Happy to be Scrappy

Hello Beloveds:

I am working on a quilt potentially to be entered into the 2013 NJ State Fair.  It started out as scraps from another project.

They are wonky Shoo Fly blocks a la Gwen Marston in Librated Qultmaking II.  There is a tutorial here.  I'm playing around with the layout.  Here are some options:

Option A

or

 

Option B 

Any thoughts or suggestions? ~ksp

Lemon Pickle-Second Place

Weather-Update

All is well post-Irene.  Lots of water and spotty power outages.  My tomato plants took quite a beating in the post-storm winds.  I've spent the day cooking and sewing.

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This recipe won a second place ribbon in the 2011 NJ State Fair.  Enjoy! ~ksp

Indian Lemon Pickle

Ingredients

12-18 lemons scrubbed and patted dry

½  cup salt

¼  cup chili powder

½  cup sugar

3 tsp of turmeric powder

1 tsp fenugreek seeds

1 tsp black mustard seeds

¼ tsp asafoetida or hing powder

2 limes

1 gallon hermetic glass jar (bought mine at The Container Store)

Preparation

1.     Slice off either end of the lemon and dice them into ½ inch squares.

2.     Place the diced lemon in a large bowl. 

3.     Roast the chili powder, sugar, turmeric, fenugreek and black mustard on medium flame for about 4-5 minutes .  Grind until fine with a spice grinder or a pestle and mortar.

4.     Add kosher salt and hing to the spice mix and liberally sprinkle liberally over the lemon pieces.  Toss the lemons with the spice mix to evenly coat the lemons.

5.     Once the lemons are completely covered, transfer them to the glass jar.  It may look like the jar will overflow but the contents will eventually settle.

6.     Shake the jar about to help the powders get to as many lemons as possible.

7.     Add the juice of 2 limes. The jar must be placed in the sun to cook slowly in its warmth.

8.     Give it a good shake as you put it out and bring it in each day. Your pickle should be ready in about 2 months when the peel has softened and is no longer crisp.

9.     Before serving note if the liquid is runny.  If so, pulse ¼ of the pickles in a food processor or blender until coarsely ground.  Add mash back to the larger batch.

10. Wipe rims of jars and seal immediately with still-hot lids.  Process in hot water bath (½ inch headspace) for 15 minutes in sterilized jars; adjust for altitudes.

Yields eight ½ pint jars.

Red Streak-NJ State Fair Re-cap

I put several items in the NJ state fair this year; five in the canning competition and one in the quilt competition.  All-in-all, I won a total of four ribbons - three second place (red) and one first place (blue).

I was most happy with the lemon pickle previously shown here and a blueberry chutney that I developed using a spice combination with Bengali origins.  I will share both recipes here at a later date.

Thanks for my dedicated taste-testers (I don't taste when I cook) and kitchen helpers.  I couldn't ribbon without you. ~ksp

Pucker Up! - Wordless Wednesday

Cranberries...Not Just For Thanksgiving Anymore

Here is the last recipe and second place ribbon-winner from this year's fair.  It was a spin on cranberries, and while I am not a fan of cranberry jelly, but this sweet/savory chutney variation hits the spot. The judges seemed to agree.  ~ksp

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Cracked Pepper Cranberry Chutney

Ingredients
• 1/2 cup finely chopped onion or shallot
• 4 gloves finely chopped garlic
• 1 tablespoon unsalted butter
• 8 oz fresh or frozen cranberries (not thawed; 2 cups)
• 1/2 cup sugar
• 3/4 cup water
• 1/3 cup cider vinegar
• 1 tbsp cracked black pepper
• 1/4 tsp salt


Preparation

1. Cook shallot and garlic in butter in a heavy saucepan over moderate heat, stirring occasionally, until golden.
2. Stir in remaining ingredients and simmer, uncovered, stirring occasionally,
3. Berries will burst and chutney will thicken in about 20 minutes.
4. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top.
5. Process in a hot-water bath of simmering water for 10 minutes. Adjust time for your elevation.
6. 
   
7. Remove from heat and skim off foam from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top.
8. Process in a hot-water bath of simmering water for 10 minutes. Adjust time for your elevation.

Golden Mint Jelly

Montclair Mint growing wild in my garden box before summer planting...ignore the keys on the table.

