Cranberries - Preserving the Harvest

Beautiful, Bountiful Washington Cranberries-Photo by Joe Harrell of Westport, WA

Coming Soon to Store Near You! November is the prime month for cranberries and most Americans only eat cranberries as part of a thanksgiving dinner. Two factors come to my mind-First cranberries are an exceptional source of nutrition in the areas of Vitamin K, C and dietary fiber. Second, once Thanksgiving is in full swing, cranberries get so cheap, it is almost a sin to not stock up. I usually see them at 4-12ounce packages for $1.00 the week after the big event.

Another big plus: A majority of the cranberries in Seattle markets are grown right here in Washington State! Cranberries are not only local food but they are also Native food--cranberries are one of the few fruits that actually originate from North America. So, stock up and get busy!

Visit The Cranberry Coast Association for tons of recipes for fresh cranberries.

Dried Cranberries

1 (12 oz.) bag of cranberries
2 quarts boiling water
1/4 cup sugar or corn syrup

In a bowl, pour boiling water over the cranberries or submerge them in a pot of boiling water with the heat turned off. Let them sit in the water until the skin pops. Do not let the berries boil or the flesh will turn mushy. Drain. If desired, coat the berries with either a light corn syrup or granulated sugar. Transfer the berries to a cooking sheet and place them in a freezer for 2 hours. Freezing the berries helps in breaking down the cell structure promoting faster drying. Put the berries on a mesh sheet in the dehydrator and dry for 10 to 16 hours, depending on the make of the dehydrator, until chewy and with no pockets of moisture.

Store dried cranberries in the freezer. Keep in mind that dried cranberries can be used in place of raisins in recipes!

Cranberry Juice

4 quarts (4 pounds) cranberries
Water
3 to 3 1/2 cups granulated sugar

Bring cranberries and 4 quarts water to a simmer in a large pot. DO NOT BOIL. Simmer 5 minutes, or until most berries burst. Pour berries and juice into damp jelly bag or a colander lined with four layers of clean cheesecloth. Let juice drip into a large bowl. DO NOT squeeze the bag. When you have extracted as much juice as possible from the pulp, return pulp to pot with 2 quarts water. Simmer 2 minutes. Pour this pulp and juice through jelly bag again to extract remaining juice. Place the 2 batches of juice in a large pot. Add sugar to suit your taste and 1 more quart water. Heat to dissolve sugar completely, but do not boil. Quickly pour into clean, hot jars, leaving 1/2-inch headspace; seal. Process in boiling water bath for 15 minutes.

Yields 6 to 7 quarts.

Cranberry Jelly

3 1/2 cups cranberry juice cocktail
1 (2 1/2 ounce) package powdered fruit pectin
4 cups granulated sugar
1/4 cup lemon juice

In large kettle, combine cranberry juice and pectin. Cook and stir to boiling. Stir in sugar immediately. Bring to full rolling boil. Boil hard 2 minutes, stirring constantly. Remove from heat, stir in lemon juice. Skim off foam. Pour into hot sterilized jars. Seal. Process in boiling water bath for 10 minutes. Makes 6 one half pints.

Drunken Cranberry Sauce

This sauce will keep at least two weeks in the refrigerator.

1 (12 ounce) bag fresh cranberries
1 to 1 1/4 cups granulated sugar
1/4 teaspoon ground cinnamon
Dash of nutmeg
1/4 cup bourbon

Heat oven to 350 degrees F.

Combine cranberries, sugar, cinnamon and nutmeg in an 8-inch square pan, and cover the pan with aluminum foil. Bake 50 minutes to 1 hour, until the cranberries have softened and become juicy. Uncover the pan, and immediately stir in the bourbon. The alcohol will evaporate, leaving just the liquor's warm, smoky essence. Refrigerate the sauce, covered, until ready to serve or pour into hot sterilized jars. Seal. Process in boiling water bath for 10 minutes. Makes about 3 half pints.

Honey Cranberry Relish

2 medium oranges
1 1/2 pounds fresh or frozen whole cranberries
1 1/2 cup honey

Quarter and slice unpeeled orange, removing seeds. Coarsely chop orange and cranberries. Place in medium saucepan and stir in honey. Bring to a boil over medium-high heat and cook 3 to 4 minutes. Pour hot into hot jars, leaving ¼ inch head space. Adjust caps. Process 15 minutes on a boiling water bath. Makes 4 half pints

Brandied Cranberries

2 (12 ounce) packagse fresh cranberries
3 cups granulated sugar
1 cup brandy

Heat oven to 300 degrees F.

Mix together cranberries, sugar and brandy in 2-quart casserole. Cover with lid or foil and bake for 1 1/2 hours, or until cranberries are soft. Stir several times during baking. Will keep in the refrigerator up to 1 month or pour hot into hot jars, leaving ¼ inch head space. Adjust caps. Process 15 minutes on a boiling water bath. Makes 6 half pints

Cranberry Rum Sauce

Yield: 6 cups

1 1/2 cups granulated sugar
1 1/2 cups water
1 (8-inch) cinnamon stick, broken
6 whole cloves
1/8 teaspoon mace
8 cups cranberries
4 medium apples, peeled, cored and diced
1/2 cup golden rum

In a non-reactive Dutch oven, combine sugar and water. Tie cinnamon pieces and cloves in a cheesecloth bag; add to pot along with mace. Bring to a boil, reduce heat and simmer until sugar dissolves. Add cranberries and apples. Simmer gently 5 minutes, stirring frequently, until cranberry skins start to break.

Add rum and simmer 10 minutes. The mixture should be thick but cranberries should retain some of their shape. Remove spice bag. Ladle sauce into hot sterilized jars. Wipe jar rims thoroughly. Seal. Process for 10 minutes in a boiling water bath.

Sauce may also be frozen for up to 1 month without processing.

Cranberry Cordial

1 (12 ounce) package fresh cranberries
1 cup granulated sugar
2 cups honey
2 cups vodka
1/2 cup brandy

Coarsely chop the cranberries in a food processor fitted with the metal blade, or chop with a knife. Stir the cranberries and sugar in a large bowl until the berries are well coated. Stir in the remaining ingredients until blended. Pour the mixture into a large glass jar, cover, and store in a cool, dark place for at least 1 month, stirring or shaking the jar every few days.

Before serving, strain the liquid from the cranberries through a fine strainer or dampened cheesecloth. It may be stored tightly covered at room temperature for up to 3 months. Refrigerate it for longer storage. Makes about 4 cups.

