TBD on Ning

'Nuff said...

Tags: funnel cakes, haiku, hot days, sultry nights, walking on the beach

Views: 335

Replies to This Discussion

Things have changed dramatically in the valley

Here is a rare view of what it used to be


I saw the last days of the biggest cherry orchard in the valley

The farmer said he did not want to sell it and did not sell it for the profit but because he could no longer easily move his farm equipment and chemicals through what has become a densely urban environment 

I sure would love the recipe for tomato and plum conserve. I am the only cook in our household. The preserves are very easy to make and the farmer's market provides ample good resources. Local farmer's market allow only produce farmed less than one hundred miles away. Santa Clara valley no longer is the main source but it is still local. The strawberries were particularly flavorful this year.

The recipe is very simple: to every pound of cup up fruit add 3/4 pound of sugar. Cook as needed then squeeze one lemon to stabilize the end product. Can and refrigerate.

I'll look for the recipes (I've got recipe books from my mom and grandmother and grandfather to go through). There are actually 2 recipes--both old family recipes from Britain (England and Scotland).

My mom was a fanatic for fruit or sweet/savory with meat and the tomato conserve fits the bill. I once made a large batch of it with late summer tomatoes. My mom worked her way through the half-pint jars one by one. She was terribly sad when she came to the last one. About 4 years later, I noticed she was nibbling something which looked suspiciously like the tomato conserve. Somehow, from her wheelchair, she had spied one last jar waaaaaay back in the under-the-counter cupboard where the conserve had been stored. I was surprised she didn't get food poisoning--even with the high acid and sugar content. ツ

Cool documentary. Ahhhh, the joys of urban sprawl--NOT!

Okay, LS, here are the recipes:

Tomato-Ginger Conserve


  • 2 -1/2 pounds tomatoes (3 pounds, if homegrown, to allow for blemishes), scalded, peeled,and sliced
  • 3 medium lemons, sliced thinly, seeded
  • 4 ounces good candied ginger (I use Williams Sonoma brand)
  • 10-12 whole cloves, buds removed

Combine and low-boil all above ingredients for approximately 40 minutes or until the mixture is reduced very close to 3 cups.

  • 5 cups granulated sugar
  • ½ bottle Certo or other liquid fruit pectin


Combine 3 cups of tomato mixture with 5 cups sugar.

Bring to a rolling boil. Boil for 1 minute.

Remove from heat. Add ½ bottle Certo.

Stir and skim for several minutes.

Jar and seal with paraffin.

Plum Conserve


  • 8 cups pitted and quartered purple or red plums
  • ¼ teaspoon salt
  • 4 cups granulated sugar
  • 2 cups light Karo syrup
  • 1, 3-inch stick of cinnamon
  • 1 cup chopped seedless raisins
  • 1 large orange
  • 4 ounces walnut halves


Peel the orange, removing the pith. Thinly slice the peel and chop orange pulp.

Add sliced orange peel, orange pulp, plums, and all ingredients except walnuts to your kettle or heavy, non-reactive saucepan. Bring to a boil. Reduce heat and simmer 1 hour, stirring occasionally.

Remove from heat. Skim and cool for 5 minutes.

Meanwhile, cover walnuts with boiling water. Soak for 3 minutes, drain and cover with cold water until nuts are cool. Drain, chop, and add to plum mixture.

Remove cinnamon stick.

Pour conserve into 10, 6-inch, hot, sterilized jelly glasses and seal.

Thank you kindly

I will give them a try for sure

giggling children do
cannonballs in backyard pools
fat hotdogs sizzle

tan teenagers cruise
adults keep it together
sipping lemonade

birds sing, flowers bloom
sun blesses the rituals
of endless summer

in the dark of night
i dream your summer garden
and your sun-kissed smile

blue ridges green leaves

absorb into the pyche

coloring our souls

Ahhhhh...I can feel it! <3

we walk in silence
entranced by sylvan beauty
and love's mysteries




© 2024   Created by Aggie.   Powered by

Badges  |  Report an Issue  |  Terms of Service