Sweet, Sweet Sunday

Sunday is a day of rest, goes the old adage, and I do subscribe to it. But today I'm making jam with plums my aunt, uncle, cousin, and I picked last Sunday afternoon from the ancient tree in my yard. I also hung out a load of laundry earlier, a ritual I crave for its simplicity and tactile pleasure.

It isn't work if you love it and it relaxes, reaffirms you. No, I truly believe it's part of the dance of the good life.

Together we picked 25 pounds of fruit last weekend. My aunt usually makes a simple jam based on an old USDA recipe. The wonderful thing about fresh-picked damsons is, in spite of the fact that they are a clingstone fruit, there is usually very little waste. From the entire batch I only found three plums I had to discard due to blemishes or rot. They are sturdy and simple to clean; the stems usually pop right off without tugging.

Here's my recipe for the jam, or rather preserves since I don't grind up all the pulp and fruit skin in a blender and it uses less sugar. I like the texture of the simple combination of fruit in its own rich nectar, and the slow simmering preserves the most flavour:

Damson Plum Preserves

10 lbs fresh plums, washed & picked
3 c water
6 c organic cane sugar

Place plums and water in large dutch oven, cover, and heat slowly at medium temperature, stirring occasionally to prevent sticking. When the mixture boils, set timer for 30 minutes. Keep covered and reduce heat to medium-low, stirring occasionally. Stir with wooden spoon and press lightly to encourage splitting of the pulp, which will make the pits easier to remove later. Reduce heat if necessary to keep from boiling over, and continue simmering for an additional 20 minutes.

When the mixture has cooked thoroughly for at least an hour, pulp has absorbed the dark red coloring of the mixture and the liquid has reduced slightly, turn off and set aside half-covered for about an hour until it is cool enough to touch. Stir lightly and pour mixture through a sieve into a large plastic or glass bowl, pressing to get as much pulp as possible to separate from the pits. Stir and return to dutch oven; set mixture aside.

Working over a second clean bowl, carefully remove pits from the remainder of the mixture in the sieve and discard them. When the remainder has been picked clean of pits, return it to the rest of the mixture and combine with sugar. Stir thoroughly.

Place mixture back in heavy saucepan or dutch oven, cover, and heat slowly to boiling a second time. Be careful not to heat too quickly or scorching can occur. Cook carefully over medium- to medium-low temperature until mixture reaches 220 degrees. This may take an hour, more or less. Boil for ten minutes until jell stage is reached. Remove from heat and allow to cool slightly, checking for thickening.

Pour into hot, clean jars, seal, and process in water bath canner for 10 minutes. Alternately, I am told you can skip the processing if your jars have been boiled and sterilized. A friend does it this way:

... when I do jelly and jam I try to take the jars out of hot water or dishwasher and fill with boiling jam. Then put on lids and invert on counter for five minutes and then turn right side up and wait for ping. I don't use a canner for jelly or jam as the product is hot and sterile, the jar is hot and sterile, and the lids are hot and sterile and they seal nicely. Never lost a jar this way, only in pressure canner.

While the jam is cooling, go check the laundry. Stretch your arms up high. Breathe in the goodness.

Images and content copyright (c) 2015 Susannah Eanes. All rights reserved.

The Trans-Pacific Partnership, aka TPP: NAFTA on Steroids

NAFTA is one of the worst decisions we've ever made as a country. It basically killed US manufacturing, it allowed Big Ag to destroy Mexican agriculture and line its pockets with the spoils of economic collapse that in turn allowed Big Ag to become even bigger and badder, and we can NOT repeat this mistake. We simply can not afford to do so.

We were warned, and we ignored it. Do you remember Ross Perot's "great sucking sound" speech? He was right, and we should have listened. We did not, and as a result we murdered the domestic textile and manufacturing industries and nearly killed the auto industry, which was only saved by a last-ditch effort and lots of government bailout money (your tax dollars).

We must not ignore the warnings about the President's new trade initiative. They are accurate and the threat is real. We won't have an economy if this horrible idea becomes law. Mr Obama, you are one of my favorite world leaders, and an otherwise excellent President, but Please Do Not Repeat Mr Clinton's Horrible Mistake.

Trade Expert: Why TPP — “NAFTA on Steroids” — Must Be Stopped (via Moyers & Company)

The post-NAFTA era has been marked by growing inequality, declining job security and new leverage for corporations to attack government regulations enacted in the public interest. But it wasn’t supposed to be that way. Back in 1986, when the leaders…

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Review: Blue Camellia

Blue Camellia by Frances Parkinson Keyes
My rating: 5 of 5 stars

Amazing work, a story so skillfully crafted that its social anachronisms seem charming and quite forgiveable in the context of their time. Powerful and based loosely on historical facts, the story of a woman who found her own way in life and carved a niche for herself that, instead of rejecting family and society, carefully selected the finest yields and stoutest promise, enfolded a heart full of love and wisdom with the best portions of her heritage and fortune to triumph over her personal nightmarish tragedy and make a life well lived.

