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.
Le Danville FallFest 2017 a été un autre énorme succès pour SBJ dans l'arène des foires artisanales !! Même s'il était plus qu'apparent par les vêtements portés par les participants qu'ils étaient prêts pour l'automne, l'été avait encore une emprise ce week-end avec un temps chaud et pas un nuage dans le ciel. Je ne saurais trop remercier tout le monde qui est venu nous voir, goûter nos confitures et offrir leurs commentaires très encourageants.
Comme je l'ai déjà mentionné, j'adore accepter les demandes de saveur et jouer avec de nouveaux fruits. Le spectacle nous a donné beaucoup d'inspiration à partir d'un certain nombre de demandes qui seront à venir. L'ajout de la confiture de romarin à la figue de la mission à l'arsenal s'est avéré être un succès et nous avons presque vendu à la fin de l'événement. Certainement un gardien !!
Nos deux principales demandes se terminent toujours pour être de l'airelle et de l'olallieberry, à part les confitures et les gelées de poivre. Je suis sûr que certains d'entre eux apparaîtront à condition que je puisse trouver une source pour le fruit. J'imagine que si je devais en trouver si tard dans la saison des baies, cela ferait une petite série de production exclusive qui ne sera probablement présentée qu'à une foire artisanale jusqu'à ce que je puisse évaluer la réponse et me préparer pour la saison des baies de l'année prochaine. pour vraiment faire le plein. Que nous ayons la chance de nous rencontrer en personne lors d'une foire artisanale ou non, n'hésitez pas à me faire part des fruits ou des accords qui vous intéresseraient.
Voici quelques-unes des images que nous avons prises du stand avant d'ouvrir nos portes:
Merci encore à tous ceux qui ont participé au FallFest !! J'ai hâte de vous revoir tous à la foire artisanale de San Jose les 16 et 17 décembre et de rencontrer de nouveaux amis.
Profitez!!
Nous sommes ravis d’être approvisionnés et prêts à nous rendre à East Bay pour le Danville FallFest 2017 ce week-end. Avec notre dernier spectacle appauvrissant presque tout notre inventaire, je suis heureux d’être en mesure de mettre à jour notre stock et de remettre nos grandes saveurs signature sur le marché avec des lots nouvellement faits. Ne tardez pas à passer vos commandes, puisque nous nous attendons à avoir un taux de participation tout aussi bon que nous l’avions pour le Pacific Coast Fog Fest!!
N’oubliez pas de vous inscrire à notre newsletter pour avoir un heads up sur les nouvelles combinaisons de saveurs dans les œuvres ou confitures prêtes pour leurs débuts à un spectacle local. Nous avons une poignée de nouvelles saveurs que nous sommes très excités d’avoir des gens essaient.
Quelqu’un comme les figues?? J’ai juste pensé que je jetterais un petit teaser ... Profiter!!
Le titre du blog dit tout, les gens! Le Pacific Coast Fog Fest 2017 a été un énorme succès!!
Je ne remercierai jamais assez tout le monde qui est venu nous voir, goûter nos confitures et offrir leur commentaire très favorable. Je tiens tout particulièrement à remercier nos invités qui sont sortis après avoir entendu parler de notre soutien à la Pacifica Education Foundation et aux Terra Nova High School Band Boosters.
Bien que je m’étais engagé à l’origine à diviser un don de 10% entre les deux, l’énorme effusion de soutien m’a fait décider de doubler mon engagement initial et sera maintenant faire don de 20% des ventes à diviser uniformément entre les deux. J’ai hâte de continuer à soutenir ces deux organisations avec de futures expositions d’art et d’artisanat, peu importe leur emplacement dans la région de la baie.
Ayant récemment été sur un voyage au Brésil et visité un steak house traditionnel, j’avais décidé de créer une foire artisanale saveur exclusive à mettre à disposition uniquement au Fog Fest; Confiture de cannelle à l’ananas. Parmi mes meilleurs vendeurs, cette combinaison de saveur a été aimé par tous ceux qui l’ont essayé et les pots ont volé! Inutile de dire que cette combinaison de saveurs a fait son chemin dans les saveurs de base que je vais continuer à offrir à travers notre site Web, Boutique en ligne Etsy et de futurs arts et spectacles d’artisanat.
