Events: Harvest Party at Freewheelin’ Farm

Join us Saturday September 29th at Freewheelin’ Farm for their annual Harvest Party & Art Show!

 

Directions:  take highway one north, 5 miles from Santa Cruz and turn left on Scaroni Road. Make an immediate right after the railroad tracks and follow the road to the right around the storage container. Drive as far as you can on that road and it will dead end into the party area!

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Raspberry Rhubarb Crisp

It’s rhubarb season on the central coast! This is time of year that has me giddy with excitement and anticipation for the variety of fruit that will soon be flooding our kitchen.

However, this is also the time of year that brings back fond memories of my grandfather. He loved rhubarb had a special place in his garden for the rhubarb patch.

Filling
2 ½ pounds rhubarb, cut into 1 inch pieces
1 pint of raspberries
3 eggs
Pinch of salt
2 cup brown sugar
1 jar of Serendipity Low Sugar Red Raspberry Jam

Crumb Topping
¼ oats
¼ brown sugar
⅔ cup flour
1 tsp baking powder
Pinch of salt
Pinch of cinnamon
2 tbsp melted butter

Directions
Preheat oven to 350°. Place rhubarb and raspberries into an 8×13 inch baking dish. In a medium mixing bowl, thoroughly beat eggs, sugar, salt, and raspberry jam.  Pour evenly over the fruit.
In a small mixing bowl mix to combine flour, brown sugar, oats, salt, and baking powder. Stir in melted butter with a fork and mix until crumbly. Sprinkle over the baking dish.
Bake on the middle rack for 35-40 minutes or until the top is golden brown. Remove from oven and let cool before serving.

SCMWA Passport Weekend

Passport weekend is coming up and we’re happy to announce that we’ll be sampling and selling our jams at Bargetto Winery on January 21, 2012. Passport weekends happen four times per year.  They’re a wonderful opportunity get out and sample … Continue reading

Caramelized Pear & Rosemary Conserve

It’s crazy to think that we’re nearing the end of October.  Where has the time gone?  However, it is obvious now that fall is upon us – the light has changed, the shadows are just a bit longer, and the days seem to be getting shorter and shorter.   Another clue is the plethora of beautiful and fragrant pears  that are coming into the market.

Pears are wonderful in a variety of ways.  On warm days I love slicing them up and tossing them with some spinach, candied pecans, and goat cheese for a salad, or on cool nights making pear and cranberry crisp.  However, for a small gathering I just can’t resist a cheese plate with a Caramelized Pear and Rosemary Conserve.

For this recipe I used organic beautiful Warren pears from Frog Hollow Farm, organic cane sugar with organic molasses in place of conventional brown sugar, spices from the pantry, lemons, and rosemary from the garden.  This is a small recipe and will yield approximately 2 half pint jars.

Ingredients:

1 1/5 lbs. ripe buttery Warren Pears

1/3 cup Sugar

1/8 cup Lemon Juice

1 tsp Molasses

1  sprig of fresh Rosemary (approx 4 inches in length)

Dash each of ground cinnamon & freshly ground Nutmeg

1-2 cups of water on hand to use during the cooking process

Wash, core, de-stem, and cut the pears into about 2 inch pieces.  In a small to medium stock pot over medium heat combine pears, lemon juice, spices, and sugar & molasses (or brown sugar).  Give the mixture a good stir and let the pears begin to soften and caramelize (approx 10-15 minutes).

At this point add about 1/2 cup of water and the rosemary to pot, bring the pears to a soft boil, and continue stirring.  Continue adding water to the pears when the most of the moisture has evaporated and until pears have broken down and are soft and spreadable.  Once the desired consistency is reached, remove and discard the rosemary and ladle into clean sterilized jars.  Let the jars cool and then keep them in the refrigerator for 2-3 weeks.

Until next time.  Happy autumn everyone!

Serendipitously,

Kristen & Lynette