Huckleberries, one of nature's hidden gems, have delighted foragers, culinary enthusiasts, and nature lovers for generations. These small, purplish-blue berries are a natural treasure of the wild, sought after for their distinct flavor and versatility in various dishes. Yet, huckleberries remain elusive on the commercial scale. In this blog post, we will explore the rich history of huckleberries, understand their wild foraging, discover where they thrive in the untamed wilderness, and discuss the challenges that have led to higher prices and a diminishing presence of huckleberry-containing products on our store shelves.
The History of Huckleberries:
Huckleberries have a fascinating history rooted in North America. Indigenous peoples of the continent, including tribes such as the Nez Perce, Salish, and Flathead, have cherished these berries for centuries. Huckleberries were more than just a source of sustenance; they held cultural and spiritual significance among these communities.
The Lewis and Clark expedition of the early 19th century documented the presence of huckleberries, introducing these unique fruits to a wider audience. Pioneers like David Thompson recognized the importance of huckleberries, noting their role in indigenous diets and their potential culinary value.
Wild Foraging:
Unlike many fruits, huckleberries are not commercially cultivated. They are a pure product of the wild, thriving in specific regions across North America. These regions include the Pacific Northwest, the Rocky Mountains, and parts of Canada. Huckleberries typically grow at elevations between 3,000 and 7,000 feet, tucked away in forests and mountainous terrain.
Huckleberry foraging is not for the faint of heart. Harvesters venture into rugged landscapes, often navigating steep hillsides and dense forests. These berries are typically ripe from mid-summer to early fall, depending on the location and climate. Successful foragers rely on a combination of patience, knowledge of the terrain, and the right harvesting techniques.
The Vanishing Act: Fewer Foragers, Higher Prices:
The tradition of huckleberry foraging is at risk due to several challenges:
Manual Labor and Low Yields: Harvesting huckleberries is a labor-intensive task. The berries are small, and they grow sparsely in the wild. Foragers must carefully pick each berry by hand, ensuring they don't damage the plant or the surrounding environment. This manual process yields relatively small quantities of berries.
Environmental Regulations: In many huckleberry habitats, there are strict regulations in place to protect delicate ecosystems. Foragers must adhere to these guidelines to avoid harming the environment. These regulations can limit the number of individuals allowed to forage in a specific area.
Changing Economic Opportunities: In today's world, there are more lucrative opportunities available to potential laborers, drawing them away from huckleberry harvesting. The relatively small market size for huckleberries can make it less appealing for individuals seeking employment.
Aging Workforce: Many experienced huckleberry foragers are getting older, and fewer young people are taking up this demanding profession. This demographic shift further contributes to the labor shortage.
These challenges have led to a dwindling number of huckleberry harvesters, resulting in higher prices and a scarcity of huckleberry-containing products on the market. In addition to environmental restrictions, huckleberry foragers often have to compete with various other factors, including animals and insects, in their quest to harvest these wild berries. Here are some of the key challenges foragers may encounter competing for the same fruit:
Birds: Birds are one of the primary competitors for huckleberries. They are attracted to the ripe berries and can significantly reduce the huckleberry yield by feasting on the fruit. Foragers may find themselves in a race against birds to collect the berries before they are devoured.
Bears: Bears are particularly fond of huckleberries and are known to forage in the same areas where huckleberries grow. Foragers need to be cautious when harvesting huckleberries in bear country, as bears can be territorial and protective of their food sources.
Other Wildlife: Various other wildlife, such as deer, elk, and smaller mammals, can also consume huckleberries. Foragers may encounter competition from these animals, especially in areas with high wildlife populations.
Insects: Insects, including ants and various berry-loving insects, can be a nuisance during huckleberry foraging. Foragers must contend with the presence of these tiny competitors and may need to take measures to protect the harvested berries from infestations.
Rival Foragers: Human foragers often compete with one another for access to prime huckleberry patches. Popular foraging areas can become crowded during the huckleberry season, and foragers may need to contend with other people vying for the same limited resources.
Climate Conditions: Weather and climate can also pose challenges. Late frosts, droughts, or heavy rains can impact huckleberry crops, affecting the availability of ripe berries and making the competition among foragers even more intense.
Terrain Challenges: The rugged and often remote terrain where huckleberries grow can be a challenge in itself. Foragers may have to navigate steep hillsides, thick underbrush, and rocky terrain to reach the huckleberry patches.