J’aime prendre des demandes de saveur et jouer avec de nouveaux fruits. Le spectacle nous a donné beaucoup d’inspiration à partir d’un certain nombre de demandes qui seront à venir. En haut de la liste était confiture de figues, que j’ai déjà dans les travaux. La deuxième demande la plus de saveur était confiture de bacon, cependant, je ne pense pas que je vais essayer quoi que ce soit avec de la viande tout de suite puisque je ne veux pas jouer avec les exigences supplémentaires du ministère de la Santé pour prouver que tous les produits carnés sont correctement séchés et / ou cuits. Ces deux premiers ont été suivis par des demandes de myrtille, d’olallieberry et même de rhubarbe. Je suis sûr que certains d’entre eux apparaîtront à condition que je puisse trouver une source pour le fruit. Je sais que je peux trouver quelques fermes u-pick le long de la côte près de Monterrey qui offrent des olallieberries, mais je vais devoir chasser un peu plus fort pour le huckleberry. Que nous avons la chance de nous rencontrer en personne à une foire artisanale ou non, n’hésitez pas à me faire part de tous les fruits ou appariements que vous serez intéressé à voir.
Voici quelques-unes des images que nous avons prises du stand avant d’ouvrir nos portes :
Merci encore à tous ceux qui sont venus au Fog Fest!! J’ai hâte de vous revoir tous au Danville FallFest les 21 et 22 octobre et de rencontrer de nouveaux amis.
Profiter!!
Avec toute la mauvaise presse que reçoit la pectine en ce qui concerne les conserves de fruits, c'est presque comme si elle devait avoir un avis parental, alors j'ai demandé à Drake son point de vue sur le sujet et surveillez ce citron pour moi pendant que je parle un peu à propos de la pectine ...
La pectine est une fibre soluble naturelle utilisée par de nombreuses plantes à fruits pour le soutien structurel des parois cellulaires de leurs fruits. Bien que tous les fruits aient un certain niveau de pectine dans les parois cellulaires, il y en a qui en ont assez qui les rendent bons pour extraire une pectine naturelle qui est utile dans toutes sortes de projets de conservation des fruits.Les poires, les pommes, les canneberges, les mûres, les dattes, les goyaves, les coings, les prunes, les groseilles à maquereau et la plupart des agrumes contiennent de grandes quantités de pectine, la plus grande différence entre tout cela étant que les agrumes l'ont dans la moelle des pelures alors que les autres fruits contiennent le dans tout le fruit.
La pectine est ce qui aide la gélification à avoir lieu dans la fabrication de gelée et de confiture, et est indispensable lors de la fabrication de pâté de fruits afin d'obtenir cette texture confite. Vous pouvez toujours faire vos confitures et gelées sans pectine si vous connaissez les ficelles du métier, bien sûr. En fonction de votre combinaison de saveurs, vous pouvez toujours ajouter de la pomme râpée, des mûres ou même de la pâte de dattes sans affecter le profil de saveur de manière significative et en lui donnant le supplément de pectine nécessaire pour une bonne gélification.
Alors, quelle est la différence entre une extraction maison et une pectine achetée en magasin? Tous les produits achetés en magasin doivent commencer par une source de fibres. Dans leur cas, les écorces de pommes ou d'agrumes, car l'extraction à partir d'autres sources peut être plus coûteuse à produire, tandis que les chutes de pommes et les écorces d'agrumes peuvent être achetées à un prix assez bas. Les produits achetés en magasin doivent également envisager une durée de conservation beaucoup plus longue, de sorte que les additifs et les conservateurs sont ce qui les différencie. Clairement, c'est là que la pectine obtient sa prédisposition négative, car l'acide citrique, le dextrose, le citrate de potassium et le benzoate de sodium ne roulent pas facilement de la langue en tant qu'ingrédients naturels que vous souhaitez ajouter à vos produits faits maison.
Plus tôt cette année, je suis tombé sur pas mal de citrons Meyer à la fin de leur saison de fructification, et pour les empêcher de se transformer en compost, j'ai ramené à la maison beaucoup plus que ce que je pouvais imaginer faire en peu de temps. Ainsi, une bonne quantité d'entre eux a été lavée, zestée, pressée et les écorces ont été jetées dans des sacs ziplock au congélateur. Essentiellement, je savais que je m'attaquerais tôt ou tard à ce projet, et d'après ce que je pense, chaque partie du citron sera utilisée à bon escient et les écorces épuisées seront ensuite transformées en compost.
Le processus que je vais décrire ci-dessous n'est pas un secret commercial et une recherche rapide sur Internet donnera un certain nombre de recettes qui appellent essentiellement le même processus. J'ai personnalisé mon lot aux 18 citrons que j'avais dans un sac de congélation et j'ai ajusté les volumes restants avec de très bons résultats. Alors, allons-y !!
