Monday, October 24, 2011 at 12:28PM I know, it's kind of a mouthful to say:
"Lemony-Ginger Pear Preserves"
But it's a mouthful for good reason; these preserves have it all. Layers of flavors and pleasing textures side-by-side in a truly magical combination.
Thursday, October 20, 2011 at 1:07PM What do you need to make Pickled Wild Huckleberries?
Well, you're definitely gonna' need a few things, so I've made a short list and included some of my photos, as usual.
You'll need a good source for wild Huckleberries, of course. I foraged mine in Mason County in Washington State but you can buy frozen wild huckleberries
Tuesday, October 18, 2011 at 9:07AM Ever wonder what it means when one of my recipes suggests you macerate your fruit? Well first of all, it depends on whether you're using fresh or dried fruit for your recipe.
When macerating fresh fruit, the easiest way to great results is to sprinkle sugar over prepared fresh fruit, give it a little stir to be sure each piece of fruit is covered with the sugar, then let it sit for awhile, preferably overnight. The sugar will pull the naturally-sweet juices from the fruit, and the fruit's juices plus the sugar will create a gorgeous syrup.
Fresh Rhubarb, Orange Zest & Fresh Ginger Root
Monday, October 17, 2011 at 10:12PM I spotted this charming tray a couple weeks ago, while browsing my favorite online source for vintage goodies.
I had to buy it.
One week later it arrived with the morning mail...
...yet I had no idea until I was washing the dust off that it was actually produced by Ball Canning Company.
You just never know what you're going to find on Etsy!
Saturday, October 15, 2011 at 8:22PM Especially when we're walking through a forest and everywhere we look we see branches loaded with wild huckleberries.
Gizzy, Pugs, Pugs love foraging, ShuMai, foraging, wild huckleberries Wednesday, October 12, 2011 at 11:27PM 
I had a difficult time deciding what to call my latest pear creation. I really wanted to call it "The Best Brown Sugar~Vanilla Bean Pear Butter I've Ever Made" but it wouldn't fit in the title section.
First things first...start with ripe Bartlett pears.
Sunday, October 9, 2011 at 9:22AM
Updated on Wednesday, October 19, 2011 at 3:36PM by
Brook Hurst Stephens
I wrote about Drinking Vinegars and Shrubs last year, and I think they might be catching on, mainly because fewer people look at me strangely when I mention I'm making them.
Thursday, October 6, 2011 at 2:31PM Want a great way to re-use a whole vanilla bean?
I often add a vanilla bean to my fruit preserves but I only need the intensely flavorful vanilla bean pod for the first step, when macerating the fruit & sugar mixture.
Sunday, October 2, 2011 at 5:11PM
Yes, I know. The first thing that probably pops into your head is the line from the beloved poem, "Twas the Night Before Christmas":
The children were nestled all snug in their beds,
While visions of sugar-plums danced in their heads.
I just finished a batch of 7 Day Sugar Plums, and now I think I know why those children couldn't sleep that night before Christmas. Knowing I have these in my pantry is practically keeping me awake too, thinking about what a sweet homemade gift these will be for the holidays.
Friday, September 30, 2011 at 8:18PM
I've made bitters before, but this is my first try using rose hips as my main ingredient. I didn't have much to go on. No one I know has made them and I couldn't find much of anything by doing an internet search. So guided by my own instincts, plus a bit of past experience and using plenty of imagination, I think these Rose Hip Bitters are coming together quite nicely.
To make Rose Hip Bitters at home, you're going to need rose hips, preferably some nice healthy plump ones which are free of pesticides and hopefully free of pests too.
Wednesday, September 28, 2011 at 4:41PM
I have a handful of generous friends who never cease to amaze me. Last week Bill & Elaine brought me a nice big box of heirloom tomatoes from Ephrata, Washington, and I was delighted not just by the fact that they were incredibly delicious, but I had to do a double-take when I found this one. It looks just like a pear!
Ephrata, Heirloom Tomatoes, Pear-shaped tomato Sunday, September 25, 2011 at 1:13PM My friend Mary brought me a big plastic tub full of plums from her neighbors' tree and they sure are delicious. Even my little Pug ShuMai couldn't resist their heady scent.
I moment I bit into the first plum I realized they were perfect. Freestones, the right amount of ripeness, full of flavor, and no bitter skins. I have so many of them I've decided to use them several ways. The first thing I did today was extract juice to make jelly. I also have plans to make Sugar Plums, Plum~Lemon Verbena Jam, and Plum Cordial.
