A New Season Begins

Can-Do Real Food will be back in the McMinnville Downtown Farmers’ Market after a year’s hiatus to permit three joint surgeries to heal. I feel great; completely out of pain, so we are back to share shelf-safe local food with you!

We will be bringing the following canned items for your consideration:

Applesauce – Chunky texture, made with Gravenstein apples and a touch of cinnamon. No added sugar.

Berry Naughty Yumminess Sauce – Perfect for ice cream or an easy topping on a cake or pancakes or French toast or……it is naughty because it has orange liquor in it. OLCC requires us to tell you about that but even kids can eat this. blueberries-blackberries-and-raspberries

Hogan’s Hot Stuff – This is the last of the peach-jalapeno jam until new peaches in a couple of months. Grab it while the grabbing is good. (Message me if you want me to hold one for you.)

Quince Paste – I am sure this will move quickly. Perfect with cheese. If you have never tasted quince, stop by for a fun experience. It has a similar texture as pears but the taste is unique. 

Odds and Ends – Just 2-3 jars left of a few favorites. 

We have been dehydrating thinking of you as well as backpackers so there are some new items:

Mole Meal Mix – You can get supper on the table in less than 30 minutes following the simple recipe on the package. The recipe can feed 8 so way less expensive than fast food! This is a gentle- not hot- take on the Mexican dish……people who like heat will need to add more!

Huckleberry Dust – a powder to add to oatmeal or smoothies or yogurt that is high in anti-oxidants.Huckleberry Dust.pub

yello plum with hazelnut leatherPlum Roll-ups – 3 different takes….”Plain”, “Yellow Plum with Hazelnuts,” and “Pom Plum” which has the tanginess of pomegranate balsamic vinegar added in.

Rhubarb Lace -Just enough sugar to take away the pucker, these will be easy to enjoy!

Apple a Day – cinnamon and “naked” versions for a healthy snack

Fruit Feast – a mixture of dried fruits for healthy snacking

Mushroom Quinoa – Developed for backpacking, this can be enjoyed at home as a side dish or stuffing. Rehydrates in about 20 minutes.  We did all the cooking!

Our raw produce is predominantly sourced from local farms as well as backyard gardeners. No artificial anything added. Small batches, so grab when you see something!thankafarmer

The market starts at noon and runs until 6pm on Thursday. Located on Cowls and in the parking lot behind Town Hall. Plenty of parking within 2 blocks.  Hope to see you there!!!

 

 

 

 

Know Your Farmers…and Appreciate Them

A friend shared a post from a farmer  friend of hers and it is important to read.  As you know, I feel my ability to grow anything is challenged…..no green thumbs. I do like good food, however, so I honor my farmers not only with my business to preserve their surplus and give them another income stream, but I tell people again and again that the best they can do with their food dollar is to support their local farmers.  If you personally do not know where that steak came from, that tomato, or that egg, you are missing out on the best the agricultural work has to offer.  And you probably really do not know the real taste of the food you are eating. 

Soul Food Farm is quietly tucked into the rolling hillsides of Northern California. Since 1988, the Koefoed family has continued the legacy of this historic farm, and today it is bountiful with both wild and artisan flowers, lavender fields, and an estate olive orchard where,  every year, the local community gathers to help with the harvest. Happy chickens sunbathe in the fields while the sheep, goat, steer and cow nurture the soil with their grazing. Whether you’re visiting the farm for one of our many workshops or attending a farm-to-table dinner or special event, Soul Food Farm will leave your heart enchanted and your soul nourished. Read more about our story here.

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Over the years I made a deal with myself to stop apologizing for the price of our farm products. It took a long time to develop that frame of mind, but eventually, I understood that hard work needs no defense. End of story. But, yesterday at a Farm to Fork event I had an encounter with a couple that stopped me dead in my tracks.

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A couple walked up to our little Soul Food Farm table and so naturally, I expected them to be interested in our olive oil Why else approach the table? Instead, I got this look of suspicion while they picked up a bottle and turned it over and then it came. They looked at me and said, “we don’t want to be rude, but why is it sooooooo expensive.” And then I was face to face with a choice. Try once more to explain what it takes to farm or dismiss the question. The irritation this dilemma caused in the past crashed through my memories and in a moment I decided to answer her question. Deep breath, positive expectation, begin. I started to explain that I prune the trees myself, and we pick the olives by hand, and we pay the mill upfront to press the oil, and as I ’m talking, she waves her hand in my face and says’ yeah, yeah, whatever” and walks off.Image may contain: table and outdoor

Instead of getting mad I was left wondering why is there still this lingering suspicion that farmers are price gauging? Customers would never walk into a grocery store and expect a discount before they bought an item or demand a sample. The utter contempt that’s conveyed not only by demanding to know why farm food is priced the way it is but just the plain rudeness of walking away when someone is speaking to you astounds me. Now, I could brush this off as a one-time occurrence but I know it’s not. I have many farmer friends who are up against this every time they sell at a farmers market. The constant and varied questions about price that always fall just short of an outright accusation of trying to cheat the customer.