Time Sensitivity: Huckleberries have a short window of ripeness, and foragers must time their harvesting trips carefully. Waiting too long may result in competition with both wildlife and other foragers, while going too early may yield unripe fruit.
These various factors can make huckleberry foraging a demanding and competitive activity. Foragers must be prepared to adapt to the conditions of the specific location they are harvesting in and be respectful of the ecosystem and wildlife they encounter while pursuing this natural delicacy.
The Impact on Huckleberry-Containing Products:
The scarcity of huckleberries and the challenges in harvesting have had a direct impact on the availability of huckleberry-containing products. These products include huckleberry jams, syrups, pies, and other culinary delights that have won the hearts of many. Consumers are now facing higher prices for these products, and in some areas, they are becoming increasingly difficult to find on store shelves.
Preserving a Legacy:
Huckleberries hold a special place in North American culinary history and indigenous cultures. It's important to acknowledge the challenges faced by huckleberry foragers and support initiatives that aim to preserve this time-honored tradition. Encouraging sustainable foraging practices and investing in the preservation of huckleberry habitats can help secure the future availability of these wild delicacies.
Conclusion:
Huckleberries, nature's hidden treasure, continue to captivate the hearts and palates of those who seek them out. The labor-intensive and environmentally sensitive process of foraging for huckleberries faces numerous challenges, leading to fewer foragers, higher prices, and a decreasing presence of huckleberry-containing products on the market.
As we celebrate the rich history of huckleberries and the efforts of those who brave the wild to harvest them, let us also recognize the importance of sustainable foraging practices and support initiatives aimed at preserving this cherished tradition. By doing so, we can ensure that huckleberries remain a delicious and enduring part of our culinary world.
Boysenberries are a unique and delightful fruit that has captured the taste buds of many, but their journey from obscurity to popularity has been a fascinating one. In this blog post, we will dive into the history of boysenberries, explore the changes in planting and harvesting practices over time, and examine the current trends that may explain why we are seeing fewer boysenberry products on the shelves.
The Birth of Boysenberries
The boysenberry is a captivating fruit with a fascinating history, and its journey from obscurity to popularity is a tale worth exploring. At the heart of this story is Rudolph Boysen, a horticulturist with a penchant for plant breeding.
In the early 1920s, Rudolph Boysen embarked on a horticultural experiment, driven by a passion for creating new and exciting fruit hybrids. His journey began with the ambitious goal of blending the qualities of three distinct berries: the European raspberry, the common blackberry, and the loganberry. The result of his crossbreeding efforts was a berry with the best characteristics of each parent, a berry that was destined to become the boysenberry.
The boysenberry was initially named after its creator, Rudolph Boysen, and as it began to take shape, it revealed a unique blend of traits that set it apart from its parent berries. The fruit boasted a dark purple to black color, which hinted at its richness and depth of flavor. Its flavor was sweet yet delightfully tart, making it a perfect addition to various culinary creations.
However, Boysen's breakthrough did not immediately gain widespread recognition. In the early years, the boysenberry remained relatively obscure, and the fruit's future was uncertain. It wasn't until a twist of fate brought the boysenberry to the attention of Walter Knott that its destiny began to change.
Walter Knott, a farmer in Buena Park, California, recognized the potential of the boysenberry. He saw not only its delicious flavor but also the hardiness of the plant and its adaptability to the Southern Californian climate. Knott decided to cultivate the boysenberry on a larger scale, and this decision would prove to be a game-changer for the berry's fortunes.
As Knott's Berry Farm started growing boysenberries in earnest, the fruit's popularity began to soar. Knott's Berry Farm became a household name, thanks in no small part to its delicious boysenberry products. The farm was famous for its boysenberry jams, pies, syrups, and other culinary delights. Visitors from far and wide flocked to the farm to savor the unique and delectable flavor of boysenberries.
The success of the boysenberry was further propelled by the Knott family's marketing prowess. They introduced the boysenberry to a wider audience, and it soon became a beloved staple in American households. The boysenberry's sweet-tart flavor was not only appreciated for its taste but also for its versatility in recipes.
