Archive for the ‘strawberry’ Tag
Is it just me or has June zoomed by in a flash. I’ve always considered the Fourth of July as the summer’s half-way point but I can’t believe that half of the summer is already gone. That is supremely depressing. A few days ago I mentioned in a post that my better-half and I had visited the Brunswick, Maine Strawberry Festival. I sort of glossed over that visit for some reason but after rethinking things I decided to throw a few pictures your way. Check these out.
The town of Brunswick is rather quaint and the park located in the downtown area is just beautiful. The perfect place to take your kids on a sunny day, to quietly read a book or to walk your dog.
It’s called the Strawberry Festival but it’s much more than that as you can see. Farmers from all over the area come to town loaded with fresh vegetables of all types. It’s a giant farmers market and they offer some really delicious foods as well.
I’m a former cheese addict who has been forced over the years to reduce the amount of dairy I eat. It still won’t stop me from sampling a few tidbits of excellent goat cheese when I happen upon it.
Many of the farms also sell canned pickles, jams, and jellies. They are a bit pricy but you’ll never find any fresher or as flavorful in a supermarket.
I was more than a little surprised at all of the available vegetables this early in the summer. We look forward to visiting many more of these festivals in the coming months. There seems to be one scheduled every weekend somewhere in Maine until Labor Day.
A GREAT START TO OUR SUMMER
‘Don’t look at this image, it might be against the law here in Maine.’
With the holiday weekend coming to an end summer has officially been declared here in Maine. Even with that being said we still sat on the deck over the weekend in hoodies and sweatpants because it was a wee bit nippy. So it’s onward and upward to the many summer activities soon to come.
‘Hot Bread & Butter Pickles’
We had a stay-at-home Fourth of July this year which we both found rather enjoyable. We relaxed on the deck until dark and then decided to be outlaws and lawbreakers. For decades it was against the law in Maine to own or use fireworks. Two years ago the ban was lifted and fireworks stores sprung up overnight and everyone happily thought their future holidays could be celebrated with a little noise. Oh how wrong we were.
‘Strawberry, Blueberry, Blackberry, Rhubarb, and Triple Berry Jams’
It’s impossible for politicians, local or otherwise, to keep their collective noses out of everyone’s business for more than a heartbeat. The town politicos then began to play their silly little games by passing local ordnance to ban the use of fireworks once again. It’s just like a bunch of political morons on a power trip to pass another law that can’t be enforced.
‘Smoking Hot Black Bean & Roasted Corn Salsa’
As dark ascended on the neighborhood the law breaking began in earnest. It sounded like the first night of D-Day at Omaha Beach in Normandy. Every neighbor was trying to out do the others and being the weak minded idiots that we are, we joined right in. Sparklers, Zippers, Rockets, Roman Candles . . . you name it and we had it. All of that noise and law breaking going on and not one police car was ever seen. They were probably sitting at home in their driveway while their kids set off their own fireworks. It was a lot of fun, no injuries or deaths reported, and the cleanup the next day was only about twenty minutes.
‘Honey & Maple Mead’
The remainder of the weekend we were kept very busy. B & B pickles were made and canned, an assortment of jams were made and canned, and I finished my first batch of salsa for 2015. It yielded thirteen and a half quarts of a salsa that’ll make your head sweat.
We are definitely on a roll for 2015.
‘While we were working the cat was meditating.’
My last posting concerned our short but successful foray with strawberry picking. Even though we only managed to pick three quarts before the rains came, we still considered it a moderate success. It also succeeded in motivating my better-half into a jam making frenzy yesterday. It required another trip to the food store for additional strawberries, blue berries, and black berries with rhubarb harvested from our garden as well. As you can see in this photo the rhubarb plants are out of control and trying desperately to take over the garden.
She worked diligently for five hours and the results were impressive. She made one batch each of strawberry, strawberry rhubarb, and blueberry jam. She also completed two additional batches of tripleberry which has become a favorite of everyone (blackberry-blueberry-strawberry) who has tasted it.
Of course I did my best to taste them all as they were being made, bobbing and weaving to avoid those painful hand slaps. They were all over-the-top delicious and I can’t wait to add the strawberry/rhubarb jam to my breakfast menu.
While she was completing the jam I was in another area of the house preparing to bottle my first experimental batch of wine for 2015. My goal was to make a wine unique to Maine and one never made by anyone else. I thoroughly searched the net but could find no references to this type of mead. It was made from raw maple syrup and fresh honey.
