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Chocolate for Breakfast Winner

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We’ve got a winner in the Chocolate for Breakfast giveaway. The randomizer selected #6, which is commenter Apple Tree, who’s husband has been inspired to can of late in part by this site (I do love hearing such things). I’ll be in touch and will ship the book out to you soon.

Coming later this week: homemade butter, pickled daikon and honey sweetened applesauce.

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Pear Butter Winner + Zucchini Pickles

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I’m a little later than I’d hoped in getting up the pear butter winner, but having one’s wedding just five days away tends to derail even the most heart-felt intentions. However, I do have a winner to announce and it’s none other than “Another Marisa,” the commenter who has renamed herself so as not to get confused with me. Yay Marisa! I’ll be emailing you shortly to get all your details so that I get you this butter sooner rather than later.

Now, I want to warn you all that posting is going to be sort of poky for the next couple of weeks or so. I’m getting married to my favorite guy this coming Saturday and so my brain is almost entirely filled with last-minute details, travel schedules and a concerted effort to shake the cold that’s been trying to gain foothold in my sinuses. I have a post on canning whole tomatoes that I’m going to try and get up before the big day, but I make no promises.

However, I do want to say, for those of you who are still battling the zucchini glut, that they make wonderful, if slightly less crisp pickles. I made a batch of seven pints recently, using the exact same brine that I use for my garlic dills and they are wonderful. They are particularly good in sandwiches, because they are a bit more yielding to the tooth than many cucumber pickles. If you’re feeling overwhelmed by squash, it’s a good way to conquer at least three or four good-sized zukes (yellow squash also works).

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Raspberry Jam Winner + Frozen Basil

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Three cheers for Whitney, who’s number came up in the Raspberry Jam giveaway last night. She’s a lucky girl, as it’s very, very good stuff.

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Last Friday, I had the day off from work, and so my friend Shay and I took a drive out to Lancaster, to look for jars for my wedding (we’re planting tiny herb plants in a variety of jars as gifts for our guests) and visit her parents. I found an amazing cache of jelly jars (the ones that you can’t really use anymore, as they were designed to be sealed with wax) for $.15 each at the thrift store in Mount Joy, which got me much closer to the needed 60 jars. I also returned home with a 2 1/2 gallon ziptop bag, stuffed absolutely full of basil from Shay’s mom Ty’s garden.

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Ty hasn’t had the greatest tomato year because of all the rain we’ve gotten, but it’s been a stellar year for basil production. Her herb garden is absolutely bursting with fragrant, vividly green basil. No matter how much I cut, it was nearly impossible to make a visible dent. So Friday night, I made an improvised pesto. I used lots of garlic, olive oil and parmesan cheese, but skipped the nuts (I didn’t have any pine nuts, and determined that I wanted this basil sauce of mine to be as flexible as possible). I ran my food processor for nearly half an hour and came away with more than four pints of pesto (that’s a hell of a lot). I packed it into 4- and 8-ounce jars (leaving plenty of headspace) and tucked it into the freezer.

I’m so looking forward to adding it to pastas, soups and eating it spread on bread all winter long.

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Blackberry Winner + Plums in Honey

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I had such a wonderful time over the weekend in Seattle. I met so many amazing people, reunited with a dear old friend, taught a really fun canning class and saw my parents for the first time in nearly nine months. I have bunches of pictures from the weekend, and so expect a post in the next couple of days that will feature those photos, along with my thoughts about the first Canning Across American weekend (preview: it was a rousing success and I can’t wait for next year).

Before I start talking about plums, there’s a bit of giveaway business to wrap up. The blackberry jam goes to lucky number 13, which is the comment left by Linus (who is a web developer and pickle maker – nice combo). He also seems to be Philly-based, which means that I get to skip the post office this time around and see if I can’t hand deliver this particular jar.

Last week, before I left town, I made tentative plans to meet up with the Philadelphia half of Doris and Jilly Cook to take a Mood’s Farm field trip just a couple of hours after I returned from the trip. My parents thought this plan crazy, assuming I’d need the rest of the day to recover from the red-eye flight. Thanks to my exhaustion and an innate ability to sleep just about anywhere, I landed feeling fairly refreshed and ready to take on an afternoon of fruit picking.

