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Food » rec.food.preserving » Opening Day at the Market
| Opening Day at the Market [message #84923] |
Di, 31 Mai 2005 04:49 |
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Saturday was opening day at the Farmers' Market. I didn't clear the
expenses yet, but it was a drizzly sort of day. After frantically
getting 14 cases of pickles ready to go, I only sold 4. But met lots
of friends from last year. Hopefully Jul 4th weekend will be more
lucrative. Lots of interest in the bread & butter & no sugar
varieties. Sold lots of pickled asparagus and sold out of bay leaves.
I bought a case of nice b**ts, should make about 6-8 cases red wine
pickled b**ts, those usually go pretty fast. Neighbor gifted me with
about 20# of nice little peaches (so far!), some not so little. I'll
make low & high sugar jam, peach-habenero jam, and no sugar & reg.
pickled peaches. That peach of a neighbor is diabetic. When he has
peaches, they are always weeks earlier than anybody else's. The new
vendor at the market is the jam seller. The mango didn't have enuf
flavor for me, very mild, but her Blueberry/rasberry/marionberry (had
to look that up) is nuttin' but fabulous. The season is on ! Ladies
and gentlemen, start up your canners...
PS - Thanks to the vets here for their sacrifice, and to the Scouts
who put flags on their graves on Ft. Bliss. My Aunt Mary is buried
there - she was a WAVE in 1941-42.
Edrena
former Staff Sergeant, US Army
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| Re: Opening Day at the Market [message #85942 ] |
Mi, 01 Juni 2005 01:01 |
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The Joneses wrote:
> peach-habenero jam
Wow, that sounds delicious!
gloria p
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| Re: Opening Day at the Market [message #85944 ] |
Mi, 01 Juni 2005 02:10 |
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"Puester" <puester [at] worldnet.att.net> wrote in message
news:f16ne.867131$w62.120985 [at] bgtnsc05-news.ops.worldnet.att.net...
> The Joneses wrote:
>
>
> > peach-habenero jam
>
>
> Wow, that sounds delicious!
>
> gloria p
I agree - but what do you eat it on/with?
Kathi
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| Re: Opening Day at the Market [message #85945 ] |
Mi, 01 Juni 2005 02:30 |
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Kathi Jones wrote:
> "Puester" <puester [at] worldnet.att.net> wrote in message
> news:f16ne.867131$w62.120985 [at] bgtnsc05-news.ops.worldnet.att.net...
> > The Joneses wrote:
> > > peach-habenero jam
> > Wow, that sounds delicious!
> > gloria p
>
> I agree - but what do you eat it on/with?
> Kathi
It is hot fer sure, uses 3 habs, seeded&veined, sliced. Makes a
fabulous glaze, put on last 30 sec of grilling anything, incl.
pineapple or bananas or zuchinni. I like a bit of it on fresh bisquits
and big cup of coffee. I can't really have too much sweets, but my
nephews like it. Them gurrls of my other sister are wusses and don't
eat hot stuff. Texans by birth only!
Edrena
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| Re: Opening Day at the Market [message #85946 ] |
Mi, 01 Juni 2005 02:43 |
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"The Joneses" <famjones [at] swbell.net> wrote in message
news:429D01C3.1CE9BC3C [at] swbell.net...
> Kathi Jones wrote:
>
> > "Puester" <puester [at] worldnet.att.net> wrote in message
> > news:f16ne.867131$w62.120985 [at] bgtnsc05-news.ops.worldnet.att.net...
> > > The Joneses wrote:
> > > > peach-habenero jam
> > > Wow, that sounds delicious!
> > > gloria p
> >
> > I agree - but what do you eat it on/with?
> > Kathi
>
> It is hot fer sure, uses 3 habs, seeded&veined, sliced. Makes a
> fabulous glaze, put on last 30 sec of grilling anything, incl.
> pineapple or bananas or zuchinni. I like a bit of it on fresh bisquits
> and big cup of coffee. I can't really have too much sweets, but my
> nephews like it. Them gurrls of my other sister are wusses and don't
> eat hot stuff. Texans by birth only!