Cranberry Lemon Vinegar
Use in fish dishes or on salads.

1 quart white wine vinegar
4 or 6 sprigs thyme
1/2 cup dried cranberries
Peel of 1 lemon, cut into slices

Combine all ingredients in a glass bottle. Cork and place in a sunny window for 2 to 3 weeks. For giving, tie raffia around the neck of the bottle.

Unusual Jams & Jellies

Need a recipe to get that "OMG!" reaction? Check out this collection of Unusual Jams & Jellies--Perfect for your Fancy Pantry!

Banana Nut Bread Jam

10 ripe bananas, pureed (need 3 cups)
1 tablespoon lemon juice
4 cups granulated sugar
1/2 cup brown sugar
1 1/2 cups toasted walnuts, minced
1 box pectin
1 teaspoon cinnamon
1/2 teaspoon nutmeg, optional

Mix bananas, walnuts, lemon juice and powdered pectin in large kettle. Stir while bringing to a full rolling boil. All at once add sugars. Stirring continuously, heat until full rolling boil. Continue to heat 1 minute. Fill jars to 1/4 inch of top seat with two-part lid and ring. boiling water bath: 10 minutes.

Makes about 3 pints.

Apple Pie Jam
Turns any ol' pancake or waffle into an apple pie!

4 cups tart apples, chopped
1 1/2 tbsp. lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
4 c. sugar
1 c. brown sugar, packed
1 (1 3/4 oz) box dry pectin
1 tsp. butter

Measure apples in a measuring cup, and then add in the same measuring cup water to fill up to the 4 cup line (with the apples in it). Put into a heavy saucepan. Add pectin, butter, spices and lemon juice. Bring to a boil.

Add sugars and bring back to a full rolling boil, and boil for 1 minutes, stirring constantly. Remove from heat, and skim off any foam.

Ladle into hot sterilized jars, leaving 1/4″ headspace. Put on lids, and process in water bath 10 minutes.

Rose petal jelly

1 dry quart rose petals
1 quart water
juice of two lemons
4 cups sugar

Pick one quart of scented roses. The original recipe suggests dog roses, but as they're now over, mine was a mixture of the beautiful English rose Noble Antony (David Austen), Tuscany Superb, Gloire de Dijon, a pretty little unnamed pale pink rambler by the front door, and Compassion. I don't spray my roses (or anything, come to that), so they're okay to eat.

Pull the petals off the stalks. Check for insects - I put several earwigs back into the garden, as well as a couple of small grasshoppers. Put the petals in a stainless steel saucepan with a quart of water, bring to the boil and simmer for 15 minutes. They will completely lose their color, and the water will turn a murky shade of reddish-brown, deliciously scented. Strain this into a glass bowl and cool.

Next you add the lemon juice, and a magical thing happens - the murky brown suddenly becomes a beautiful and bright pink. Pour this back into the pan, and add 4 cups of sugar. When the sugar has disappeared, turn up the heat a little and bring to the boil. It will take 10 minutes to reach setting point, test the gel.

Leave it to cool a little before bottling - if you do this, you'll find that much of the scum disappears. Skim it off or leave it--it doesn't hurt the flavor. Ladle into hot sterilized jars, leaving 1/4″ headspace. Put on lids, and process in boiling water bath: 10 minutes.

Makes about 4 half pints.


Cactus-Date Conserve

2 cups prickly pear cactus, thinly sliced
1 1/2 dozen dates, stoned and cut into pieces
Juice and grated rind of 1 orange
2 slices pineapple, thinly sliced
4 teaspoons lemon juice
1/2 cup pineapple juice
1 1/2 cups granulated sugar
1/3 cup walnuts, broken

Cook slowly until of desired consistency. Five minutes before removing from heat, add nuts. Fill jars to 1/4 inch of top seat with two-part lid and ring. boiling water bath: 10 minutes.

Makes about 3 pints.

Cantaloupe Jam

Cantaloupe (very ripe)
3/4 pound granulated sugar per pound of cantaloupe
1/2 teaspoon each ginger, mace and cinnamon
per each pound of cantaloupe

Peel cantaloupe and remove the seeds. Weigh and chop very fine. Put sugar and cantaloupe into a kettle with a little water. Cook slowly until fruit can be mashed. Add remaining ingredients. Cook until thick. Fill jars to 1/4 inch of top seat with two-part lid and ring. boiling water bath: 10 minutes.

Carrot Jam Recipe
Like a marmalade, this sweet jam uses carrots, providing extra dimensions of texture and flavor, for a fun topping.

1 pound carrots, peeled and grated (about 4 cups)
1 orange, juice and finely chopped zest
1 lemon, juice and finely chopped zest
1 lime, juice and finely chopped zest
3 cups sugar
1/2 teaspoon salt

Have ready 4 half-pint jars with suitable lids, if planning to process in a water bath. If not, any container(s) totaling 1 quart will do. Remove zest and then juice the fruits. There should be about 1 cup total juice.

Heat all ingredients together over low heat until sugar has dissolved, 3 - 4 minutes. Raise heat to medium and cook, stirring often, until thick, about 30 minutes.

Spoon jam into containers. If processing, leave 1/2 inch of headspace in the jars and process while hot. If refrigerating or freezing, cool to room temperature first.

This jam will keep, refrigerated, for weeks, but for longer storage, freeze or process in a boiling water bath: 30 minutes for half pints or pints.

Although the jam can be used immediately, the flavor improves after a few days.

Grand Marnier Marmalade

2 cups thinly-sliced kumquats
2 cups navel oranges, seeded and chopped
7 cups water
1 teaspoon grated fresh lemon rind
3/4 cup Grand Marnier
Sugar equal to cooked fruit

Place kumquats, oranges, and water in glass bowl. Cover and let stand in a cool place for 12 hours.

Pour fruit mixture into a medium saucepan and bring to a full, rolling boil over high heat. Cook for about 15 minutes, stirring frequently.

Remove from heat and stir in lemon and Grand Marnier. Measure this mixture and add equal amount of sugar. Again bring to a boil and cook, stirring frequently, for about 30 minutes. When mixture begins to gel, remove from heat. Fill jars to 1/4 inch of top seat with two-part lid and ring. boiling water bath: 10 minutes.

Makes 6 1/2 pint jars.

