ZEN AND THE ART OF STRAWBERRY JAM

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She weighed the strawberries.

Measured the sugar.

The wisdom of tradition whispered to her.

This is state of mind.

This is a way of being.

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Her thoughts weighed heavy on her wrists.

She filled the jars

With the warmth of the sun.

The perfume of the crushed berries.

The  blue she had grabbed from the sky.

The music the wind across the fields.

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This alchemy of jam.

This seeing things without distortion.

She placed a flower on Buddha.

This she thought is the zen of strawberry jam.

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IT’S MAGIC. ZUCCHINI ‘S TUMBLE INTO YOUR BASKET AND BECOME ZUCCHINI RELISH.

This morning’s garden expedition is zucchini hunt.    The zucchini has an uncanny ability to hide its slender form under large, bristly leaves.   It masquerades as part of a thick stem.  The unsuspecting gardener turns her back and before you can say ratatouille  it becomes  a behemoth of a vegetable.

There is simply nothing more glorious than canning the bounty of your garden.  The heady fragrance of spices simmering in vinegar.  The chop chop chop sound as your knife flashes its way through mounds of vegetables. The wonderful feeling of accomplishment as you tuck away the jars of produce to enjoy in the months to come.

This recipe for ZUCCHINI RELISH is deliciously tangy and sophisticated  accompaniment for hot dogs, burgers, and any cold meats that require a little zing.   Slip over to the place I cook up wild and wonderful food.  Click on ZUCCHINI RELISH  and let the magic begin.  Bon Appetit dear friends.

A COUNTRY LIFE

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There are those days  so burnished, so bright they leave you breathless  with their perfection.

A day that ends with a walk to the garden in the early evening.  The sun hiding behind the gossiping corn.  The ritual of choosing the perfect vegetable for a late supper.

Playing the game of hide and seek with the zucchini.

Wrestling stalwart carrots from the clutches of the earth.

 

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A day that began with a walk  to Home Farm to collect eggs.  Returning home laden with pears and apples from the orchard and fresh, fresh eggs.

A day where I fill the  Paris pantry with large wicker baskets of ripening pears.

The perfume of the apples  mingling with  the glorious smell of drying garlic.

 

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The shelves of the pantry gleaming with jars of Fabergé coloured preserves .

Alchemy in the kitchen.

Flour and butter, sugar and apples become golden flaky pastry surrounding cinnamon apples.

Tiny , sweet pears  fill the canning jars.

Today, today was a golden day.  A day burnished and beautiful.