Tag Archives | new west knifeworks

April Sponsors: Cuppow, Fillmore Container, New West KnifeWorks, and Preserving Now

BNTO - Food in Jars

It’s April! Time to welcome spring and say thanks to the companies that help make it possible for me to do what I do. Please shower them with your love (and business)!

First up is jar accessory maker Cuppow! They are the creator of the original mason jar travel mug topper and, more recently, of the BNTO, a cup that fits into a wide mouth mason jar and transforms it into a lunch box. They’ll be at the Eat Boutique Pop Up Market with me this Saturday and Sunday and will be giving a free BNTO to everyone who buys a copy of one of my books!

Next comes our friends at Fillmore Container. They sell all manner of canning jars and lids, as well as a handful of books and jar accessories. They’re a family-owned business based in Lancaster, PA and they happily work with home canners and commercial producers alike. Visit their blog to read up on how to best prepare for canning season!

I’m happy to welcome the nice folks at New West KnifeWorks back again! Based in Wyoming, they are makers of gorgeous, sturdy, crafted in the US kitchen knives. They are a joy to work with. If you register on their site, you enter yourself in for a chance to win one of their 7-piece knife blocks.

Last, but certainly not least is Preserving Now! Operated by Lyn Deardorff, Preserving Now is both a website and school dedicated to helping people expand their canning and preserving skills. If you’re in the Atlanta area, make sure to check out her schedule of upcoming classes and events! Lyn has been instrumental in setting up an array of book events for me in Atlanta and you can find out more about where I’ll be by visiting her website. Thanks so much, Lyn!

If you’d like to be a sponsor, there are lots of spots available, starting at just $75 a month.
Please visit my sponsorship page for more details! 

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Links: Shortbread, Jam Tarts, and a Winner

Jars of jams and jellies on the table.

Is it just me, or is December speeding by at a breakneck pace? I’m embarrassed that I’ve not managed to post even a single recipe designed for holiday giving in this space this season. Some of my favorite holiday cookies are up at Table Matters, I based a batch of jam on the flavors of a pomander ball for Simple Bites, and I made some tasty truffles for the FN Dish, but I’ve been struggling to shift into the holiday frame of mind without an assignment to do so. However, I predict a flood of tasty treats for later this week, as I’m headed to Portland on Wednesday and being around my family always shakes loose my inspiration. Now, links.

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nwkw winner Thank you to New West Knifeworks for sponsoring last week’s giveaway, as well as to all of you who took the time to enter. It was such a pleasure to read the many things you like about winter. Our winner is Nicole, #484. She said, “I love the frost in the air when I first walk out of the house i the morning. Even though I shiver bitterly once the North Wind kicks in, I secretly enjoy the first bit of chill.”

Stay tuned, I’ll have another good giveaway up tomorrow afternoon.

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Giveaway: New West KnifeWorks Santoku

SantokuTahoe 640

This week’s giveaway comes from new Food in Jars sponsor New West KnifeWorks. They make some of the most gloriously beautiful kitchen knives you can find. The handles are crafted from layers of colored hardwood that are treated to be incredibly sturdy and easy to hold.

The blades are made from domestic steel and are fabricated in Massachusetts (in a facility run entirely on green hydro-power). Truly, a great gift for someone who loves to cook and is dedicated to supporting environmentally friendly US industry.

The winner of this giveaway will get a New West KnifeWorks Santoku Chef Knife with a Fusionwood 2.0. handle. Here’s how to enter.

  1. Leave a comment on this post and share something you love about this time of year.
  2. Comments will close at 11:59 pm east coast time on Saturday, December 14, 2013. Winner will be chosen at random and will be posted to the blog on Sunday.
  3. Giveaway is open to US and Canadian residents.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post. I can not accept submissions via email.

sewing seasons winner 150 Disclosure: New West KnifeWorks is a sponsor of this site. However, all opinions expressed here remain my own. I’ve used their knives since 2010 and find them to be well-made, useful tools. 

One more thing. The winner of the Sewing for all Seasons giveaway is #281, Michelle. She said, “I like to make my own cloth coffee filters.”  Thanks to everyone who took the time to enter that flash giveaway! I so enjoyed reading about all your crafty, handmade ways.

Links: Savory Granola, Pickled Chard Stems, Quick Pickles + Winners

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Last year’s Thanksgiving plate. Not too shabby.

Can you guys believe that it’s Thanksgiving week? I’m more than a little bit boggled myself. Thanks to a killer deadline that kept me up until 3 am last night, I’m running a day behind in my posting schedule. Couple that with the short week and I’m not sure if I’m coming or going.

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Time for winners! The New West KnifeWorks chef’s knife goes to commenter #53, Sarah Anne Burns. The Eat Boutique Breakfast Gift Box winner is #363, Amanda K. I’ll be in touch with both of you shortly for all the pertinent details.

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Giveaway: New West KnifeWorks Chef’s Knife

Fusionwood 2.0 chef's knife

A couple of years ago, I got an email from the folks at New West KnifeWorks, asking if I’d be interested in trying out a couple of their knives. Because I’m always on the look-out for the perfect kitchen knife, I said yes. They sent me a chef’s knife and a paring knife from their original Fusionwood line.