Kool-Aid Jelly

1 package Kool-Aid, any flavor (no sugar added)
1 package Sure-Jell
3 cups granulated sugar
3 cups water

Mix water, Sure-Jell and Kool-Aid together. Bring to a boil, stirring constantly. Stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a large metal spoon. Fill jars to 1/4 inch of top seat with two-part lid and ring. boiling water bath: 10 minutes.

Lavender Jelly

Source: The Forgotten Art of Flower Cookery

2 1/4 cups bottled apple juice (the clearest you can find)
1 cup lavender flowers
3 1/2 cups granulated sugar
1/2 (4 ounce) bottle liquid pectin

Place apple juice and lavender in a saucepan and bring to a boil. Cover and remove from the heat. Let stand for 15 minutes, then strain.

Return 2 cups of this juice to the heat, add the sugar, and stirring constantly, bring to a full boil. Stir in the liquid pectin and bring to a rolling boil for 1 minute, stirring constantly.

Remove from the heat, skim off the foam, and pour into jelly glasses with a sprig of lavender in each glass and seal. boiling water bath: 10 minutes.

Makes about 5 half pints.

Port Wine Jelly

You can use any wine you like for this jelly. Just substitute your favorite, and eliminate the cinnamon sticks.

2 cups good-quality port wine
3 cups granulated sugar
1 tablespoon freshly-squeezed lemon juice
2 cinnamon sticks, broken in half
3 ounces liquid pectin (Certo)

Prepare canning jars according to manufacturer's directions. Combine port, sugar, lemon juice and cinnamon sticks in a heavy saucepan. Bring the mixture to a boil over high heat. Stir to help dissolve the sugar. Boil vigorously for 2 minutes; remove the pan from the heat, and immediately add the pectin. Spoon the jelly into prepared jars, leaving 1/4 inch of headspace. Place a piece of cinnamon stick in each jar. boiling water bath: 10 minutes.

Canning Classes- Canning 107 Homemade Ice Cream Toppers & Pie Filling

Individual Apple Pies fresh from the oven...Put up some home canned filling and then make pies in an instant...just about 25 minutes from jar to cooling rack!

Homemade Ice Cream Toppers & Pie Filling

Students will learn how to make Ice Cream Toppers and Pie Filling and then can those products for long term storage and gift giving! This is a hands-on class and attendees will take home a jar of the products made in class. Please bring a cloth shopping bag or hand towel to class to transport your hot jar. Students will also receive a handout covering the topics discussed in class.

Commercial Toppers and Pie Fillings contain a lot of sugar and very little fruit! Learn how to make them at home and that is completely reversed...lots of fruit and just a little sweetener!


Where: In the Teaching Kitchen at Goods For The Planet, 525 Dexter Ave N. Seattle 98109

Cost: $20 per session

Bring: A cloth shopping bag or hand towel. Everything else is provided.

Upcoming Sessions(Click date to Register and Pay):

July 17th at 3pm

August 21 at 3pm


September 18th at 3pm

Figs - Preserving the Harvest

Storing fresh figs

Figs won't last long at room temperature, but a mildly cool refrigerator will keep them several days.

Canning Figs Without Sugar
Use tree ripened figs. Sort and wash carefully. DO NOT use soda for cleaning; it could make figs unsafe when canned plain in boiling water bath canner. Instead bring figs to boil in hot water; let stand 3 to 4 minutes; drain. This removes the "milk" from the skins and cleans them. Pack in hot jars; add 1 tablespoon canned lemon juice per quart and cover with boiling water. Seal and process in boiling water bath canner: Pints, 45 minutes; quarts, 50 minutes.

Canning Figs in Syrup
Use tree ripened figs. Sort and wash carefully. Leave figs whole, only remove the woody part of the stem.
Put figs in a sauce pan with enough water to barely cover the figs--water should be boiling when the figs are added. Sweeten with roughly 1 tsp of sugar per fig or make a full batch of Very Light Syrup and use that to boil the figs. Boil for 5 minutes.

Use a slotted spoon to fill jars with hot figs, gently tapping the bottom of the jar on the countertop to help pack the figs down gently (tapping does it without breaking the figs)

Very Important: Add 1 Tablespoon of Lemon Juice to each pint jar of figs or 2 Tablespoons of Lemon Juice to each quart jar.

Fill jars with hot Very Light Syrup leaving 1/2 headspace. Clean rim, apply cap, and process in a Boiling Water Bath for 45 minutes for pints or 50 minutes for quarts.

Freezing Figs

Freeze within 12 hours of picking time, if possible. Prepare and freeze Figs only about 3 pints at one time. Then repeat the process until all Figs are frozen.

1. Make a medium sweetness syrup of
3 cups sugar
4 cups water
The figs will taste slightly sweeter than desired at this stage to be the proper flavor after freezing. Simply stir the sugar into the water to dissolve. No heating is necessary.
2. To the sugar syrup, add an citric/ascorbic add mixture bought at the grocery store (for example, "Fruit Fresh") and follow the directions on the package, generally adding about 1 teaspoon per batch. This is to help preserve color and flavor.
3. Wash the figs. remove the stems and any soft spots. Slice the figs about ¼-inch (1/2 cm) thick.
4. Pack the sliced figs into polyethylene containers, ziploc bags, or vacuum freezer bags, allowing room to add about 1/2 cup of sugar syrup, and allowing about 1/2 inch per pint expansion room. More room will be needed for larger containers. Pack the containers to force out as much air as possible since air dries out the figs when they freeze. Be sure to label and date containers.
5. Place containers as quickly as possible into the coldest part of your freezer, allowing room around the containers to promote fast freezing. Containers can be packed more economically after they are frozen solid, usually 24 hours.

When you are ready to eat them, thaw the frozen figs in the refrigerator in the container.

Drying Figs

Wash figs and cut each one in half. Spread them out on a cookie sheet and place them in the oven at 150 degrees F. Prop the oven door open to allow the steam to escape. Drying will take about 4-6 hours and figs should be turned over at about 3 or 4 hours, for even drying.

Once the figs are dry and leathery, they need to be "shocked" to kill any remaining pathogens.

Allow figs to cool, bag them in zip-top bags and freeze for at least a week. Figs are then shelf stable and can be stored in the pantry.

OR, Turn up the oven heat to 175 degrees F for the last 15 minutes of drying. Allow to cool and store in a sealed container in the pantry.

Fig Jam
2 quarts chopped fresh figs (about 5 pounds)
6 cups of sugar
¾ cup of water
½ cup of lemon juice

To prepare chopped figs: Cover figs with boiling water. Let stand 10 minutes. Drain, stem, and chop figs.

