Archive for November 14th, 2011

November 14, 2011

Canning Green Goddess Organics Heirloom Tomatoes in Monterey, CA

Canning California Heirloom Tomatoes

The beautiful tomato photos in this post are by Gerick Bergsma

As the last scrumptious jars of Green Goddess Organics Heirloom Tomatoes disappear from my shelves I am reminded of the misty fresh sea air in Monterey. Last fall, just before moving back east, my buddies Katie, Robin, Gerick and I canned a heaping pile of the most juicy ripe tomatoes we could find to carry us through the winter.

The tomatoes of choice were a mixture of the five heirloom varieties (Red Brandywine, Yellow Brandywine, Marvel Stripe,  Black Crimson and Cherokee Purple tomatoes)  grown by Green Goddess Organics in Hollister and Salinas. This exquisite farm is owned by Madeleine Clark and run by Jerry Simpson. This 3-year-old farm is certified by the Tri-County Organic Farmers’ Cooperative, growing a variety of delicious orange-flesh honeydew melons, icebox watermelons, broccoli, peppers, green onions, summer squash and beets.

Growing California Heirloom Tomatoes

Green Goddess Organics tomato fields off Riverside Road near Hollister, CA

We canned about 80 pounds – most of which were “seconds”, secured by our awesome friend Aretah. “Seconds” usually have some surface blemishes, splits or cracks on them. Since they cannot be stored as

Canning California Heirloom Tomatoes

well and don’t look as pretty as the “firsts,” farms will often sell them at reduced prices when tomatoes are in abundance. The cracks in the tomatoes are usually caused by too much water, when I see them I know it means the tomato is super juicy!  So these are perfect for canning.

Canning California Heirloom Tomatoes

It took an entire evening of chopping and sterilizing. Gerick and Robins generous use of their kitchen complete with functioning dishwasher made sterilizing the jars a cinch! We ended up with about 50 quart size jars which we’ve been cooking into soups, pizzas, sauces and salsas throughout the winter – stay updated for recipes!

Originally posted on The Fresh Dish in 2011

November 14, 2011

Inzana Ranch Nectarines preserved with Search Ranch Honey and mint

Canned Peaches

My friend Katie has become the canning conniosseur in my life and we’ve gotten ourselves silly with stickiness on numerous canning projects over the past year here in California. Something that she and I have in common is enthusiasm for tantalizing produce from the farmers market that oftentimes inspires our canning projects. We both adore Inzana Ranch’s fruit and nut stand at the Monterey and Pacific Grove Farmer’s markets. Its one of the best we’ve ever encountered and we both look forward to Tony and Joye Inzana‘s friendly smiles and colorful delicious selection of almonds, grapes, apples, asian pears, apricots, figs, persimmons, kiwis, walnuts and peaches as the seasons change.

Canned Peaches

Their bright juicy clingstone nectarines inspired Katie to get creative preserving some nectarines for the coming Winter.  Clingstone nectarines are the type that have the flesh attached to the seed in the middle. We’re not sure what variety of clingstones they are, perhaps August Glo, or one of the twenty-one other varieties Inzana Ranch cultivates according to their California producer certificate . She bought about 7 pounds of them which we brought up to Search Ranch, our friends Marie and Jim’s homestead up in Carmel Valley. Katie got the idea to make a light honey syrup from Search Ranch’s own hives instead of boring old sugar from Jordan at Happy Girl Kitchen in Pacific Grove.

Canned Peaches

With Marie and Jim in their farmhouse style kitchen last Saturday morning, we kicked off an action packed weekend as we chopped, heated and properly preserved these gorgeous symbols of Summer into jars. We learned from the Joy of Cooking that preserving stone fruits in a light syrup requires about 3 parts water to 1 part sugar, and we knew Happy Girl Kitchen’s cherry jubilee consists of a very light honey solution (10:1 ratio) for preserving sweet bing cherries. We tasted the nectarines and Katie knew this fruit would turn out best with a slightly sweeter syrup since a lot of them were a little tart yet.

Canned Peaches

So here is how we did it:

  • 1/2 cup honey
  • 4 cups + 1/2 cup of water
  • 7 pounds of nectarines (about 15 cups)
  • juice of half a fresh lemon
  • 1 bunch of mint, de-stemmed
Canned Peaches

We sliced the nectarines in uniform slices and squeezed fresh lemon juice all over to prevent oxidation. We chopped the mint leaves and set aside.

Canned Peaches

We then prepared the syrup, heating the 4 cups of water and honey in a pot slowly while stirring until it completely dissolved. When it came to a gentle boil, the heat was turned down and it simmered for a while staying hot while we sterilized the jars and lids.

Canned Peaches

We heated the nectarines in a pot with a 1/2 cup water just until they got hot, stirring around a little so they heated evenly.

We filled the sterilized jars with nectarine slices and chopped mint, then poured the hot syrup over the fruit to the point where the fruit was completely covered. Just before covering with sterilized lids and boiling the jars we stirred the jars to removed extra air.

Voila, the taste of California Summer to enjoy from a jar all winter long…

Originally posted on The Fresh Dish

November 14, 2011

Smart Snacking

What do you do when you feel like you’re dragging your feet and its hours until your next meal?  If your answer has something to do with caffeine, a vending machine or nibbling on some of the chocolates or cookies that are ubiquitous this time of year, I encourage you turn over a new leaf and try thoughtful snacking instead. This is a sustainable way to boost your energy and keep you going for the long run.

The key is how you snack, not what you snack on. When you feel like reaching for something to munch on, check in with your brain to verify that you are actually hungry- not just bored, thirsty or tired. If that is the case, act accordingly instead of eating. Making the effort to take a deep breath and listen to what your body is telling you will give you more confidence and control over your actions.

Photo courtesy of Appletree Staging blog

As far as the snack goes, avoid very sugary foods and those with many ingredients on their label. Try choosing nutrient-rich snacks one with fiber that will healthfully release energy into your bloodstream at a steady rate. A fun way to do this is to combine at least two food groups together, packing the most nutrition in per bite.

Here are some snacks I like:

✴ Whole wheat pita chips & cottage cheese, drizzled with a little ho

ney & cinnamon

✴ Cucumber slices with hummus & olives

✴ Yogurt with some peanuts and grapes mixed in

✴ Celery sticks with natural peanut butter & dried cranberries

✴ Whole wheat tortilla with salsa & black beans

✴ Apple slices with cheddar cheese on wheat crackers

✴ Homemade “trail mix” made by combining nuts, raisins & whole grain cereal

Homemade peanut butter is easy to make! Photo courtesy of

Once you decide on the snack your body is asking for, prepare it and put it on a plate. Do not eat your snack standing up or in the drivers seat! Sit down and enjoy it in a civilized manner, appreciating it and the little break you’re allowing yourself to have from whatever is on your mind. Eating a well rounded snack in a calm environment will reduce your stress levels.  Although thoughtful snacking may be more difficult to do away from home or in a noisy place, it is worthwhile to improvise with your surroundings and find a way to treat yourself right (carrying basic utensils and a key-chain knife prepares you for hungry situations whenever they hit). At first, thoughtful snacking is a little more difficult than scarfing on a bag of chips, but with some practice your mind and body will feel the difference and thank you for making the effort in the long run.

A version of this post originally appeared on The Fresh Dish in 2010.