Yes, we are back in the Harris & Clark store for the biggest day of the year May Day. We have a half a dozen local honeys, some of Anissa’s Strawberry and Blueberry preserves and lots of bottled water. Also joining us will be Southern Cheese Please, Truly Living Well (one of our favorite Urban Farmers) and Local Made By Hand Product (which makes amazing, locally sourced, hand made Salsas).
We will open our doors at Noon and close just after 5 p.m.
All the best,
Already a fan of Jamie, we found ourselves inspired by his vision and caring. It’s amazing that a Brit needed to come to America to remind us that we are killing our children. God bless him! You can find more information about the work that Jamie is doing here in the states, and worldwide, at his website here.
As part of winning the 2010 TED prize, Jamie was given a $100,000 and a wish that the TED community will collectively support over the next 12 months. What was his wish?
“I wish for the TED community to create a movement to educate every child about food, inspire families to cook again and bring people together everywhere to fight obesity,” said Jamie. “My hope is that millions more people will learn, as so many have already, that it is a happier, healthier life that is built around eating good food, together with family and friends.”
Think how you and your family, or business, might support this revolution. Our children are counting on us.
What do you think of homemade Catsup? To be honest I HATE modern, mass produced stuff. It’s simply “Karo” syrup and a little red food coloring. Jamie Oliver has a great recipe for home made catsup (or ketchup), but this recipe from the Macon Cook Book (1909) looks like something that I need to give a shot.
We have been following April’s Farmer’s Daughter Brand products for a couple of years. Not only is she an amazing preservationist, but she is someone that we admire for her passion around keeping the art of traditional preserving alive. She would kind enough to provide a couple of different resources for those in the session:
1) She provided a collection of preserving recipes- you can find them by clicking here.
2) She also provided a list of preserving resources for those that are just starting out – here.
I’m hoping to be able to interview her after the session. Cross your fingers…
We hope this finds you all well. We have been “hibernating” since the end of December. It was much needed and something that after 2 and a half years of working 7 days a week we didn’t realized how GREAT it would feel.
So, two weeks ago the temperature was in the mid 40′s then a weekend of snow, now it’s 55 outside and our minds are telling us that it’s time to prepare for Spring.
So, we are making plans, speaking with farmers and friends and thinking about how to make 2010 an amazing year. Any thoughts?
The rich brown color just knocks me off of my feet. I’m in love! I had been searching for a perfect apple butter and, I found it! After experimenting with apples for a few weeks, nothing really tasted amazing. I was looking for an apple butter that would make me yearn to make biscuits. This slow cooked version has done it! The apples are the main attraction. The holiday three (cinnamon, nutmeg and cloves) compliment well. Thanks to Alejandra Ramos of http://www.alwaysorderdessert.com my search is over!
This is a recipe we found in a very old cookbook that we’ve decided to give a try. We love caramels and it looks like Betty liked keeping it simple. If you make the recipe let us know what you think.
You can find a copy of the cookbook here thank to good old Google Book Search.
There was no blind tasting; no questions as to why the Figs Preserves were next to the Pepper Jelly, which was next to the Pickled Vidalia Onions, just an in-store stampeded to the Pickled Onions – I have to admit they are sweet and tangy; and really good.
And not being one the enjoys “spicy” food, I even enjoyed the Pickled Vidalia Onions with a sliced habanero pepper tossed into the mix. To say that peppers add a little kick is an understatement!
The habaneros are from First Pick Farms just down the road from Serenbe; farmer William Hennessy (see below) has been “hooking-us-up” with the some of the most amazing peppers over the last few weeks. You can find his tomatoes, bell and habanero peppers at the Serenbe Farmer’s Market every Saturday morning from 9 to Noon.