Category: seasonal

Sweet Preservation: mint julep preserved peaches!

Mint julep peaches!

This is my second year being a Canbassador & participating in the “Sweet Preservation” canning event, using stone fruits provided by the Washington State Stone Fruit Commission. On their Sweet Preservation website, they provide recipes, labels & even a Preservation 101 page to get people canning. Last year I received some amazingly beautiful Sweet Dream peaches & Honey Royale nectarines from them, and I made vanilla brandied peach jam, peach & pepper salsa, and nectarine basil preserves as well as made a beautiful crostata from the leftover peaches (& I even froze some). And this year, it’s peaches once again! This time, it was gorgeous Sierra Rich peaches.

No kidding- these were 22 lbs. of the most beautiful fresh peaches you’ll ever see.

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Raised garden bed DIY project!

How to build a DIY raised garden bed!

As you might remember, I love gardening. Every summer I typically do container gardens. Not for lack of gardening space, but because the best spots were taken by other things, and I never had the time nor frame of mind to really tear down and build up, so to speak. I do love container gardens for many reasons, and a raised garden bed is pretty much just a big ol’ container garden!

But this year a few events worked in our favor & some great spots were open. So my woodworker Jay decided to finally build me some raised garden beds! What a great early birthday gift. And it turns out, it’s actually a super easy DIY project that you can make in one weekend.

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Garden vegetable quick pickles.

Quick garden vegetable refrigerator pickles.

It’s nearing the end of a quiet, still, warm summer day. Its just about 5 p.m. The birds are still chirping, and it’s still light out, but the light is diffused; not so strong as it was just two or three hours ago. Everyone is just getting home from work or the beach, and kids are just pulling up on their bikes after a day out with friends.

And me? Well, I decide to make pickles.

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Triple berry jam (vegan) cakes with (vegan) cream cheese frosting.

Triple berry vegan cupcakes!

Oops, I did it again. I successfully tricked people into eating vegan cupcakes & they were none the wiser! Of course, there were a *few* tells: the texture of the cupcake, and the frosting texture of course. However taste-wise, there were no complaints!

I used that triple berry maple bourbon jam (from last month) in them, and wow. The moistness of the cupcake was just heightened with that addition. Yes, they are indeed messy though. That’s the price you pay for this kind of moist cupcake with jammy goodness.

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Down south style bourbon peach tea.

Bourbon peach sweet tea!

Truth be told, I’ve never really been a bourbon girl. When I was younger, the only liquor I drank was mixed in drinks like a “Madras” or “Long Island Iced Tea” or a plain ol’ rum & coke or something. I never acquired a taste for Jack Daniels, unlike my female college peers (or so they said- liars). And then later on as I got older (& realized some things do not mix well) I just stopped altogether with any kind of so-called hard liquor, and stuck to either beer or wine. Except for Jameson of course, which is a staple around here. Irish coffees!

But Jay is a bourbon guy and so I’ve come to find that there are a few that I quite enjoy with ice or in a drink, and some of those I even like straight up. There’s always a lot to choose from here (as of the time this post is being written there are no fewer than 24 bottles of bourbon/whiskey/etc on hand), so there’s enough to taste & sample & find out what I find to be good (Russell’s, James E. Pepper, and good old Maker’s Mark) & what equates to gasoline (Old Weller Antique).

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Strawberry vinegar.

Easy strawberry infused vinegar!

Happy June, everyone. It’s finally here! BERRY TIME! We’ve all been waiting patiently for some fresh fruits (other than citrus of course) to spice up our kitchens. And for jam/jelly-making of course.

Sometimes though, we end up with a surplus of something. Or some runts that aren’t quite good enough for eating fresh, and didn’t make the cut for making jam with or baking with. And that’s when we need to use those for something else. And why not an infused vinegar?

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Triple berry maple bourbon jam.

Triple berry maple bourbon jam!

Boy, berries can be messy.

I forget this from year to year, until I have some & I’m making jam & it splatters everywhere & it looks like I’ve been doing illegal surgeries in my kitchen sink.They’re so pretty though. So I forgive them their trespasses, for they know not what they do. And they’re summery, so it stands to reason I’m ready to start using them.

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