Apple Butter Slow Cooked to Perfection!

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 www.alwaysorderdessert.com my search is over!

Something We Have Decided to Make – BETTY CARAMELS

Betty Caramels - Atlanta Women's Club Cookbook 1921

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.

It’s Apple Season and we are OVERJOYED!

North Georgia Apples in the Frig

What’s your favorite North Georgia apple? Mudsu? Gala? Winsap? Jonegold? Tell us. We plan to make apple chips tonight. We will let you know how they turn out.

Pickled Vidalia Onions Rock Harris & Clark to its Core!

Harris & Clark Pickled Vidalia Onions

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.

William Hennessy of First Pick Farms

My interview of Gayle Sullivan of Dry Creek Peach and Produce

I promised you all my video from Dry Creek Peach and Produce, so here it is. You know, I love peaches; so much so that I hate that it’s the end of our peach season. Why not Georgia peaches all year? What am I going to do when I run out of Anissa’s (Harris & Clark’s) Georgia peach preserves???

Well, there is always California…

All the best,

James

BTW – Gayle, thanks for the wonderful peaches. We finished the last one just last weekend.

What’s in the Pantry – Peaches, Peaches, Peaches

Ok, so Anissa has been hard at work doing her “Peach” thing for the past few weeks and the results are in. The Pickled Peaches are out of this world. We will feature them this weekend at the Serenbe Farmers Market on Sat. from 9 – Noon, along side a BBQ tasting with local grass feed beef and some awesome pork chops (this is making me hungry already.) So what’s in our Pickled Peaches?

Pickled Peaches in Pantry at Harris & Clark

Well, peaches, with vinegar, clove and sometime a stick of cinnamon. Pretty simple, very tangy, and great with BBQ ribs. Anissa is thinking about making a BBQ sauce from the Pickled Peach vinegar – which sound crazy good. Come by and see us this weekend at the Farmer’s Market to have a sample.

BTW – we also have on the shelves Peach Preserves, and Peach Pie Butter (peaches, Sranny Smith apples, clove and cinnamon), also handmade by Anissa and friends.

Peach Pie Butter from Harris & Clark

All the best,

James

A Common Love – The Peach

As some of you know I had the good fortune to spend a few days at the 2009 Wine Blogger Conference. While I was touring vineyards in Napa and Sonoma, hanging out with winemakers and bloggers, I learned that peaches are loved across this nation. It’s not just a Southern thing! Being a Southerner I always assumed that peaches were our pride and joy, that they were a simple pleasure that came with our Southern birthright. But as I spent days touring vineyards with passionate winemakers, we were often given peaches as a gift or snack – one even allowed us to pick peaches from your peach trees in her own backyard.

During the tour break at the Michel-Schlumberger vineyard we shared white peaches from Dry Creek Peach and Produce (and lots of water – and a little wine later in the day).

After tasting Dry Creek Peach and Produce peaches, at both Michel-Schlumberger and Dry Creek Vineyards, I decided that I had to meet the owners/farmers and talk peaches. I will post the video interview here soon (by Friday – so come back then).

All the best,

James

Sweet Georgia Peaches

Georgia Peaches seem to come far and in-between in the peach state. Georgia produces many but, for the two months that they are ripe and ready to be eaten, they just can’t seem to be found. We have been lucky to taste some of what Georgia has to offer this season. All of the rain hasn’t made it easy for the sweet fruit but, they have survived.

While we enjoy peaches in the raw;  fuzzy, fragrant and juicy, I have enjoyed changing their state of being into pickles and preserves! It is just amazing what a little cane sugar can do!

If you have tasted these delicate creations, comment and let me know!

Happy Eatings!

We love candy, particularly Daily Candy Atlanta!

Many thanks to Daily Candy Atlanta for including our new line of Honey in their Ten Fun Things Under $10 list today. Gotta love it.

You can find all the Harris & Clark honey you desire here at our new online store. Just last week we opened our online store in partnership with Foodoro.com.

All the best,

Harris & Clark

Say Cheeeeeeeessssssssse!

That orange stuff that is sliced and individually wrapped that I grew up eating as my after school snack is not really cheese!! What is that stuff anyway? It disturbs me that most kids are introduced to cheese with that stuff. I say, lets start a revolt against processed cheese and just do away with it altogether. If you won’t buy it, I won’t. It can be as simple as that!

Well, if you would like to be reintroduced to the wonderful world of cheese, come to Southern Cheese Fest, hosted by Harris & Clark on Sunday, May 3rd, 2009 1pm-5pm during the May Day event at Serenbe. Come and taste what the south has to offer, you won’t be disappointed!

Happy Tasting!!