recently added to the blackberry jam was a batch of Ashley's lavender-peach butter (altered slightly by using pomona's pectin and thus roughly 1/2 - 1/3 the sugar), and first batches of curried zucchini pickles and dilly beans. then yesterday day Mike made a gallon of refrigerator pickles and (after picking 22 pounds of blueberries nearby) I made a double batch of blueberry jam.
there was also a gluten-free blueberry galette-meets-pie dish turned out, and a gallon so far in the freezer. 'tis the season. tomorrow morning we're leaving town for nearly two weeks, and I'm trying to get the garden as organized and tidy as I can before we go. I still need to tend to some elderberries, freeze a ton of greens, and process a bunch of pesto, but it's coming along. the onions and garlic are all pulled and curing, the butternuts and pumpkins and peppers can tend to themselves, and we've got a couple folks coming by to check on the chickens, tomatoes, green beans, etc while we're away.
Everything looks delicious. We recently went away for 2 weeks of hiking in Glacier National Park. I had the garden under control before we left. You should have seen it when we got back! Looked like I hadn't weeded in a month. I am always amazed by how fast those darn weeds can grow. I guess I would rather have that then have everything die due to lack of water. We always just chance it in regards to the rain when it comes to vacation time. Have a wonderful, restful time.
ReplyDeleteooph~ we just returned after two weeks and between the weeds and the bean beetles it is a grand mess out there! two weeks hiking in Glacier sounds fantastic. we spent just one day and one night out there years ago but I'd love to get back. see any bears?
DeleteGlad to see your kitchen is so busy Amanda with all the season's offerings. I made a batch of cantaloupe preserves, but that is all the jam I am making this year since I still have too many jars on the shelf. I have a hard time cooking for three when I'm use to cooking for seven.
ReplyDeleteHave safe, but fun travels!
cantaloupe preserves?!? I've never heard of or even thought of preserving melon, I bet that is delicious! I've restocked our jam a bit- I make a lot, or what seems like a lot for us anyway, but always end up giving lots away as gifts and putting jars on the table when I host a swap.
DeleteI love that peach lavender butter. I make it every year. Great idea on using the pectin! I will do that this year for sure.
ReplyDeleteI love it too- this was the first time I made it and I wish I made more because i know I'll go through it quickly. I pretty much always use the pomona's when I make any kind of jam because that way I can cut the sugar by a third or half and it still comes out great!
DeleteSo much goodness! I love the sound of Peach - Lavender butter.
ReplyDeleteit is SO good!
DeleteYou have been very busy! Peach lavender butter sounds fantastic! Enjoy your trip and have fun.
ReplyDeletethanks, Anke! we're home now and had a great time :)
Deletecan I come and watch?? Oh and do some taste testing....well, maybe a little more than taste testing. Lovely photos and what a busy kitchen!
ReplyDeleteabsolutely you can! just let me know when ;)
DeleteYour kitchen sounds like my kitchen. I have been canning pretty much every day for the last two weeks...raspberry jam, dilly beans, dilly snow peas, and in the freezer raspberries, pesto and greens. Beets are almost ready, and we will be blueberry picking next week. Add all that to the strawberry jam, black current jam, dandelion jelly and lilac jelly and our pantry shelves are filling up pretty quickly. And we haven't even got to pickles and tomatoes yet.
ReplyDeleteEnjoy all that goodness. xo
dilly snow peas...yum! and pesto in the freezer...... several times now I've gone to add ice to my iced coffee or some cold summery drink and reached for the tray still filled with pesto. um, no thanks!
Deletedandelion jelly sounds so adventurous and different- does it have much flavor?
OMGosh, I want to come over for a sampler party! These jams look yummy.
ReplyDeletewouldn't that be fun!?
DeleteLove the looks of your kitchen and pantry! Tis the season, that's for sure! We have been making lots of jam these past weeks. Strawberry, raspberry, blueberry. The other day we found several beautiful rose hip bushes. We'll be back for those once they're ripe, and then we will have wild rose hip jelly too!
ReplyDeletethank you so much, Alexa. wild rose hip jelly sounds incredible.
Deleteoh yum!! you have been busy busy busy! curried pickles and beans?!? sounds amazing!! and lavender peach preserves?!!!? my mouth is completely watering...yum yum yum!
ReplyDeletecurried zucchini pickles, and dilly beans- yum! and yes, Ashley's peach butter is incredible. I made it for the first time this year, just a small batch, and now I'm on the look out for any more fresh peaches so I can make another. it is SO good. (I make it using pomona's pectin and cut the sugar by half or more, and it is excellent)
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