Why marmalade? Marmalade captures the bittersweet tangy brilliance that is citrus and preserve it for later in the year – like summer. I think that one of the only redeeming parts of winter is citrus fruit. I hate the cold and I live in Minnesota, so this is for reals. Read more ›
We’ve had plentiful rain and moderate summer temps the last few weeks and the garden grows by the minute. Sweet snap peas are bountiful, greens overflow my crisper and the tomato plants are 3 feet tall. The winding row of mixed color beets are beginning to crowd one another as I never have the heart to thin them. Read more ›
I am very picky about oranges. Since the 1920s my extended family has lived in California’s Central Valley in and around the city of Fresno. Orange trees were in their back yards. Every year at Christmas the trees would start to fruit, which was exactly when we would visit. Read more ›
I have a mustard-lover in my house. He eats mustard with everything; sandwiches, salad dressing, marinades, cheese, sausages, steak, veggies, you name it. I don’t even buy mustard anymore because it would put me in the poor house. So I like to make my own, in volume, a quart at a time. It’s ridiculous.
I have a confession to make. I do not love marmalade. I know I should. I want to. All that gorgeous fruit in colorful arrays, brightening the cold winter days. The smell of cooking marmalade is divine. I love citrus rind in dressings and desserts, risottos and sauces. But when it comes to spreading it on toast, the bitterness is to much for me. I love bitter things, just not on my toast.