> Edrena
>
>
but I bet you could make the same with less hot peppers and still get all
the flavour, just not the heat (for us, um, non-Texan wusses ;-). Actually
sounds good on fresh biscuits. Is that a published recipe ? Like from BBB
or somewhere online?
Kathi
>
>
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| Re: Opening Day at the Market [message #85947 ] |
Mi, 01 Juni 2005 03:26 |
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Kathi Jones wrote:
> "The Joneses" <famjones [at] swbell.net> wrote in message
> news:429D01C3.1CE9BC3C [at] swbell.net...
> > Kathi Jones wrote:
> >
> > > "Puester" <puester [at] worldnet.att.net> wrote in message
> > > news:f16ne.867131$w62.120985 [at] bgtnsc05-news.ops.worldnet.att.net...
> > > > The Joneses wrote:
> > > > > peach-habenero jam
> > > > Wow, that sounds delicious!
> > > > gloria p
> > >
> > > I agree - but what do you eat it on/with?
> > > Kathi
> >
> > It is hot fer sure, uses 3 habs, seeded&veined, sliced. Makes a
> > fabulous glaze, put on last 30 sec of grilling anything, incl.
> > pineapple or bananas or zuchinni. I like a bit of it on fresh bisquits
> > and big cup of coffee. I can't really have too much sweets, but my
> > nephews like it. Them gurrls of my other sister are wusses and don't
> > eat hot stuff. Texans by birth only!
> > Edrena
> >
> >
>
> but I bet you could make the same with less hot peppers and still get all
> the flavour, just not the heat (for us, um, non-Texan wusses ;-). Actually
> sounds good on fresh biscuits. Is that a published recipe ? Like from BBB
> or somewhere online?
>
> Kathi
>
> >
> >
Nope. Just make peach jam and add peppers to taste just after it comes to a
boil. If using pectin, add them with the sugar. It was not realllllly hot,
therefore 3 habs. A couple of red jalapenyos (they are actually milder than
green) would be visually interesting, kinda like a marmalade, but not too hot.
The sugar in jam saps out the strength of the heat. I heard on TV that this is
the basis of the Scoville unit. One hab was barely warm, 2 was interesting and
3 was hot. I used serrano peppers in blackberry jam and needed a dozen of them.
Taking out the seeds and veins considerably reduces the heat also.
Reminder to self: when chopping peppers, wear rubber gloves. Took all night for
the sting to leave my eyes.
Edrena
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| Re: Opening Day at the Market [message #85948 ] |
Mi, 01 Juni 2005 03:44 |
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The Joneses wrote:
> Kathi Jones wrote:
>
>
>>"The Joneses" <famjones [at] swbell.net> wrote in message
>>news:429D01C3.1CE9BC3C [at] swbell.net...
>>
>>>Kathi Jones wrote:
>>>
>>>
>>>>"Puester" <puester [at] worldnet.att.net> wrote in message
>>>>news:f16ne.867131$w62.120985 [at] bgtnsc05-news.ops.worldnet.att.net...
>>>>
>>>>>The Joneses wrote:
>>>>>
>>>>>>peach-habenero jam
>>>>>
>>>>>Wow, that sounds delicious!
>>>>>gloria p
>>>>
>>>>I agree - but what do you eat it on/with?
>>>>Kathi
>>>
>>>It is hot fer sure, uses 3 habs, seeded&veined, sliced. Makes a
>>>fabulous glaze, put on last 30 sec of grilling anything, incl.
>>>pineapple or bananas or zuchinni. I like a bit of it on fresh bisquits
>>>and big cup of coffee. I can't really have too much sweets, but my
>>>nephews like it. Them gurrls of my other sister are wusses and don't
>>>eat hot stuff. Texans by birth only!
