For the second year in a row, my daughter and I have traveled to Fresno, the agricultural heart of California. We visit many fruit stands and farms and this year came home with four pounds of blueberries from Berry Lady Farms.
The farmers markets are about to explode with tomatoes of all shapes, sizes and colors. In my own garden, my tomatoes are starting to produce and I can’t wait to pick the first ones. It’s a sure sign that summer is near. This Refrigerated Pickled Tomatoes recipe is perfect for a charcuterie board, salads, sandwiches, grilling and more. And a great way to use up all those adorable cherry tomatoes you couldn’t resist picking up at the market!
Ahhhhh so much citrus, so little time! The markets are full of wonderful varieties of grapefruits and oranges right now. And I’m sure many of you buy those super easy to peel little clementine mandarin’s this time of year. My daughter and I love them and we get them by the bag full from one of my favorite growers at our local Farmers Market, Arnett Farms.
Did you know there are 8,000+ varieties of grapes worldwide? Grapes are one of the oldest cultivated crops and it’s believed that Columbus brought grapes to North America from Europe. Although grown mostly for wine making, in the mid 1800’s the first commercial table grape vineyard was started in California.
So… I had all these gorgeous apples and was craving some apple butter. I hadn’t made apple butter before but thought, I make other preserves so how hard could it be, right?
Citrus is everywhere right now, so this is the perfect time to pick up some blood oranges. Don’t be put off by the name… an orange by any other name is still an orange. Only these glisten red when sliced into, and most varieties are a bit sweeter than regular oranges. They are very succulent and sweet, so they are a great orange for juicing and making preserves.