Olives in Andalusian Marinade

Olives in Andalusian Marinade

In one of my market adventures last fall, I found some fresh olives.  I was super excited and my mind started racing.  I was of course ambitious, telling myself that I will press them into olive oil.  In these times of mislabeled and adulterated imported olive oil, it’s even more important that I should make my olive oil from scratch (I was thinking this with my chest all puffed-up).  And this will do until Georgia Olive Farms is ready to harvest their olives and make it available in the market.  Only then can I say that my olive oil is local-- east of the Mississippi local.

Orange-Anise Marmalade, Strawberry-Lavender and Blueberry-Cinnamon Preserve

Banana Nut Bread and Currant-Orange Scones (recipes below) served with
Orange-Anise Marmalade, Strawberry-Lavender and Blueberry-Cinnamon Preserve

When canning, there is no sound more beautiful than the “pop!” of the lid as it seals into place.  For a couple of days after canning preserves, I leave them lined up in the counter;  jar after jar of fruity-sugary-yummy-sticky goop.  I pretend that they are my personal army assembled for battle, the battle cry, “For the love of toast!”.

There are times when I ask myself why I go through all the trouble-- spend half of my weekend in the kitchen, when I can go to the store and buy the preserves for a fraction of the price, not even counting the lost opportunity cost.  Then I spread it in my toast and “Ahhh.. it is so freaking worth it!”.

Canning 3: Cherries & Rosemary Preserve and Cherries with Rum & Vanilla Bean

I love it when fruits and vegetables are in season--good quality for cheap equals good eats!

The other day, Harry's Farmers Market had a one day only sale for Cherries for $1.99 a pound. Now that's what I call cheap! I bought 12 pounds, brought out my canning equipment and put Bill to cherry pitting duty.

Canning 2: Strawberries-Rhubarb-Lavender Preserve

It's that time of year to make my supply of Strawberries-Rhubarb Preserve, just when Strawberries and rhubarb are at their seasonal peak. It's awesome in PB and J sandwiches, toast, with pork loin and as gift or hostess giveaway.

(Wikipedia) Strawberries are widely appreciated, mainly for its characteristic aroma but also for its bright red color and it is consumed in large quantities - either fresh or in prepared foods such as preserves, fruit juices, pies, ice creams, milk shakes" and frosting -- I can resist to throw that in the list, he-he.

Canning 1: Oven-dried Heirloom Tomatoes & Peppers in Oil

I went to the Green Market at Piedmont this morning with my friend JJ whom I have not seen since he started Grad School this year. We got there at about 8AM, just when the farmers and artisans were setting up their produce, thus we got the pick of the crops! I got some beautiful Heirloom Tomatoes, Peppers, String Beans, Okra, Round Green and Yellow Zucchinis, Goat Cheese (Coles Lake Dairy), and Olive & Ciabatta Breads (Bread Garden). At the end of our shopping, we enjoyed some Scones, Croissants and Coffee from Parish while we watched the parade of happy children and puppies.

Peppers in Oil (makes 2 8-oz jars)

1 lbs Assorted Peppers
Coarse salt
2 cloves garlic
4 sprigs fresh mint
1/4 tsp 5 blend peppercorns
1 tsp salt
Extra Virgin Olive oil to cover

Wash peppers, cut in half lengthwise and remove the ribs and seeds. Dry the peppers on a clean towel, then cut them in strips. Place them in a large bowl, sprinkle with coarse salt and let drain for 8 hours or overnight. Dry the peppers again. Add the garlic, mint, peppercorn and salt. Pack in hot stelized jars, cover completely with oil, and seal immediately. Process in a hot-water bath for 15 minutes.

Oven-dried Heirloom Tomatoes
(makes 2 8-0z jars)

2 lbs teardrop heirloom tomatoes
2 sprigs fresh basil
2 cloves garlic
Olive oil to cover

Preheat oven at 200 F. Cut the tomatoes in half lengthwise, leaving them attached at the bottom end, and open them like a book. Line a baking sheet with foil and set a rack on top. Place the tomatoes on the rack, cut side up, with enough space around them for air to circulate. Sprinkle the cut side lightly with salt. Put the tomatoes in the oven, leaving the door slightly ajar so moisture can escape. The tomatoes are done when they are slightly shriveled, dry but not crispy, about 3 hours. Do not allow them to burn. When tomatoes are done, remove them from the oven, cool and pack into sterilized jar. Add 1 basil sprig and 1 clove of garlic to each jar. Pour in enough olive oil to cover the tomatoes and herbs completely, seal and store in refrigerator.