on a roll ~ with a grape harvest

Tags

Albemarle County, concord grape, Concord Grape Jam, copper pot, god of wine, grape, grape harvest, grape plant, heavenly scent, Virginia

Three years ago when I planted one Concord Grape plant, I never knew what I was in for.
The first two years I struggled with this indeterminate vine and its strange harvest until I consulted with our local “God of Wine”.
He was kind enough to advise this silly gardener about her single vine.
Third time’s a charm they say, and voila! Diane has a grape harvest worthy of jam!

can you smell the heavenly scent?

a wee bit labor intensive, squeezing the innards out of the skins

knock out flavor and color here

innards of four pounds of grapes

quick time in the French copper preserving pan

can you taste this royal essence?

Yep, after much hand work in the kitchen this rainy Sunday, I have eight jars of Concord Grape Jam to show for my efforts—
too soon sold to customers who now feel the shift of season and prepare for the cooler months ahead.
These gems of harvest travel near and far to pantry shelves and often find themselves wrapped and gently tucked under Christmas trees
for those foodies who revere this process.

Next up is a batch of Concord Grape Sorbet!

Copyright © 2013 by Diane LaSauce All Rights Reserved

the harvest continues…fast & simple, yet oh so tasty

Tags

herbs, quick recipes, summer bounty, tomatoes

oh those tomatoes

About this time of year, those who garden have an abundance of these.
Last week I processed many pounds into ripe tomato chutney, yet more crowded my kitchen counters and by week’s end I wanted a clean slate
so
I rinsed and cored every one of those fat loafers then cut them into large chunks—even the green ones—and added them in one layer to a baking dish.
The more tomatoes, the larger the baking dish.
Then I added an entire head of garlic, unpeeled and broken into cloves.
Then I splashed a generous amount of olive oil over all wedges and sprinkled dry oregano, basil and sea salt to top. Fresh herbs work fine, if you have them on hand.
Gently turn fruit in pan then roast in a 500F convection oven, lower-middle shelf for 40-50 minutes or until remaining liquid is nearly reduced to a silky sauce, moving with a large spoon every 10 minutes.
Taste the liquid after 20 minutes and add a bit of sugar if fruit is too tart, say scant 1/4 cup.
IF you happen to have a cup or two of grape tomatoes lying around on the counter, toss them whole into the mix after 30 minutes of roasting. They will hold their shape and add a nice crunch to the softened saucy heirlooms.
After removing the pan from the oven, and when the dish is cool enough to handle the garlic cloves, gently squeeze the flesh out of their skins back into the sauce.
Cool pan completely on rack and either dole out into deli containers or use immediately over pasta, in a large bowl with crusty dipping bread, or freeze this cooled goodness for later use.
Add freshly grated cheese of choice when serving over pasta or dipping.

after 40-50 minutes of roasting

two cup portions for pasta, dipping, or with cheese platter

This process can be repeated until the bounty is reduced to manageable proportions.
Even double batches can be roasted at one time if a convection oven is used.

Copyright © 2013 by Diane LaSauce All Rights Reserved

mid summer delight ~ peach rosemary jam

Tags

artisan jams and chutneys, Blue Chair Jam Cookbook, harvest, harvest season, herb, jam, peaches, preserves, soulful experience, summer, yellow peaches

mid summer yellow peaches beg to be blanched and preserved

the peeling process after a quick blanch

squeeze lovely juice from peels

six pounds of prepared peaches ready for preserving

simmer, simmer, boil and bubble

resting peaches present foam that is skimmed off then remaining pulp is mashed and simmered again to set point or 220 F, adding six sprigs of fresh rosemary during the last five minutes

rosemary removed, jars filled and ready for lids and time in the oven to seal. This jam is pure heaven on just about anything!

This harvest season I give a nod to the Blue Chair Jam Cookbook for shifting my preserve process.
Most recipes are fruit, sugar, lemon, and time allowing simple ingredients to marry.
Rosemary was my addition here, as this herb kisses this fruit with a goodness we remember.

Have you tried your hand at preserves?
I promise it is a rewarding, soulful experience.
Currently on the prowl for figs—my concord grapes will soon ripen and they too will be transformed.

Update on fig prowl: My fruit prince surprised me with 15# of brown turkeys Saturday—he has connections.  So last Sunday I prepared the most elegant fig jam with fennel/gin infusion. Need I say more? Yes, for lunch today I had French Roquefort with fresh figs! She is dead and in heaven….

Copyright © 2013 by Diane LaSauce All Rights Reserved