Monday, April 12, 2010


Spring things are brewing here at BERKSHIRE PRESERVES in anticipation of a wonderful crop of berries this summer.I've been testing recipes for assertively flavored strawberry jam since I'm really tired of spreading pink sugary stuff on my crumpets. Problem is that all that's available in the market at this time of year are those Driscoll things that more closely resemble lumps of reddish coal than strawberries. And taste like wood. So, really, I can't get a completely accurate idea of what the taste might be when I use the divine local berries found on nearby farms. And then, if this season's berry crop turns out like last year's, there will be nothing available because of frost, hail and other goodies from Mother Nature's basket of disasters.

I've had requests from many people to create a yummy Apricot preserve and I'm up to the challenge, but the only tasty apricots I've had in the last decade or more are the dried Turkish ones and that's cheating. So, if anyone knows a reliable source for tangy, juicy apricots, please tell me. 

It is time to spread out on the shelves where BERKSHIRE PRESERVES is now found and add to the product line. My "marmalades are flying off the shelves" to quote the gourmet food buyer at one of our venues. But, the locavore movement is strong one in Berkshire County and really brings home the idea of eating local - which means buying and producing local. And, the fabulous Seville and Blood Oranges and Pink Grapefruits that so marvelously fill my jars are local only if I moved to California and Florida.

I'm starting in my new (rented) commercial kitchen this week and can't wait to wrap my arms around the 10 burner Vulcan range. If it would fit into my handbag I'd take it home.

I'm scheduled for another BERKSHIRE PRESERVES tasting at Guido's in Gt. Barrington on April 29th and at Bizalion's, also in Gt. Barrington, on May 2. As before, if you're in the neighborhood, please stop by.

Remember, marmalade marries well with Worcestershire Sauce and Soy Sauce. That salty/bittersweet combination is terrific. So, don't use it just on bread....try it on pork, poultry and even on vegetables such as butternut squash and cranberries.



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