Walter Knott's efforts in popularizing the boysenberry laid the foundation for its future success. The berry went from being an obscure horticultural experiment to a beloved fruit with a storied history. As the boysenberry's popularity grew, it found its way into a wide range of culinary applications, from pies and jams to syrups and even beverages.
In the years that followed, the boysenberry continued to evolve, adapting to different growing conditions and regions, ultimately securing its place in the annals of fruit history. The story of the boysenberry exemplifies how the ingenuity of individuals like Rudolph Boysen and the entrepreneurial spirit of figures like Walter Knott can shape the destiny of a fruit and elevate it to culinary stardom.
Changing Planting and Harvest Practices
The cultivation of boysenberries has evolved over the years. In the early days, boysenberries were primarily grown in Southern California. The climate was ideal for these berries, with long, hot summers and mild winters. However, as demand for boysenberries grew, so did the need to cultivate them in various regions.
Today, boysenberries are grown in several states across the United States, including Oregon and Washington, thanks to their temperate climates. This diversification of cultivation regions has allowed for a longer boysenberry season and a wider distribution of the fruit.
Modern farming techniques have also improved boysenberry yields. With advancements in irrigation, pest control, and berry care, growers can produce higher-quality berries more efficiently. This has led to a more consistent supply of boysenberries in the market.
The Decline of Boysenberry Products
While boysenberries were once a staple in the world of fruit products, there has been a noticeable decrease in the availability of boysenberry items on store shelves. Several factors contribute to this decline:
Changing Consumer Preferences: As tastes evolve, consumers are leaning towards other berry varieties, such as blueberries and blackberries. These berries are often marketed as superfoods, which has boosted their popularity.
Production Costs: Boysenberries are delicate and labor-intensive to harvest, which can make them more expensive to produce than other berries. This has caused some growers to shift their focus to more cost-effective crops.
Competition: The berry market has become highly competitive. While boysenberries once enjoyed a unique niche, they are now competing with a wide range of berry options, making it harder for them to stand out.
Short Shelf Life: Boysenberries have a shorter shelf life compared to some other berries. This limits their availability in stores and makes them less attractive to retailers.
Limited Marketing: Boysenberries have not received the same level of marketing and promotion as other berries. This lack of exposure has contributed to their decline in popularity.
Conclusion: The Future of Boysenberries
The history of boysenberries is a story of innovation and evolution, from their creation by Rudolph Boysen to their popularity in the Knott's Berry Farm. However, their presence in the market has dwindled over the years due to changing consumer preferences, production costs, and increased competition.
Despite these challenges, there is hope for the future of boysenberries. Some growers and enthusiasts are working to reintroduce this unique fruit to the market through specialty products and artisanal items. By focusing on the distinctive flavor of boysenberries and their historical significance, there may be a resurgence in their popularity.
In conclusion, boysenberries have a rich history and a place in the hearts of many berry lovers. While they may not dominate the berry market as they once did, the boysenberry's sweet-tart taste and historical significance continue to make it a cherished fruit for those who appreciate its unique flavor.
When it comes to the world of fruit, few varieties hold the same level of reverence and admiration as the Blenheim apricot. This humble stone fruit, with its sweet, succulent flesh and rich history, is truly a treasure among heirloom fruits. In this extensive blog post, we'll delve deep into the enchanting world of the Blenheim apricot and explore why it is so highly coveted by fruit enthusiasts and culinary connoisseurs alike.
The Blenheim Apricot: A Brief Introduction
Blenheim apricots, scientifically known as Prunus armeniaca 'Blenheim,' are a special variety of apricot with a fascinating history. While they originated in the village of Blenheim in Oxfordshire, England, these apricots found their true home in the sunny orchards of California, where they flourished in the ideal climate and soil conditions. Blenheim apricots are renowned for their small to medium size, golden-orange skin, and sweet, juicy, and aromatic flesh.
Coveted Flavor and Aroma
One of the primary reasons why the Blenheim apricot is so highly sought after is its exceptional flavor and aroma. Unlike many commercially grown apricots, which can often be bland and underwhelming, the Blenheim variety bursts with a sweet and tangy taste that is truly unique. The rich, complex flavor profile combines the sweetness of ripe honey with a subtle tartness that makes it a favorite for both eating fresh and using in a variety of culinary creations.
The flavor of a Blenheim apricot is a symphony of tastes, with undertones of floral notes, hints of citrus, and a luscious mouthfeel. It's the kind of fruit that captures the essence of summer and transports your taste buds to a sun-soaked orchard.