As I walked around the farm today putting animals away, collecting eggs, filling water troughs, my frustration started to compound. What is it going to take for us to bridge the gap between farmers and consumers? When are small farmers going to be treated with respect? Not only from folks shopping at farmer’s markets, but the restaurants that buy their food, and the farm to fork dinners, festivals and conferences that are continually popping up. What do I mean by respect? I mean not haggling with farmers at the market over their price per pound. Do folks think farmers are running some racket? A get rich quick scheme with carrots and tomatoes? Restaurants need to start paying farmers at the time of delivery, COD. Farmers already cover the total cost of production; it is simply wrong to expect farmers to wait thirty to sixty days for payment after deliveries. And all those farm to fork events, how about actually having a good representation of local farmers at these events. Better yet, stop asking small farmers to donate food items to events that charge a ticket price.Image may contain: plant, fruit, outdoor, food and nature

We have to let go of the imagery that farmers are part of a pastoral fantasy. Farming is not a fable but a job, that’s necessary to the very fabric of our existence. Farming is often soul crashing hard work. Long, lonely days in the field. Planting seeds. The sun beating on your back. Nights comforting animals. Cold, early mornings, to harvest, pack and get to market. The burden of the cost of production yours and yours alone. Farming is not only a career it’s a service to the surrounding community. In return, only one thing is asked or expected, that the work is appreciated and treated with respect.

One rude couple, won’t make or break a small farm, but it’s a good reminder we have a long way to go.

Marketing the Market

Last year something funneled down into my thinking mode and I realized I could ask shoppers at the Farmers’ Market booth if they would like to receive an email early, maybe Tuesday night, maybe Wednesday (leaving myself wiggle room) that would tell them just what we were planning to bring to the Thursday market.   And guess, what? People signed up! About 150 of them.

Since we often make small batches, maybe only a dozen of some yummy, I like to give the Buying Club a chance for first dibs. People are reminded if anything intrigues them to let me know to set one aside for them. It does not mean they need to purchase; just that they have that opportunity. This has been particularly friendly for those people who can not get to the market until late in the day.  (And because there is nothing lost if they do not show up or do not buy the reserved item, I don’t mind. I can always market it another day. The joy of preserved foods.)

I thought you might enjoy the Market Newsletter I emailed out Tuesday evening to the Buying Club for this week. Just to see the kind of communication it is.  If you have any ideas how to make it sparkle and drive more sales, PLEASE let me know.

JAM SESSION!!

Let’s make beautiful music for our taste buds this week! I’m bringing ONLY jellies because we have the new harvests beginning to pop and it is time to remind you that fruit spreads shine in ways more than breakfast toast or peanut butter sandwiches.

 

Our gravenstein apple tree was loaded last year (does not look good for this season, though) and when we heard one of our farm partners, Gratefull Gardens had a wooden cider press, we went over there to make a lot of cider. We took some of that juice and produced a beautiful clear MULLED APPLE CIDER JELLY.  Fall flavors, sure, but you know you enjoy them. This jelly can also be used to cook with sausage, potatoes, peppers and apples. Or as a glaze for chicken.

Two of our farm partners, Bethel Springs Farm and Keeler Estate Vineyard, both grow plums. Those deep purple orbs lend themselves to so many uses. Cara Lagunas of Third Street Oil and Vinegar suggested we splash a bit of pomegranate balsamic vinegar into that mellow plumminess. If you have not even tasted POM PLUM JELLY you might not understand how this deep rich flavor can translate very easily into a magnificent salad dressing.

Okay, the ever-present QUINCE PASTE will not be around much longer (at least until the fall). We have introduced this little known fruit to many people who now fully understand how matching this mellow full flavored paste with cheese is the bomb! Over goat cheese, in a baked brie, or simply with cream cheese, it’s superb. It’s also great with peanut butter.

“I don’t like rhubarb!” You know how often I hear that? When asked, it turns out the introduction was very tart. Well, I like my rhubarb sweet so here ya go…give it a try. Mixed with ginger because, as I’ve said it before, I just do not do with other people do. I love it with strawberries, don’t get me wrong. I just want to excite you with new options. Come taste the  RHUBARB GINGER JAM.  Great on ice cream and can be a filling for a cake also.