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I didn't bother to add food coloring to this recipe, but it easily could be added.   I didn't see the point, it's such a rich golden color by itself. It won an Honorable Mention ribbon at this year's state fair. Enjoy. ~ksp

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Golden Mint Jelly

Ingredients

• 4 lbs of tart apples (e.g. Granny Smith), unpeeled, chopped into 1” cubes (including the cores)
• 2 1/2 cups of fresh mint, chopped, lightly packed (set1/3 cup aside)
• 2 -3 medium jalapeno peppers (set 2 tbsp aside)
• 2 cups water
• 2 cups white vinegar
• 3 1/2 cups sugar

Method

1.     Combine apple pieces with water and mint in a large pan. Bring water to a boil then reduce heat and cook 20 minutes, until apples are soft.

2.     Add vinegar, return to boil. Simmer covered, 5 more minutes.

3.     Use a potato masher to mash up the apple pieces to the consistency of thin apple sauce.

4.     Spoon the apple pulp into a muslin cloth (or a couple layers of cheesecloth) or a large, fine mesh sieve, suspended over a large bowl. Leave to strain for several hours. (4 to 5 cups juice).

5.     Measure the juice then pour into a large pot. Add the sugar (7/8 a cup for each cup of juice). Heat gently, stirring to make sure the sugar gets dissolved and doesn't stick to the bottom of the pan and burn.

6.     Add set aside mint and peppers.

7.     Bring to a boil. Cook for 10-15 minutes, using a metal spoon to skim off the surface scum.

8.     Ladle or pour into sterile 1/2 pint jars, filling to within 1/4 inch of the top.

9.     Process in a hot-water bath of simmering water for 10 minutes.  Adjust time for your elevation.

I Like my Currants Spicy!

In my household growing up red currants were not a commonly used fruit.  I pulled out my great-Nana's cookbook and did some tinkering in the kitchen.  The end result was not a ribbon winner at the fair, but a tasty jelly nonetheless...enjoy! ~ksp

Spiced Currant Jelly

Ingredients
• 4 pounds fresh red currants
• 1 cup water
• 7 cups white sugar
• 4 fluid ounces liquid fruit pectin
• 1 tsp ground cardamom
• 2 tsp ground cinnamon
• 1 tsp ground allspice

Directions

1. Place the currants into a large pot, and crush.
2. Pour in 1 cup of water, and bring to a boil.
3. After boiling, simmer for 10 minutes.
4. Add spice mix and stir.
5. Process juice through jelly cloth or cheese cloth, and measure out 5 cups of the juice.
6. Bring juice to boil in large pot, and slowly stir in the sugar. Bring to a rapid boil over high heat, and stir in the liquid pectin. Return to a full rolling boil, and allow to boil for 1 minute.
7. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top.
8. Process in a hot-water bath of simmering water for 10 minutes. Adjust time for your elevation.

Doing Much With Little

Picture Heavy Post

I won a first place ribbon in the NJ State Fair for my watermelon rind jam.  I have been fascinated for some time by coming up with gourmet/tasty fixins' with ingredients that would otherwise be discarded.  

After some experimenting, I now love watermelon rind as much as I love the red pulpy pieces. ~ksp

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Watermelon Rind Jam

Ingredients

• 2 lbs pound of fresh skinless watermelon rind (1 medium-sized fruit)

• Juice from 1 lemon or lime

• 2 cups sugar

• 1tbsp fresh ginger – grated

• 1tsp powdered ginger

• 1/2 teaspoon salt

• Water

Directions:

1. Cut watermelon rind into 1 inch cubes.
2. Add the watermelon rind and grated ginger to a pot, cover with water and boil until fork tender and translucent; stirring regularly.
3. Drain out the water but keep 2 cups of this liquid for use to blend; let cool.
4. Pulse in a blender or food processor adding little liquid only if necessary. Process until smooth (the consistency of thick applesauce.)
5. Pour in a heavy pot.
6. Add sugar, salt and lime juice. Bring juice to boil in large pot, and slowly stir in the sugar.
7. Bring to a rapid boil over high heat, and stir in the liquid pectin. Return to a full rolling boil, and allow to boil for 1 minute.
8. Remove from heat and skim off foam from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top.
9. Process in a hot-water bath of simmering water for 10 minutes.  Adjust time for your elevation.~ksp

2010 Ribbon Count

ETA: Left to right: watermelon rind jam, cracked pepper cranberry chutney and golden mint jalapeno jelly.

I won three ribbons in this year's fair.  I'll be sharing the recipe in future posts. ~ksp

Random Sunday

I've got a lot to share with you but there is no central theme:

1.  I finished a quilt top for one of my guys.  He's had his first child and is very excited about it.  Here is an "in progress" shot of the top.  I used a Moda jelly roll purchased here in a colorway tag that is long lost.  It is crib sized and has a simple mitered border in cream.   All I have to do is schedule time here to get it all quilted.  I am waiting for several tops to be done and then I'll make a day of it.

