If you’re tired of greens and you know it, salad-spin, salad-spin!
If you’re tired of greens and you know it, salad-spin, salad-spin!
If you’re tired of greens and you know it and you’re trying to be a good little locavore and the whole damn state of Oregon is stuck in perpetual spring and it won’t get warm and your beans aren’t growing and your tomatoes are rotting on the vine and you’ve eaten more lettuce than an entire army of slugs and the greens still keep coming and coming, endlessly, leafily, inexorably, cruelly…
salad-spin, salad-spin!
I’ve grown so desperate, I even altered one of my oldest, dearest recipes to use up a braising mix of chard, kale, mustard greens and spinach. And the recipe? Green potstickers. Yes, potstickers. Who knew? I’ll post about it tomorrow when I have more time.
19 June 2008 at 10:47 am
I just did a search regarding seascape strawberries, and found YOU! I am in Mill City, and am going down to u-pick, and was wondering how they did for jam making? Any advice? I have always, always used traditional Hoods, and had good luck, but there are lots of Seascape available. So any advice you have to offer, would be helpful! Thanks.
19 June 2008 at 12:14 pm
Hi Christy!
I’ve only made strawberry jam once, and it was with Shuksans, which were recommended, but I was trying a French no-pectin recipe and it didn’t set up. I blamed the recipe and my skills. Seascapes are so soft and sweet that I suspect they wouldn’t be the best variety.
So I called my friends at the statewide Master Food Preservation Hotline (541-682-4246) and asked them what they thought! They agreed, and said Seascapes are beautiful eating, but wouldn’t hold up well in jam. For mid-season, your best bets include what you’ve been using, the Hoods, or Shuksans, or Bentons. The consensus was that Bentons are best because they make beautifully colored jam. They’re the berries that ripen salmon colored to light red, so the jam they make is bright and lively. Apparently, they’ve been used in commercial jams for a long time.
Some other suggestions were Olympus (also mid-season), Red Craft (late), and a new variety, Firecracker, that apparently has a better flavor than Hoods.
If you do decide to switch varieties, please let me know the results, and good luck!