But it's not just the taste that sets Blenheim apricots apart. Their aroma is equally enchanting. When you hold a ripe Blenheim apricot to your nose, you're greeted with a fragrant bouquet of fruity and floral notes, creating an experience that engages all your senses. The scent alone is enough to make your mouth water and your culinary creativity soar.
Limited Availability
What further elevates the desirability of the Blenheim apricot is its limited availability. Unlike mass-produced apricots that are grown to withstand shipping and storage, Blenheims are delicate and bruise easily. This makes them challenging to distribute on a large scale, so they remain a specialty item, often only available for a short period each year during the peak of their summer harvest.
The limited availability of Blenheim apricots adds an element of anticipation and exclusivity for those who are lucky enough to procure them during the brief window when they're in season. This scarcity has created a cult following, with enthusiasts eagerly awaiting their arrival in local markets and orchards.
Versatility in the Kitchen
Culinary enthusiasts cherish Blenheim apricots for their versatility in the kitchen. These apricots are not just a delight to eat fresh; they're also prized for their potential in a wide range of culinary creations.
Whether you're making preserves, jams, pies, tarts, or chutneys, Blenheim apricots add a burst of flavor and a touch of nostalgia to your recipes. Their high sugar content makes them perfect for canning, as it helps to preserve the sweet, tangy taste of summer for the months ahead. The vibrant orange color of Blenheim apricots also adds a visual appeal to any dish, making them a favorite for bakers and chefs looking to create visually stunning desserts and savory dishes.
One of the most famous uses of Blenheim apricots is in the production of apricot brandy, a sweet and aromatic spirit that captures the essence of these remarkable fruits. The apricot brandy made from Blenheims is renowned for its depth of flavor and is often considered a true artisanal treat.
Historical Significance
Beyond their delightful taste and culinary potential, Blenheim apricots also hold a special place in history. They have been cultivated in California since the 18th century and were even a favorite of Queen Victoria. The heritage and tradition associated with these apricots make them all the more prized among heirloom fruit varieties.
During the early days of California's agricultural history, the Blenheim apricot was a staple crop in the region, with orchards stretching for miles. The apricot industry played a significant role in the state's development, and the Blenheim apricot became a symbol of the Golden State's agricultural richness.
The apricot industry has evolved over the years, with some traditional orchards being replaced by more modern and commercially viable fruit varieties. However, the legacy of the Blenheim apricot lives on in the hearts of those who appreciate its unique qualities and the history it represents.
Cultivating Blenheim Apricots
Cultivating Blenheim apricots is an art form that requires skill and dedication. The delicate nature of these fruits means that growers need to carefully tend to the trees to ensure a bountiful harvest. While the apricots thrive in the California sun, they are also sensitive to extreme weather conditions, making the art of cultivation both challenging and rewarding.
Farmers who specialize in Blenheim apricots are often passionate about preserving the tradition of these fruits and ensuring that future generations can enjoy them. Many of these orchards are family-owned, passed down through generations, and represent a commitment to preserving a piece of agricultural history.
The Future of Blenheim Apricots
While Blenheim apricots have faced challenges due to their limited availability and susceptibility to pests and diseases, there is a renewed interest in preserving and celebrating this heirloom variety. The slow food and locavore movements have brought a resurgence of interest in traditional, regional, and heirloom foods, and Blenheim apricots are no exception.
In recent years, efforts have been made to revive old orchards and promote the planting of new Blenheim apricot trees. Consumers, chefs, and food artisans are rediscovering the unparalleled flavor and aroma of these apricots, sparking a renewed demand for this precious fruit.
Conclusion
In conclusion, the Blenheim apricot is a treasured heirloom variety that captures the hearts and taste buds of those who have had the privilege to savor it. Its unmatched flavor, enticing aroma, limited availability, and historical significance make it a true gem in the world of fruit. If you ever have the chance to taste a Blenheim apricot, seize the opportunity to experience this coveted heirloom delight.
So, whether you're a passionate foodie, a fruit enthusiast, or simply someone looking to savor a taste of history, the Blenheim apricot is a treasure that is well worth seeking out. Its rich flavors and heritage make it a reminder of the beauty and depth of flavor that can be found in heirloom varieties, and a testament to the value of preserving our culinary traditions. Enjoy every bite, and savor the sweet taste of summer encapsulated in the Blenheim apricot.
