Strawberry Preserves.

Despite a ridiculously late start yesterday, I made it to Froberg's just before they closed. Lucky for me (and you) they still had strawberries.

The recipe for my preserves is very basic, which is a good place to start - this is my first time after all.

Strawberry Preserves:

2 pounds fresh strawberries.

4 1/2 cups sugar.

2 lemons (juice only).

Wash...

...and hull strawberries.

Pour lemon juice over sugar in a deep skillet.

Bring to a boil undisturbed.

Stir and add strawberries. Bring to a boil and up to 220 degrees for 10-15 minutes.

Ladle into jars with 1/4" head space.

Process in a boiling bath for 15 minutes.

The recipe filled nine four ounce jars, leaving just enough to spread over two slices of toast. All I can say, is that the flavor of the preserves was perfectly strawberry and made me as proud as the best meal I have every prepared.

***

I did learn a couple very important lessons:

Do not touch boiling sugar.

Precise temperatures = no pectin.

Do not forget butter - it cuts down foam.

Keep ice on burns as long as possible.

***

The selection at Froberg's was plentiful and saved me from having to choose what else to make. In addition to strawberries, I picked up eggs, okra, and cucumbers. I plan to pickle them in the coming days, so stay tuned.

That is all.

jon.

I got big plans. Big.

Jars and jars.

After last weekends trip to the farm and the reminder of just how much I love jarred goods, I began thinking about making my own pickles and preserves. I started researching how-tos and materials and there are so many great resources out there. Even the USDA pitched in:

http://www.uga.edu/nchfp/publications/publications_usda.html

Then, I glanced through my older cookbooks and found that I already had plenty of recipes I could try. Well, I really sold myself the idea, so yesterday I bought some jars, and a lot of white vinegar, and pickling salts, etc.

Saturday, I plan to wake up early and head out to the farm to get the best selection and maybe just rely on that to dictate what I end up making.

I am thinking/hoping:

Dill Pickles (of course).

Spicy Pickled Okra.

Pickled Eggs with Beets (Yes, eggs).

Strawberry Preserves.

...or Raspberry.

Peach Something.

I know what you are thinking, "What are you going to do with all that stuff?" Well I intend to start small, keeping some for myself of course, but I think I could sell some to friends and family - and maybe people I do not know yet...

Go cottage industry! That is all.

jon.

Best Potato Salad.

I love Potato Salad and the 4th is the perfect excuse to makes some. Having picked up many of the ingredients (potatoes, eggs, and pickles) at Froberg's on Friday, it was time to make a batch.

To me there is little better than a big chilled bowl of potato salad on a hot summer day.

Best Potato Salad:

Serves: 6

2 lbs. small red potatoes

4 hard boiled eggs

3/4 cup chopped dill pickle

1/2 medium red onion

3/4 cup Helman's Real Mayo

2T Annie's Naturals Horseradish Dijon Mustard

2T apple cider vinegar

2T fresh minced dill

Salt and pepper to taste

Wash yer 'taters.

Direction:

Set a large pot of salted water to boil. Wash you potatoes. Add them to the pot - about 30 minutes (you know they are done if you can easily spear the medium sized easily).

At the same time and in a smaller saucepan boil your eggs - approximately 15 mintues at simmer (bubbles should just trail up).

***

Tip for better eggs:

-Never salt water for boiling eggs - it raises the boiling point and often makes you egg whites rubbery.

-When your eggs are done, drain them, run cool tap over them until the water no longer turns warm from the eggs, fill the pot with the cool tap, and add handfuls of ice cubes, adding more as they melt. This facilitates easy peeling.

***

In a seperate bowl, add your vinegar, mustard, mayo, and dill, stirring until well mixed.

After you potatoes are done, chop them - halving or quartering depending on their size (I like large chunky potato salad) - and place them in a large bowl.

Chop you pickles and hard-boiled eggs and add them to your potatoes.

Then pour your dressing over the top and stir until the potatoes are well coated.

Chill briefly in the fridge (if time allows).

Stir the salad before you serve as the dressing tends to settle in teh container.

Make it and enjoy. That is all.

jon.

Froberg Vegetable Farm.

It was such a beautiful day, I wanted to get out and do something fun.

I have fond memories of traveling out into the country for fresh watermelon and strawberries when I was young. One farm my mom took me to was Froberg Farm in Alvin.

I did not consider how busy it would be the day before the fourth. Unfortunately for me, they were all out of strawberries - they said it had been a busy morning and they sold out fast. It made me miss the days of pick-your-own berries.

They did have quart cups of tasty sweet cherries, but cherries are not berries, so I did not get any.

Various freshness:

Hot Tomato Peppers

Hot Banana Peppers

Hot Serrano Peppers.

(I love peppers.)

Freshly Harvested Corn.

Just Picked Tomatoes.

When I was really young I was surrounded by freshly jarred fruits and vegetables. Lately, I have found myself strongly attracted to small batch and home jarred goods.

Froberg's offers their own line of preserves and jellies, salsas, and pickled cucumber and beets. They looked amazing and were very reasonably priced, so I picked up strawberry and fig preserves and a huge jar of pickles. The ingredients of the fig preserves include only figs, sugar, and water and I dug in as soon as I got home - all I can say is Amazing!

Jars and jars.

Froberg's also offers local farm raised meats.

Pecan Smoked Pork Sausage "Sandwich."

From the Alvin Convention and Visitors Bureau website:

"Froberg family farm is run by the third generation of Froberg farmer and his wife. In the late 1930's, Fred and Katie Froberg bought the property where the current store sits. Froberg's Farm started as a small strawberry farm where people were allowed to pick their own berries. Now the farm raises not only strawberries, but also blackberries, satsuma oranges, persimmons, figs, and all kinds of vegetable, all are picked fresh everyday. Tours are available by request during May and November, Monday through Friday. The farm is located on Country Road 190. For more information call 281-585-3531."

Map:

View Larger Map

You should check it out. That is all.

jon.

Ajar.

Sometimes discovery takes traveling to a far off destination but sometimes it only requires you to look around.

I love discovering new things and finding new places and I plan on using this space to tell you about what I find.

This is the beginning.

jon.