It was midsummer. Both my garden and local farmer’s markets were overflowing with succulent fruits and vegetables. Yet even as I enjoyed the bounty of the season, I felt anxious. How many more days would we have together? The peaches would be done in a week. The cherries were already long gone. And in a […]
canning
Making quince jam
This is a quince fruit, in case you’re not familiar with them (as I wasn’t prior to this past weekend). They are lumpy and somewhat pear-shaped, with fuzz almost like you’d find on a peach. Generally considered inedible when raw due to their sour taste, they smell divine, however – all sweet and perfume-like – […]