The farmer who I got my beets from last season ,told me today “the beets are ready”. I plan to make 50 jars of pickled beets this season, I only did 31 last season. So I need to figure out what poundage I need to get to the 50 jar mark. The pickled beets will be ready to eat by the beginning of September.
This afternoon I am making lemony Blueberry Lavender Marmalade! Brandon has been picking blueberries for me while I am working off the farm. I am hoping to pick blueberries tomorrow morning before I go back to work…we shall see!
On a sad note…we had to put our boy dog Cooper down (he was 12) as he had lymphoma…rest in peace Coop,you were an awesome dog and we will miss you.
I have to thank my husband for picking and preparing 60lbs of strawberries for freezing!!!!!!! There should be Strawberry Balsamic jelly and Strawberry jam very soon! But cucumbers are starting to come in and making pickles may move to the top of the canning list!
See you at the Markets!
The weekend rain has been welcome and needed, but I am glad that the predictions for the first days of the summer markets will be sunny and in the 70’s.
order ahead and pick up at the Summer Market (June 5th, 2015 – Oct 16th, 2015):
The Gazebo in Center Park, next to Weare Middle School intersection East Rd and N Stark Hwy across from the Weare Center Store
3-6:00 PM Fridays
Saturdays 9 am to Noon
June 6th, 2015 – October 31st, 2015
Hope to see everyone there!
We make egg salad.
Now I love egg salad, but I would prefer to have customers buy the eggs. We get enough eggs, due to an egg not being perfect or cracked. So don’t forget to buy eggs at the next market and come early so you get all the eggs you want!
Don’t get me wrong I love eggs and I cook with them all the time. But once you are use to fresh eggs, having a box of uncooked eggs in the fridge for more than a week just feels wrong. So make the red hens happy and don’t forget your box of incredible, edible eggs!
This time of year all of us are looking for a different method of marinating meat for grilling. These suggestions come from my own experience so I am not always going to give you a complete recipe. This is a teaser to help you move out of your cooking comfort zone.
1. This Marinade will make your lamb taste fabulous! Marinate covered in the fridge for 2-3hrs before grilling.
-Use a Jelly with mint or rosemary(1/2 cup) , mix with a red wine vinegar & red wine(1/4c each),add some Dijon mustard and fresh chopped rosemary(2 Tbsp each) .
2. Use this Sesame Plum Sauce for glazing chicken or pork. Serve it warm and use as a dipping sauce for meatballs,
won tons or spring rolls. -Use red plum jam,damson plum preserves,Spiced Plum syrup or sweet Red Plum Sauce(1Cup), mix with Soy sauce ,lime juice, Chile paste(2 Tbsp each), Minced fresh ginger(1 tsp) and sesame oil(1/2 tsp). Mix in a small saucepan,heat gently over low heat(to prevent burning) just till the sauce bubbles.
3. Meatloaf can be boring, but if you add 1/2 c of Sweet tomato chutney to the mix, you can make your meatloaf moist and fabulous. I have always used the Fanny Farmer Cookbook (twelfth edition) recipe for meatloaf but I use rolled oats instead of bread crumbs and I don’t use Worcestershire sauce. I usually double the recipe and put one cook meatloaf in the freezer for later!
4. Make sweet potato fries and serve with Sweet tomato chutney.
5. For a tasty dessert, especially before the local fruit comes into season. You can make a plain cheesecake(ricotta or cream cheese based) and before you put it in the oven ,swirl warmed jam , jelly or fruit syrup through the cheese cake in the pan. You can warm jam or marmalade and spread it on the top of the cooked cheesecake.
6. Take a plain cake and add warmed jam or preserves to a butter cream or whipped cream filling. Spread the mixture between the layers or spread the warmed jam between the layers. Take a “Cake Pan”cake (mix cake right in the pan) baked,but still warm and use a toothpick and to put holes all over the cake. Take the warmed jelly ,jam or fruit syrup and pour it over the cake.
As I write this post there is a pot of marmalade (within my line of sight) that should be ready to can soon. I am on batch #2 of 2 and each batch should produce 8-10 (8oz) jars. I use this marmalade to top my favorite Ricotta Pie or in the center of a muffin. Come to the market and try this delicious marmalade .
I am canning Blueberry syrup, starting Lemony Blueberry Lavender Marmalade and thawing frozen tomatoes to make the winter version of Lemony Tomato Basil Soup!
*********Reminder : We will not be at the Contoocook Winter Market on April 25, 2015**********
Due to a scheduling glitch we will not be at the Winter market on April 25th at the Hopkinton town hall. If you need preserves,meat,eggs or chicken the following week you need to talk to us at this weeks market ,call or email us to arrange pick up at the farm or on the 24th at the Friday Weare winter market at the old town hall from 4-6pm.
June 1st we will move back to the train depot in Contoocook next to the covered bridge ! You can see what’s going on at the farmers market by going to the Facebook page. Don’t forget to visit the Winter Market at Gould Hill Farm till May 25th !
Remember Webster Ridge will not be at the market on May 11th due to a conflict with the Sheep and Wool festival.
See you next weekend!