Combine figs, sugar and ¼ cup of water in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick. Stir frequently to prevent sticking. Add lemon juice and cook 1 minute longer. Pour hot into hot jars, leaving ¼ inch head space. Adjust caps. Process 15 minutes on a boiling water bath. Yields about 5 pints.
Variations:

• Strawberry Fig Jam-Replace 1 quart of figs in recipe above with 1 quart of strawberries, hulled and sliced.
• Raspberry Fig Jam-Replace 1 quart of figs in recipe above with 1 quart of raspberries.
• Figs in Honey-Replace 6 cups of sugar with 5 cups of honey.
• Jalapeno Fig Preserves-Add 1 chopped jalapeno(with seeds will be hot-discard seeds for a milder version. Wear gloves when handling spicy peppers!)
• Fig Marmalade-Replace 2 cups of figs with 2 cups of very thin lemon, orange or tangerine slices.
• Fig and Ginger Jam-Add 1/8 cup finely grated ginger.
• Pear & Fig Preserves- Replace 1 quart of figs with 1 quart of pears, peeled, cored and chopped.
• Sour Cherry Fig Preserves- Replace 2 cups of figs with 2 cups of sour cherries.

Fig RelishThis recipe makes an excellent marinade for grilled fish.

2 pounds finely chopped fresh figs
4 tablespoons of minced capers
zest of 4 lemons, minced
juice of 2 lemons
1/2 cup olive oil
1/2 tsp pepper
1/2 tsp sea salt
2 tbsp dried parsley
2 tbsp dried basil
4 cloves garlic, finely minced
Gently rinse and stem the figs; chop them into about 1/4-inch pieces, being sure to catch all the juice. Toss in a bowl with the capers, lemon zest and juice, 2 tablespoons of the olive oil, salt and pepper, garlic and herbs.

Bring slowly to a boil. Cook rapidly until thickened.
Sterilize canning jars. Pour hot preserves into hot jars, leaving 1/2 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner: 5 minutes for half pints or pints.

Fig Compote(makes four 4-ounce jars of fig compote)

Juice of 4 oranges (8 ounces juice)
32 ounces figs, chopped (preferably black mission figs)
1.5 tablespoon sugar
2 cups red wine
10 sprigs lemon thyme
4 cups water
Cheesecloth or spice bag

Squeeze the oranges to get 8 ounces of juice. Put the juice in a bowl.

Add chopped figs to bowl, as well as sugar. Lightly mix the three and put the mixture in the refrigerator to let it rest for 20 minutes.

Meanwhile, wrap your lemon thyme sprigs in cheesecloth, or stuff them into a cheesecloth spice bag.

Empty your bowl of figs/sugar/orange juice into a non-reactive saucepan. Add the red wine, water, and the bag of thyme. Bring to a boil over high heat, then simmer for about 45 minutes, stirring occasionally, until most of the liquid has evaporated.

Discard the spice bag.

Sterilize canning jars. Pour hot preserves into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner: 5 minutes for half pints or pints.

Fig and Walnut Confit
2 cups dried figs coarsely chopped
½ cup of white wine
2 cups water
1/2 cup sugar
1/2 tsp vanilla
¾ cup shelled fresh walnuts
Preparation:

In a 1-1/2-quart heavy saucepan stir together ingredients and simmer, covered, 1 hour. Remove lid and simmer mixture, stirring occasionally, until most of the liquid is evaporated and mixture is thickened.
Sterilize canning jars. Pour hot preserves into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner: 5 minutes for half pints or pints.


Balsamic Fig Honey Marinade
8 cups fresh figs washed and cut in half
2 cups honey
1/2 cup lemon juice
1/4 Balsamic Vinegar

Preparation:
Combine all ingredients in a pan. Simmer over low heat for 30 minutes, being careful not to get it too hot or scald.
When the skins of the figs have broken down and the balsamic has reduced, remove from heat. Strain to remove fig skin pieces.
Sterilize canning jars. Pour hot marinade into hot jars, leaving 1/2 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner: 5 minutes for half pints or pints. Use your smallest jars for this recipe--a little goes a long way.

Balsamic Fig & Honey Salad Dressing

Mix canned marinade with an equal measure of olive oil.

Marinated Grilled Chicken
Mix a half pint of canned marinade with 1/2 teaspoon of freshly ground pepper and 1/2 teaspoon of sea salt, plus 2 tablespoons of olive oil. During the last few minutes of grilling, baste chicken with marinade. Alternatively, soak chicken pieces in marinade mix overnight and grill at low temperatures to prevent burning.

Fig & Onion Jam
Serve this sweet & salty jam with crackers and cheeses.
2 tbsp extra-virgin olive oil
4 large onions, halved, thinly slice
Salt + pepper to taste
20 fresh figs, stemmed, chopped
1 cup honey
4 tbsp each: balsamic vinegar, tamarind paste
2 tsp fennel seeds, slightly crushed

In medium skillet, heat oil over medium-low. Add onions. Cook, stirring, until deep golden, about 1 hour, raising heat to medium if desired without burning onions. Season with salt and pepper. Add figs, honey, vinegar, tamarind and fennel.

Gently simmer over medium to medium-low heat, stirring occasionally, until figs break up and mixture turns jammy, about 30 minutes.

Sterilize canning jars. Pour hot preserves into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner: 5 minutes for half pints or pints.

Fig Preserves
This recipe is very easy and fast, but does require two nights in the refrigerator before sealing into jars. It produces about 7 pints. The recipe can be halved if desired.

4 Quarts fresh figs
5 lbs. sugar
3 lemons, sliced
4-5 cinnamon sticks
8 to 10 thin slices of fresh ginger

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

1. Clean the figs thoroughly. If they are small, remove the stems and cut them in half, large figs can be cut into quarters.

2. Put a layer of sugar in the bottom of a stockpot with a good, heavy bottom. Put a layer of figs on top of the sugar.

3. Continue layering sugar and figs, ending with sugar, make sure all of the figs are covered in sugar.

4. Place in the refrigerator overnight.

5. The next day, place the pot on the stove, and very slowly heat until the sugar has all turned to liquid. Add the lemons, cinnamon sticks, and fresh ginger.