Welcome to What's That Fruit Wednesdays! Each week, we will focus on a different fruit and provide you with all the information you need to know to get acquainted with our more unique fruit preserve offerings. This week, we are placing the spotlight on olallieberries!Another lesser known berry name unless you happen to frequent the California coastline between Pescadero and Santa Cruz where they are hailed as the King of Berries! Patented by the USDA-ARS in 1950, in conjunction with Oregon State University, after a successful cross between a Youngberry raspberry and an Black Logan blackberry, the olallieberry was actually named using the word for "berry" in Chinook jargon.
Although a cultivated berry, the olallieberry has not seen widespread commercial growth given the delicate fruit that requires handpicking making it a favorite for specialty berry growers that love getting hands-on.
A member of the berry hybrid family, and related to several delectible crosses that we will cover on subsecuent newsletters , olallieberries are red to purple in color when mature having the appearance of an elongated raspberry conical shape up to 1.5 inches long while retaining their core in the fruit when harvested like a blackberry.
Olallieberries have a strong berry flavor that leans heavier to the blackberry spectrum with a raspberry undertone that is definitely on the tart side. They are also a good source of dietary fiber and are low in calories.
Olallieberries can be used in sweet or savory dishes. Some popular recipes include jams/jellies, pies, syrups, ice creams, hard/soft candies, wines and beers.
So, whether you're looking for a new fruit to try or you're just curious about what olallieberries are, we hope this post has been helpful. Be sure to check back next week for another installment of What's That Fruit Wednesdays! In the meantime, why not try our olallieberry jam?
Welcome to What's That Fruit Wednesdays! Each week, we will focus on a different fruit and provide you with all the information you need to know to get acquainted with our more unique fruit preserve offerings. This week, we are placing the spotlight on the saskatoon berry!
If you've never heard of a saskatoon berry, don't worry - you're not alone. This under appreciated fruit is often overshadowed by its more popular cousin, the blueberry. But what saskatoon berries lack in name recognition, they more than make up for in flavor. These little fruits have a delicate sweetness and a hint of almond flavor that makes them irresistible. Saskatoon berries are also incredibly versatile, and can be used in everything from pies and jams (of course) to salads and smoothies.
Interestingly, saskatoon berries are not actually berries at all - they're actually drupes, which are fruits that have a hard pit in the center (think cherries, plums, and apricots). Saskatoon berries are a type of fruit that resembles a larger blueberry in appearance. They grow on small shrubs and are native to the Canadian Prairies, the Northwest Territories, the Yukon, Alaska, British Columbia and the northwestern and north central United States.
Saskatoon berries have a sweet-tart flavor, and although they are not commonly found in grocery stores, saskatoon berries can be purchased from farmers markets or online retailers if you're not lucky enough to have them growing wild around your neck of the woods.
Maybe you've heard of Juneberries, Shadbush berries or Serviceberries? Well, saskatoon berries are also known by those names. And if you want to get really technical, the saskatoon berry's scientific name is Amelanchier alnifolia, but since there won't be a test later, we can just toss that tidbit into the mental file cabinet next to the Algebra you learned in 8th grade never to be used again...
Since saskatoon berries have such a high levels of antioxidants, vitamins, and minerals, they are often called a "superfruit". Saskatoon berries are an excellent source of fiber, potassium, calcium, and magnesium. They are also a good source of iron and vitamin C.
So, whether you're looking for a new fruit to try or you're just curious about what saskatoon berries are, we hope this post has been helpful. Be sure to check back next week for another installment of What's That Fruit Wednesdays! In the meantime, why not try our saskatoon berry jam? It's the perfect way to enjoy the flavor of saskatoon berries all year long!
Quick Saskatoon Berry Tart Recipe Using Jam
Ingredients:
- pre-made tart shell
- saskatoon berry jam
- whipped cream or ice cream (optional, but highly recommended)
Instructions:
Preheat oven to 375 degrees F. Place the tart shell on a baking sheet and spread saskatoon berry jam evenly over the bottom. Bake for 15 minutes, or until the jam is bubbly. Remove from oven and let cool. Serve with whipped cream or ice cream, if desired. Enjoy!
