Wednesday, March 22, 2017
One of the very first farms I ever visited when I began my quest for local, pasture raised meats and products from small, local family farms was Sunny Cedars Farm. It was an eye-opening experience, and I've been friends with the farm owners ever since.
Pigs raised humanely on pasture with no antibiotics or added growth hormones is most definitely not the white meat. These pork chops are a rosy red color, tender and delicious.
If you ever have a chance, do yourself a favor and seek out a local farm to buy your meat from ... I think you'll be very happy you did.
Friday, March 17, 2017
Sweet from the berries, little hint of the orange juice and a nice tinge of wine it is delicious served over cream cheese on crackers. Light, sweet and refreshing, the perfect companion to a cheese board and summer casual dining.
3 cups crushed strawberries (about 6 cups whole berries)
1 cup red wine
1/3 cup orange juice
1/4 cup brandy
1 pkg Sue-Jell (powdered pectin)
In an 8- to 10-quart heavy pot combine strawberries, orange juice, red wine, brandy and Sure-Jell. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar adding it all at once. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon.
Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch head-space. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling water bath 10 minutes. Remove jars from canner and let them cool 24 hours on a kitchen towel on your counter-top. Store in pantry up to one year. Open jars need to be refrigerated.
Yield: 7-9 half-pints.
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Wednesday, March 15, 2017
Strawberry season came early this year in South Carolina since we had such a mild winter. Literally there were berries on the plants almost a month ahead of time, and all of us were anxious to get some as soon as they were available.
A group of us have been buying strawberries in bulk now from Willard Farms, and as soon as Jay (the farmer) told us they were ready, we put together an order. Many of us flash freeze the berries, then put them in food saver bags in our freezers to use throughout the year.
This was the case again this year, and it was great to see these pretty berries all packaged up in my freezer.
Since I have plenty, I decided to try making this Strawberry Margarita Jam ... oh my goodness, so delicious. Really amazing taste and flavor, sweet with the strawberries, with a hint of the tequila, triple sec and lime juice. It really does taste like a strawberry margarita only in "jam" form.