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Lemon Marmalade

Lemon Marmalade

Every shiny scoop of Lemon Marmalade is the collision of sweet and tart. An explosion of lemon flavor captures the season of citrus in every jar of Lemon Marmalade.

“Liza was a good plain cook, and her house—it was always her house—was brushed and pummeled and washed.”

East of Eden, John Steinbeck

Inspiration

When it comes to cooking and baking my rebellious streak is tempered by “Is this something we will eat? With enthusiasm? Is this good use of resources, my time and food?” Bonus, if I can be creative and find joy in the making. Lemon Marmalade checks all the boxes. The collision of sweet and tart is in every shiny scoop. Using up an array of lemons, big and small, thick and thin skinned, Lisbon and a few Meyer, is what makes Lemon Marmalade so appealing. Canning with what’s in season always brings the best flavor and least cost. The joy of filling the pantry with homemade is not to be underestimated. READ MORE . . .

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Citrus Salt

Citrus Salt

Food in Jars Mastery Challenge

“And it never failed that during the dry years the people forgot about the rich years, and during the wet years they lost all memory of the dry years. It was always that way. And that was the long Salinas Valley. “

East of Eden, John Steinbeck

Inspiration

After all the dark and stormy weather plus two power outages in one week this is just the project I needed. Easy and rewarding, the bright color and intensity of pure citrus chased all my gray thoughts away. Salt preserving is the second Food in Jars Mastery Challenge. Making citrus salt was nothing like making marmalade, the first Mastery Challenge. There wasn’t anything sweet to temper the boldness. It was intense in its presentation. I zested the fruit into separate piles, Lisbon lemon, Persian lime and Meyer lemon. Rubbing the zest into the salt was a sensory pleasure. As even more citrus oil perfumed my fingertips my mind wandered. I wanted to be more like my lemons and limes, bold and bright in winter, but not crisp and brittle. To bring joy and only overwhelm with goodness. To know that adding a little sweetness doesn’t diminish a personality, it just softens the intensity. READ MORE . . .

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A Modern Way to Marmalade

Marmalade

Food in Jars Mastery Challenge: Marmalade

The kitchen turned into a cannery and all the girls helped.
East of Eden, John Steinbeck

Inspiration

If you’re a citrus lover like I am, you’ll understand the allure of marmalade. Making marmalade is a sensory experience that should not be missed. Your kitchen will smell clean and bright and I swear all that bubbling sugar will chase any winter gloom away. I’m sharpening my preserving skills by embarking on the Food in Jars Mastery Challenge. Each month the group will preserve or pickle using a different skill. I’m looking forward to trying new techniques and broadening my preserving skills. January is marmalade making.

Homemade marmalade is so much better than store bought. Store bought marmalade typically has too much sugar (or corn syrup) and not enough citrus. When you make your own marmalade any type of citrus can be used. For this challenge I wanted to accomplish two things, to use up the citrus I already had purchased and try a modern, faster way to make marmalade. READ MORE . . .

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Spicy Sweet Broccoli with Roasted Lemon and Feta

Sweet Broccoli with Roasted Lemon and Feta

Almost Spring

“Well, you know the railroads built those fruit cars. I went down and had a look at them. They’re pretty good. Do you know we could ship lettuce right to the east coast in the middle of winter?”

East of Eden, John Steinbeck

Inspiration

The massive El Nino storms have paused. It has been warm, which feels like spring. I was looking ahead to early spring with the first harvest of local produce when I learned that Tanimura and Antle grows Artisan Sweet Broccoli year round in the Salinas Valley. To grow a perishable commodity like broccoli, year round in the same place is amazing! The day I went to take photos of the Artisan Sweet Broccoli fields in Spreckels, the sun was shining and it felt like spring had already arrived. Next month the harvest of lettuce, broccoli, cauliflower, celery and other produce will bring the Salinas Valley alive from it’s short winter slumber. READ MORE . . .