View all my reviews

A Taste of Things to Come

No words. What do you say to this?

Tell you what. SAY nothing. DO SOMETHING.

JOIN an organization whose mission is to keep farming REAL.

BUY 5 pounds worth of UnCheese

SPREAD THE WORD. GO.

SUPPORT Real Agriculture. It's only your health at stake.

Preserving Summer Harvest

Chutney is a delectable, spicy preserve-like concoction that is made to be served with slowly-roasted beef, chicken, or pork but is also delicious embedded in an omelet or folded into a piquant casserole. Best when the freshest ingredients are used at the height of their summer goodness, it takes time and patience to chop, peel, skin, and dice all the fruits and vegetables that go into it, but when savoring your own prudent industry over a leisurely wintry meal, there’s simply nothing better to recall to mind the warmth and goodness of long summer days.

Last August 23rd, dear husband and I managed to put up a very good batch of Peach Chutney that we adapted from a recipe in Linda Ferrari’s classic Canning and Preserving, and I took pictures intending to share the results with folks here at the blog. The local peaches and the peppers from the garden were especially plentiful - and juicy - last year. However, real life being what it is, I never got around to making the blog post. Some people may wonder why I’m bothering to do it now, but I’m of the mind that it really is never too late to recall and make a note of good things like this. Jason & I used to make Chutney a lot; in fact, one of our family jokes was to make this very British preparation in early July, and tongue-in-cheek to call it “Fourth of July Chutney,” ‘cause we’re awesome like that. But I digress.

Being in the kitchen is one of my favorite memories of life with this man, who is much more at home around the stove & countertop than I am. While at times it may have been a little awkward as we worked around each others’ idiosyncrasies (random grumbles and mutual harrumphs notwithstanding), as I look back over the years I feel a warmth rise in my chest remembering the way his hands moved, assuredly and with the skill of long practice, and the delectable meals he’s prepared. So - here ‘tis, a year late, but still kind of wonderful – and I’m not just talking about the tangible results. There’s something magical about working together and producing something fine that goes beyond the immediate; it’s a shared experience that underscores the importance of living in the moment while affirming that even when it’s a bit of a challenge, the future is an opportunity worth preserving. Try it with someone you love.


Peach Chutney

7 lbs. fresh peaches, blanched, skinned and chopped
1 large onion, minced
1 c. dried currants
Zest and juice of 1 lemon
1 large gingerroot, peeled and finely chopped
Several red, green, and yellow peppers, sliced, seeds removed, and minced
2 c. cider vinegar
2 c. brown sugar
½ c. granulated organic cane sugar
1 tsp. ground peppercorns
2 tsp. ground cinnamon
1 tsp. whole cloves
½ tsp. ground mace
¾ tsp. ground allspice

Prepare fruit and vegetables carefully. Blend vinegar, sugars, lemon juice, zest, ginger root, and spices in a large heavy pot placed on the stove. Add peaches, onion, currants, and peppers. Cook over medium-high heat, stirring constantly, until slow boil is reached. Lower heat and simmer until thickened to correct consistency.

Ladle into hot, prepared jars, seal, and process for 10 minutes in a water bath. Cool for several hours or overnight and check for complete sealing of jars.

Makes approximately 7-8 pints. Store in a cool, dark place.

Wild Grape Jam

My recipe, found & posted courtesy of RaeSofSunshine!


Wild Grape Jam
Recipe by Susannah Eanes
Yield: 4 12-oz jars jam, or approx. 6 half-pints

11 cups whole grapes (abt. 3-1/2 lbs.)

You will also need:
A stockpot and/or water-bath canner
Ladle
2 cups water
Sieve
Prepared Jars
4-1/2 cups sugar
Large, wide-lipped bowl (like a salad bowl)
Prepared Lids & Rims

Wash grapes, pick stems & leaves, wash again thoroughly but gently. Divide into two equal portions. Put half of grapes in large, heavy stockpot. Peel skins from other half, reserve skins, put pulp into stock pot with other half of grapes. Cook on medium temperature about 12-15 minutes until soft and skins start to split on their own. Grapes should mash very easily. Remove from heat.

