Now is a great time to stock up on our jams!! For the rest of March and through April our jams can be mailed directly to you at a special price. I’ve been busy in the kitchen cooking up your favorites so this is a great time to order. Check our product page here for more information and to order.
Jenny, Gwen (above in Liverpool) and I got back from the UK last week. We visited a few spots in England and then made our way up to Scotland. It was just beautiful! Lots of fabulous castles, sheep (I love sheep!), whiskey and food!
Now that I’m home, I so want to recreate the Meat Pies and Scones. In Elgin, Scotland I tried a sandwich with sweet pepper and onion marmalade. It was so good! I am searching for a recipe. Also near Elgin we visited the Gordon Castle Walled Garden. I wish we were visiting in the Spring, because I could just imagine how gorgeous it would be. They grow fruits and berries, flowers (a lot of lavender!), herbs and vegetables that they use in their cafe as well as to flavor the Gin they make.
Whenever I see the word Bundt I can’t help but think of the scene from “My Big Fat Greek Wedding” when Ian’s Parents bring a Bundt Cake to the dinner where they meet Toula’s Family. It’s a favorite movie of mine and worth seeing if you haven’t.
It’s been awhile since I’ve made this cake – I forgot how good it is. It makes a pretty dense cake so I would serve slices on the smaller side. I used the Brown Sugar Frosting, but let it boil a little too long so that it was hardening into brown sugar candy while I was trying to spread it (you can tell by the photo!). The consistency should be just thick enough so that it will pour down the sides a bit. Personally, I don’t think it needs the frosting – maybe just a dusting of powdered sugar.
Cherry Jam is really versatile. It works well in lots of desserts (spooned on top of cheesecake or ice cream for example) as well as savory concoctions. Last week I made pork chops with cherry sauce. Broil the pork chops (or cook however you prefer). While they are cooking prepare the sauce: in a small sauce pan mix 3/4 cup cherry jam, 2 Tablespoons red wine vinegar (balsamic vinegar is also good), 2 Tablespoons brown sugar and 1/4 teaspoon cinnamon.** Bring to a boil stirring frequently. Turn the heat down and the simmer the sauce for about 7 minutes – stirring occasionally.
**Check and adjust flavor to your taste.
Here’s how they turned out:
In keeping with a Cherry theme, last night I made Cherry Chocolate Thumbprint Cookies. Cherry and Chocolate are delicious together! These cookies are similar in taste and texture to a brownie, but even better with Cherry Jam!
January is almost over so I know you need more jam!! February’s featured jams are Marionberry Jam and Cherry Jam.
A Cherry Jam story: Earlier this month I found some goat cheese tucked in the back of my refrigerator. I had bought it for a recipe to make at Christmas, which didn’t end up getting made. Instead I made stuffed French Toast. It was really good! I mixed the goat cheese (8oz) with half a jar of cherry jam and 1 teaspoon of vanilla. For the egg mixture I used 3 eggs, 2 teaspoons vanilla, 1 Tablespoon brown sugar and 2 cups of milk (I used 1%). I tried this first with a Brioche loaf sliced in about 1/2 inch slices: slather about a quarter of the filling on a slice and top with another slice (like a sandwich). Dip the brioche sandwich in the egg mixture coating both sides-then cook on a heated greased griddle until golden brown on both sides. Serve hot with maple syrup or a dusting of powdered sugar! Serves 4
*I tried this again using french bread cut a little thicker. It wasn’t nearly as good. The bread was too thick so the goat cheese mix was cold in the middle. Much, much better with the Brioche.
Starting today through February 15th: A 2 pack of jam for $20! You will get 2 jars of my featured jams in a box with a ribbon shipped anywhere in the US. This would make a great gift for a friend or family member – maybe for Valentine’s Day! I will include some recipes too!
Anacortes got a reminder that it is winter with a pretty significant snowfall yesterday and overnight. Feeling really good that I did my errands yesterday morning so I don’t have to go out in it today. What I love best about a day like this is the quiet!
I don’t expect this will last very long – temperatures are supposed to warm up with rain in the forecast, but it is so lovely right now!
Visit Greenbank Farm on Whidbey Island for the annual Holiday Market!
Beautiful and unique handmade gifts in a festive atmosphere – Saturday and Sunday 11am-4pm
This holiday time of year seems to rush by so fast. I hope you are able to relax and enjoy it with your loved ones. Gwen and I will be traveling to Vancouver, Washington this year to celebrate with Jenny. I am so looking forward to spending time with my amazing daughters!
We will not be leaving until the December 22nd, so if you need jams for the holidays, I will happily send them to you! Check out the specials I just put up!
I will also be at Greenbank Farm on Whidbey Island the next two weekends (December 7 and 8, 14 and 15) for their Holiday Market. It will be open 11-4pm. Greenbank farm is always so festive and there will be lots of great vendors with lovely gift ideas for everyone. Hope to see you there!
November 30th is Small Business Saturday Cedar Spring Farm will be open from 10am-5pm.
Come on by and finish your holiday shopping, enjoy a cup of mulled cider while sampling festive recipes using our products.
For more information:
Cedar Spring Farm
2024 M Avenue, Anacortes
Today I delivered jam to Off the Branch Farm and Market Store. This quaint shop is on the Redmond-Woodinville Road NE in Redmond.
They are open Friday-Sunday. A great place to pick up their yummy apple cider and lots of local farm products including fresh apples, honey and of course, our jam!