The final product was a clear and sweet mead with a faint bouquet of maple. It was a good first effort and with some fine tuning of the recipe I may make it again soon. I bottled three and a half gallons into various size bottles and kept one for myself. I always volunteer to be first to sample anything containing alcohol before giving it to others.
After two glasses I felt that special glow I’m always looking for. Testing with my vinometer indicates an alcohol content between 7-8%, more than I anticipated. All in all a really successful experiment.
The batch was corked and capped and will go into storage for a few months and then be tasted again. Most wine improves with age and I look forward to an older version of this mead to enjoy through the winter months.
Even though it’s been raining off and on for a week we here in Maine must make the best of it. It’s always been my policy that if I don’t have to shovel it, I’ll just sit back, relax, and enjoy it.
My better-half arrived home from work all excited about something. I was then coerced into changing clothes and rushing out the door with a promise of a free meal at a restaurant later in the day. I really didn’t feel much like going out but if I can scrounge a free meal, what the hell. We were on our way to meet with her daughter and grandsons to pick strawberries. Control yourself, it’s not as exciting as it sounds. This is one of those summer time activities that seem to be mandatory here in Maine. We also have apple picking, blueberry picking, and occasionally nose picking.
My better-half the bargain hunter attempted to explain to me just how much money we’d be saving rather than buying the berries from a food store. Instead of paying $3.00 a quart at a store we could spend our time driving to a distant farm (my car of course), picking the berries in our own little containers, and returning home. All of those thrills and we only had to pay $2.60 a quart. On top of that we were being helped (I use this term loosely) by a two year old who ate more than he picked. Yeah we saved money alright. . . . NOT.
The farm was a little crowded and the skies were threatening rain again. No sooner did we arrive when the daughter-in-law scooped up the kids and headed home. I think she may have been way over her fun limit for the day. Since the primary reason for our outing was to see the kids we were left with nothing to do but pick berries. For me that was a Lose-Lose situation.
We managed to pick three quarts of berries, paid the money-saving price and escaped just as the rain began. This jam the better-half will be making tomorrow had better be the best damn jam she’s ever made. On top of everything else I was screwed out of my promised free meal. You just can’t trust anyone these days I guess.
Today I get to play winemaker. I’ve been making homemade wines for more than twenty years and plan on making it for twenty more. My better-half became so interested that she began making her own batches about five years ago. She leans toward berry wines and her specialty has become Tripleberry Wine. It’s made from a mix of blueberries, strawberries, and blackberries. I have to admit it’s damn tasty and goes well with almost any dish.
For years I only made your basic wines. Some were made from fresh fruit while other were made from professionally produced concentrates. I’ve always tried to be creative with my winemaking and I’ve even made excellent wine from the fruit of the Mountain Ash tree. My all time favorite over the years has been dandelion wine made from blossoms collected from nearby fields. It’s a killer to make because you sit for hours removing only the yellow petals. The first time I attempted making it I found out much too late that rubber gloves should be worn. I had really disgusting yellow fingers and hands for weeks.
I enjoy experimenting a great deal and in recent years have made a number of cooking wines which turned out rather well. I first made onion and garlic wine which turned out to be an incredible marinade. Then I made twenty-five bottles of habanero wine to be used for marinades and cooking. I found as time went by it actually became hotter as it sat in the bottle. Some people actually like drinking it but that’s not for me. If your doing a stir-fry adding a cup of it will spark things up nicely. Again a safety tip, when making anything with habaneros wear a double layer of latex gloves.
Today is bottling day for a fifteen bottle batch of the better-half’s wine and a twenty-five bottle batch of my latest experiment, gin wine. I’m a big fan of gin but drinking the hard stuff is a little much sometimes. I decided to make a wine out of the same ingredients that actual gin brewers use. If recent taste tests are any indicator this batch isn’t all that good. It has an alcohol content of about ten percent and might just make a great tar remover for our cars. The smell of gin is there but that’s about it. It tastes like a cross between battery acid and Lysol. I’ll bottle up a few bottles for long term storage but the rest will unfortunately be discarded. The better-half’s Tripleberry tastes great and will be bottled and stored today.
Making wine is always risky and ever so often you’ll get a batch that is just God awful. I’m hoping this summer is hot and sunny making our blackberry crop fat and juicy. We have a few secret spots in certain areas of the county where we harvest blackberries by the bucket full. They make the best jams and wines and we’re looking forward to doing it again this summer.
I’ll be sure to have a glass or two today to toast the arrival of Spring and the demise of the gin wine.
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