The fig harvest at work was completely dismal this year. We went out one time and were happy with what we got, but when we went back for more the tree was picked clean! We got probably 1/6 of what we enjoyed last year.
With my small basket of figs, I made one batch of jam.
I got five half pints and one 4-ounce jar from this batch. I was a little disappointed though, because I boiled it just a little too long and the jam set up to be very firm. It tasted fine, but to be spreadable has to be heated up. It will work well for a glaze for pork, and Adam managed to mix some into plain Greek yogurt so I'm sure we'll use it up!
Hope for more figs next year! Fig trees produce on new growth, so we are planning on giving the (huge) tree a strategic trim later this Fall in hopes of increasing production. Also hoping for more rain--last year was so dry I think it reduced fruiting as well.
Showing posts with label Food Preservation. Show all posts
Showing posts with label Food Preservation. Show all posts
Tuesday, October 2, 2012
Sunday, July 8, 2012
Trinity Wilderness Backpacking Part 1 of 3
Around the 4th of July this year we went on a 4 day backpacking trip in the Trinity Wilderness. There are three posts about this trip on our blog:
Part 1 (this part): The description of our route and the food
The last post in the series: Our day trip to Canyon Creek Lakes
Let's get to it!
The Route:
We parked at the Stuart Fork trailhead. There is a simple campground there, but we just slept in the van in the trail parking area. On the first day, we hiked up past Morris Meadows. The trail stayed mostly in the forest, following Stuart Fork. The meadows were very pretty with several deer grazing. Our plan wasn't set in stone until we reached the trail junction with the option to hike up and over to Caribou Lake. This trail has 98 switchbacks! We decided to continue on Stuart Fork, and camped just a short distance beyond that junction.
After setting up camp, we hiked (sans packs!) up to Emerald Lake and found a nice campsite up there too. The lake was gorgeous, and we took some pictures (in on-and-off rain, but quite warm temperatures). This day we saw many people but no one was camping near us. We hiked probably 14 miles including the trip to Emerald Lake.
The next morning, we hiked back down through Morris Meadows to the Deer Creek Trail. We hiked up and over Bear Gap in the trees, and down the other side to meet up with Deer Creek. After crossing the creek twice within a quarter mile, we continued on through more meadows and up up up to Deer Lake. We stopped for lunch and I wearily eyed the trail, which scaled the seemingly steep bowl surrounding Deer Lake. Once we hiked up that trail (and across many snow fields) I was doing OK (the trail was fairly steep and the snow was...snowy). It actually wasn't that bad (I say this now!), but I was VERY relieved when we reached the pass and hiked down to Summit Lake. Gorgeous! And silent. No more running water now. This day we saw 4 people and we were the only ones camping at Summit Lake. We hiked approximately 12 miles.
Upon closer inspection of the map that evening, we realized we had to go back over that same pass and back across the snowfields and up the other side of the same bowl around Deer Lake! Aaah! Actually it was fine. Before we left our site, Adam checked out the top of Siligo Peak. Then we retraced our steps above Deer Lake, and continued up the other side and over the other pass and down into Siligo Meadows. Through the Meadows, and up and over Little Stonewall Pass to Echo Lake. We couldn't find any good campsites around Echo Lake, so continued on the trail down below the lake to several great sites. We picked the best one and set up. Around this camp there were small wet meadows and lots of running water, but almost no mosquitos! The view of Van Matre Meadows with the sun setting was amazing. We agreed this was our favorite campsite of the trip. This day we saw 6 people but we were the only ones camping in this region. This day we probably went 5+ miles.
On the last day, we packed up and hiked up and over Stonewall Pass. After taking pictures at the top, we started our LOOOOOOONG descent! (~5100' to descend) Along Stoney Ridge Trail we descended for 5 miles, which probably took two hours. From that trailhead, we still had a LONG way to go to get back to Stuart Fork and our van. From the maps, we had hoped to take a trail from Stoney Ridge to Stuart, but as it turns out--that trail hasn't been maintained for years and doesn't exist anymore (even though it's on the maps!). So we used our GPS to help us navigate the fire roads (which aren't on maps) until the road ended and we took a short part of the original "trail" to cut down to the road to the Stuart Trailhead. This part was flagged with pink flagging in the trees but was NOT a trail! It was "guided bushwacking" and was really steep and hard to navigate. But--we made it. And still had 2 miles left to go on the road to get back to the van! This last day was probably 12 miles.
The Food:
We dehydrated all of our food and created all of our meals for this trip. Our biggest resource was Chef Glenn on his website. Highly recommended!
Day 1:
Lunch: Summer sausage, triscuits, nectarines, apple jerky, trail mix, nuts, dried fruit, goldfish crackers
Dinner: Burritos! These were amazing. Filling: 1/2 a can of black beans, dried; 3/4 lb ground beef, dried; 1/2 a jar of salsa, dried---add boiling water. We added pepper jack cheese, cabbage, and goldfish crackers in a whole wheat tortilla. Great!
Dessert: Dried fruit (peaches, nectarines, apples, pears, plums, strawberries) mixed with boiling water, cocoa powder, ovaltine, and cinnamon sugar (to make a sweet soft fruit topping) and served over dried angelfood cake.
