard, mizuna, and cilantro.
We’ll have swiss chard quiche, cole slaw, potato leek soup, and lots of mizuna salads (with shaved salad turnips).
|Yum… you have to eat it right away, so don’t make it ahead or it will soften.
I was wondering what to do with the CSA kale, since all I ever do with it is make soup…
I used Melissa d’Arabian’s crispy kale chips recipe.
This is delicious…. but then how can anything with olive oil and salt be bad?
- 1/2 bunch of kale, torn into 1.5 inch pieces
- olive oil (about 1 tbsp)
- kosher salt (about 1/2 tsp)
- pepper to taste
Preheat oven to 275 F.
Remove stems from kale (you can do this by sliding your hand up from the bottom of the stem, this way the leaves come right off).
Wash and dry kale leaves, spread out on sheet pan. Sprinlkle with olive oil and salt, pepper to taste.
Bake for 20 minutes, flipping kale over half way through cooking.
I had to cook it an extra 5 minutes because I didn’t follow directions and stuck the entire leaf on the tray instead of breaking it up. Break it up into smaller pieces so it gets crunchy!
Another year of veggies is upon us!
Week 1 veggies:
|Clockwise from top left: 1 head lettuce, lots of garlic scapes, 1/2 bunch kale, 4 radishes, 1 handful of peas, 1/2 bunch broccoli rabe
|1/2 head Bok choi (forgot to include this in the group photo)
|Peas never make it to cooking time. Chris and I eat them straight out of the pods… wish we had more!