We will be at the Coupeville Farmers Market Tomorrow and on Sunday, Lake Forest Park Farmers Market!! Order ahead for easy pick up!!
It was kind of a perfect overcast day to enjoy a cup of tea and a freshly baked scone with blueberry jam.
Update: I will not be at the Coupeville Farmers Market tomorrow, but should be back next week. I will however be on Whidbey Island tomorrow, so if you need jam I can deliver it to your home. Please order today!!
I will be delivering to Redmond and surrounding areas on Tuesday, April 28th! Please order by 7pm on Monday!!
For all my customers: Thanks for your support! It has been very much appreciated!
Yesterday I made my first home deliveries in the Redmond area (thanks so much for all that ordered!). I will continue delivering every other Tuesday (April 28th is the next day) until the Redmond Saturday Market opens (tentatively June 6th right now). I’m also delivering anywhere in Skagit County!
Ordering is easy: Go to the Farmers Market/Home Delivery page here and select and pay for a 2 pack or 4 pack (if you want more you may order multiples!) and then send me an email with your jam selections. I have a special price right now for home deliveries and there’s no delivery charge!
The Coupeville Farmers Market opens this Saturday – Yay!! Just as above, you may order and prepay for your jam. Then when you come to the market, I will have it bagged and ready for you! Hope to see you there!
It was a beautiful day today. Perfect for doing some planting. Yesterday I finished putting together a trellis for sugar snap peas (my favorite veggie in the garden!) and today I planted starts and sugar snap seed. Sugar snap peas like to be planted a little thick, so I spaced the starts and then added seeds in-between. I’m thinking it’s kind of like staggering a planting. Hopefully the starts will take off and then the plants from seed will be a little later – extending the season a bit.
I also planted spinach, lettuce and arugula all in the same planter (a few nasturtiums in the middle too!). I have deer, squirrels and cats that visit, so next was trying to figure out how to keep them all out of the bed! I had planned to cover the whole bed, trellis and all with row cover fabric, but it acted as a sail and almost blew over the trellis, so I opted for a make-shift fence for now anyway.
I hope you are healthy and were able to enjoy the beautiful sunshine today! Maybe you have started your garden too. I’d love to hear about it!
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!