>>>Edrena
>>>
>>>
>>
>>but I bet you could make the same with less hot peppers and still get all
>>the flavour, just not the heat (for us, um, non-Texan wusses ;-). Actually
>>sounds good on fresh biscuits. Is that a published recipe ? Like from BBB
>>or somewhere online?
>>
>>Kathi
>>
>>
>>>
>
> Nope. Just make peach jam and add peppers to taste just after it comes to a
> boil. If using pectin, add them with the sugar. It was not realllllly hot,
> therefore 3 habs. A couple of red jalapenyos (they are actually milder than
> green) would be visually interesting, kinda like a marmalade, but not too hot.
> The sugar in jam saps out the strength of the heat. I heard on TV that this is
> the basis of the Scoville unit. One hab was barely warm, 2 was interesting and
> 3 was hot. I used serrano peppers in blackberry jam and needed a dozen of them.
> Taking out the seeds and veins considerably reduces the heat also.
> Reminder to self: when chopping peppers, wear rubber gloves. Took all night for
> the sting to leave my eyes.
> Edrena
>
>
>
I truly enjoy the posts from Edrena of "the Joneses". I learn a lot and
get really good ideas. One thing is I am left to guess where folks are
living. The peach blossoms haven't even shown up in Northern California
and some posters are putting them in jars already.
I mostly lurk here, but love everyones posts.
Regards,
Mike
tazpalla [at] aol.com
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| Re: Opening Day at the Market [message #85949 ] |
Mi, 01 Juni 2005 03:56 |
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no_spam wrote:
> I truly enjoy the posts from Edrena of "the Joneses". I learn a lot and
> get really good ideas. One thing is I am left to guess where folks are
> living. The peach blossoms haven't even shown up in Northern California
> and some posters are putting them in jars already.
> I mostly lurk here, but love everyones posts.
> Regards,
> Mike
> tazpalla [at] aol.com
"Yer so sweet
Horseflies keep flyin' around yer face,
Kintucky moonshine
'S nivver gonna take yer place..."
That neighbor is the envy of the whole street. Most everybody only has hard little
green things on the trees, seen walnuts bigger.
Thanks, Edrena in El Paso Texas
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| Re: Opening Day at the Market [message #85950 ] |
Mi, 01 Juni 2005 04:06 |
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Kathi Jones wrote:
> "Puester" <puester [at] worldnet.att.net> wrote in message
> news:f16ne.867131$w62.120985 [at] bgtnsc05-news.ops.worldnet.att.net...
>
>>The Joneses wrote:
>>
>>
>>
>>>peach-habenero jam
>>
>>
>>Wow, that sounds delicious!
>>
>>gloria p
>
>
> I agree - but what do you eat it on/with?
>
> Kathi
>
>
I'd spread a cracker or toasted English muffin with cream cheese,
then the jam on top.
gloria p
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| Re: Opening Day at the Market [message #85951 ] |
Mi, 01 Juni 2005 04:19 |
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Kathi Jones wrote:
> "Puester" <puester [at] worldnet.att.net> wrote in message
> news:f16ne.867131$w62.120985 [at] bgtnsc05-news.ops.worldnet.att.net...
>
>>The Joneses wrote:
>>
>>
>>
>>>peach-habenero jam
>>
>>
>>Wow, that sounds delicious!
>>
>>gloria p
>
>
> I agree - but what do you eat it on/with?
>
> Kathi
>
>
I know, I know, hot hot biscuits. <BSEG>
George
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| Re: Opening Day at the Market [message #85952 ] |
Mi, 01 Juni 2005 04:23 |
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The Joneses wrote:
> no_spam wrote:
>
>
>>I truly enjoy the posts from Edrena of "the Joneses". I learn a lot and
>>get really good ideas. One thing is I am left to guess where folks are
>>living. The peach blossoms haven't even shown up in Northern California
>>and some posters are putting them in jars already.
>>I mostly lurk here, but love everyones posts.
>>Regards,
>>Mike
>>tazpalla [at] aol.com
>
>
> "Yer so sweet
> Horseflies keep flyin' around yer face,
> Kintucky moonshine
> 'S nivver gonna take yer place..."
