weekly fix: apple of my eye edition

Thanks to the dastardly combination of being sans car and money, I’m sad to report that I missed apple picking this year. Bummer.

Nevertheless, I can still enjoy peak apple season by eating them like a champ. A cold, crisp apple is one of my favorite snacks — cut into thick slices with peanut butter (or nutella!) is the way to go. As such, this collection of tidbits takes its inspiration from the perfect autumn fruit.

• A few neat suggestions for ways to put your apple peels to good use. Similarly, you can also easily make your own pectin from apple leavings–I started collecting scraps (I have a designated container in my freezer) and am looking forward to giving this a shot.

• I hope to make these apple gouda oatmeal cookies soon. Don’t they look tasty? Best of all, you only need to use one bowl. Hell yeah.

• Lastly, wouldn’t seeing this street art each day make taking the red line much more appealing, fellow Chicagoans? (Heh, see what I did there?) Really though, the artist does some pretty cool stuff–fruits & veggies all over the city.

 

my very first solo jam endeavor: success!

In addition to knowing where the food I’m buying is coming from and being able to support local farms, one of the things I love the most about getting my produce from farmers’ markets is that there is always something intriguing that catches my eye. One time it was a small lavender plant (which I, regretfully, failed at keeping alive), another time it was fresh chamomile flowers, and yet another time it was a purple bell pepper. On my most recent trip, I came across gooseberries and, $6 later, had a bag of mysterious new fruit to try out.

I debated and debated what to do with my new purchase. Should I make some sort of tart? A pie? Just keep peeling these tasty little things and pop them into my mouth? I didn’t have a super large amount of gooseberries to work with, and I wanted to be sure to use them for something special. Thinking it over again the next morning, as I scooped the last precious bit of homemade strawberry jam out of the jar, it hit me — I wanted to make jam!

Because I only had a bowl of gooseberries at my disposal, my jam also included two plums and a peach (also from the market). I didn’t add any pectin because 1) I didn’t have any 2) I knew this was going to be a super small batch and 3) I had read that gooseberries are already fairly high in natural pectin. I did add the juice of one lemon to help thicken things up.

First things first — I thoroughly washed two canning jars (one 16 oz pint jar and one 8 oz half pint) and their lids and bands. Because I was not planning to process my jars in a water bath (knowing that I’d end up with a super small yield of jam) and would, instead, just be making refrigerator jam, I felt okay reusing the lids and bands. Ordinarily, while it is okay to reuse canning jars that are still in good condition, you must purchase and use new lids to ensure a proper seal (and safe preservation). While my jam was cooking, I put the jars and lids/bands into separate pots of water, which I then brought to a boil. Ten minutes of sterilization later, I turned the heat down super low to keep the jars warm (if you put hot jam into a cool jar it can sometimes crack).

After washing my fruit (and removing the pit from the peach), I cut the peach and plums into sections and tossed them into my food processor along with the gooseberries (which I had cut in half). I gave the fruit a few quick pulses to chop it all up, but still left it a bit chunky — I like jam that still has bits of fruit left in it. In a large pot, I added my fruit mix (which came to about 1 1/2 cups) and 1 cup of white sugar. Stirring all the while, I brought this to a rolling boil (which means that the fervor of the boil does not reduce during stirring) over medium-high heat and then added my lemon juice. Next, I turned the heat down to medium and let my jam cook for a good 40 minutes, still constantly stirring. I was nervous about how thick my jam would end up (because in all honesty, I was totally winging my measurements) and in hindsight could have cut my cooking time a bit short — my jam ended up plenty thick. Next time I’ll be sure to use a thermometer to cut out the guesswork.

When my jam was done cooking, I pulled the 16 oz pint jar out of the warm water (using tongs that also had been cleaned and sterilized in boiling water). I poured my jam inside (it didn’t quite fill the jar entirely — it ended up being maybe a little more than 3/4 full) and wiped the mouth of the jar clean with a damp paper towel. If I was going to be processing the jars, at this point I’d put on the lid and band.  Since this was just going to be refrigerated, I kept the lid off and let the jar cool to room temperature before sealing and putting in the fridge. Refrigerator jam will generally  keep for about 3 weeks.

And there you have it — peach/plum/gooseberry jam! I’m super stoked that it came out okay and am even more eager to make another batch of jam. While canning up a whole mess of jam is really rewarding, I think I’ll mostly save that for my trips home, when I can share the project with Mom. I’m quite smitten with small batch canning; it’s easy, doesn’t require a buying huge amount of fruit, and is a perfect opportunity to experiment (note: check out this awesome article).  And yes, I know I didn’t technically can my jam, but I’m still hooked and, best of all, excited to keep at it.

baking as consolation: peach crisp

When I realized my sourdough starter was a flop I decided to console myself by baking something sweet. I had a few peaches left from last weekend’s trip to Green City Market and thought I’d throw together a crisp. Nothing says summer quite like baking with fresh fruit, and this dessert did not disappoint. It’s a super easy and versatile recipe too, making it a perfect choice for a quick treat at the end of the day. It is also a flavor combination I find really comforting.

