My name is Delilah and i am a Master Food Preserver (mostly in Orange County). I do a weekly recipe based off my CSA basket and well this past week was perfect for a blog post here.
i will be making weekly contributions to the blog with recipes, products, adventures in food preservation and any classes that might be coming up. If you want to see my day job you can go here or if you want to read my blog, try here.
I am usually at the Hollywood Farmers' market on the 1st Sunday of the month so stop by and say hello!
basket inventory: kale, chard (rainbow!), sprouts, radish, 2 kinds of lettuce, mandarins, tangerines, limes, lemons, strawberries, celery, kumquats, herbs
Kumquats seem to have a limited number of uses, most of the time people just eat them raw...but after a few weeks, that can be a little too much. Our CSA has been serving up kumquats for the past few weeks and i have accumulated a little stockpile of them...perfect time for canning.
This reminded me of a recipe i have been using from Linda Ziedrich's: The Joy of Jam, Jellies and Other Sweet Preserves.
(from The Joy of Jam, Jellies and Other Sweet Preserves)
- 1 # stemmed kumquats
- 1 1/2 c. water
- 3/4c. sugar
- 1/2c. honey
in a saucepan, combine the other items, add kumquats and boil together for 25, set aside for at least 8 hours.
pour into a jar and put in the fridge, lasts a month at least OR...
heat the mixture again, skim off foam and ladle into jars leaving 1" head space. process in a boiling water bath for 15 min.
(honey from Backyard Bees)
(bees really like the warmed honey mix)
this recipe is incredible for ice cream and super for making a simple cake gourmet.
NOTE: if you are making this in the daytime, you kitchen might fill-up with bees (we had about 15 bees my little kitchen while making this)! make it at night if you are afraid of them.