>
> That neighbor is the envy of the whole street. Most everybody only has hard little
> green things on the trees, seen walnuts bigger.
> Thanks, Edrena in El Paso Texas
>
My peach tree has finished it's season Mike and Edrena. It was developed
in Florida
and is called a Flordaglo IIRC. Not very big, cling stone, yellow meat
and very sweet. I've got 3 quarts of slices in the freezer for making
something with later. ! [at] #$%^ tree rats got the rest. I can't hardly eat
one raw, makes my blood sugar go straight up. I'm leaning toward peach
butter at the moment.
George
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| Re: Opening Day at the Market [message #85955 ] |
Mi, 01 Juni 2005 14:44 |
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"The Joneses" <famjones [at] swbell.net> wrote in message
news:429D0ED7.B8B05761 [at] swbell.net...
> Kathi Jones wrote:
>
> > "The Joneses" <famjones [at] swbell.net> wrote in message
> > news:429D01C3.1CE9BC3C [at] swbell.net...
> > > Kathi Jones wrote:
> > >
> > > > "Puester" <puester [at] worldnet.att.net> wrote in message
> > > > news:f16ne.867131$w62.120985 [at] bgtnsc05-news.ops.worldnet.att.net...
> > > > > The Joneses wrote:
> > > > > > peach-habenero jam
> > > > > Wow, that sounds delicious!
> > > > > gloria p
> > > >
> > > > I agree - but what do you eat it on/with?
> > > > Kathi
> > >
> > > It is hot fer sure, uses 3 habs, seeded&veined, sliced. Makes a
> > > fabulous glaze, put on last 30 sec of grilling anything, incl.
> > > pineapple or bananas or zuchinni. I like a bit of it on fresh bisquits
> > > and big cup of coffee. I can't really have too much sweets, but my
> > > nephews like it. Them gurrls of my other sister are wusses and don't
> > > eat hot stuff. Texans by birth only!
> > > Edrena
> > >
> > >
> >
> > but I bet you could make the same with less hot peppers and still get
all
> > the flavour, just not the heat (for us, um, non-Texan wusses ;-).
Actually
> > sounds good on fresh biscuits. Is that a published recipe ? Like from
BBB
> > or somewhere online?
> >
> > Kathi
> >
> > >
> > >
>
> Nope. Just make peach jam and add peppers to taste just after it comes to
a
> boil. If using pectin, add them with the sugar. It was not realllllly hot,
> therefore 3 habs. A couple of red jalapenyos (they are actually milder
than
> green) would be visually interesting, kinda like a marmalade, but not too
hot.
> The sugar in jam saps out the strength of the heat. I heard on TV that
this is
> the basis of the Scoville unit. One hab was barely warm, 2 was interesting
and
> 3 was hot. I used serrano peppers in blackberry jam and needed a dozen of
them.
> Taking out the seeds and veins considerably reduces the heat also.
> Reminder to self: when chopping peppers, wear rubber gloves. Took all
night for
> the sting to leave my eyes.
> Edrena
>
>
Thanks Edrena, I'll keep this post for a reminder later in the summer, when
Ontario peaches are in season. Much later....
Kathi
>
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| Re: Opening Day at the Market [message #85956 ] |
Mi, 01 Juni 2005 14:59 |
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In article <iU8ne.44315$lQ3.6557 [at] bignews5.bellsouth.net>, George
Shirley <gshirl [at] bellsouth.net> wrote:
> My peach tree has finished it's season Mike and Edrena. It was
> developed in Florida and is called a Flordaglo IIRC. Not very big,
> cling stone, yellow meat and very sweet. I've got 3 quarts of slices
> in the freezer for making something with later. ! [at] #$%^ tree rats got
> the rest. I can't hardly eat one raw, makes my blood sugar go
> straight up. I'm leaning toward peach butter at the moment.
> George
Stir some orange juice into it -- or maybe some grated rind. You could
do worse.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton
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