Day 2:
Breakfast: Oatmeal with protein powder, dried apples, cinnamon sugar and granola topping (homemade granola)
Lunch and snacks: Hummus, triscuits, tortillas, 1 packet of Justin's Chocolate Hazelnut butter (which is great), trail mix, apple jerky, goldfish crackers, a cookie.
Dinner: Annie's mac and cheese with added extra cheese and protein powder, dried mixed veggies, dried deli meat (cook noodles with veg and meat to rehydrate then add cheese sauce). This one was a little weird, we think it was a taste problem between the deli meat, cheese sauce and veggies. We thought it actually might be better with rice, cheese sauce (no protein), and ground meat.
Dessert: 1 package of shortbread cookies shared and we ate the rest for breakfast on Day 3
Day 3:
Breakfast: Pistachio pudding with dry milk, sweet potato oats with dry apples, raisins, cinnamon sugar, protein powder and granola topping
Lunch: Cheese (shelf stable weird american stuff we might not buy again), triscuits, trail mix, apple jerky, cookie, Justin's nut butter 1 packet, goldfish crackers
Dinner: Dried potatoes, ground turkey, mixed veggies with cheese sauce [no protein powder] and creole seasoning--this was great. The potatoes were really good.
Dessert: Chocolate pudding with 1 packet of shortbread cookies shared.
Day 4:
Breakfast: Oatmeal with protein powder, dried strawberries, mini chocolate chips and granola topping
Lunch and snacks: everything we have left
What was leftover:
Some goldfish crackers
Hummus mix
1 triangle weird cheese
Please view our photos in the next two posts! See links at the top.
Dinner: Burritos! These were amazing. Filling: 1/2 a can of black beans, dried; 3/4 lb ground beef, dried; 1/2 a jar of salsa, dried---add boiling water. We added pepper jack cheese, cabbage, and goldfish crackers in a whole wheat tortilla. Great!
Dessert: Dried fruit (peaches, nectarines, apples, pears, plums, strawberries) mixed with boiling water, cocoa powder, ovaltine, and cinnamon sugar (to make a sweet soft fruit topping) and served over dried angelfood cake.
Day 2:
Breakfast: Oatmeal with protein powder, dried apples, cinnamon sugar and granola topping (homemade granola)
Lunch and snacks: Hummus, triscuits, tortillas, 1 packet of Justin's Chocolate Hazelnut butter (which is great), trail mix, apple jerky, goldfish crackers, a cookie.
Dinner: Annie's mac and cheese with added extra cheese and protein powder, dried mixed veggies, dried deli meat (cook noodles with veg and meat to rehydrate then add cheese sauce). This one was a little weird, we think it was a taste problem between the deli meat, cheese sauce and veggies. We thought it actually might be better with rice, cheese sauce (no protein), and ground meat.
Dessert: 1 package of shortbread cookies shared and we ate the rest for breakfast on Day 3
Day 3:
Breakfast: Pistachio pudding with dry milk, sweet potato oats with dry apples, raisins, cinnamon sugar, protein powder and granola topping
Lunch: Cheese (shelf stable weird american stuff we might not buy again), triscuits, trail mix, apple jerky, cookie, Justin's nut butter 1 packet, goldfish crackers
Dinner: Dried potatoes, ground turkey, mixed veggies with cheese sauce [no protein powder] and creole seasoning--this was great. The potatoes were really good.
Dessert: Chocolate pudding with 1 packet of shortbread cookies shared.
Day 4:
Breakfast: Oatmeal with protein powder, dried strawberries, mini chocolate chips and granola topping
Lunch and snacks: everything we have left
What was leftover:
Some goldfish crackers
Hummus mix
1 triangle weird cheese
Please view our photos in the next two posts! See links at the top.
Saturday, August 20, 2011
Pickles.
Last week I made dill pickles! We opened the first jar today while at my parents' house. They were great! I made two types: some with red peppers and some with black peppers. We tried the red pepper kind; they were perfect with just the right amount of spice. Each jar has a clove of garlic.
I'm ready to be done with pickling cucumbers now....
Quick Dill Pickles (from a canning course hand out)--this recipe makes ~3 pint jars (I made 9 jars)
2 lb cucumbers (if larger slice, if quite small leave whole)
3 tsp salt
1 c vinegar
1 c water
1 1/2 tbsp dill seed
whole black peppercorns or dried red peppers
whole cloves garlic
Wash and prepare cucumbers
Combine vinegar and water; heat. Pack cucumbers into clean hot jars. For each pint jar, add 1 1/2 tsp dill seed, 3 whole black peppers (or red peppers--I put two per jar for spicy pickles), and 1 tsp canning salt. If desired, add 1 clove garlic per jar also.
Fill with vinegar/water solution leaving 1/2 inch headspace. Seal.
Process 15 minutes.
Enjoy! Great as a snack, with burgers, on sandwiches....
Tuesday, August 16, 2011
Elderberry liqueur!
Elderberry liqueur--courtesy of Hunter Angler Gardener Cook!
This was very easy to make. I harvested elderberries at work last Friday and put this together over the weekend.