From Keeler Estate Vineyards we bring you two forms of their pinot noir wine. The PINOT NOIR WINE WOW! is a deep rich jelled spread that will help you introduce this to nonwine drinkers. (Did you know we must boil off the alcohol in order to get to set point for the jelly, so sad or not, there is no “booze” in this.)  We also introduced mulling spices to the mix and so, MULLED PINOT NOIR WINE WOW! is also available with cinnamon and other lovely flavors.

However, there IS booze in the NAUGHTY BUNNY MARMALADE, orange liquor to be exact. This marmalade is full of oranges and that is the flavor that comes through. Excellent as a glaze for chicken or fish. And to explain simply why we developed this marmalade, all you need to do is think of all those slightly pornographic carrots, you will understand that Bethel Springs Farm has more carrots than they can sell to their customers. More excitement in our canning kitchen and your home kitchen thanks to them!

We went to a nearby farm to obtain some pears a couple of years ago and the farmer showed us a bush that, after harvest, had only a few desiccated berries hanging. With the chickens underfoot wanting what little remained, we tasted them and eagerly agreed to harvest the next season. That was last summer and we only have a few jars left of GET YOUR GOUMI JELLY. A Siberian native plant, it has no predators here nor does it spread. It has a huge pit in the small berry, hence its lack of commercial viability here. So, we have this one small batch, almost all gone with a unique sparkling taste.

I love figs. I know many of you do too. We tasted an amazing FIG ORANGE JAM when we were in Croatia several years ago and have been trying to replicate it ever since. This one not only is great as is, but if you take the time to reduce it a bit, it can make a great filling for homemade fig newtons.

BERRRY NAUUGHTY was made for the first time last year when the market was about to open and Can-Do Real Food had next to no inventory until the 2016 harvests could be processed. We raided the freezer and had a few of this and a little of that and a bit more of this other berry. Not enough of any to make a straight jam. So we combined them, added some orange liquor and we sold out! So, now, we gathered our berries from the freezer, this time blackberries from a wild patch on a farm well off the road so no fumes, some raspberries from my canes, and some blueberries from our partner farm Beach Family Farm. It is with great pleasure we offer you a deep rich jam and I suppose you could use if in another way, but only if you can tear it out of the hands of your family members who are putting it on their toast.

See you Thursday noon to 6pm!!

 

 

 

Center of My World

I felt it when I first started visiting this area to consider it as a place for us to move upon retirement. I feel it again each time someone from elsewhere in the world stops to chat at the Can-Do Real Food booth at the McMinnville downtown farmers’ market. McMinnville is a world class destination.

No, there are not world class art museums, but we have a pretty amazing air and space museum that includes the Spruce Goose and stealth bombers. Image result for evergreen air and space

No, we are not on a major hiking trail system but the town has glorious parks and we are close to the Coastal Range with its national forests offering outdoor recreational opportunities including trail running and mushroom hunting. Image may contain: 1 person, plant, tree, outdoor and nature

No, we don’t have restaurants with prices that match your monthly housing cost, but we have an amazing cross section of restaurants in all price ranges, many of which use local food for their menu. Photo of Community Plate - McMinnville, OR, United States. Kale chopped salad (refreshing lemon vinaigrette) $8, scoop of tuna salad

And why would they use local food? Because they can!!! Withing 15 miles of McMinnville we have food producers that not only offer produce and protein, but also wheat and  milled flour, olive oil, cheese, honey, and so much more.

And should we mention the beer, the cider, the mead, the saki. Mashing in on the new system

And finally, truly world class, the wine. 

Each week at the farmers’ market I meet people who are not only from other places in Oregon, but people who have travelled here from all over the United Sates and foreign visitors from Europe, Asia, South America and Africa.

People who care about the amazing things the earth can produce come to McMinnville.

Can-Do Real Food is very proud to be part of this community, offering amazing canned and dehydrated foods from local farms. We CAN eat locally for almost all we need. Lucky us. The pioneers who traveled the Oregon Trail knew this is a special area.

Hazelnuts versus Filberts: Same Nut

I grew up in New Jersey, lived in a bunch of places mostly east of the Mississippi until almost four years ago when we moved to Oregon. I call them hazelnuts.  Born and raised Oregonians call them filberts.

Oregon’s Willamette Valley has about 650 Oregon farm families growing hazelnuts on 28,400 acres.  This provides about 90% of all the nut use in the nation and accounts for the third largest crop worldwide after those grown in Turkey and Italy.

