Summer of Picnics
by fig + fauna farm on 05/15/12
Some days, there's an endless mound of projects on our list : fields to be mucked, fences that need mending and weeds that take over a garden seemingly overnight. And while these chores are the very things that keep us in tune with our land, I find a need to take the smallest journey to a nearby field - a place where I can get lost in the tall grass that we don't have to mow and make friends with the bugs that pose no threat to our tomatoes. And then there is the possibilty that my daughter could see a slightly different version of me - one that only comes out when three girls pack a lunch and play in a field all afternoon....
While we packed up and set off for home, we suggested it be a weekly ritual. Feeling recharged by the experience and glowing from the sun's warmth, we made promises to each other to share a summer of picnics.
We packed: Soft ripened cheese, prosciutto, Florida blueberries, Georgia peaches, eggs seasoned w/ pink salt and smoked pepper and a fresh loaf of Challah.
// What's your favorite picnic lunch to pack?//
These days in Black & White
by fig + fauna farm on 05/07/12
Early mornings in the garden / Sleepy dogs and citrus curd / Entertaining friends and family / Inspired to pull out the instruments after hearing Jack White's new record / Lavaca's beautiful markings / Enjoying afternoon coffee and the sight new baby chicks
Lost Skills I ~ Strawberry Honey Jam
by fig + fauna farm on 05/04/12
During a stormy afternoon, we hosted our first gathering of Lost Skills - a series of workshops for people that are interested in learning a variety of useful homesteading skills.
We began with a canning demonstration, making a simple Strawberry Honey Jam - a flavorful celebration of Florida's seasonal bounty.There was a consistent nostalgic theme in the conversations that took place between us. We all exchanged stories of our mothers and grandmothers - memories of their relationships with food and homemaking; seemingly, reviving our ancestors along with their practices that we long to learn. Each jar that I open, reminds me of the bonds that can be made with food - even just a simple jar of jam.
Please friends, share with me: What kind of traditional skills would you like to learn and why? Alternatively, what skills have you mastered that aren't commonly used these days?
Strawberry Honey Jam
Yields 4-5 Cups
You will need:
· 4 cups Strawberries, mashed
· 1 cup of mild Honey (we used raw orange blossom honey)
· 2 tsp. Pomona Pectin powder
· 2 tsp. Pomona Calcium water
Measure mashed strawberries into a heavy bottomed pan and heat on medium-high. Add calcium water and mix well, stirring often. In a separate bowl, stir room temperature honey and pectin powder until thoroughly combined.
When strawberries begin to boil, add the honey/pectin mixture. Stir the ingredients for one minute or until boiling again, and then remove from heat. Fill sterilized canning jars, leaving a one fourth inch space from the top of the jar. Place lids securely and process the jars in a boiling water bath for ten minutes, or refrigerate for up to two weeks.
Notes: Pomona Pectin is a great choice for preserving if you are concerned with cutting back on sugars. Most pectin's are activated by sugar, whereas Pomona Pectin is activated by the two part calcium process. It allows you to use as much or little sweetener as you would like - which works perfectly with honey. You can find the Pomona Pectin in many health food stores, or online here.
