|GOOD FOOD NEWS
Volume 7 Number 27 July 7th, 2015
FIELD NOTES: Calaveras Home Grown, West Point
There is a new contributor to the Amador/Calaveras blooming economy, Calaveras Home Grown.
Calaveras Home Grown provides locally grown organic vegetables, herbs, and flowers for a community of like-minded people. The Calaveras Home Grown growers offer over 100 years of gardening experience that incorporates sustainable and permaculture practices. Calaveras Home Grown provides potted plants that are 100% organic and locally grown for the current growing season beginning in March. Calaveras Home Grown also offers healthy, mature plants to supplement your current garden, or to replace the plants that have become deer or gopher food.
Seasonally harvested, fresh vegetables will also be available throughout the growing season and some value enhanced food products will also be offered. As part of the purchase of your healthy and bountiful plant, you will receive the planter of very healthy soil created through a vermiculture and composting process. Calaveras Home Grown is committed to a soil to soil approach to the production of food. We are a part of a community that understands the value of growing food that benefits our bodies. This includes everything from organic seeds to using off the grid energy.
The framework for Calaveras Home Grown is primarily virtual, but it does include a physical facility in Wilseyville as a staging location. You can meet the farmers and personally see a small representation of the plants that are available every Saturday at the West Point Ace Hardware store from approximately 10:00 AM to 2:00 PM until early fall. View our entire inventory on our website calaverashomegrown.com.
Kurt Von Puttkammer & Victor Wilson
Crab Apple Hot Pepper Jelly
2 lbs crabapples
1 1/2 cups water
red wine vinegar
3 3/4 cups granulated sugar
1 cup sweet green bell peppers
1/3 cup hot peppers (mix and match hot peppers for color and preferred degree of heat)
In a Dutch oven, combine crabapples with water.
Cover and bring slowly to simmer.
Cook until crabapples are very soft.
Pour into a colander lined with a square of dampened cheesecloth and placed over a deep bowl.
Weight down with a saucer and heavy can.
Let stand until dripping stops.
Pour collected juice into a liquid measure.
Add enough vinegar to make 3 cups.
Combine in a saucepan with sugar.
Bring to a boil, stirring constantly.
Add peppers, then boil briskly for 8 to 10 minutes or until set.
Stir for 7 minutes to prevent floating peppers.
Pour jelly into hot, sterilized 8-ounce canning jars.
Seal with two-piece canning lids.
Let cool, then refrigerate.
For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.
NOTE: To test for set, remove pan from heat.
Dip a cold metal spoon into the liquid and hold well above the steam.
Turn spoon sideways and let liquid run off.
When it forms two drops that run together and drip from edge of spoon, jelling point has been reached.
Blue Cheese-Stuffed Figs
Make a slit in the side of each fig. Stuff a bit of your favorite blue cheese into the fig - I find softer, creamier blues like gorgonzola dolce work best. Serve as-is, or brush figs with canola or vegetable oil and set in a hot pan or on a hot grill, turning once, cooking until the figs are hot and cheese is melted, about 8 minutes total.
Halve figs lengthwise. Melt a tablespoon or two each of butter and honey in a small frying pan and put the figs, cut-side down, in the pan. Cook until everything is bubbling and the figs start to brown a bit. As they cook, spoon the melted butter and honey over the top of the figs once or twice. Remove the figs from the pan and serve with cream, whipped cream, yogurt, or ice cream on the side, if you like.
Figs With Parmesan & Balsamic
Cut figs in half or into wedges. Set on a plate with shavings of Parmesan cheese and drizzle with high-quality balsamic vinegar or fruit vinegar. A few twists of freshly ground black pepper are nice, too.