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Pear Almond Tart

FEBRUARY 10, 2022~ CAROLINE So, I canned a bunch of pears back in September.  (Recipe here).  Now that it’s February it’s really sinking in how delicious they are. Out of all my canning projects from 2013, they’re one of my favorites.  Before they were ever in jars, these pears were some of the best I’ve ever…

Concord Grape Jam

This is like the Angelina Jolie of jam. If these grapes were people they would wear cat eye makeup and high heels even when they were just hanging around the kitchen on a lazy Saturday morning. The flavor is incredible: rich, earthy, sweet and musky.  It is complex and bold in ways that a strawberry…

I Love Rhubarb

I Love Rhubarb: Jam, Syrup, Cocktails, Rhubarb Fruit Leather, Desserts I’ve spent the last few weeks totally fixated on rhubarb.  Before I move on to something new (there were cherries at the market last Saturday), I thought I’d gather together all the different crap on my computer desktop into one convenient spot.  These are the highlights from…

Meyer Lemon Marmalade

Meyer Lemon Marmalade FEBRUARY 9, 2011 ~ CAROLINE This past week has been a crazy tornado of citrus! In the midst of the whirlwind of blood oranges, tangelos, lemons and honey tangerines,  I thought it might be nice to stick to Meyer Lemons and sugar for one batch- no fancy spices, no booze (well, not in the…

Candied Buddha’s Hand

I bought a buddha’s hand at the farmer’s market last week, and it was too pretty not to immortalize with a few pictures… Buddha’s hands are part of a larger group of fruits called citrons, which are just like citrus fruit without the actual fruit part. I can’t even emphasize enough how aromatic these are.  When…

Moroccan vegetable stew

This is a perfect fall stew, filled with vegetables from the late summer garden and richly spiced with cinnamon, cayenne and turmeric.   It’s based off a recipe from Moosewood Restaurant, so I can’t take credit for the brilliant idea, but when I made it for the cooking demo at the Redwood Valley Farmers Market this…

How to preserve Hot peppers

How To Preserve A Whole Season Of Hot Peppers With Virtually No Work

It’s starting to really feel like fall here in the hills of Mendocino.  Over the course of two weeks, we’ve transitioned from hot, dry, sunny September days to chilly October mornings where the fog hangs thick over the vineyards in the valley. Even though we’re transitioning into winter, it still feels oddly like spring… after…