Death by fruit, part 2

The mountain of fruit in my kitchen has threatened to topple several times, but I am determined to prevail. 

So far, I've put up nine quarts of tomatoes, six pints of brandied peaches, four pints of ginger peach rhubarb jam, four pints of raspberry jam, god knows how much blackberry jam, 1 pie (gone in 24 hours; mostly Jack), several pints of plum basil jam, millions of cups of blackberries frozen and vacuum-sealed for the deep freeze and this morning created a roasted ginger-plum jam with a hint of vanilla and a splash of Cognac.

It's been both delightful and exhausting, but mostly, just a beautiful exercise in planning for the future while avoiding waste.

prepping plums for jam; #nofilter; incredible, yes?

prepping peaches to be brandied; #nofilter; incredible, yes?

ginger peach rhubarb jam

I believe this looks familiar, yes? Progress though, y'all! Progress!

Fab-o new jam; 18 collard hand-pies; ricotta; scene

The Circle Yoga Arts Market is less than two weeks ago, and so now is my crunch time for final preps. I made 18 beautiful collard green-chorizo hand-pies and popped them into the deep freeze; will bake them fresh morning of. I also made some fresh ricotta as it'd been a while, and lastly, used half our farmers market peaches (best of the season, I swear) in a new jam: peach-ginger-rhubarb. Mostly peaches, a hint of rhubarb, and some crystallized ginger to wrap things up. It is SO divine!

Now I am pooped, and though the children and I had a lovely day, I started shutting down from being talked to about an hour and a half ago. Have mercy! School starts one week from tomorrow!