Do you have a favorite saskatoon berry recipe? We'd love to hear about it in the comments! And be sure to check back next week for another edition of What's That Fruit Wednesdays.
El Danville FallFest 2017 fue otro gran éxito para SBJ en el recinto ferial de artesanía!! Aunque fue más que evidente por el atuendo usado por los asistentes que estaban listos para el otoño, el verano todavía tenía un control en ese fin de semana con el clima cálido y no una nube en el cielo. No puedo agradecer lo suficiente a todos los que salieron a vernos, probar nuestras mermeladas y ofrecer sus comentarios muy solidarios.
Como he mencionado antes, me encanta tomar peticiones de sabor y jugar con fruta nueva. El espectáculo nos inspiró mucho en una serie de peticiones que serán próximas. Después de haber añadido la mermelada de higo de la misión al arsenal resultó ser un éxito y casi nos agotamos al final del evento. Definitivamente un guardián!!
Nuestras dos mejores peticiones todavía se están redondeando para ser para huckleberry y olallieberry, aparte de mermeladas de pimienta y gelatinas. Estoy seguro de que algunos de estos aparecerán siempre y cuando pueda encontrar una fuente para la fruta. Me imagino que si encontrara alguno tan tarde en la temporada de bayas, sería una pequeña producción exclusiva que probablemente sólo se presentará en una feria de artesanía hasta que pueda medir la respuesta y prepararme para la temporada de bayas del próximo año para realmente abastecerme. Ya sea que tengamos la oportunidad de conocernos en persona en una feria de artesanía o no, no dude en informarme de cualquier fruta o maridaje que le interese ver.
Estas son algunas de las imágenes que tomamos de la cabina antes de abrir nuestras puertas:
Gracias de nuevo a todos los que salieron al FallFest!! Espero verlos a todos de nuevo en la Feria de Vacaciones artesanales de San José los días 16 y 17 de diciembre y conocer nuevos amigos.
¡¡Disfrutar!!
Estamos emocionados de estar abastecidos y listos para ir a la Bahía Este para el Danville FallFest 2017 este fin de semana. Con nuestro último espectáculo agotando casi todo nuestro inventario, estoy feliz de poder actualizar nuestras acciones y colocar nuestros grandes sabores de firma de nuevo en el mercado con lotes recién hechos. Don't retraso en la realización de sus pedidos, ya que esperamos tener tan buena participación como tuvimos para el Pacific Coast Fog Fest!!
Asegúrese de inscribirse en nuestro boletín informativo para obtener una atención sobre nuevas combinaciones de sabores en las obras o mermeladas listas para su debut en un espectáculo local. Tenemos un puñado de nuevos sabores que estamos muy emocionados de que la gente pruebe.
¿Alguien como higos?? Pensé que tiraría un poco de teaser... ¡¡Disfruta!
¡El título de la publicación del blog lo dice todo, amigos! ¡El Pacific Coast Fog Fest 2017 fue un gran éxito!
No puedo agradecer lo suficiente a todos los que vinieron a vernos, probar nuestras mermeladas y ofrecer sus comentarios de apoyo. Me gustaría agradecer especialmente a nuestros invitados que vinieron después de haber escuchado sobre nuestro apoyo tanto a la Pacifica Education Foundation como a los Terra Nova High School Band Boosters.
Aunque originalmente me había comprometido a dividir una donación del 10% entre los dos, la gran cantidad de apoyo me hizo decidir duplicar mi compromiso original y ahora donaré el 20% de las ventas para dividirlo equitativamente entre los dos. Espero seguir apoyando a estas dos organizaciones con futuras exhibiciones de arte y artesanía, independientemente de su ubicación en el Área de la Bahía.
Habiendo estado recientemente en un viaje a Brasil y visitado un asador tradicional, había decidido crear una feria artesanal de sabor exclusivo para estar disponible solo en el Fog Fest; Mermelada de piña y canela. Entre mis productos más vendidos, esta combinación de sabores fue amada por todos los que la probaron y los frascos volaron. No hace falta decir que esta combinación de sabores se ha abierto camino en los sabores básicos que seguiré ofreciendo a través de nuestro sitio web, la tienda web de Etsy y futuras exposiciones de arte y artesanía.