Put grapes through sieve, reserving all pulp and juice. You should get about 3 cups. Discard cooked skins and seeds. Put pulp mixture back into stockpot with reserved skins and water. Bring to boil on med-high heat setting. Add sugar. Bring to boil again on medium-high heat setting (if the stove setting is too high, the jelly will stick and burn before it cooks properly). Stir frequently and test often for jelly consistency. I set atimer and be sure to check it at least once every 7-10 minutes, and stand over it once the temperature reaches 215 degrees.

Cook until mixture reaches 220 degrees and maintains this temperature for at least 5 minutes. This should take anywhere from 30 to 45 minutes. One way to be sure jelly stage has been reached is to observe mixture as it drips off a metal spoon, it should form little sheets as the drops run together off the edge. Watch to be sure two or three drops are combining into one sheet.

When jelly stage is reached, remove from heat and pour into large, wide-lipped ceramic bowl (like a big salad bowl). Cool for five minutes, then ladle into prepared, hot jars. Wipe rims and seal. Process in water-bath canner for 10 minutes. Remove and cool on towels. Check to be sure lids have sealed.

Enjoy!

joy in the morning

i'm really visual lately, so i'm just going to share a few images of what we did sunday morning.... (click on images for larger version if you want).

This is my friend...


Scuppernongs



Thompsons



they'll go to make the best grape jam in the universe. come & share some with us!

hanging out, letting loose

the last month has brought some new challenges and opportunities, many of which i could not have undertaken had i solely remained in my professional career as a certified land use planner. i have become increasingly involved in the media as a writer and editor for Project Laundry List's Hanging Out! newsletter, in which capacity i find myself --finally, where as a geographer i feel i always belonged, but as a land use planner was prevented from doing so - in the middle of the environmental movement. yes, you may think it odd that a planner is 'not allowed' to embrace environmental ideals and apply them. after all, isn't it the mission of planners, and written in the aicp code of ethics, to 'have special concern for the long-range consequences of present actions' and 'pay special attention to the interrelatedness of decisions' and moreover, 'to conserve and preserve the integrity and heritage of the natural and built environment'? actually, the old, pre-2005 code had stronger language than was watered down by apa in march of 2005. i tried to preserve the foregoing, but was stymied again and again by the people who signed my paychecks. over time, it became impossible to reconcile what i knew was right with what i was observing on the ground. i became no more than a cog in the wheel of constant permitting; my body of environmental knowledge was not only not sought, it was not wanted. it is the main reason i left the profession in june of 2005.

The issue of line-drying laundry unfortunately became a symbol of poverty sometime in the past 30 years in America, and has therefore been banned or severely limited in thousands of communities and homeowner's associations. this, even though there are many of us who associate line-drying with nostalgic childhood memories of home, not to mention the sweet smell of sunshine-drenched towels and bed linens. as a planner, i had been frustrated for years being caught between ordinances and the public too many times, seeing the regulations enacted by short-sighted organizations and public officials chopping away at the roots of citizens to live their lives --and care for their homes and property as they saw fit --one invasive, prohibitive sentence at a time. the covenants adopted by myriad homeowner associations are in many cases outright authoritarian and extremely restrictive to the point of being fascist, in my humble planner's opinion. many of these restrictions are hidden in the back pages of monumental layers of paperwork signed by buyers in the midst of the excitement of owning the property, and are not discovered --or actually read --until a representative knocks on their door, alerting them to an "aesthetic problem." these can range from the location of vegetable garden plots to the size and construction materials of doghouses, to the outright prohibition of laundry lines.

in retrospect, i am glad i had the experience of seeing the wheels of government turning from the inside out. i can verify the suspicions of many: that government does not serve those it was designed to protect, it caters to the wealthy. but not in the way many think - it is an inefficient mechanism for big brotherhood. that honor belongs to big business, who merely assures that the regulatory and political yes-men are in place to approve and give credence to their greedy outcomes.

but all this is happily undergoing change, which i have been shouting about now for years to anyone who would listen. people thought me a charming cassandra, they would pat my head and say, 'there, there. don't get so upset. it'll never get that bad.' but i knew that it would. my educational background as a geographer was either completely invalid or the mighty were going to run smack up against mother nature at some point. and see, i was right. so glad i am now in a position to lead people to the answers they are so desperately seeking now. all around us, people are wondering what to do. not to worry --most are simple changes. like hanging out laundry. raising a flock of chickens. planting a garden. looking for new value in the simple things in life - writing a poem, going for a walk, reading to your children. i saw a group of neighbors last week doing something i'd not seen for ages: playing horseshoes, outside, on a weekday evening. bravo - much to be preferred over electronic evening entertainment of any sort.

i wonder if the homeowner covenants in their neighborhood have anything to say about that.