What an incredible week!
We sold so much this week I think I am going to need to clone myself to keep up with the demand. We sell our wares at 2 different markets. Tuesday and Friday in Grand Forks, BC and Saturdays in Osoyoos, BC. They are both busy and we have been making great sales at both, but they are as different as night and day. The Grand Forks Market is more local folks and the Osoyoos Market is tourists, both are heaps of fun!
We made 3 new items last week that will soon be joining our list of regular items.
The first was the Pickled Asparagus – With a Twist – this is different from our regular Dilled Asparagus. It is from an old recipe, that I had forgotten about and rediscovered when I wanted to do something different with the second pickled asparagus batch I made last weekend. This is the Pickled Asparagus described in this post.
The second was White Wine and Rosemary Jelly. This is a local dry white wine and a rosemary infusion made from steeped rosemary from our garden. WOW!!! This morning I opened one of the jars from the batch tasted it and I was blown away. I am going to take photos and publish the process this week.
The third was 3 Pepper Jam – this combination of red and orange sweet peppers, jalapeños, onion, garlic, lime juice and sugar is one of the freshest pepper preserves I have ever tasted. Like the White Wine and Rosemary Jelly, we sold it all!
I also had 1 Spectacular Failure – that actually turned out OK.
One very popular product is Margarita Jam. When I make it I squeeze fresh orange juice (as well as limes) as part of the process. The oranges were Sevilles but when I cut them in half, the sections were reddish, almost like a Blood Orange and they changed the jam to a weird greeny brown. To make the jam more green, I tried to add a few drops of green food color. As I squeezed, the little plastic thingy that makes the drops – popped out and more than a few drops ended up in the pot! The result was “Koolaid” Green! I was going to toss it but instead thought I would try it at the market. It was a success too! People LIKED the color, even the regular Margarita Jam buyers!.
This last week, we also used up the last of last summer’s Bing Cherries that were in the deep freeze. We made Cherry Rhubarb Jam, Cherry Wine Preserves and Cherries Jubilee Jam. We also made 4 loads of Blueberry Garlic Jelly and 4 loads of Tequila Jalapeño Jelly, 1 of Apricot and Jalapeño Jelly, 1 of Merlot Jelly and more Strawberry Banana Jam.
Now, besides the Blueberry Garlic, Tequila Jalapeño, White Wine and Rosemary Jelly and 3 Pepper Jam, I wonder what other delectable delights I should make this week…
Posted on May 25, 2013, in Market, Tangy, Unique and tagged Apricot Jalapeno Jelly, Beary Good Stuff, Blueberry Garlic Jelly, Canning, Cherries, Farm Market, Jam, Margarita Jam, Pickled Asparagus, Tequila Jalapeno Jelly, Wine Jelly. Bookmark the permalink. 6 Comments.