After a long dry period and my first kimchi disaster, I'm back in the pickling and jamming saddle again.
In fact, there is tremendous goings-on in the preserving realm for me, but most of this will need to be shared later this summer.
In the meantime, I recovered from my kimchi disaster and made the best batch of kimchi I've ever made with my own two hands and heart. I'm so pleased with it. It's spicier, but the acid profile is more clean-tasting so -- overall -- it's just fantastic kimchi. I wish you could taste it. Kimchi isn't scary. I don't use fish or sugar in mine. It only takes a week to ferment, and it's good for you. Wanna take a class? Write to me, and I'll let you know when I teach another kimchi class.
Now look at this pretty pickle: snow peas with onions, radishes and dill. I won't know if this will turn out for another couple of days, but -- so far -- I'm pleased to see the snow peas retain their bright green color. And it was so much fun to put together with the gorgeous snow peas from the farm.
(By the way, we have a lot of snow peas and pea tips/sprouts right now. See what's fresh now at Curious Farm, and if you'd like to stop by, send email or give a call so that I can set some aside for you.)
But tonight I am making some strawberry jam. It's really special. It's different. It's grown-up and intense. I divided a flat of strawberries so that I could try the recipe in two different ways. The first batch is done and came out better than I had hoped. I'm so pleased with this new way of making jam (with no added pectin, too) that I could spazz out from relief and joy.
Now I'm working on the second batch, with the different technique, while I listen to Taj Mahal at the Waterfront Blues Festival on KBOO. I notice that I often am jamming late at night during the Blues Festival! Next year I should just plan a preserving project during this yearly festival weekend to take advantage of the good music.
I am proud of myself for persevering with my preserving passion. Thank you for letting me share my joy.