6. Boil, stirring now and again until the mixture is thick, being careful not to let it burn.

7. Remove from heat, and let it cool. The next step assures perfect consistency.

8. Place in the refrigerator overnight. The next day, when it is cold from the refrigerator, the consistency can be adjusted. If it is thicker than you like, thin it with just a little water at a time, stirring it in until it is the right consistency when it is cold. If it's chunkier than you like, just use a pair of kitchen scissors in the pot to cut the pieces smaller. If it's not thick enough, it can be boiled down some more.

Makes about 7 pints.

Sterilize canning jars. Reheat figs and syrup to boiling. Pour hot preserves into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner: 5 minutes for half pints or pints.

Pickled Figs
When figs are in abundance or ripe on the trees it is time to find ways to eat them and enjoy the harvest. Everyone knows about and has eaten fresh figs, fig cookies and dried figs but how many have eaten pickled figs? This is an old fashioned recipe that isn't seen or heard of much lately. Follow this recipe to make pickled figs and experience a taste from the past.

7 lbs of fresh figs
6 cups of sugar
2 cups of cider vinegar
1 tsp whole allspice
1 tsp whole cloves

Wash whole figs and put them in the large kettle with just enough water to cover them. Don't remove the peel. Bring to a simmer and cook gently for 20 minutes.

While the figs are simmering put the other ingredients in the second kettle and bring to a boil on low heat. Stirring constantly so that it won't scorch. The syrup is ready when the sugar is completely dissolved and it has a thickened syrupy consistency.

Remove the figs from the heat after the 20 minutes simmering time. Drain off the water and discard. Keep the figs in the large kettle until the syrup is ready.

When the syrup is ready, pour the hot syrup over the hot figs and bring to a simmer. Simmer for 10 minutes.

Remove the figs and syrup mix from the heat and ladle and pour the figs and syrup into clean canning jars. Put on lids and set aside to cool. These pickled figs can be kept in the refrigerator and eaten at will right out of the jar.

To preserve the fig pickles: Sterilize canning jars. Pour hot preserves into hot jars, leaving 1/2 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner: 5 minutes for half pints or pints or 10 minutes for quarts.

Cookbooks from the early 1900's all had many recipes for pickled vegetables and fruits. They were served with every meal and used as a condiment for the meats and breads that were eaten at the meals. Make this recipe for pickled figs and discover an old fashioned taste to start new traditions for family meals and pot lucks.

Fig Leaves

Fig leaves are not only edible, but also provide various health benefits when consumed. Unfortunately, "edible" doesn't mean "palatable"--fig leaves are generally bland, tough, and stringy. If you are determined to eat these, it is easiest to dry the leaves and process them into a fine powder. Then the powder can be added to recipes with the only noticeable change being the green color added by the leaves.

Diabetes- As explained on the Elements 4 Health website, consuming fig leaves can provide several healthy benefits for the body. Among these benefits, its anti-diabetic properties are among the most recognized. When consumed by a person with diabetes, fig leaves actually lower the amount of insulin required by the body. These extraordinary effects allow the diabetic to administer less insulin by injection, a costly and often life-long process.

Triglycerides- Along with their anti-diabetes properties, fig leaves also have been shown to lower the body's triglyceride levels. A triglyceride is the storage form of fat inside the body. Although a certain supply of triglycerides is required for proper health and body function, too many triglycerides greatly increase the risk for obesity and heart disease. However, a diet with regular fig leaf consumption may help lower these health risks as it gradually lowers triglyceride levels.

Home Remedies- Along with their remarkable anti-diabetes and triglyceride-lowering effects, fig leaves are also used in a variety of other home remedies for various medical conditions. In fact, the Natural News website recommends the mild leaf for conditions ranging from bronchitis to ulcers. According to the website, fig leaf tea can be beneficial for cardiovascular problems, cancer patients and people with high blood pressure. To make fig leaf tea, simply boil fig leaves in water for at least 15 minutes. A home remedy for bronchitis involves boiling water with three fig leaves and piloncillo, an unrefined sugar. A home remedy for ulcers involves chewing and swallowing two whole fig leaves daily.

Recipes- Although fig leaves are edible, they are used in very few recipes. In fact, Dave's Garden website acknowledges that fig leaves are typically only used to "wrap around foods." For example, the Saveur website features a "Grilled Sea Bass Wrapped in Fig Leaves" recipe, while the Martha Stewart website features a "Salmon Wrapped In Fig Leaves" recipe. The leaves can also be used as a wrap for rice and vegetables, giving the dish a Mediterranean flavor. The flavor of fig leaves is very neutral but the sap gives a smell that resembles coconut. Young leaves maybe chopped and added to stir fries.

Basic Skills: Sterilizing Jars

Is it necessary to sterilize jars before canning?
Jars do not need to be sterilized before canning if they will be filled with food and processed in a boiling water bath canner for 10 minutes or more or if they will be processed in a pressure canner. Jars that will be processed in a boiling water bath canner for less than 10 minutes, once filled, need to be sterilized first by boiling them in hot water for 10 minutes before they're filled.

Apples - Preserving the Harvest

Canning Apples

Preventing Discoloration in Canning
After they are cut or peeled, apples, and other light colored fruit (pears and peaches) will begin to turn dark due to oxidation. To prevent this, as you prepare the fruit for canning, or cooking place in a holding solution made from ascorbic acid or vitamin C tablets. Tablets contain filler, which may turn the water cloudy, but it is not harmful.
Ascorbic acid powder can be purchased at health food stores or drugstores. It prevents darkening while enhancing nutritional value of apple recipes without changing flavor. Commercial ascorbic acid mixtures can also be used. Read the label on the container for the amount to use. Although lemon juice adds slight lemon flavor and may not be as effective, bottled or fresh lemon juice can also be used at a ratio of 1/2 cup per 1/2 gallon water. The advantage to using lemon or lime juice is that the soaking liquid can be used to make a delicious Apple Lemonade. Simply pour the liquid into a pitcher and add sugar or sweetener to taste.
Apple Juice:
Peel, Core and Slice(PC&S) apples (no acid soak is needed) into a sauce pan with an equal amount of water. Bring to a low boil and cook for 20 minutes. Mash aples well and pour into a fine mesh jelly bag and allow the juice to drain for 1-2 hours until it stops dripping. Fill sterilized pint or quart jars with apple juice, leaving 1/4 inch of headspace. Apply cap and process in a water bath for 5 minutes(Pints or Quarts). Half gallon jars may also be used for this project and the processing time is 10 minutes.
The remaining apple pulp still has a lot of flavor and may be cooked into apple butter--cooking time is greatly reduced since a lot of the juice has already been removed.

