You might not be able to purchase the first two...but the Amish can provide the third to you for $2.00 a pound!
Our's are slowly ripening, but yesterday's Farmer Market on the Square gave me a chance for one perfect (early) Beefsteak Tomato! Sat it outside on one of the arch trellis shelves with several of our "almost ripe" tomatoes and let it warm in the sun. Then brought it in later to sprinkle with a little salt and enjoy.
Had a good time Saturday at The Farmer's Market. I love the booths, bought some lamb at a decent price for stew, finally bought a piece from a local artist (charcoals and pastels) that I have been coveting
Also came back with several boxes of huge blackberries. An excess. Some of them never made it past cream and a snack last night. Others are soon to be folded into a hand pie, froze in a crust for cobblers later, sweetened and crushed to cook into jam, and a mason jar full that are earmarked for a recipe I found recently for homemade blackberry brandy. (recipe to follow)
And al fresco lunch at my favorite tea room, Almost Home.
Getting ready for next week's car show! My car buddy, Tommy, is showing Red again. With the addition of a Ram Scoop and Underbody Kit (as well as a brand new paint job) she is glowing
Red will move up from the Stock Class, of last year, to Modified. I think she has a real chance this year.
Still enjoying "Reclaim A Day Sundays". Relaxing in the cool of the house with Coffee...The Morning Edition and The Tucker-Cat.
Also couple of newly released novels.
One is the "King" I have been waiting for.
Blackberries to cook, freeze and ferment.
And 24 hours to rest, relax and create!
No wonder I have made this a habit.
Homemade Blackberry Brandy
1 quart hulled and cleaned blackberries (fresh not frozen)
1 cup unchlorinated water
1 cup granulated sugar
Ring and Cheesecloth
In clean mason jar layer berries 1 inch deep...top with an inch of sugar then layer another inch of berries. Continue until you have filled the jar finishing with an inch of sugar at the top. Pour in cup of water and cover mouth of jar with the cheesecloth...securing it with canning ring. Sit jar in a bowl so that if any foaming our occurs during fermentation it will not run over your counter. Open and stir contents every 7 days for the first 4 weeks. Let ferment for 3 months. Use cheesecloth to strain liquid off (blackberry brandy) into bottle at that time.
Can be used for a flambé dessert topping or as a cordial.