This week at the market
Boy, have we had trouble keeping up with demand!
Who knew Beary Good Stuff could be so popular. We are also getting back into shape. 3 weeks ago we could never have done 6 batches of Jelly in half a day – it would have taken ALL day to do that much.
We made one batch of Apricot, 3 Pepper, Onion and Garlic jelly. There is a story behind this jelly. My Aunt took us to a great local restaurant in the city she lived in and asked me if I could figure out the sauce they had on their chicken.
It took me a few attempts, and we LOVED it. We wondered how it would taste as a jelly.
This has the most incredible flavor. Fresh apricot fruits have a suave and sweet flavor, a taste that is something like a blend of plum and peach. The Apricots last summer were spectacular! We canned juice from 20 pounds and have been using the juice to make this incredible blend. The combination of Red and Yellow Sweet Peppers, Jalapeno Peppers, Walla Walla onions and Russian Red Garlic meld and make a great condiment with cream cheese, but thin with some white wine, it makes a great baste with chicken.
We also made 5 batches of Tequila and Red Jalapeno Jelly. Usually we make our Tequila Jalapeno Jelly with green jalapenos, but we found some organic red ones. After cutting into the first one, I added a mask to the rubber gloves! These hot red peppers play havoc with my sinuses, especially during pollen season!
I cut and processed all the peppers as fast as possible (between batches).
Today we also picked up 6 flats of cherries!
Yep! The Okanagan cherries are coming in. Our friends at the Peach Hill Fruit Market saved us the small cherries that they picked on the weekend. These cherries are not what people want to buy for eating (they are smaller) but they are perfect for making juice for jelly and making Jame. They also go through our cherry pitter easier. We find when we pit the larger cherries, the pits slide around inside the skin and don’t pop out! It will take some time to go through all the flats, remove the seeds and get them read for freezing. Tonight I took some of the cherries and made a vinaigrette dressing to go with fresh salad.
Ba-Da-Bing Cherry Vinegrette
- Cook 1 cup of diced cherries
- 1/4 c sugar
- 1 tbsp lemon juice
- 1/2 cup balsamic vinegar
- 1/4 cup granulated sugar
- 1 garlic, clove minced
- 1/2 cup cherry preserves
- 1/4 cup red wine vinegar
- 1 cup canola oil
- 1 tbsp fresh chives
- 1 tbsp diced pnions
- 1 tbsp Dijon Mustard
- kosher salt
- In a medium saucepan on medium high heat add vinegar, sugar, herbs, onion and garlic till boiling then simmer till reduced by half.
- Add cherries and cook 1 minute.
- Remove from heat and cool to room temperature.
- Whisk in red wine vinegar
- Then canola oil. Season with salt & pepper.
Posted on June 17, 2013, in Market, Recipes, Tangy, Unique and tagged Apricot Jalapeno Jelly, Apricot Jam, Ba-Da-Bing Cherry Vinegrette, Beary Good Stuff, Canning, Cherries, Red Hot Pepper Jelly, Tequila Jalapeno Jelly. Bookmark the permalink. 2 Comments.