Canning and Preserving

Jeni’s Mince Pies

This recipe comes to the farm from my yoga teacher and fitness guru, Jeni Winterburn of the Yoga Nook in Simi Valley.  Jeni grew up outside of London, England and when she talks you through a class, her voice and beautiful accent are an instant calming refuge for me.  The “master of mobility” (I have…

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Blackberries Preserved

Okay folks, stay with me here – the Olallieberry, aka ollalieberry, olallaberry, olalliberry, ollalaberry or ollaliberry is a cross between a loganberry (a hybrid of blackberry/raspberry) and a youngberry (blackberry, raspberry and dewberry cross) that was developed in Oregon and also tested in California in the 1930s. Turns out it doesn’t do well in the…

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Strawberry-ness

It’s been a bit of a wait — but the strawberries are finally here! I have many different ways to savor my berries. I know they are great on their own, no question there. I often make this healthy strawberry “shortcake” for breakfast or dessert – the family loves it too. Strawberry lemonade is another…

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Fuji Apple Butter

6 lbs of Fuji apples 1 cup of apple cider vinegar 3 cups of apple cider 2 cups of sugar (or more for desired sweetnesss) Pinch of Salt 3 tsp of cinnamon 1 tsp pumpkin pie spice (Trader Joe’s is my favorite) Rind and juice of 1 large lemon Note: You will need a food…

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Pickled Beans

I say “pickled beans” because I like to do them with both the blue lake and yellow wax beans, to create a color contrast in the jars. My uncle Ralph made pickled green beans with dill almost every summer and I would always look forward to devouring them. I recall that he used primarily dill…

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Yes you can…can!

I have been canning since I was a teenager, a tradition that is passed on from one generation to the next. Somewhat of a lost art, I feel in the last few years it is definitely making a comeback. There is nothing quite as rewarding as making and serving your own homemade pickles, preserves and…

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