Nut Butters – Almond, Pecan and Walnut! Oh My!

I love nut butter – peanuts? yes please! almond? Over here! But I recently tried making a batch of pecan and a batch of walnut. Now the big decision, is which nut butter to spread on my toast? Nut butters are very easy to make at home and are a sure fire way for you […]

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Sunshine Strawberry Oven Jam

Sunshine strawberry oven jam comes to us from the Small Batch Preserving book. The “sunshine” comes in as reference to the throwback process of placing the cooked berries out in the sun for several days to evaporate the liquid and thicken up the jam. I can only imagine the bugs, primarily bees in my yard, […]

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50 Mile Pure Berry Leather Recipe

No, this recipe does not turn a quart of berries into 264,000 feet of fruit leather. And yes, it is just fine if your fruit leather is not uber local, I just put in a little extra effort, by picking the organic strawberries and harvesting the honey from my backyard. Actually, the challenge and truth […]

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Cheesecake with Balsamic Strawberry Sauce

Once you try the pairing of balsamic vinegar and strawberry, your life may never be the same. Strawberry Balsamic sauce is simple and versatile. The best part (other than flay-vore) is that at the end of the recipe you actually end up with two products: the chunky fruit sauce and the strained strawberry vinegar. The […]

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Preserving the Strawberry Bounty: How to Hull a Strawberry

Sure, I could have titled this post Strawberry Fields Forever, but it just seems so obvious… I recently was unsupervised out at Bolles Farm, near Monroe Washington, (aka berry picking with a group of co-workers sans hubs) and returned with sixteen pounds of organic strawberries.  Sure two of them were “for the MIL” but the […]

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Strawberry Honey and Lemon Ricotta Tart

Fresh ricotta cheese is nothing to fear. Very little investment in terms of money, time and emotion, yet pays in spades with pride, flavor and possibility! If you haven’t made your own ricotta yet, here is one approach that I recently shared. Ricotta is incredibly versatile, from plain to savory to sweet recipes. I pinned quite a […]

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