But first, the photos of the tart that I made for my tea party!
|Oatmeal shortbread crust, ganache, mascarpone cream, and balsamic strawberries.|
|Very very yummy|
Friday night I picked three pints of green figs from the orchard behind my house and half candied them. I mean half because real candied figs are shelf stable, but I canned mine in the leftover syrup because I did not want to wait three days to cook them again.
|Figs, brown sugar, lemon juice|
|Finished figs ready for a snobby cheese night|
The next morning I picked up the motherlode of all farmer's market's reapings.
|Plums, apples, peppers, quince, onions, concord grapes, seckel pears, tomatoes|
|Using a recipe from Put Em UP!|
|Soaked 3lbs pink and ying yang beans overnight then cooked them for 1 1/2 hours|
|made a sauce of the cooking liquid, 1 1/3 cup molasses, 1 1/2 large red onion, 1T salt, 1T ground mustard, 1t black pepper|
Then the tomatoes
|Mmmm San Marzano tomatoes|
|cooking it down!|
|couldn't quite fit the whole "lug" of tomatoes into the pot|
|cooked down to four pints, unseasoned|
|Shoulda pricked the plums...they split their skins|
I'll talk more about it next week, but my mother was wonderful to send me three new canning books which makes my cache of information quite large!