Food in Season

eating locally all year long

Pear Cinnamon Jam

Zechariah 8:12a The seed will grow well, the vine will yield its fruit, the ground will produce its crops, and the heavens will drop their dew…
This weekend I went and visited my CSA farm and since a local farm market is right around the corner I decided to stop. They had a whole bin of discounted fruits and vegetables. I got 2 packs of 5 pears for  .50 each!

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I got home and ate one and OH MY it was delicious. Then the canning bug bit me, and I decided to make some jam. I had read a recipe a while back for pear cinnamon jam. I decided to make it.

Pear Cinnamon Jam

8 cups of cored chopped pears
4 cups of sugar
1/8 cup lemon juice (half a lemon)
1 Tbs cinnamon

I found that each pear yielded about 1 cups of fruit. So I quartered each pear. Cut out the core and chopped – you do not need to peel the pears. I added the chopped pears and 4 cups of sugar to a pan.Image

 

Now you just cook on medium and stir the pears until they can be easily smashed by the back of a wooden spoon. Then you use a potato masher to mash them until they are a mostly smooth sauce.

 

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My daughter loves to help me cook! When they are mashed into the “sauce” add you lemon juice and cinnamon and let cook. Cook until the jam looks thick and passes the plate test. This will fill 6 half pint jars. Process according in a water bath canner for 10 minutes.

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Easy Bread Recipe

Matthew 6:11 Give us today our daily bread.

I found a recipe for no knead bread in 5 minutes a day. This is my favorite bread to make. Everyone loves it and it is very easy. You can double or triple the recipe and keep the dough in your fridge until you are ready to make a loaf.


Easy No-Knead Bread (Bread in a Pot)
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt

In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. I normally start mine before bed and it is ready the next day after work when I am getting ready to make dinner.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. I use cast iron. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.

A note to remember. Wheat bread will not rise as much as white bread, and the finished product will be much more dense. You can search many good youtube videos on making this bread.

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Procrastination gets you no where fast!

Proverbs 20:4 Sluggards do not plow in season; so at harvest time they look but find nothing.

I have procrastinated so bad on documenting my kitchen adventures! Even if I would have started in January I would have so many more things on record. I received a pressure canner in january and it has been put to good use already many times. I won a few contests for the “Urban Farm Challenge” I am in. I went to a local festival and got fresh maple syrup and stone ground local grains. I learned how to make no knead “5 minute” bread. I learned how to make a sourdough starter and make fluffy, healthy bread with no yeast. I learned how to make cheese (Yes cheese!). I learned how to make yogurt and yogurt cheese. I made from scratch pasta. I made my first pasta sauce from canned tomatoes from last summer. I canned pinto beans, black beans, ham and bean soup, beef broth, chicken stock, ham broth, zuppa tuscana, corn chowder, and chili. I created a compost bin from a trash can. I started my seeds for my garden this summer. So I wish I hadn’t been lazy, and started this blog many months ago. However, I can’t change time. So, I may bring up some of those past items and blog about them. I am hoping to post some recipes using the things I canned.  Here is an example my newest creation I made this last week and it was delicious! Sorry the pictures arent the best; I wasn’t thinking blog when I took them.

Rainbow Beans

1 pint jar pinto beans
1 pint jar ham broth
1 pint jar corn (or 1 can or equivelent frozen)
1 red pepper (or orange – or some of each)
3-4 green onions

Empty the contents of the ham broth, pinto beans (drained), and corn (drained) into a pan. Bring to a boil. Add red peppers and green onions. Season to taste. Reduce heat and simmer until broth gets thicker and peppers are tender. My two year old like this also. It had a bit of a southwestern fair to it. In the future I would like to get some of those  blue fingerling potatoes and truly have rainbow beans (red pepper, orange pepper, yellow corn, green onion, blue potato)Canned corn is in the picture, but I used frozen corn from last summer. It was the last of my summer corn so I had to put the can in the picture – that’s why its hiding!

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