Cold pressed apple cidar may be strained, boiled for 1 minute and canned in jars, in the same manner.


Basic Canned Apples:
Peel, Core and Slice(PC&S) apples into your acid solution as shown above. Allow to soak for at least 10 minutes before draining and moving to a sauce pan with a small amount of light or medium syrup. Boil for 5 minutes. Fill jars with hot slices and syrup, leaving 1/2 inch of headspace. Apply cap and process in a water bath for 20 minutes(Pints & Quarts).
Basic Canned Apples can be used for pies and other desserts or stirred into yogurt.

Apple Sauce:
Peel, Core and Slice(PC&S) apples into your acid solution as shown above. Allow to soak for at least 10 minutes before draining and moving to a sauce pan with a small amount of light or medium syrup. Boil for 20 minutes. Mash apples or puree in a food processor. Fill jars with hot mash, leaving 1/2 inch of headspace. Apply cap and process in a water bath for 15 minutes(Pints) or 20 minutes(Quarts).

Apple Butter:
Peel, Core and Slice(PC&S) apples (no acid soak is needed) into a sauce pan or crock pot with a small amount of water. Bring to a low boil and cook for 4-6 hours until apples are reduced by 1/2. Fill sterilized half-pint or pint jars with hot mash, leaving 1/4 inch of headspace. Apply cap and process in a water bath for 5 minutes(Half-pints or Pints).


Apple Chutney
Chutney is a piquant relish from the quinine of India. It is usually eaten in small amounts to add flavor and to accent a meal. To can: process chutney in a boiling water bath for 15 minutes for pints and 25 minutes for quarts. The following recipe is flexible as to which fruit is used.

1 cup pitted prunes, chopped
1 1/2 cups apple cider vinegar
2 cups brown sugar
1 teaspoon coriander seeds, ground
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 to 1 teaspoon ground cayenne pepper (optional)
3 medium-sized (crisp) apples, peeled, cored and chopped
1 cup currents, chopped
1 cup onions, chopped
2 medium tomatoes, peeled, seeded and chopped

Cover the prunes with water and boil for 10 minutes. Drain and chop.Combine vinegar, sugar, coriander, cinnamon, salt and pepper in an enameled or stainless steel pan. Heat to boiling; add prunes, apples, currents, onions, and tomatoes. Cover and boil stirring frequently with a wooden spoon for about 30 to 40 minutes. Chill or serve warm. Refrigerate for up to two weeks or can.
To can: pour hot chutney into pint jars, remove air bubbles, use two-piece lids prepared according to manufacturers instructions, adjust lids and process for 15 minutes in a boiling water bath. Makes two pints.


Red Cinnamon Apple Rings
Great side dish with Braised Greens, Roast Vegetables, Roast Turkey or other poultry. These apple rings can be canned for long-term preservation or stored in the refrigerator for up to 2 weeks.

5 pounds firm cooking apples
(Golden Delicious, Granny Smith, Jonathan, Gala, Jonagold, etc.)
2 cups sugar
2 cups water
Red food coloring (optional)
4 cinnamon sticks
Ascorbic acid powder, vitamin C tablets, or lemon juice*

Wash and core apples; do not peel. Slice apples into 1/2 inch thick rings. To prevent browning, drop apple rings into a bowl of cold water (about 2 quarts) containing 1/2 teaspoon ascorbic acid powder (1500 mg), or use equivalent in finely crushed vitamin C tablets or 1/2 cup lemon juice. Keep apples covered with ascorbic acid water until ready to use. Combine sugar, 2 cups water and cinnamon sticks in a large saucepan. Add a few drops of red food coloring, if desired. Bring syrup to a boil and boil for five minutes. Remove from heat. Drain apples, add to syrup. Return syrup and apples to a boil; reduce heat and simmer 30 minutes. Remove from heat and let stand until cool. Remove apple rings from syrup. Loosely pack apple rings into canning jars leaving 1/2 inch headspace. Return syrup to heat and bring to a boil. Remove cinnamon sticks. Ladle hot syrup over apple rings leaving 1/2 inch headspace. Remove air bubbles. Adjust two-piece lids. Process pint size jars 15 minutes, or quarts 20 minutes in a boiling water bath canner. Yield about six pints or three quarts.
*May substitute 1/2 cup fresh or bottled lemon juice.

Preparing Apples for Freezing

Enzymes in light colored fruits such as apples, pears and peaches can cause oxidative browning as soon as the fruit is peeled or cut. Browning can cause loss of vitamin C. Because fruits are usually served raw they are not usually blanched to prevent this discoloration. Instead, chemical compounds are used to control enzymes in these fruits.
The most common treatment is ascorbic acid (vitamin C). Ascorbic acid may be used in its pure form or in commercial mixtures of ascorbic acid and other compounds. Browning can also be halted temporarily by placing fruit in citric acid or lemon juice solutions or in sugar syrup. However, these measures are not as effective as treatment with ascorbic acid in its pure form.
Apples, as well as other fruits, retain better texture and flavor if packed in sugar or sugar syrup. However, sugar is not necessary to safely preserve fruit. Fruits packed in syrup are generally best used for uncooked desserts, those packed in syrup or unsweetened are best for most cooking purposes, because there is less liquid in the product.
Freezing Apples in Syrup
This syrup recipe will make 5 1/3 cups syrup which will cover approximately 6 pints or 3 quarts of apple slices. Use rigid freezer containers or zip-closure freezer bags.

2-1/2 cups sugar
4 cups water
3 pounds apples
1/2 teaspoon ascorbic acid powder (1500 mg)*

To make syrup, dissolve sugar in lukewarm water, mixing until the solution is clear. To prevent browning add 1/2 teaspoon ascorbic acid powder (1500 mg) or equivalent in finely crushed vitamin C tablets. Stir to dissolve. Chill syrup before using. Select fresh full-flavored apples that are crisp and firm, not mealy in texture. Wash, peel and core. Slice medium apples into twelfths and large apples into sixteenths. Place 1/2 cup syrup in each pint-size container and slice each apple directly into chilled syrup. Press apples down in containers and add enough syrup to cover apple slices. Leave 1/2 inch headspace in each pint (or 1 inch in each quart-size container). Place a small piece of crumpled water-resistant paper, such as waxed paper, on top of each container to hold apples slices down under syrup. Seal, label, date and freeze at 0°F or below. Use within one year.
*To use lemon juice: drop apple slices into a solution of two tablespoons lemon juice and two quarts water. Drain well before covering with syrup.
Freezing Apples without Sugar
Apples frozen without sugar are generally used for cooking. Can be used for pie making too.
Wash, peel and core apples. To prevent darkening, dissolve 1/2 teaspoon (1500 mg) ascorbic acid powder or equivalent of finely crushed vitamin C tablets in 3 tablespoons water. Sprinkle over apples. Place apple slices in zip-closure freezer bags, label, date and freeze. Treated apples can also be frozen first on a tray leaving space between each piece. Pack into containers as soon as slices are frozen (approximately 2-4 hours). Freeze for up to one year at 0°F or below.
Dry Sugar Packed Apple Slices
Follow directions for "Freezing Apples without Sugar"; mix 1/2 cup sugar to each quart apples slices. Place apples in containers, press fruit down, leaving 1/2 inch headspace for pints and quarts. Seal and freeze for up to one year at 0°F or below.