Just: wash berries, put in jars, add lemon peel (no white pith), fill jars with vodka. Let sit! For weeks! Then open jars, add sugar to taste (maybe about 1/3 cup for the whole batch according to the website above). Yes.
Now that I've done this, I'm considering doing other infused liquors. Citrus vodka when citrus is in its high season? Berry flavor? Peach? Hmmmm....
Thursday, July 28, 2011
Refrig Pickles
Cucumbers------>Pickles
One day's harvest. |
(FYI, Tonight I had the pickles chopped up and added to a salad of red leaf lettuce, carrots, chick peas, walnuts, cranberries, and tuna. Side dish: sorta home made [bread machine] whole wheat-oatmeal-molasses bread with butter and my jam!]) (BTW, I don't take pictures of food when I am very hungry and about to eat it, so you'll just have to imagine those things.)
Soon-to-be pickles |
Grandma's pot still going strong! |
Slice cucs
Mix together pickling liquid and boil it
Pour hot liquid over cucs (and onions in this case) in large bowl
Let sit until cool enough to handle
Pack cucs and onions into jars
Pour liquid over
Close jars
Refrigerate for at least 24 hours, ideally 2 weeks---eat. Consume within 3 months.
Less mess than canning jam. |
Small warm-blooded kitchen visitors are still of another species in this house. |
I'm not sure, they might look kind of gross, but they look better in person and taste fantastic! |
This recipe is taken from the Ball Complete Book of Home Preserving--
Easy Zesty Bread and Butter Chunks (mine are slices/spears)
1/4 cup pickling spice (place in a cheesecloth bag)
6 cups trimmed pickling cucumbers (I cut mine into slices)
1 onion peeled and sliced
3 cups vinegar
2/3 cup sugar
2 T salt
1 T prepared horseradish
1 T celery seeds
2 t ginger
1 tsp tumeric
Place cucs and onion in a big bowl.
Put everything else in a large saucepan and bring to a boil over medium-high heat; reduce heat, cover and boil gently for 5 minutes.
Pour liquid over cucs and onion, cover with waxed paper and let sit for about 30 minutes. Discard spice bag.
Pack cucs and onion into jars, ladle liquid over. Cover and refrigerate for at least 24 hours before eating--best after 2 weeks. Eat within 3 months.
Wednesday, July 20, 2011
Realities of a first time jam session
I read a lot of blogs that have beautiful, glamorous pictures of home preserved foods. Like on Food in Jars, or my friend (and amazingly wonderful wedding photographer) Caroline's blog, Coeur de La. I love these blogs (like other non-food blogs) because they have great photography and great information!
However, my first canning experience looked and felt nothing like this (meaning, I'm totally jealous and hope someday my jamming looks like that! Obviously I should take a jam class!).
My first jam experience looked like that photo above. And like this:
Yeah.
We have hard water. REALLY, REALLY, HARD WATER.
I knew this, but I didn't realize how this would affect my canning.
Well, to start, it coated my pots with white film
(not a total surprise, but this was coating to a whole new level).
It also totally encrusted all of my jars in the same thick, gritty mineral film:
Not exactly jam-dream material!
When I first pulled them out of the water bath I had to make a worried phone call to my friend/coworker/master food preserver mentor to ask if this had ever happened to her before. Nope. Dang! Just my luck to live in a neighborhood where everything that gets touched by water turns frosty white!
Alas, while nothing was pretty about the experience, 5 of my 6 jars did seal, and the jam is pretty good.
I did learn:
*Definitely prefer doing low sugar recipes using the low-sugar pectin
(This first recipe I did was a full sugar version--8 cups fruit to 7 cups sugar!
WHOA! Probably won't do that again any time soon...)
*After getting my mineral-frosted jars, I looked up a solution online: add 2 T of white
vinegar to your canner water bath. I doubted this would work (did you see those jars?!),
but I tried it (experimentally simmered a jar for 20 minutes in the vinegar
water bath)--NO buildup. VINEGAR WORKS! Amazing!
Wish I'd known that one before I started...
*I love canning
*I'm on a health kick, and I'm thinking I'm going to use canning as my new
hobby to replace baking (I'll let you know how well that works...)
(I gave away almost all of the jam btw)
*My pots at home are too small to do anything larger than
4 oz (tiny) jars--they are not tall enough, so when processing,
the boiling water will massively overflow if you have 8 oz jars in there.
Learned that the hard way. Ordered a water bath canner and rack this evening!
*Pickles are my next project
*Someday I will be as glamorous (or able to take those glamorous
photographs) as the blogs I mentioned at the beginning of this post! :)
Frosty. Gritty. |
My friend/coworker/master food preserver mentor got me
the Ball Complete Book of Home Preserving. It's awesome!
The step-by-step directions are awesome for newbies
and there are tons of recipes. I made the first recipe in the book, strawberry jam,
but I used their variation to make "Lemony Strawberry Jam" (adding lemon zest).
My other food preserving interest: dehydrating. I'll keep you updated!
Not. Glamorous. |
PS The jam is quite good on waffles. I just ate two as my pre-bike-to-work-power-snack!
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