Tag Archives | mood’s farm market

Blackberry Winner + Plums in Honey

italian plums

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.

whole plums in jars

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.

plums in jars with syrup

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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Sour Cherry Jam Recipe

cherries in the sink

I had grand plans for sour cherries this year. I knew that the sweet cherry crop had been bad, so when Mood’s Farm Market opened their u-pick sour cherry picking, I went the second day of the season. My thinking was that if I got there early, I’d get enough cherries to keep my in jam and pie-filling for the year. However, when I walked into the farmstand and asked to pick sour cherries, the 15 year old behind the counter just shook her and said, “you’re not going to find much.”

I told her I’d just do my best, and she shrugged her shoulders at me and wrote out the picking permit. As soon as I pulled up to the orchard, I could see she hadn’t been joking. In just over 24 hours, the sour cherry orchard had been picked nearly clean. Grabbing my bucket and step ladder, I began to wander, hoping I’d find a few pockets of cherries left.

10 cups pitted cherries

I spent a bit over an hour out in the orchard, gazing at trees with an upturned head. I went up and down that step ladder at least 100 times, each time repositioning it to grab a bit more fruit. It was hard work, and yet it was also wonderful. All the stretching and bending, it felt like the most productive and delicious yoga I’d ever done.

I went home that night with scant four pounds of cherries, which rapidly became three pints of jam. However a lucky thing happened as I was making the jam. I happened to broadcast my disappointment with the slim haul on Twitter. Some friends saw it and invited me to pick some cherries from the trees in their community garden, which happened to be dripping with fruit. With Angie’s help, I found myself with ten more pounds. Jams and pie filling galore!

pits

It might sound like I went to an awful lot of trouble for some sour cherries, but if you’ve tasted jams or baked goods made with little gems, you’ll know that the effort was well worth it. The flavor is bright, tangy (not sour exactly, just perfectly piquant) and, when combined with a bit of sugar, quite heavenly. I’ve been eating the jam stirred into plan yogurt (you might have picked up on the fact that yogurt is one of my favorite vehicles for jam) and I have six pitted pounds in the freezer, waiting to become pie filling at some later date – I plan on using this recipe as my starting place.

sour cherry jam bubbling away

Now, time is beginning to run out on sour cherries, but you can still get them if you look carefully. Here in Philly, Beechwood Orchards still has them (at least they did today at the Rittenhouse Market) and from what I hear, more northernly climates are just getting them in. Sometimes you can even get them frozen, which, if you’ve got a sour cherry tooth like I do, isn’t such a bad way to go.

I do believe that it’s time to offer up another giveaway. This time, I only have a four ounce jar on offer (I’m telling you, this stuff is precious to me), but it should be enough to firmly plant the flavor in your taste brain and make you jones for more. Leave a comment by Friday, July 10 at 5 p.m. if you want a chance to win. One entry per person, winner will be selected via the random number generator.

And on to the recipe…

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