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The sheer abundance at the farmstand merely hinted at the bounty we’d encounter in the fields. The peach trees were hanging heavy with fruit and the raspberry canes were covered in the largest, most delicious berries I’ve met in about twenty years. We had plans to pick blackberries as well, but mid-picking decided that our containers would be better used for the raspberries.

When we headed back to the city, the station wagon carried nearly 100 pounds of fruits and vegetables. My personal haul included 2 1/2 pounds of raspberries (at $3.75 a pound, they were by far the most expensive item I’ve ever gotten at Mood’s), nearly 20 pounds of rosy peaches, two quarts of Gala apples (those are just for eating, I’ll get some fresh Granny Smith’s later in the season for apple sauce and butter) and four quarts each of Bartlett pears (for butter), Seckel pears (for canning whole and pickling) and Italian plums.

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I haven’t tackled the pears yet, but last night I turned the raspberries into jam (stay tuned, I’ll have that recipe and giveaway up later in the week) and I canned four quarts of the plums in a honey syrup. Canning whole fruit like this couldn’t be easier, because beyond washing, the fruit needs no prepping (some recipes recommend piercing the skin with a sharp fork several times. I skipped it and the skins only barely cracked). You simply pack the raw, whole fruit as tightly as you can into your cleaned jars, pour the syrup in to cover, shake out the air bubbles and process. I tucked a cinnamon stick into each jar, but that’s as fancy as I got. The quarts process for 25 minutes in a boiling water bath and then you’re done.

So, if you have a glut of plums, this is a great way to handle them quickly and easily. When winter comes, you can eat them whole with yogurt or ice cream, make a cobbler with them, or even stew them down further and eat them over oatmeal. So, so good. Recipe after the jump.

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Microplane Winner

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It’s just after midnight and entries for the Microplane Ultra Coarse Grater giveaway are closed. The Randomizer has picked a winner and it’s lucky number 88, Carolyn! Congratulations (I’m sending you an email for mailing info).

For the rest of you who are overwhelmed by zucchini (and other summer squash), make sure to take another peek at the comments section on the giveaway post, there’s a ton of wonderful advice there. I’m also thinking that this Chocolate Zucchini Cake might just be another good way to make use of a zucchini surfeit.

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Preserving Zucchini + Giveaway

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Had it not been for the destructive maws of the squash vine borer, my fridge would be bursting with zucchini at the moment. Sadly, all of my squash plants (zucchini and patty pan) succumbed to the evil ministrations of that pesky bug, so my entire summer yield was just a single, 12-inch zucchini. However for those of you who are currently awash in squash, let’s talk a bit about how to preserve that which you can’t possibly eat right now.

This might shock you, but my favorite way to “put up” squash does not include a jar or a trip through a boiling water canner. Nope, when it comes to the summer squashes, I turn to a sturdy grater, zip top bags and my freezer. I roughly grate the zucchini, press out a bit of its liquid and measure it out into two and four cup portions. Packed into bags and labeled, that squash then becomes part of quick breads, soups, pasta sauces and even zucchini fritters all throughout the year.

I’ve always relied on a basic box grater for this type of task, but recently, the nice folks at Microplane got in touch to say that they were making a new Ultra Coarse Grater and did I want to try it out. I said yes, as I’ve been enamored of Microplane products since I first tried their basic rasp about six years ago. They make the best graters and zesters I’ve used.

Almost immediately upon arrival in my kitchen, this new coarse grater became my favorite tool for squash shredding (it also works nicely on potatoes, harder cheeses, carrots and apples). It’s easy to use (a rubber strip keeps it stable on the cutting board), it’s super-sharp and its flat design makes it so much simpler to clean than the box grater. I am in grater love.

Happily, I have one of these Ultra Coarse Graters to give away. Leave a comment by Friday, August 21st at 11:59 pm to enter. I’d love to hear your zucchini recipes and preservation tips if you’ve got ’em!

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