Can you guess the source material for this delicate, clear pink jelly? All will be revealed at the end of this post, but I’ll talk about some other things first, so you can have a chance to ponder. Here’s a hint: nature offers up bounteous supplies of it in late summer, with no help from humans.
Finally, the tomatoes are beginning to produce. The new pressure canner got a real workout yesterday: plum jam, pear/apricot conserve, dilled beans and tomato sauce are beginning to pile up in the pantry.
R always has to try at least one new variety of tomato to go along with the ‘Pineapple’ and the ‘Black Prince’. This year it’s ‘Great White’, which ripens to a mellow yellow and is meaty and delicious. Each mature fruit fills up one’s whole hand.
Note to self: plant more beans! I grew up not liking green beans, because my mom’s cooking method involved large pods spending a long time on the stove with the addition of pork belly. The first time I experienced tiny, tender beans barely blanched and tossed with fresh basil, it was a revelation. One tepee of pole beans is hardly enough to sate my newfound passion.
Not all recipes handed down from the ‘Betty Crocker School of Homemaking’ have the same connotations. Case in point: a layered salad made up of a layer of drained, pickled beets, a layer of drained pickled green beans, a layer of Best Foods mayonnaise, a layer of chopped green onions and a topping of crumbled hard-cooked eggs. In a glass bowl, it looks quite festive. For several years, It was impossible to find dilled green beans commercially, so last year I decided to make my own. When family members spotted it on the holiday table, a cry of “The Salad!” let me know that I was not the only one who had been missing it. I used some of the leftover brine from earlier pickle making and got the extra beans from the Farmers’ Market.
Time to fess up and reveal the source of the pretty jelly…Queen Anne’s Lace! The recipe showed up in The Oregonian a couple of years ago, and it seemed so strange that I simply had to try it. Start by picking a huge bouquet and settling down at an outdoor table where you can shake each stem vigorously to dislodge the little green spiders living in there. Snip the blossoms close to their stems until you have 2 firmly packed cups. Put them in a bowl and cover with 5 C boiling water. Cover and steep for 15 min. How anyone came up with this recipe is beyond me, because at this point what you will have is a smelly, murky green brew. Strain off the liquid. In a large pot, combine 4 1/2 C of the liquid. Mix 1/4C sugar with 1 pkg SureJell “no sugar needed” and stir in. Bring to a full roiling boil, stir in 3C sugar and boil for another minute. The mixture will magically turn that lovely color. The flavor is as mysterious and delicate as you can imagine…great on homemade bisquits.