Do you feel a hint of spring in the air? It’s predicted to be a balmy 55 degrees here on the farm this afternoon! Of course, I know spring isn’t here yet and we have a lot of cold days left to endure before true spring. By the weekend, the forecast for our high temperatures drops into the teens and stays there for a full week of frigid temperatures. Even so, we are taking advantage of these warm days preparing new planting beds and installing drip irrigation in the high tunnel. I plan to spend time next week during those colder days transplanting tiny seedlings into bigger pots and starting more seeds in preparation for the true spring scheduled to arrive in just a few short weeks.
We have a couple of new items in our online store this week. My new favorite marmalade is sweet Orange Creamsicle Marmalade, made with a touch of real vanilla. It is perfect on a toasted English muffin or for topping off a bowl of ice cream. Paired with hot fudge, it reminds me of orange-filled chocolates. Yum! I’m also pleased to introduce a new spin on our apple butter made in response to a customer request, Honey-Sweetened Apple Butter. It is just like our traditional recipe, but with locally produced honey instead of brown sugar. The honey adds a delicate floral sweetness that highlights the natural apple goodness. Sweet success!
On the savory side, I have fresh batches of Sauerkraut and fermented jalapenos aging and fermenting until they are just right. These aren’t offered in our online store, but I do take requests for custom ferments available for on-farm pickup. These refrigerated items are only available for our local friends. Another item that is available by special request is our Spicy Pickle Brine. I fulfilled a request for pickle brine a couple of weeks ago. This is a handy shortcut if you like to make your own crispy fresh pickles. Just heat the brine, pour it over your choice of prepared fresh vegetables, and let it age in your refrigerator for a few days for the flavors to meld.
Next week, during the cold snap, I’ll be making a fresh batch of Spicy Green Bean Pickles, just in time for Mardi Gras. They are the perfect accent to a Spicy New Orleans Style Bloody Mary. We’ll have these back in the store and available for purchase next week. Special thanks to my farmer friend, Scotty Thelman of Juniper Hill Farms, for helping me locate beans which are out of season here right now. He also has a line on pickling cucumbers and so I’m looking forward to restocking our pickle supplies soon.
Later this month, I’ll be jarring up fresh batches of Seyval Blanc Dijon Mustard and Strawberry Rhubarb Jam. I’m also working on some test batches of Honey Mustard. If all goes well, I hope to feature this new mustard flavor in March. Stay warm, friends, and let me know if you have any special requests for me to cook up for you in February!
