[Northkeep] jams, jellies, preserves, pickles...

[Melissa Long Blevins]

the "Middle Eastern Market" has lots of yummy, small cucumbers right now!
  

Jennifer Carlson <talana1 at hotmail.com> wrote:
  
Strawberries are plentiful right now, though I haven't seen any Stillwell 
berries just yet. Texas blackberries are ready. Reasor's had plenty of 
quinces last time I looked (and you kind of have to look - they hide them on 
small displays with other "odd" fruits like plantains and ugli fruit). 
There's always plenty of oranges and limes for marmlades. The cucumbers 
aren't ready just yet, but there's hardly a vegetable what cain't be 
pickled.

I also have a small kitchen, but would be willing to travel to teach making 
quince paste - it's like a period fruit roll-up.

Talana



>From: zubeydah at northkeep.org
>Reply-To: The Barony of Northkeep 
>To: The Barony of Northkeep 
>Subject: [Northkeep] jams, jellies, preserves, pickles...
>Date: Mon, 11 Jun 2007 15:03:52 -0500
>
>Does anyone in the Barony have expertise in making jams, jellies, 
>preserves, or
>pickles? If so: What is properly in season right now, that would make for 
>the
>best end result? This is something that I (and possibly a few other 
>friends)
>would like to learn to do....
>
>(Can you tell, I am thinking ahead to Yummy Things to go in the Chemin Noir
>Fair of the Harvest gift baskets?)
>
>Anyone willing to teach?
>
>Alas, I have a microscopic kitchen, so I wouldn't be able to host the 
>learning
>process... but am happy to travel and bring whatever supplies are needed.
>
>-Zubeydah
>
>
>
>
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