Running barefoot out the back door I would bolt from the door, around the pool and straight to our garden. I would quickly unlatch the gate and dash barefoot through the rows of cucumbers, tomatoes, peppers and string beans to find whatever my mom told me to pick. I would linger just a little too long playing in the garden before my mom would call me to come back in the house.
I still feel a rush of excitement when I’m at a farm or back in my parents’ garden. I love being so connected to my food. Witnessing all the hours that my parents put into caring for their garden gave me an appreciation for local food that is not “fast” food.
Alas, I am without a garden right now. I don’t have the space and my parents live just far enough away that stopping by is not convenient. I have no CSA that I can participate in so I’ve committed to make frequent trips to local farms and farmers’ markets to keep a bountiful stash of fresh produce. On a recent trip to the Collingswood Farmers’ Market I stocked up on strawberries and rhubarb. I’ll show you next week what I did with the rhubarb. For now let me tell you about the dynamic Eugenia Bone and share with you her Strawberry Balsamic Jam recipe. Her book, Well-Preserved, has been a driving force in my canning adventures.
The book contains an array of gorgeously illustrated recipes written with great detail. Her book is unique in that not only does she give you a canning recipe but she gives you ideas on how to use the recipe. For example, the Strawberry Balsamic Jam recipe I’m sharing with you today is also featured in recipes for Strawberry Balsamic Panna Cotta, Rice Pudding with Strawberry Balsamic Jam and Strawberry Balsamic Poached Pears. I’m thrilled that Eugenia was kind enough to give me permission to share this recipe with you. I would highly recommend her book if you plan to embark on any canning adventures.
Last year around this time I was just taking note of the buzz building around canning. I was immediately intrigued by the idea of getting back to basics. This year I am on top of my game. I have a color coded chart for when things come into season. Yep, it’s color coded. That must be the lawyer in me shining through. The chart hangs on the side of my fridge. I see it every morning. I look at it eagerly anticipating what is about to come into harvest. Things are really getting into full swing in this area. I have a long list of things I want to can this year. Eugenia’s Strawberry Balsamic Jam recipe is the first of my many canning adventures. I hope to share more of my adventures with you.
*Printed with permission from Eugenia Bone