Me encanta recibir pedidos de sabores y jugar con fruta nueva. El programa nos inspiró mucho a partir de una serie de solicitudes que se recibirán próximamente. En la parte superior de la lista estaba la mermelada de higos, que ya tengo en proceso. La segunda solicitud con mayor sabor fue la mermelada de tocino, sin embargo, no creo que intente nada con la carne todavía, ya que no quiero interferir con los requisitos adicionales del departamento de salud para demostrar que todos los productos cárnicos están curados y / o correctamente. o cocido. Estos dos primeros fueron seguidos por solicitudes de arándano, olallieberry e incluso ruibarbo. Estoy seguro de que algunos de estos aparecerán siempre que pueda encontrar una fuente para la fruta. Sé que puedo encontrar algunas granjas de u-pick en la costa cerca de Monterrey que ofrecen arándanos olallieberries, pero tendré que cazar un poco más duro para el arándano. Ya sea que tengamos la oportunidad de conocernos en persona en una feria de artesanía o no, no dude en informarme de cualquier fruta o maridaje que le interese ver.
Estas son algunas de las imágenes que tomamos del stand antes de abrir nuestras puertas:
¡¡Gracias de nuevo a todos los que vinieron al Fog Fest !! Espero verlos a todos nuevamente en el Danville FallFest el 21 y 22 de octubre y conocer nuevos amigos.
¡¡Disfrutar!!
Con toda la mala prensa que recibe la pectina cuando se trata de conservas de frutas, es casi como si debería tener un aviso de advertencia para los padres, así que le pregunté a Drake sobre sus opiniones sobre el tema y mire este limón por mí mientras hablo un poco sobre la pectina ...
La pectina es una fibra soluble de origen natural utilizada por muchas plantas fructíferas para el soporte estructural de las paredes celulares de sus frutos. Si bien todas las frutas tienen algún nivel de pectina en las paredes celulares, hay aquellas que tienen bastante abundancia que las hacen buenas para extraer una pectina natural que es útil en todo tipo de proyectos de conservación de frutas.Las peras, manzanas, arándanos, moras, dátiles, guayabas, membrillos, ciruelas, grosellas y la mayoría de los cítricos contienen grandes cantidades de pectina, siendo la mayor diferencia entre todos ellos que los cítricos la tienen en la médula de las cáscaras, mientras que las otras frutas contienen la en toda la fruta.
La pectina es la que ayuda a que se produzca la gelificación en la elaboración de jaleas y mermeladas, y es indispensable en la elaboración del paté de frutas para conseguir esa textura confitada. Siempre puedes hacer tus mermeladas y jaleas sin pectina si conoces los trucos del oficio, por supuesto. Dependiendo de su combinación de sabores, siempre puede agregar un poco de manzana rallada, algunas moras o incluso un poco de pasta de dátiles sin afectar significativamente el perfil de sabor y darle ese impulso adicional de pectina necesario para una gelificación adecuada.
Entonces, ¿cuál es la diferencia entre una extracción casera y una pectina comprada en una tienda? Todos los productos comprados en la tienda deben comenzar con una fuente de fibra. En su caso, la cáscara de manzana o de cítricos, ya que la extracción de otras fuentes puede ser más costosa de producir, mientras que los restos de manzana y las cáscaras de cítricos se pueden comprar a un precio bastante económico. Los productos comprados en la tienda también deben considerar una vida útil mucho más larga, por lo que los aditivos y conservantes es lo que los distingue. Claramente, aquí es donde la pectina obtiene su predisposición negativa, ya que el ácido cítrico, la dextrosa, el citrato de potasio y el benzoato de sodio no se salen fácilmente de la lengua como ingredientes naturales que desea agregar a sus productos caseros.
A principios de este año, encontré bastantes limones Meyer al final de su temporada de fructificación, y para evitar que se conviertan en abono, traje a casa mucho más de lo que podía imaginar en un corto período de tiempo. Entonces, una buena cantidad de ellos fueron lavados, rallados, exprimidos y las cáscaras se arrojaron en bolsas ziplock en el congelador. En esencia, sabía que tarde o temprano abordaría este proyecto, y por lo que imagino, cada parte del limón se va a utilizar bien y las cáscaras gastadas se convertirán en abono después.