As I wrote before in this blog, Tackling a Standard,  my kids love Nutella so my task even before I became a commercial food processor was to make a hazelnut spread with chocolate for them.  Last year we made a few small batches and they sold out at the McMinnville Farmers’ Market.

Today, we tackled the task again and there is no doubt in my mind we have turned a wonderful corner on production. Both the plain and chocolate versions are amazing……you have to come taste!!

Filbert’s Chocolate Revenge – Known everywhere else as a filbert, the local hazelnuts are offered in a chocolate spread. Perfect on toast but also can be used to make an amazingly decorative breakfast bread. Portland’s Creo 73% chocolate once again is the star. This is not going to taste the same as the one you know because the ingredient list is shorter, with no artificial anything. 9 ounce jar $10. Ingredients: hazelnuts, chocolate (with cane sugar), vanilla. See the Recipe Page for a cookie that uses this as a filling.

Nutty Hazel’s Spread – No, this is not about how my wacky cousin is losing her waistline. This is about one of Oregon’s world famous agricultural crops, the filbert!  This delicious nut spread will be available only in small batches and maybe, just maybe, we will make it to the next harvest in the fall. 9 ounce jar $10. Ingredients: hazelnuts, that’s all!

What’s On a Label?

Remember how Oregon had a referendum about requiring food makers who use ingredients which are from genetically engineered plants to have to specify them on the label?  Remember the desire to “know”?

Even though that referendum did not pass, you CAN know certain things from labels.  I wrote about the newest label requirements by the government for a year-round local food market in West Virginia a few years ago.  There are may rules, but Can-Do Real Food is exempt from a few because of our small size.

Some people have asked me for nutritional information; most of the time I’m asked for the total sugar grams. I don’t know. I can tell you how many grams of sugar goes into the recipe, and I suppose a mathematical extrapolation could be done by someone who has the time, but I personally have no idea if that is how the number is figured out for the serving size.

I’m not required to include that (and a few other things) on my labels because we are tiny. The government does not make many exemptions from the regulations for small companies but this is one, so basically I save money and time because I need not provide samples at some lab (no where near McMinnville) and pay a fee so a food lab technician can run a test that provides the nutritional breakdown.

So, sorry, I don’t know. If you need to avoid sugar the best I can tell you is not to eat my jams.  I usually have some dehydrated fruit available if you want fruit without added sugar.

However, I can tell you this:

  • Food produced by Can-Do Real Food is made almost completely from local ingredients. Our exceptions are spices, vinegar, oil, sugar, citrus, chocolate, and coffee. The last two are obtained from local processors who procure the raw ingredients from Fair Trade farms and roast and do what they do in their shops in Portland and Newberg. All other raw ingredients are grown nearby.
  • Our partner farms are either certified Organic and/or Biodynamic or are in the lengthy process. They grow with organic methods. The ONLY exception to this are the hazelnuts. There are some organic hazelnut farms in the area but the cost, already high, restricts the consideration. I have talked to commercial hazelnut farmers as well as one of our partner farms which has a long neglected hazelnut orchard. Those neglected trees, untreated by my partner, had almost no edible nuts. The commercial farmer explained the various parasites that can destroy a crop. We make several products with the local hazelnuts: butter (plain and chocolate) as well as adding them to one canned yummy (plum conserve).
  • We also obtain produce from what I call “backyard gardeners.” These are our neighbors who have a fruit tree or bush or a garden that is just being way more productive than they can personally use. We ask if there is any chemical application to their produce and only accept those that have not been treated.
  • We chose to not use any additional preservatives. The sugar in the jams is the primary factor to keep away botulism. The recipes that have added lemon juice or vinegar have been rigorously tested at the food lab and then approved by a food scientist at Oregon State University who is the Processing Authority for the state. He indicates specific instructions of how the recipe is to be produced and no deviation is ever acceptable.  The level of acid is what helps preserve the food to be safe for eating once canned.  We typically do not add salt to our recipes. We had one comment that the Loaded Pasta Sauce was not as good the second year as it was the first. The major difference, besides our sneaky addition of zucchini, was that we got the recipe approved without added sugar or salt. This permits people who have restricted sodium to enjoy our sauce, and everyone else can add a little if they prefer. So salt, also a natural preservative, is not used in any way for food safety. We do, however, have a line of gourmet salts, and of course these are salt, so the food safety issue is a sure thing.
  • We do not use emulsifiers besides the pectin as called for in some recipes. So, our culinary syrups are not as thick as others you can buy at the supermarket.
  • We started using nutritional yeast in some of our dehydrated products. On commercial food labels this may be one of the ingredients that can be listed “natural flavorings”.  When we were developing our dried soup mixes in the Test Kitchen over a year ago we felt something was missing. Normally, if we were cooking at home we would start with a broth, either homemade or commercially produced. The long slow simmering of the bones or the vegetables is what helps give a homemade soup that deep rich flavor. But we wanted to provide a soup mix that would be ready in a short time (3 minutes to 45 minutes, depending on which soup mix) and we do not have a license to include meat in our products. Immediately we realized there is something we used at home, made from nonmeat sources that boosts flavor. Developed in Great Britain during World War II because of the shortage of meat at home, Marmite is a high protein paste made from nutritional yeast.  We were able to identify (one of the fun conventions and expos I visit during the off-season) several producers of powdered nutritional yeast that can boost the flavor of our recipes. I use the term “nutritional yeast” on the label because I personally dislike the all encompassing “natural flavors” that is the suggested listing.

