Time to Jam

Summer is fruit season here in the Northwest, a glorious moment in time when we start to (literally) enjoy the fruits of our labors as a wide range of luscious, juicy berries ripen—from the organic Tulameen raspberries grown in our gardens to wild blackberries and sweet blueberries.

Our berries are lovingly hand-picked each morning during this season. Some go straight into our mouths for a delightful snack, others are destined for fresh fruit crisps. But, without fail, we also tuck away a supply for our housemade jam, which captures the wonderful, fresh flavors of summer for months to come. This month, it’s the juicy and ripe Tulameen raspberries that are headed for our jars.

The process is simple, with just a few quality ingredients included in our ‘uncooked’ recipe: organic fruit, organic sugar and pectin. That’s it. A quick stir and into the freezer it goes—and believe us, nothing beats pulling out a dollop in deep, dark winter to brighten up morning toast or to serve alongside freshly-baked scones.

Southern Classics Recipes

From fresh cornbread and pimento cheese to red beans and basmati rice paired with spicy Andouille sausage, the soulful flavors of the South await this week, blending beautifully with Pacific Northwest produce like pea tendrils, Hakurei turnips and spring rhubarb. This comforting box also features sweet pickled vegetables, Challah bread and fresh-cut daffodils to complement this most-classic, down-home spread.

Here are a few recipe ideas for the week:

Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely topped with sweet butter and honey hot from the oven.

Sautéed Turnips & Greens with Garlic
Tossed with flavorful garlic, these turnip greens are incredibly tender thanks to a quick simmer in chicken stock.

Citrus-Beet Slaw
A refreshing, spring take on classic coleslaw!

Spring Salad with Deviled Egg Vinaigrette
This colorful salad puts both egg yolks and whites to delicious use.

Deviled Eggs
Made with creamy, farm-fresh eggs, this appetizer is sure to impress.

Rhubarb Bread Pudding
A springtime take on classic bread pudding!

Rhubarb-Thyme Jam
This sweet-and-savory spread is delicious on toasted crostini slices with crumbled goat cheese; or, add it to your morning oatmeal for an unexpected touch!

Quince Butter

Lovely on your morning toast!

Ingredients:
6 quinces, peeled, seeded and cut into slices
¾ cup sugar

Method:
1. Bring quinces, sugar, and 3 cups water to a simmer in a medium stockpot; cook until quinces begin to soften, about 20 minutes. Reduce heat; gently simmer until soft, 1 to 1 1/2 hours, stirring frequently when paste begins to thicken and stick to bottom of pot.

2. Press through a sieve into a bowl (repeat if a smoother consistency is desired); discard pulp. Refrigerate, covered, up to 1 week.

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