Okay, so maybe this doesn’t really photograph that well. But trust me, it was tasty!

summer on my plate fruit crisp

Preheat your oven to 350F. Wash/core/pit/peel/wedge whatever fruit you’ll be using. I used 2 medium-sized peaches. Put fruit in a baking tin (I used a loaf pan because that’s all I had) and sprinkle with white sugar. I wanted my crisp to be a bit tart so I only used a little bit of sugar — also, my peaches were pretty ripe and sweet enough already.

In a separate bowl, combine 1/2 cup flour, 1/2 cup quick oats, 1/4 cup of brown sugar, and a healthy dash or two of cinnamon. Nutmeg and/or allspice would also be nice additions, if you have them on hand (I did not). I also added a handful of chopped pecans. After blending the dry ingredients, stir in 1/2 stick of melted butter — the mix with come together slightly and get a little crumbly. Sprinkle the topping over your fruit and bake uncovered for 35ish minutes (or until the top is lightly browned and the fruit is bubbly).

I had a ton of extra topping left, which I stored in the fridge. It made a delicious crumb crust for the banana bread I made a few days later.

old line state: some open-ended musings

Back in June, I went home to Maryland to pay a little visit with my family and friends. I hadn’t been back to the east coast since the holidays, and I was in serious need of some catching up.

“Home,” as a concept, is something I’ve given a lot of thought to lately. I’m still trying to decide what makes a place my home–and whether I can have a handful of them, or if “home,” in its purest sense, is limited to only one locale. In my wandering around the world, I’ve cultivated a sense of refuge in a number of very specific places. And although I’ve lived in Maryland, India, Thailand, Nepal, and now Chicago, IL–in many, many ways, Maryland will always be where I’m from, and where, in some sense, I will always return.

Yep, that's a sign in our yard welcoming me home. My mom is fantastic.

During my visit, I enjoyed Maryland at its best–local beer, crabs laden with Old Bay, snowballs (with marshmallow fluff, of course),  ice cream at a favored local shop, ballpark fare, the summer salads I crave when the temperature starts climbing. There were visits with friends and family, lazy afternoons lounging at home, and even camping trips at my old alma mater. And almost everything I did was punctuated by food–and it was all fabulous.

I even got in a bit of cooking. A highlight of my visit, Mom and I made and canned two batches of strawberry jam! My Grandma Christine used to make jellies and jam, and this was the first time we’ve made it since she passed many years ago. Made from berries picked from a local farm (the same farm my family has frequented through the years to pick apples, pumpkins, and cut down our Christmas tree), the jam was really quite simple to make and came out so so good! This was the second time I’ve canned with my mother, and I look forward to the day I get to bring her extra canning equipment home to Chicago. Canning is a lot like baking bread–it seems super intricate and involved (and sure, it does involve a few important steps), but in the end, is totally doable. I think what I like best about it is how much it gets me brainstorming–imagine all the delicious things to preserve! And share! There is nothing better than being able to enjoy your favorite fruits or vegetables long after their growing season has passed.

the soon-to-be fruits of our labor (ha!)

Canning, like all things homemade, is a labor of love, but ultimately ridiculously rewarding. I like that I know precisely what is going into my food, and that my own hands have played a crucial role in bringing it into being. And, as I’ve written about before, I am proud to be learning the skills of the women before me. I recently read a review of a book about “radical homemaking,” (as well as a number of varied responses to it). According the author, “radical homemaking” is the idea that learning the skills our ancestors considered second-nature can now be revolutionary; that rather than depending on mass-produced goods we can instead responsibly provide for our families and communities ourselves. Granted, there is much to be said about privilege and choice, and romanticizing a way of life that, for many, is not optional–as well as what it means when work (and what is recognized as work) is divided along gender lines. I am curious to read the book, and to see whether the author responsibly explores these concerns.  Nevertheless, it is an intriguing idea at first blush, and one that I’ve found myself thinking about more and more. It is a concept that I’d like to revisit, and share my reflections on at a later time.

Until then, let me leave it this: forging a relationship with food and cooking has created a stronger connection to my family’s past, and is a reminder to me that I come from strong, hard-working women. For me, learning their recipes, inheriting their tools, and preserving their memory, I feel them close with me. I am able to share in their history. I am home.