Our share last week = blueberries, peaches, shiro plums, eggs, Swiss chard, red leaf lettuce, carrots, potatoes, lemongrass, onions, leeks and corn. Peaches and plums were quickly eaten as is, I think we washed them.
We’ve found that the best way to use all the produce is to clean and break down as much of it as possible on Monday night. I’m not much of a recipe follower but inspiration usually hits sometime during this process. This week it was a simple potato pancake. Flour, egg, leek, shredded potato, salt, pepper and some Panko and paprika all mixed together and then fried in a shallow pan. It was hard to remember to save some for our daughter! These are really best straight out of the pan, but can also stand up to the fridge for a couple days.
The highlight of our booty (have always wanted to say that) was blueberry jam.
We used this excellent recipe from Danielle Walker of Against All Grain
- 3 cups blueberries (frozen and thawed or fresh)
- 3/4 cup honey (you can use more or less depending on how tart your berries are)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Place the blueberries in a medium sized sauce pan and crush them with the back of a fork or using a potato masher.
- Add the honey, lemon juice, and lemon zest, then bring to a boil over medium-high heat. Stir frequently while the mixture boils for 15-20 minutes and it starts to thicken. The best way to test if it’s done is to put a spoonful in the freezer for 5 minutes. If it won’t easily pour off of the spoon when you remove it from the freezer, then it’s done.
- Skim off any foam, then ladle the jam into a sterilized jar.
- Store tightly covered in the fridge for a couple of weeks or you can use canning methods to store in a pantry for longer storage.
We hope you enjoy!