Recipes Preserves
Our state grows stupendous strawberries, our own woods are filled with the most incredible wild black raspberries you’ll ever eat, and we’re fortunate that Michigan apples keep year-round — you know, because the kids take the whole ‘an apple a day business’ quite seriously.Even cherries are grown here by the bushel, with the northwestern portion of the lower peninsula producing most of the country’s supply of tart cherries. But no matter how scrumptious they are, no matter how plentiful, I’ve never quite been able to completely wean myself off the pleasures of the world’s more tropical locales. I temper my guilt with the knowledge that most everything else comes not just from local sources, but much from our own backyard. And, to some extent, by buying them primarily in-season. As if that offsets the idea that twenty-some pounds of mangoes have to be shipped to me from guatemala in order to make a batch of preserves. Preserves that I’ll spread on toast and mix with oatmeal. Preserves that will be added, a dollop at a time to bowls of cottage cheese and painted on pork chops before their date with a hot grill on a cool summer’s night. I think I like preserves most because they serve so many functions. They’re good for every meal, and even desert. They can be whipped into pie fillings for an extra zing and spooned over vanilla ice cream to make an ordinary bowl anything but mundane.
Recipes Preserves
Recipes Preserves
Recipes Preserves
Recipes Preserves
Recipes Preserves
Recipes Preserves
Recipes Preserves
Recipes Preserves
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