Drying Apple Slices
Besides being great to eat, right out of the bag, dried apples can be used to make some terrific crafts items including traditional Apple Wreaths.

Candied Apple Chips

• Apples 25 lbs
• Cinnamon Red Hot’s 1 bag
• Dehydrator

Core, peel & slice 25 lbs of apples (jonagolds are the best) ***as you’re preparing apples keep them in a sink or tub of cool water with 1 cup of lemon juice to keep the color***
Take 1 bag of red hots and add 1 cup of water, melt over medium heat. Make sure candy is completely melted. Stir constantly to prevent sticking.
Drain apples and put in very large flat container. Pour red hot liquid over apples. Make sure they are covered with the liquid. Let stand for at least several hours (Ideally 24h).
Drain and place on dehydrator trays. Turn on high setting for 24 hours rotating trays every few hours. When done, let cool and put into zip lock bags. -Roxanne Husmann of Ed's Apples

Year Around Canning

Old wisdom tells us that home canning is a frantic exhausting chore we wade through in the Fall in an attempt to save the harvest for the coming Winter.

New Wisdom is a little different--we rarely face food shortages in any season. We mostly can at leisure so we have the foods we love when we want them. Canning also allows us to take advantage of extreme deals on produce as we find them. I regularly see great deals on all kinds of produce that gets to grocery stores and must be sold or thrown away, even if it means selling the produce at 50% or 75% off regular prices.

Living in the Pacific Northwest also means that we have fresh fruits and vegetables in our markets all year round. Many fruits and vegetables grown in the Pacific Northwest are stored, under perfect conditions, for months after the actual harvest. Its like we each have our own vastly huge root cellar!


Fresh Produce Calendar:

January-February:

Apples, pears, Asian pears, winter greens and lettuces, winter squashes, potatoes, leeks, onions, garlic, parsnips, cabbages, broccoli, Brussels sprouts, beets, rutabagas, turnips, dried shelling beans, carrots, wild mushrooms.

March:

Salad greens, wild greens, carrots, radishes, broccoli, turnips, potatoes, rutabagas, winter squashes, fresh herbs, garlic, apples, wild mushrooms, dried shelling beans.

April:

Asparagus, radishes, sunchokes, spring greens, garlic shoots, cabbage greens, hothouse cherry tomatoes, cauliflower, wild mushrooms, wild foraged greens, fiddlehead ferns, baby vegetables & greens, nursery stock & vegetable starts, cut flowers, dried beans, rhubarb.

May:

Braising greens, wild greens, lettuces, asparagus, celery, sweet salad onions, potatoes and root veggies, radishes, cauliflower, green garlic, fresh herbs, radicchio, hothouse cherry tomatoes, rhubarb, dried beans and fruits.

June:

Strawberries, cherries, currants, raspberries, sugar snap peas, fava beans, sweet onions, dozens of greens & lettuces, wild mushrooms, wild sea beans, rhubarb, apriums, squash blossoms, pea vines, fiddlehead ferns, shelling peas, radishes, cucumbers, bamboo shoots, carrots, sunchokes, radicchio, hothouse tomatoes, asparagus, celery, cauliflower, scallions, beets, turnips, potatoes, peanuts, fresh herbs (coriander, lemon balm, mint, oregano, chives, thyme, sage, tarragon, basil), hazelnuts.

July:

Raspberries, strawberries, tayberries, blueberries, marionberries, loganberries, red gooseberries, wild black berries, huckleberries, cherries (Attika, Skeena, Summit, Bings, Rainiers, Vans, Baliton, Montmorency), apricots, (Riland, Rival, Perfection), haricot verts, maroon & golden carrots, golden beets, cucumbers, radishes, nectarines, peaches, Romanesco cauliflower, apriums, lettuces (Wildman’s Green, Prizehead, Romaine, Galisse, Red Oak, Sierra, Black Seeded Simpson, Jericho, Red Riding Hood, Merlot, Bronze Arrow, Esmeralda, Capitain, Cardinale, Redina, Red Rumple, Iceberg), braising greens (Pea Vines, Kairan (rare Japanese variety), Chicory, Chinese Spinach, Chinese Broccoli, Red Russian Kale, Lacinato Kale, Tatsoi, Dandelion Greens, Sorrel, Mizuna, Broccoli Rabe, Spinach, Chinese Mustard, Red Mustard, Collards, Arugula, Bok Choy, Shinguko, Shiso, Pac Choi, Mibuna Hanana, Swiss and Rainbow Chard), shelling peas, sugar snap peas, squash blossoms, onions, garlic tops, sunchokes, radicchio, hothouse tomatoes, asparagus, cauliflower, red beets, French turnips, Fava beans, Ozette potatoes, eggplant, sweet corn, peanuts, hazelnuts, fesh herbs (Coriander, Lemon Balm, Mint, Oregano, Marjoram, Chives, Thyme, Sage, Tarragon, Basil).

August:

Pole beans (Romano, Yellow Wax, Green, Haricot Vert, Blue Lake), shelling beans, garlic, sweet and hot peppers, tomatillos, chantrelles, strawberries, blueberries, raspberries, plums, apples, all kinds of melons, cherries, apricots, peaches, nectarines, rhubarb, dozens of lettuces and greens, sweet corn, eggplants, okra, summer squashes, radishes, cucumbers, cabbage, fennel, kohlrabi, carrots, onions, radicchio, heirloom tomatoes, lilac and golden cauliflower, Romanesco cauliflower, broccoli, beets, French turnips, favas, leeks, potatoes, fresh herbs (Basil, Anise Hyssop, Summer Savory, Lemon Verbena, Spearmint Lemon Basil, Purple Basil, Cinnamon Basil, Dill, Rosemary, Cilantro Root, Dill, Coriander, Epazote, Lemon Balm, Mint, Oregano, Rosemary, Marjoram, Chives, Thyme, Sage, Tarragon, Flat Leaf Parsley).