A very pink simple jelly roll pattern

2. The NJ State Fair is over and I entered 4 delectables for judging.  I'll be sharing recipes shortly.

Left to right: golden mint jelly, spice currant jelly, watermelon rind jam and cracked pepper cranberry chutney.

3.  I got some of the last fiber that the Sanguine Gryffon was selling before discontinuing dyed roving.  Fiber Content: 65% merino 35% silk.  Colorway: Tea Estate.  These 8oz are marinating in the stash until this humidity goes away..it's been a way sticky summer.

8oz of fibre goodness

4.  My much neglected garden is beginning to give up her gifts.  It seems this summer I could not adequately keep up with the watering  between the extreme heat and the near drought-like conditions. On a recent maintenance visit, I lost a tomato (I plan to fry it up green).  Also there are some thai hot peppers and habaneros and more rouge mint.  More stuff to get mixed into the daily cooking.

Small bounty

It's That Time Again - the NJ State Fair

Faithful readers will know that I am a big proponent of state fairs.  In New Jersey there is a carnival in the Meadowlands Complex that calls itself the state fair.  I am NOT referring to that.

Instead, I am talking about a fair where residents (in this case statewide) compete in activities ranging from turkey calling to canned jams and jellies.  There's livestock and NJ 4-H...and on opening day, there's a decent fireworks display.

In short...its a blast!

I lurve the NJ state fair.

Every year about this time, I stalk the local farmer's market to find items that I can prepare and enter the fair.  I have had moderate success and have ribboned every year that I've entered items (knock on wood, don't wanna jinx it).  This year will be no different.  I have been busy in the test kitchen with my most recent batch of ingredients, including the mint previously discussed on this post.

If you don't live in NJ look for the county/state fair in your area. But, if you live in NJ, please check out the competition categories here and for the adventuresome and competitive among you, find the entry form here.

And prepared to get your a@# kicked by me at this year's fair. ~ksp

Blue Streak

I spent all afternoon Saturday with my friends Gwen and Gabrielle at the NJ State Fair...I had the best time. While I missed them and they didn't see my ribbons, I got word from my MYSnB peeps (Ina and Kim) that they too had a good time*.

The Sussex County Fairgrounds are huge. I didn't fully appreciate this on my earlier reconnaissance mission; I only hit a few strategic places. This time we went everywhere: the craft tent, butterflies, the elephant ride and the stables. I had the best time and have the sore muscles to prove it.

There were lots of farm animals.

The fowl were my favorite. I've never seen such big, fluffy chickens, roosters and the like.

There was food for eating and on display.

That fire roaster corn was expensive but worth every kernel.

There were many quilts hung from the rafters.

Next year? Maybe.

There were many competitions including one for seeing eye dogs, equestrian jumping and even turkey calling (who knew?).

...and lots of ribbons for me, three to be exact. Two blue (the garden chunky marinara fra diavolo and the tangy pickled beets) and one yellow (blueberry orange jam).

Insert clapping track here.

When I saw my jars with the ribbons on them I did my happy dance (Note: my happy dance looks like me jumping vertically in the air like a damned fool). Yes, there were onlookers. It was my first time out the gate and I had no idea I would win a ribbon let alone three.

What am I doing to celebrate? I am having my first ever blog contest. Leave a comment by Friday, August 15th and you will be entered to win a gift of your choosing in the following categories: yarn, fabric or food.

Thanks to everyone who supported me in this endeavor. ~ksp

*The home economics competition is pretty obscurely place in the Richards Building (across from the honey display). You have got to go looking for it to find it. If I join the committee for next year, I would like to find ways to make it more prominent.

A Guided Tour

August 1, 2008 marked the beginning of the NJ State Fair-Sussex County Farm & Horse Show.

Cruddy picture of opening nite fireworks taken with camera phone.

Faithful readers will remember that I entered four items into the Home Economics competition. Because I could not take the suspense of waiting until this weekend to find out the results of the pre-judged competitions, Friday night Damien and I drove over to the Sussex County Fair Grounds.

I grew up in Essex county, NJ which is largely urban and/or suburban but sure as hell not rural. So, as fairs go, I am accustomed to something different than what I saw. The food, the exhibitors and the hometowniness of it all was quite refreshing.

As a result of this reconnaissance mission, I bring to you, my readers...

A Guide to the NJ State Fair

Must sees:

• The home economics competition of course. My work is there proudly displayed with other talented New Jerseyans.
• The photography competition in the Richards Building. New Jersey has some very talented residents.