J'ai utilisé ce qui suit dans ce qui constituerait un "double lot", alors n'hésitez pas à réduire de moitié ces chiffres et vous devriez arriver aux mêmes conclusions pour un lot plus petit:
Puisque je commence avec des citrons que je savais que je transformais avec cette utilisation à l'esprit, je commence par des citrons qui ont été pressés, zestés et les écorces décongelées ramollies considérablement. Si je devais partir de zéro avec le citron entier que Drake surveille pour moi, je devrais zester, presser le citron et laisser les écorces reposer dans l'eau et le jus de citron pendant au moins une heure pour se ramollir .
Parce que vous voulez autant de surface que possible, vous voudrez couper vos zestes de citron en morceaux d'environ 1/4 ". Un couteau bien aiguisé et un peu d'huile de coude vous aideront à traverser cette partie très bien.
Ensuite, j'ai ajouté 4 tasses d'eau et la tasse de jus de citron au mélange dans un bol. Voici où les écorces ramollies après avoir été dans le congélateur ont aidé, puisque je suis passé directement à l'étape suivante. Comme je l'ai mentionné plus tôt, si j'avais commencé avec des citrons frais, vous voudriez laisser cela reposer pendant au moins une heure.
Le lot est ensuite allé directement dans le 18 qt. pot en acier inoxydable que j'avais sous la main pour être placé sur feu vif pour porter à ébullition.
Une fois qu'il a légèrement bouilli, baissez le feu pour laisser mijoter. Je laisse ensuite mijoter pendant 20 minutes pour extraire autant de pectine que possible des écorces. Le but ici n'est pas d'évaporer l'eau, alors assurez-vous de ne pas la laisser mijoter. Si vous avez emprunté la voie la plus longue et que vous avez laissé le mélange dans l'eau pendant une heure, vous pouvez l'appeler après 10 minutes.
Pendant que le mélange cuit, c'est à ce moment que vous voulez saisir votre passoire, un pot secondaire dans lequel la pectine liquide va entrer et votre passoire à gelée / t-shirt pour filtrer le mélange. Assurez-vous de faire bouillir de l'eau séparément pour la verser sur le média filtrant afin de désinfecter ces surfaces.
Ensuite, j'ai versé tout le mélange dans la passoire avec le t-shirt. Ici, vous voudrez laisser ce siège pendant au moins quelques heures, sinon du jour au lendemain, ce que j'ai fait. Le t-shirt est pratique car il peut facilement recouvrir le mélange assis dans la passoire pour empêcher que quoi que ce soit ne pénètre dans les écorces d'agrumes molles.
Le lendemain matin, j'ai découvert que j'avais ce liquide jaune cassé qui m'attendait. Les pelures molles sont allées au compost et je n'ai eu besoin que de tester la teneur en pectine de ce que j'avais.
Afin de tester le niveau de pectine, prenez quelques cuillères à soupe d'alcool à friction à placer dans un petit bol. Prenez une cuillère à soupe de pectine liquide à placer dans l'alcool à friction et laissez reposer pendant une minute. À l'aide d'une fourchette, vous devriez pouvoir ramasser la boule transparente de pectine solidifiée hors du bol.
S'il ne s'agit pas d'une seule pièce, vous devrez peut-être réduire un peu le mélange. Placez la pectine liquide sur le poêle et réduisez jusqu'à 1/2 du volume avec lequel vous travaillez. Refaites le test une fois le mélange refroidi et vous devriez avoir de bonnes choses.
Placer au réfrigérateur pour une utilisation immédiate et il doit se conserver environ une semaine. Dans le congélateur, cela devrait vous donner environ 6 mois, et si vous le pouvez en utilisant la technique de mise en conserve au bain-marie traditionnelle, cela devrait durer jusqu'à un an.
Pour l'utilisation, un bon guide pour commencer sera de 4 cuillères à soupe par tasse de fruit utilisé dans votre recette. Cela variera selon le goût selon la façon dont vous aimez votre ensemble de confiture (en vrac ou ferme), les fruits avec lesquels vous travaillez et leur teneur naturelle en pectine et, finalement, la concentration de pectine dans le lot fait maison que vous avez produit.
Profitez et bonne mise en conserve !!
Notre site web va vivre très bientôt et nous ne pourrions pas être plus excités ! ! Cela a été très long, et bien que nous comprenions que nous devons ramper avant de pouvoir courir, il doit y avoir des sauts quelque part entre ces deux pour que le sang coule, non??
Restez à l'écoute !!! Ça ne sera pas long maintenant ...