September:

Apples, golden raspberries, peaches, pears, ground cherries, blueberries, blackberries, strawberries, melons (Crenshaw, Charlynn, Cantaloupe, Honeydew, Watermelon (orange fleshed and seedless), Ice Box Watermelon, Yellow Doll Watermelon, Charentais, Butterscotch, Japanese, Bittermelon), Asian pears (20^th Century, Ichiban, Kosui, Yakuma, Hosui, Tojuro), plums (Duarte, Burbank, Shiro, Sun, Small “Wild” varieties, Italian Prunes), Pluots, lettuces (Speckled Amish Butterhead, Cherokee Red Crisphead, Wildman’s Green, Prizehead, Romaine, Galisse, Red Oak, Sierra, Black Seeded Simpson, Jericho, Red Riding Hood, Merlot, Bronze Arrow, Esmeralda, Stem Lettuce, Capitain, Cardinale, Redina, Red Rumple, Iceberg), greens (Mache, Squash Vines, Chicory, Purslane, Chinese Spinach, Chinese Broccoli, Red Russian Kale, Lacinato Kale, Tatsoi, Sorrel, Mizuna, Broccoli Rabe, Spinach, Chinese Mustard, Red Mustard, Collards, Arugula, Bok Choy, Swiss, White & Rainbow Chard), artichokes, garlic, edamame, winter squash, sweet and hot peppers, sweet corn, eggplants (Japanese, Purple, Lilac, White, Green Striped), okra, scallions, celeriac, red and white turnips, cucumbers (Pickling, Su Yu Long, English, Lemon), beans (Romano, Yellow Wax, Haricot Vert, Blue Lake, Italian, Dragon Tongue, Conseca, Japanese Long, shelled Flageolet beans), Napa cabbage, fennel, kohlrabi, carrots (Thumbelina, Maroon, Yellow, Orange), onions (Walla Walla, Cipollini, Sweet Onion, Red Torpedo), radicchio, dozens of varieties of tomatoes, cauliflower, broccoli, Romanesco cauliflower, red, golden & chioggia beets, baby turnips, fava beans, leeks, herbs (Anise Hyssop, Summer Savory, Lemon Verbena, Spearmint, Peppermint, Lemon Basil, Purple Basil, Cinnamon Basil, Dill, Rosemary, Dill, Coriander, Epazote, Lemon Balm, Mint, Oregano, Rosemary, Marjoram, Chives, Garlic Chives, Thyme, Sage, Tarragon, Flat Leaf Parsley, Basil).

October:

Squashes (Hubbard, Sweet Dumpling, Sugar Loaf, Spaghetti, Turk’s Turban, Honey Boat, Galeux d’ Eysines, Loofah), baby cabbage, apples (Cox’s Orange Pippin, King David, Cameo, Jonathan, King, Smokehouse, Belle de Boskoop, Egremont Russet), pears (Bosc, Bartlett, 20^th Century, Kosui (Honey), Ichiban, Yakumo, Moonglow, Red Bartletts, D'Anjou), wild mushrooms (Chanterelles, Porcini, Lobster, Matsutake), ever-bearing raspberries (red & golden), melons, peaches, nectarines, plums, pluots, quince, hardy kiwis, lettuces, braising greens, artichoke, beets, broccoli, pole beans, peas, carrots, celery, celeriac, sweet corn, chestnuts, edamame, garlic, kohlrabi, shallots, radishes, cucumbers, onions, turnips, cauliflower, eggplant, favas, pumpkins, sweet and hot peppers, dozens of tomatoes, fresh herbs.

November:

Apples (Newton Pippin, Ashmead’s Kernel, Spitzenburg, Winesap, Melrose, Cameo, Jonathan, Belle de Boskoop, Rome, Egremont Russet, Braeburn, Jonagold, Galas, Fujis, Gingergolds, Honey Crisp, Macintosh, Golden Russet, Stayman), pears (Bronze Beauty, D’anjou, Bosc, Bartlett, 20^th Century, Kosui (Honey) Asian varieties), plums, pluots, horseradish root, lettuces, braising greens (Arugula, Beet Greens, Bok Choy, Collards, Black Italian Collards, Endive, Mizuna, Mustards, Rapini (broccoli rabe), Radicchio, Sorrel, Spinach, Kale, Chard), Brussels sprouts, Jerusalem artichokes, beets, broccoli, shelling beans (Cranberry, Panda, Cannolini, Black Turtle, Dixie Speckled Butter Peas, Flageolet), carrots, celery, celery root, chestnuts, edamame, garlic, kohlrabi, shallots, radish, cucumbers, onions, turnips, rutabagas, parsnips, cabbages, cauliflower, fava beans, winter squash (Amber Cup, Sweet Dumpling, Sugar Loaf, Spaghetti, Turk’s Turban, Honey Boat, Galeux d’ Eysines, Rouge Pumpkins, Hubbard, Golden Nugget, Fairy Tale, Cinderella, Kobocha, Butternut, Delicata, Acorn, Sugar Pie Pumpkins, Rouge Pumpkins), all kinds of potatoes, sweet and hot peppers, tomatoes (field and hothouse), wild mushrooms, fresh herbs.

December:

Apples, pears, plums, pluots, lettuces, greens, fresh herbs, Brussels Sprouts, Jerusalem artichokes, beets, broccoli, Romanesco Broccoli, beans (dried: Cannolini, Black Turtle, Peas), Carrots, Garlic: Elephant and Spanish Roja, kohlrabi, shallots, scallion, Turnips, Rutabagas, Parsnips, Cabbage, Cauliflower, Fava Beans, Winter Squash (Kobocha, Golden Nugget, Carnival, Acorn, Kuri), Pumpkin Squash (Fairy Tale, Sugar Pie, French Rouge), potatoes, Chantrelles.

Great Sources For Fresh Produce Around Seattle.

Seattle Farmer's Market Alliance

Pike Street Market

Top Banana 6501 15th Ave NW, Seattle, WA 98117-5506 206-783-7786

Mac Pherson's Fruit & Produce 4500 15th Ave S Seattle, WA 98108-1818

Get Directions

206-762-0115