books

HANDMADE GATHERINGS

 

A YEAR OF PIES!

 

HOMEMADE LIVING: HOME DAIRY

 

HOMEMADE LIVING: KEEPING BEES

 

HOMEMADE LIVING: CANNING & PRESERVING

 

HOMEMADE LIVING: KEEPING CHICKENS


Instagram
  • Our little fish is learning how to swim!
  • Local friends! I'm chatting about my book
  • Round and around. The goods tunes don't stop when Huxley's cousins Sam and Zeke are visiting (he calls them his
  • Such a thoughtful birthday gift from @melissaweisspottery. Been using it every morning to get sugar from the sugar bowl out for coffee. Thanks, sweet friend!
  • If you're going to help a friend with wedding planning, then this is totally the view you should have whilst doing so. Lovely afternoon sipping hard cider, eating hush puppies, and helping @shelterprotectsyou plan, with @thecuriouseye @forvillagers @toandfromwithlove and Claire Hummel at the Grove Park Inn.
  • Bonsais, I love you. @thencarboretum
  • Wild berries for breakfast, with French toast. So, so good.
  • Quilts of flowers, from yesterday's @thencarboretum excursion.
  • Misty, magical day for strolling at the N.C. Arboretum.
  • Happy Friday, friends! Got a new
  • The Land of Sky, indeed.
  • This amazing pile of all organic produce hails from Hominy Valley Organic Farm, a gorgeous plot of earth just down the road from us. Tom's prices are astoundingly good (he posts a weekly listing of what's available on his FB page). If you're in the area, Fridays are open farm days for purchasing produce. If you go, please do tell him I sent you!
my sponsors
Lucky-Design-7
budha hill natural toysImagine Childhood
Imagine ChildhoodBlissful Belly
Sponsorship Information
blog archive
  • 2014
  • 2013
  • 2012
  • 2011
  • 2010
  • 2009
  • 2008

Guest Post: A Little Fire

I’ve got a great guest post for you today! It’s from Aiden FitzGerald, a freelance writer and the voice behind A Little Fire. Aiden, her husband Charlie Barmonde (a ceramicist and an old friend of Hubs’ from his days of hijinks and shenanigans in Sarasota, Florida) and their adorable young son Felix live in the tiny coastal Rhode Island town of Little Compton. She recently wrote a guide to the area, an absolutely dreamy region referred to as the “Farm Coast,” in Design Sponge. Next time I’m up that way, I’m definitely getting my Farm Coast tour on, no doubt.

Aiden recently enjoyed the fruits of her labors, after ravaging her raspberry bushes and rendering the ruby orbs into raspberry jam. I know a number of you are firing up your canners and turning out all manner of jams these days, so her post is especially timely. Here, she shares her experience with us.

Raspberries
By Aiden FitzGerald

“Aside from being jabbed in my eye by a branch as I reached for a raspberry, dark and plump and begging to be plucked, my first canning experience was delightful and delicious – and eye opening.

With my fourteen-month-old son slung on my hip, I picked berries from the bushes in our backyard. Just like Sal in McCloskey’s Blueberries for Sal, he grabbed them from the bowl, gobbling them faster than I could pick. Eventually I moved him to my back and fed him at a slower place.

With a bowl (and bellies) full of raspberries and our fingers stained fuchsia, we headed inside to have a go at uncovering the mystery of canning jam. While most readers of Ashley’s small measure are probably avid food preservers, canning isn’t part of my culinary background. I had never wielded a jar lifter and hadn’t a clue what a water bath had to do with the process. But the idea of enjoying on a cold winter day something fresh from our summer garden appeals to me, and I’d like my son to grow up with such experiences.

So I sanitized jars and scrutinized the recipe, resisting my tendency to stray from its directions. I measured carefully—2 cups of berries, 2 cups of sugar. It took everything in me not to reduce the amount of sugar and add a little zest, maybe some mint, or ginger.

As the heavenly scent of sweet boiling berries filled my kitchen, I wondered why I hadn’t done this sooner. Sometimes, I was reminded, we just have to leap. And soon enough we’re rewarded – in this case, by the satisfaction of smearing my own homemade jam (tasty, but too sweet) on toast.

Next time I’ll embrace my urge to experiment. (Add some rum? Ashley’s recipe for blueberry raspberry jam with allspice and rum sounds delicious.) First, though, I think I’ll try something savory. Our cucumbers are calling and I’m craving some pickles.”

Thank you so much, Aiden, for your guest post. That jam looks phenomenal!

What about you? Got a hot topic you think will appeal to small measure readers? Shoot me an e-mail at: ashleyadamsenglish(at)gmail(dot)com and let’s see what we can work out.


2 Responses to Guest Post: A Little Fire

  • elisa rathje says:

    i took the leap a year ago and i loved it too. wouldn't it be nice if it were just in everyone's vocabularies, and you'd make jam without a thought? hopefully our children will feel this way. i too find the sugar content too high – have you tried pomona pectin? it's a calcium set and i've made blueberry jam with just apple juice and a touch of stevia to sweeten – gorgeous!

    x elisa

  • Amber says:

    What a sweet little post…so glad to see someone else jumping into food preservation with both feet!