On September’s episode of “Keeping It Fresh” chef/owner of Big Sky Cafe, Charles Myers, visits with Phil Langston of SLO Grown Produce about his new venture, Lone Oak Olive Oil. Phil and Charles visit the Lone Oak Olive orchard and discuss the numerous elements that go into choosing olive tree varietals and refining the methods of production for a hand-crafted, Tuscan-style olive oil. This episode was aired on KCBX Public Radio September 2nd, 2009. Listen to the audio file below, link to the podcast or visit the KCBX website.
“Keeping It Fresh” with host, chef/owner Charles Myers
Aug 5 2009Keeping It Fresh with host Charles Myers Aug/09 On August’s episode of “Keeping It Fresh” Charles visits with Jeff Jackson, chef of the Range Restaurant in Santa Margarita, and Stephanie Simonin, owner of Happy Acres Goat Cheese Dairy. Both are participating in Pallet to Palate, the county-wide Farm to Table promotion this month at various restaurants and venues. Sandra Diamond, an organizer of the event, also fills us in with all the details. Listen to the audio file below, link to the podcast or visit the KCBX website.
Jam Recipes from the Keeping It Fresh Radio Show
Jul 4 2009Blackberry Plum Jam
Ingredients
• 2 pounds firm plums, pitted andcut into eighths
• 2 pints crushed blackberries, ollaliberries or lingenberries
• 1/2 cup water
• 1 tablespoon lemon juice
• 7 cups sugar
• 1 (3-ounce) package commercial pectin
Directions
In large non-aluminum kettle, combine plums, water and lemon juice. Bring mixture to a boil over high heat, stirring constantly. Reduce heat to low and cook, covered, 10 minutes or until soft, stirring occasionally.
Meanwhile stir 1 cup of sugar into crushed berries, let sit.
Add sugar and berries and heat mixture to full, rapid boiling over high heat, stirring constantly. Stir in pectin; return to full, rapid boiling and boil exactly 1 minute, stirring constantly. Remove from heat. Let sit for 1 minute and skim off any foam that has formed.
Divide jam among 8 washed, warmed half-pint jars or jelly glasses and the necessary lids, and bands leaving 1/8-inch space at top of jar. (Some sterilize the jars and lids in the water bath to warm them.) Wipe rims of jars to remove any jam and seal with lids and bands.
Set jars on a rack in a pan of boiling water about three quarters covered for 5 minutes. Remove jars and let cool – the lids should pop in as they cool if they’ve been sealed correctly. When fully cool (overnight), check the lids by removing the screw-on band. Those that don’t seal properly can be stored in the refrigerator for use, otherwise, store in cool, dry place.
Variations: use all plums (5 lbs) with a little fresh ginger. Add lavender sprigs in the last minute of cooking or divide them among the jars as you portion out the jam. Substitute zinfandel or a dessert wine for the water.
Colleen Childers’s No Pectin Quick Microwave Jam
Ingredients
• 2 cups crushed, lightly washed berries (blackberries, ollaliberries or lingenberries or a mixture)
• 1/2 tsp. butter
• 1 Tablespoon lemon juice
• 1 1/2 cups sugar
MIx all the ingredients in a 3 Qt. glass or ceramic casserole dish. Allow to stand for 30 minutes. Cook, uncovered in the microwave on high power for 15 minutes, stirring after 6 minutes then every 3 minutes until done. Refrigerate to cool down and transfer to jam jars. Store in the refrigerator.
Apricot, Thyme and Serrano Chili Jam
Ingredients
• 2 1/2 cups pitted, chopped fresh apricots (approx 2 lbs)
• 2 Tablespoons lemon juice
• 4 cups sugar
• 8 sprigs of fresh thyme
• 1 small serrano or jalapeno chili, seeded and sliced very thin
• 1 (3-ounce) package commercial pectin
Directions
In large non-aluminum sauce pan combine apricots and pecitn, stir together. Bring mixture to a boil over high heat, stirring constantly. Quickly stir in all of the premeasured sugar. Return to full, rapid boiling and boil exactly 1 minute, stirring constantly. Remove from heat. Let sit for 1 minute and skim off any foam that has formed.
Divide jam among 8 washed, warmed half-pint jars or jelly glasses and the necessary lids, and bands leaving 1/8-inch space at top of jar. (Some sterilize the jars and lids in the water bath to warm them.) Wipe rims of jars to remove any jam and seal with lids and bands.
Set jars on a rack in a pan of boiling water about three quarters covered for 5 minutes. Remove jars and let cool – the lids should pop in as they cool if they’ve been sealed correctly. When fully cool (overnight), check the lids by removing the screw-on band. Those that don’t seal properly can be stored in the refrigerator for use, otherwise, store in cool, dry place.
Strawberry Preserves with black pepper and balsamic vinegar
Ingredients
• 2 cups strawberries (about 1 pint), trimmed and quartered
• 1 1/2 cups sugar
• 3 tablespoons balsamic vinegar
• 3 tablespoons water
• 1 teaspoon cracked black pepper
Directions
In a small heavy saucepan bring all ingredients to a boil while stirring. Simmer the mixture, stirring and skimming foam occasionally until thickened and translucent – about 15 minutes. Remove pan from heat and cool preserves completely. Transfer to glass containers and keep covered and chilled. Keeps for a month or more refrigerated.
“Keeping It Fresh” with Big Sky Cafe chef/owner, Charles Myers
Jul 1 2009On July’s episode of “Keeping It Fresh” Charles visits with Mike Cirone from See Canyon Orchard and tastes some Italian dandelion greens from Ralph Johnson’s organic farm. Afterwards, he and Colleen Childers of Blue Sky Gardens near Santa Margarita discuss making jam with blackberries, ollaliberries, lingonberries, plums and apricots. The recipes discussed are available in this blog. Listen to the audio file below, link to the podcast or visit the KCBX website.