Suppose you gave a Crafternoon and no one came....
Well then while you were waiting, it might be a good time to make some lemon marmalade. After all, there were those beautiful homegrown lemons that pal Emily brought back from the Bay Area. Last year there was no marmalade made at all, there was no strength to lift the pans and jars, and the pantry was missing a vital component all that long hard year, but this year is, our plucky heroine hopes and prays, going to be a better one. So, there will be some small jars of sweetness put up, sweet with just an edge of bitter, because that is not only tasty, but that is truth. Used my tried-n-true recipe, and while there may never be the kind of stamina of my younger days, there are nine jars put up to store and to share...
I've also some red grapefruit, and some blood oranges waiting in the queue, for this is actually the tail end of the citrus season, and there is no time to waste. The next canning project will also be where the reuseable jar lids will make their debut. My friend Maeve sent me some to try out, just before I got sick last year
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Every year, just after the ornamental plum trees in the front yard are almost done, the ornamental pear trees up on Lombard start blooming. They are city trees, bred to endure and have no fruit, but for one or two weeks they are clothed in beauty.
There were pink-red rhubarb in the produce department here yesterday, next to the huge but almost flavorless strawberries shipped up here from California. I know better, having lived once in North County and tasted the ones that they don't ship, the ones that are too tender to be boxed and bundled and trucked and sent far... and barring that, and barring having had the foresight to plant some of my own, there are good farmers market berries in the freezer here at Acorn Cottage, that will come out and play when the local rhubarb is here. When citrus season is done...
The only preserve I like better than marmalade is strawberry-rhubarb. I thank my pal Mr Dawson for that one, for the time when he was re-doing the foundation on his homeplace; he cooked lunch each day for the folks working with him on that project and I came over every day to cook dessert. One day there was a demand for pie tomorrow, for strawberry-rhubarb pie... well, I'd never been much of a pie baker, so off to Joy of Cooking for the recipe, and the store for supplies, and it was quite a production, but the next day was it's own kind of revelation. Years I wasted not ever tasting strawberry-rhubarb! I had thought rhubarb was nasty, since it never appeared in my child life save as an odd sour stringy/slimy grey/green stuff in a bowl, that the grownups ate... but choose the deep red stalks, and combined with strawberries, and season with a little cinammon and grated orange peel, and it is a whole different animal.