A jar of pickled green beans merely stares at you accusingly, doesn't it? As a vinegar hater, the cry of the pickled anything falls upon deaf ears. But this magazine has links to Better Homes and Gardens (the publisher) and recipe suggestions. Chop up several pickled somethings and toss into a tuna salad. Oh yes, that is a good idea.
Take a look at these onions ! (Sorry Natasha, avert your eyes). Are they not amazing looking? Who would have thought of a) preserving onions and b) tossing them around like that?
Option One: The easy way to preserve - find someone who does it for a living.
Think of something that you buy in the winter and, naughty you, know you shouldn't. What about peaches or strawberries? What about kiwi or apricots? What about fresh peas!? Oh my God, fresh tomatoes !! are you listening?
Decide on a vegetable or fruit or both that you could change your buying habits about, and instead, buy a jar of preserves from someone. Just one. Small steps remember. On your calendar, chose a date mid-winter and write down "Open the bloody jar of preserves so Laureen will a) stop whining and b) feel satisfied she has changed your life.
Serve the jar as it is, or go hunting to bhg.com for a recipe. There are a gazillion things to do with jam besides put it on toast or make thumbprint cookies.
We go to Pat's Preserves at the Market
http://patspreserves.wordpress.com/
We are partial to his corn relish, two kinds of great pickles, hot pepper jelly, rhubarb jam and applesauce cake which is amazing for camping or times when you are too busy to make a desert for those expecting one. I have also looked at the preserves on the shelves at Bob and Boys on Hwy. 103, around exit 15 and that preserving maniac has the most amazing mustard pickles and a blueberry rhubarb jam that looks very good.
Option two: Harder but not impossible, in fact, a chance for some fun.
Buy the magazine from above. I found it at Soeby's on Queen Street on the impulse magazine rack.
No comments:
Post a Comment