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June 25, 2005

Comments

Bakerina

Oh, Lindy, this post has everything. A fellow strawberry crank, a farm box, Christine-Ferber-based technique, a picture of fruit in beautiful fruit in one of those sweet little half-pint jars. All this from one of my most favorite cities on earth. (I am a Chatham College graduate, so I spent a *lot* of time stomping around Squirrel Hill.)

Many thanks for the link, btw. As soon as I finish writing my post for Is My Blog Burning? you had better believe I'll be linking. And I'll be back, too. :)

Annie

I'm amazed that you actually receive strawberries in your farm box however small the quantity - I can just imagine the resulting strawberry/rhubarb syrup on some oatmeal buttermilk pancakes some Sunday morning next winter.

Lindy

Bakerina-I really enjoy your blog, and think you have a very distinctive voice.
Re the 'burgh- I am thinking about posting on shopping in the Strip at lunch hour.
Re Chatham-know it well, as my father, brother,late spouse, daughter (redfox of the hungry tiger), and I all worked at the summer Music and Arts Camp there at various times.
Thanks.

Judy

Strawberries can be very slow to set since they are so low in pectin. One old recipe I have gives directions for sun-cooked strawberry preserves (strawberries and sugar set in a shallow pan, covered with a pane of glass propped up a little, and set out in the sun durring the day, brought in at night - not that we've had much sun over here east of the Delaware River in NJ.Bottle after 3 or 4 days. Recipe says it can take a couple of weeks before the bottled preserves actually set.

Lindy

Does this mean that this may yet jell? That would certainly be dandy (although I fear I am beyond the "couple of weeks" already.) I live in hope.

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