Category: seasonal

Tart, sweet & spicy apple rings.

Canned spiced apple rings.

You’re seeing apples everywhere aren’t you? They’re crazy this time of year. And when you live in a state like New York that’s known for it’s apples, you really see ‘em everywhere. It’s almost as bad as pumpkin (which has already been popping up, too). And I’m sure you’re thinking, “I’M OVER IT.”

This recipe is a bit different than your average September apple-fare, however.

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Black bottom, a new rhythm.

Black bottom oatmeal pie recipe from Four and Twenty Blackbirds pie shop.

I love pie plates. Whenever I see one, I’m drawn to it. Big ones, small ones, ruffled ones, plain ones. I love them all. I don’t even make pie that often, but for whatever reason I just love ‘em. I don’t have all that many… maybe 6 or 7. But I just adore them. And really, when one has so many cute pie plates, they ought to be making more pies, amirite?

However pies are usually not my bag. I can make them just fine, but the crust is a pain in my ass & I’m always paranoid that the filling won’t set. I’m more comfortable with cakes than pies.

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Hard cider jelly… yes please!

Jelly made using Woodchuck hard apple cider.

When (if ever) is it appropriate to quote Destiny’s Child when posting a jelly recipe? Just asking for a friend.

“I don’t think you’re ready for this jelly”: A few months ago, the folks at Woodchuck Hard Cider asked me to create some recipes with their ciders. They sent me a bunch of different ones to sample & create with, and when I got them it was so hot out I couldn’t even think of cooking. So, I made a cocktail. And it was delicious.

But now that it’s fall, and it’s apple-time, I started thinking about those other ciders. And I thought, “Why not make a hard cider jelly?” I did it with champagne, Guinness, and tea (twice! No- three times!), so why the hell not use a hard apple cider?

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Hashtag caraway pickles, hashtag end-of-season garden.

Caraway seed pickle recipe.

Summer might be over, but the weather begs to differ. My garden is in full swing- cucumbers and tomatoes all over the place, green beans like crazy, banana peppers quicker than I can keep up with. Literally I picked 4 of them on Sunday and three more today. But I know it’s nearing the end, so I’m trying to enjoy them. And if I can’t do that, then get them all preserved or used up as fast as I can.

I made this big ol’ jar of pickles specifically for my dad. Other than me, he’s the only big caraway seed fan in the family. Sad thing is, I don’t like pickles. So this is allllll him. It’s a really easy recipe that doesn’t require canning, so you can make it and toss it in the fridge to let it sit a few days. I just put it in a repurposed spaghetti sauce mason jar.

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It’s fairytale time.

Grilled Fairytale eggplant with San Marzano tomato, garlic olive oil, rosemary & parsley. Topped with some fresh ricotta cheese.

Last summer I briefly spoke about Fairytale eggplant when I made the Food in Jars’ recipe for it, pickled. However, at the time I couldn’t find Fairytale eggplant so I had to use Sicilian eggplant. Before that, I had only made melanzane sott’olio using regular large white eggplant (and I made it with a Black Beauty eggplant once as well, albeit with more salting & draining, since darker eggplants are more bitter).

It wasn’t until this year when I started to grow my own that I realized how tiny Fairytale eggplant is! They’re only a few inches long fully grown. However, there are benefits to them other than their container-friendly growth & tiny cuteness; they’re inherently less bitter, don’t need to be peeled before eating, have less seeds inside and have a creamier, sweeter flavor than their giant counterparts. Sold me!

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Scenes from the garden, 2014.

Scenes from the garden, 2014!

As summer draws to a close (wahhh!), I think it’s only appropriate to recap the garden shenanigans that have been going on around here. Every year I typically share  how everything has progressed during the season, so why not do it this year? We had some crazy success- and a few not so successful things- on our first season using our raised garden bed.

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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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