Truthfully… it is difficult to do anything with stone fruit other than eat it, dripping down your chin. But let’s say you want to keep some of that Flavor of Summer for later? For a time when it has rained for 5 months straight and you are about to lose your mind. Please assure me that happens to other people!?
Alas, the equinox has passed and fall is here. I love fall. Really. It was my favorite season. Until moving to Seattle, where it has begun to symbolize The Beginning of the End. The end of all that is good, right, crisp and sunny. The start of the soggy dampness, the grey, the wet and the dark.
But back to stone fruits. Peaches. Plums. Etc. They are summer. And I’m going to stay there as long as I can. Please and thank you!
I usually have approximately 482 things on my mind at any one time and an ever-growing list of things I want to do/make/see/find/remember, etc. Needless to say, I can’t quite keep track of all the things I am chomping at the bit to make. You should see the expansive pile of recipes in the form of random printouts, tornouts and scribbled ingredients from assorted places I have amassed.. I do actually have an organizational system for it…but that makes it only slightly less overwhelming.
So, what to do when you are in the Can Jam and read about what incredible people and bloggers are preserving seasonally? Of course! You make your own round-up of faves to save in one place. If I can’t get to them this year at least there is always next. A bonus of being in the Pacific Northwest is that we are usually a bit behind in ripening meaning I get an early idea list for the next bounty!
It almost makes up for the slugs. (which are back by the way. ARGH!)
Stone Fruit Roundup!
Locally Preserved and Garlic Plum Sauce. Yum. Must find plums stat. Garlic-y and plum-y! For stirfries and the like.
Doris and Jilly did a Peach Chutney that sounds a both sweet and spicy. Seriously need more peaches now.
Hip Girl’s Guide to Homemaking and Honey Pie Conserve and Sugar Plum Crumble Preserves. They both sound fantastic…and I want to make the both, but the Conserve has me nearly licking the computer screen hopefully. Must get plums.
Tigress with Plum Noir. Sounds sassy & alluring doesn’t isn’t? The addition of peppercorns, cardamom, fennel and bay take a nice toasty plum jam soaring on up to a fancy cheese plate dream.
You can check out the full Tigress Round up here. She is putting in a lot of time and work compiling posts of what all the other canners are up to. It is a goldmine of information and inspiration. In my mini-roundup I try to include recipes that I am sure I’ll make and don’t already have access to a recipe I love.
Next month: PEPPERS! And I couldn’t be happier! I had #15 of assorted hot peppers as part of a bulk produce buy from eastern washington and I’m been processing like mad! Send in the respirator ‘cuz I’m choking on the fumes! It’s gonna get sizzlin’ hot in October!