El proceso que describiré a continuación no es un secreto comercial y una búsqueda rápida en Internet dará como resultado una serie de recetas que básicamente requieren el mismo proceso. Adapté mi lote a los 18 limones que tenía en una bolsa de congelador y ajusté los volúmenes restantes con muy buenos resultados. Entonces, ¡vayamos al grano!
Usé lo siguiente en lo que constituiría un "lote doble", así que siéntase libre de dividir estos números a la mitad y debería llegar a las mismas conclusiones para un lote más pequeño:
Como estoy comenzando con limones que sabía que estaba procesando con este uso en mente, estoy comenzando con limones que han sido exprimidos, rallados y las cáscaras descongeladas se ablandaron considerablemente. Si hubiera estado comenzando desde cero con todo el limón que Drake me está cuidando, tendría que rallar, exprimir el limón y dejar que las cáscaras se asienten en el agua y la mezcla de jugo de limón durante al menos una hora para ablandarse. .
Debido a que desea la mayor superficie posible, debe cortar las cáscaras de limón en trozos de aproximadamente 1/4 ". Un cuchillo afilado y un poco de esfuerzo le ayudarán a atravesar esta parte sin problemas.
Luego, agregué 4 tazas de agua y la taza de jugo de limón a la mezcla en un tazón. Aquí es donde ayudaron las cáscaras blandas de haber estado en el congelador, ya que fui directamente al siguiente paso. Como mencioné anteriormente, si hubiera comenzado con limones frescos, querría dejar esto reposar durante al menos una hora.
El lote luego fue directamente al 18 qt. olla de acero inoxidable que tenía a mano para poner a fuego alto para que hierva.
Una vez que hierva levemente, baje el fuego a fuego lento. Luego dejo que hierva a fuego lento durante 20 minutos para extraer la mayor cantidad posible de pectina de las cáscaras. El objetivo aquí no es evaporar el agua, así que asegúrese de mantenerla a fuego lento. Si tomó la ruta más larga y dejó la mezcla en agua durante una hora, puede terminarla después de 10 minutos.
Mientras se cocina la mezcla, es cuando querrás tomar tu colador, una olla secundaria donde entrará la pectina líquida y tu colador de gelatina / camiseta para colar la mezcla. Asegúrese de hervir un poco de agua por separado para verter sobre el medio filtrante a fin de desinfectar esas superficies.
A continuación, vertí toda la mezcla en el colador con la camiseta. Aquí querrá dejar esto sentado durante al menos unas horas, si no durante la noche, que es lo que hice. La camiseta es útil ya que puede cubrir fácilmente la mezcla que se encuentra en el colador para evitar que nada entre en las cáscaras blandas de los cítricos.
A la mañana siguiente, descubrí que tenía este líquido amarillento esperándome. Las cáscaras blandas se fueron al compost y solo necesitaba probar el contenido de pectina de lo que tenía.
Para probar el nivel de pectina, tome unas cucharadas de alcohol isopropílico para colocar en un tazón pequeño. Tome una cucharada de la pectina líquida que se colocará en el alcohol isopropílico y déjela reposar durante un minuto. Con un tenedor, debería poder recoger la bola transparente de pectina solidificada del tazón.
Si no sale como una sola pieza, es posible que deba reducir un poco la mezcla. Coloque la pectina líquida en la estufa y reduzca hasta la mitad del volumen con el que está trabajando. Vuelva a probar una vez que la mezcla se haya enfriado nuevamente y debería tener algunas cosas buenas.
Colóquelo en el refrigerador para su uso inmediato y debe conservarse durante aproximadamente una semana. En el congelador debería darte alrededor de 6 meses, y si puedes usar la técnica tradicional de enlatado al baño de agua, debería durar hasta un año.
Para su uso, una buena guía para comenzar será 4 cucharadas por taza de fruta utilizada en su receta. Esto variará al gusto dependiendo de cómo le guste su mermelada (suelta o firme), con qué frutas está trabajando y su contenido de pectina natural y, en última instancia, la concentración de pectina en el lote casero que produjo.
Disfrute y feliz enlatado !!
No conseguimos encontrar tu ubicación exacta. Esto ha pasado mucho tiempo, y aunque entendemos que tenemos que arrastrarnos antes de que podamos correr, tiene que haber algunos saltando por algún lugar entre esos dos para que la sangre fluya, ¿verdad??
Manténganse atentos!!! No pasará mucho tiempo ahora...
