Jammin'

I've been jamming' this month. This post has three jam recipes: spiced blackberry-nectarine, plum and green tomato-ginger. All of them turned out delicious. The nectarine gave some oomph to the blackberries and the spices added interest. And plum is just fabulous with nothing but plums. My neighbor decided to take out her tomato plants, so I asked if she planned to use the green ones, she said no. I said I can make a jam! Adding a little crystallized ginger perks up the old taste buds. Try one of them - they are easy and fun to make.

Fresh Bean Salad

I love a good farmers market. My love affair with them started way back in the 90's when I lived in the San Francisco Bay Area. The first one I went to was in Berkeley. Over the years I sampled many, including in El Cerrito, Richmond, San Rafael, Oakland, San Diego, Sacramento and of course San Francisco. Each one has its own charm. For example the one in San Rafael was held next to a building designed by Frank Lloyd Wright, in Richmond there were live chickens and ducks for sale and Berkeley had fresh butter beans late in the summer.  

Blueberry Lime Jam

I've been on a jam making spree. Summer fruits bring it out in me. Blueberries are not my favorite berry; they are just OK. I know, I know, they are good for me. In my defense I do love blackberries, raspberries  and strawberries.  And they are good for me too! This jam brings out the flavor of the blueberries and adds a little kick with the lime. Blueberries have quite a bit of natural pectin, so the jam really sets up well. It's an easy one for the novice jam maker.

Boozy Peach Jam

This is one of those divine jams with just the right amount of bourbon flavor. It is sweet, scented with vanilla and oh so wonderful on English muffins. It is adapted from a recipe by Cooks Illustrated. I think it is best made with peaches that are not overly ripe. And of course always make sure your peaches or any fruit you use for jam, are delicious! No amount of sugar or bourbon for that matter will make up for not good fruit. I prefer it with yellow peaches, if you try white, I don't think it will set up as well and may be overly sweet. If you try white peaches, however, let me know how it turns out.

Asparagus Frittata

Asparagus is delightful. It can be used in so many ways, including in a frittata. I like frittatas because they don't have a crust. I usually make them in a frying pan on the cook top and finish them off under the broiler. This recipe is entirely baked, so it reminds me of a quiche without the crust. I think I liked baking the frittata a bit better, it seemed easier for me. Tip for runny baked things is to set the pan on the oven rack or cookie sheet before pouring in the liquid. That way I don't slop it all over trying to get it into the oven. Getting it out is easier because it is solid once cooked.