Must eats:

• Funnel cake...Pennsylvanian Dutch perfection...requires no explanation. They even have Oreos fried in funnel cake batter....(in Homer Simpson voice: ummm...chocolate).
  

• The roasted corn guy. They roast whole ears of corn and then, using the husk as a handle, dip them into butter...words fail to express the yumminess.

Must dos:

• Visit the animals...they definitely remind you of NJ's agricultural roots.There are even a few sheep.
  
• Carnival rides - mostly wooden and on a small scale, a must do especially if you have children with you.
  

Things to Take Home:

• Jersey Fresh produce - They don't call us The Garden State for nothin'.
  
• Jefferson Dairy- If you take 15 South home you will pass this dairy dream. I can personally attest to the Dirty Diaper - chocolate ice cream, with chocolate and other gooey, very tasty chunks. This is a very rich very decadent, very yummy ice cream. And the helpings are on the big side. I had trouble finishing a small cup and I rarely have that problem when faced with a pint of Ben & Jerry's (cough! cough!).

• Pieceful Choices Quilt Shop - This shop is the sponsor of the quilt competition. For the fabric lovers, definitely a place to stop and enhance one's stash.
  

• Pochuck Valley Farms - This little stand on Rt 206 screams hometown. They have fresh locally grown produce, canned treats like watermelon rind jelly, and candies like root beer flavored licorice.
  

The weather is supposed to be lovely, so if your inclined come on out. I'll be there Saturday afternoon around 2PM. My peeps of MYSnB should be milling around as well.

Next post...the ribbon count....

Tasting Party

Tonight was MYSnB and as usual it did not disappoint.

Last week I mentioned that I was entering a few items in the canning competition for the NJ State Fair. Because the MY Stitch and Bitchers are my people, they too were very excited about the prospects. I brought some libations (red and white), cheeses (smoked and sharp) and my four entries for tasting and feedback (recognizing that the deadline to drop off items in 7/26 so there was not a lot of time to make any changes).

The offerings:

Top, left to right: marinara fra diavolo and pickled beets
Bottom row: left to right: mango chutney, blueberry orange jam, and oranges in cointreau

The verdicts:

Happy faces! That's a good sign!

The NJ State Fair runs August 1st - 10th. Wish me luck. ~ksp

NJ State Fair

When I was a wee tike, I was a Brownie (junior Girl Scout) ...and I never remember doing anything agriculture related. Unless you count digging up the backyard with a Tonka front-loader and dumpster (fun times).

This is a blurry shot of me receiving a pin of some sort.

I did, however, grow up with a lot of gardening and canning at home. My mother tended a small garden patch and the yard included a concord grape vine grown from a cutting from my great-grandmother Gaga's house.

For years in the fall, my mother would freeze and can tomatoes for later use. My Gaga, a lover of all things fermented, would make dessert wine and/or grape jelly with the tons of grapes that we would pick. While I was not much of a helper during those years, I kept my mother distracted by talking my head off...but something must have been sinking in.

I think in direct response to these influences*, I am a lover of many agricultural and culinary traditions like gardening, canning and preserving. This year, in addition to planting heirloom variety tomatoes, I am placing several entries into the NJ State Fair (for my urban/non-ag friends, imagine Charlotte's Web). My plan is to enter several entries.

There is a special contest withing the canning category.

For The One and Only Blueberry Contest

I will be entering Blueberry Orange Preserves (with a dash of hooch). I am in the process of tweaking this recipe because my taste-testers think it is too tart. And that will not do, I am aiming for a ribbon here people!

The second entry...

Pickled Beets. I am not a lover of beets. In fact, I am not even a liker of beets, but my trusted tasters assure me that these are tangy and yummy...so into the contest they'll go.

Last but not least, what's a NJ State Fair without a tomato. My contribution...

Marinara Fra Diavolo. Right now these are just some locally grown tomatoes I bought at Montclair's Farmer's Market. But when the sun to goes down and the heat let's up, they will be magically transformed. I am slightly modifying a recipe I canned last fall and gave as Christmas 2007 gifts. I like spicy things and so a Fra Diavolo is right up my alley.

I received a few surprises in my organic food co-op today so I may decide on an additional entry before Monday's deadline. A taste testing will commence at MY SnB in next week. I'll keep you posted. ~ksp



*The moral to this story. Lesson 1: ADHD survives well into adult hood. Lesson 2: Teach younger folks (your children,nieces, nephews, neighbors) your hobbies. You never know.