Over time, I found that while I really liked the paring knife, the chef’s knife felt a little clunky in my hand. That had, in large part, to do with the blade. It was really heavy and thick. I found that while it was great for whacking through dense things, but it was just too darn hefty for daily chopping.

in action

Isn’t Scott a good hand model?

Recently, I heard from New West KnifeWorks again. They were writing to say that they’ve redesigned their knives to use a “super steel*” that allows the blades to be both thinner and stronger than the previous version and would I be interested in trying one out. I said yes again (I can’t resist kitchenware).

The Fusionwood 2.0 eight-inch chef’s knife arrived a couple weeks back now and it has rapidly become one of my favorite things in my kitchen. That gorgeous grip feels quite natural in my hand, the blade is much lighter and appears to be holding its edge quite well. I’ve been using it everyday and I’m not noticing a diminishment in performance as of yet.

I also really like the shape of the blade. It’s a little narrower than traditional for a chef’s knife and I’m find that to be a positive feature. When chopping dense vegetables like carrots and potatoes, the pieces fall off the blade easily instead of clinging to its surface. A very useful thing as we head into the season of root vegetables and holiday cooking.

on the cutting board

I also like the fact that New West KnifeWorks strives to be a conscientious company. Their knives are made in Wyoming and the factory is run on power generated by their own hydropower plant. What’s more, all the knives have a lifetime guarantee for non-commercial use. If you’re unhappy with it, they will replace it. And, if you break a knife through mistreatment (though I can’t imagine any of you responsible Food in Jars readers doing such a thing), they will replace it at half price. In these days disposal everything, it’s truly lovely to see a company making good stuff and standing by.

New West KnifeWorks has given me a second Fusionwood 2.0 eight-inch chef’s knife to giveaway to one of my readers. Here’s what to do to enter:

  1. Leave a comment on this post. Tell me one thing you’re doing this week to get ready for Thanksgiving (getting your knives sharpened is always good in preparation for a days of cooking).
  2. Comments will close at 11:59 pm east coast time on Friday, November 16, 2012. Winner will be chosen at random and will be posted to the blog over the weekend.
  3. Giveaway open to US residents only.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post. I do not accept submissions via email.

But wait, there’s more! New West is also giving away a four-piece set of their knives on Facebook. Click here to visit the entry page and throw your hat into the ring for that contest as well!

*The official name is S35VN Powderized Steel.

Disclosure: New West KnifeWorks provided me one of their Fusionwood 2.0 eight-inch chef’s knives for review and photography purposes at no cost to me. They’ve also provided the giveaway unit at no cost to me. However, they did not pay me to run this post or say nice things about them. I did that simply because I liked the product. My opinions are independently mine. 

Strawberry Rhubarb Butter Recipe

chopped strawberries

Thanks to the very hot spring we had here in the mid-Atlantic region, strawberry season has come earlier this year than it has in the last few. This has thrown my preserving time line off in the worst way and has left me unduly panicked, worried that if I didn’t act quickly, I would miss the season entirely.

However, I’ve also been stretched thin by commitments in the last few weeks and have been working hard to reserve at least a few hours of my weekend for relaxing, as opposed to filling every moment with lunches, activities and appointments with my vacuum cleaner.

chopped rhubarb

This means that I made a tough decision last weekend to skip out on my annual strawberry picking day and simply buy a flat of local strawberries instead. Thanks to my friend Albert, I was able to get a flat (eight quarts) of berries for not too much money from the Fair Food Farmstand. I was sad to miss the trip out to New Jersey, but something had to give and the picking was it. After all, it’s not like I can give up canning!

butter cooking

Thanks to that quick acquisition of fruit, I’ve now made a batch of that wonderful strawberry vanilla jam I first produced last year, as well as this lovely, sticky, spreadable strawberry rhubarb butter (I couldn’t help but pop a vanilla bean in this one while cooking as well).

This is my second batch of butter so far this year, and I am totally pleased with how it turned out. I’m finding that while I do get smaller yields with butters than jams, I far prefer having that smaller cluster of jars filled with something I know I’ll eat and enjoy than having a seemingly promiscuous quantity of jam (it might sound strange, but I still have so much jam left from last year that needs to be eaten that it feels a bit burdensome – I hate to be wasteful).

finished butter

While I was cooking this batch, I took a quick video, so you all could see what butter should look like as it’s coming towards the end of its cooking time. Check out those thick, active bubbles. That’s what you’re looking for.

Also, I wanted to point out the knife peeking out up there in second picture. Recently, I was contacted by the folks at New West KnifeWorks, asking me if I’d like to try out their knives. They sent me both a chef’s and pairing knife to try out (yes, for free). They are absolutely gorgeous and are a joy to use (particularly that handy little pairing knife). If you’re in the market for some new (although admittedly pricy) knives, I highly suggest you add these to your list for consideration.

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