We are proud to say “No artificial anything.”

What else can you tell from my label?

Well, the photo will either be a picture of what the stuff inside looked like while it was cooking or the raw ingredients in the mix. 

The side panel has all the legal requirements taken care of. First, my name and location so you can find me. Then, the ingredient list. I will never be able to call any of my products “organic” as the kitchen is not a certified organic kitchen, but when my ingredients are certified organic, they will be noted in the list.

Also, a reminder to store the opened but not emptied jar in the frig. By the way, how long something will last in the refrigerator is is also a common question. For something like the pasta sauce, I say to use it within 2 weeks. Something high in sugar like the jams, will last longer. I open a lot of jars to offer tastings at the farmers’ market and keep them on ice while there. They get put in the frig as soon as we get home. I just tossed a half empty jar of one we offered for tasting back in early December, so that lasted over 4 months.

The weight or volume of the product is next…..jars are in volume. The dried yummies are by weight. The next item is a batch number. It helps me know immediately when I made it and where the main ingredients came from.  If I need to have a recall, I will issue it with a batch number like that.

The last item is the “best by” date. Here the government gets fuzzy in their logic, not that they do that anywhere else, eh?  They require food processors to put something in there like a “use by” or “expired by” or a “best by” date. But they have no standards for canned and dehydrated foods. Personally, I do not like “use by” or “expired by” dates because they may result in perfectly good food being thrown out. How many times has that milk been okay for a week after the date on the carton or bottle?  Preserved foods typically last a long long time. How many people have a grandmother who cans? Ask her when to throw away unopened jars and she will probably look at you with “that” look you try to avoid.  However, there are some foods, even when safe to eat, that lose their appeal. I canned some carrots and opened the jar about 18 months later…..they were kind of mushy, not at all the quality a similar jar had been at 12 months. I typically put 13 months in my “best by” but would much more prefer you to eat it up and come back the next week to buy more!

If you have a question about the products that are not now currently on the labels, let me know. Also, our slow season is now over. The Downtown Farmers’ market starts this coming week so we are in prep mode and will be in the Kitchen one day each week for a while. When that changes to our normal three-day Kitchen week depends on Mother Nature.

 

 

 

And the Beat Goes On!

The weather changed into its winter wet cycle here in the Willamette Valley of Oregon a bit over a month ago but, believe it or not, we are still busy in the kitchen processing our farm partners’ harvests!

This week we processed over 200 pounds of garden huckleberries, making a deep rich culinary syrup. Sure, you could use it on pancakes, but it shines in making beverages. One of the Can-Do kitchen staff started dreaming of a kind of mojito….we’ll have to get her recipe.  We expect another 500 pounds of the berries after this weekend so there will be plenty of syrup for everyone!

Thanksgiving last week was a time to pause and think of all we have accomplished this year. Tied to the harvest, we very much feel blessed with living here in this fertile area. Here is a list of all we prepared this season:

 

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And even now, as we enter the slower time of year, we are busy in the Test Kitchen developing some new concepts.  We have seen that many of the people who purchase our products really enjoy cooking, so with them in mind we are developing some specialized recipes that will cut down cooking prep time. Just to tease you a bit, we have been asked by Creo Chocolate, the Portland chocolatier who supplies the 73% chocolate for our dessert sauces, to develop a mole sauce.  This will enable you to have all the ingredients you need to add to your broth and your protein. Very affordable and our focus group thought it was just the right mix of heat and sweet.

Until then, enjoy the treats you have purchased…..come see us at the McMinnville Grange Farmers’ Market Saturday, December 10 from 10-2 to stock up your pantry, find some wonderful items to enhance the holiday meals and festivities, and perhaps even pick up something to gift to someone special.

 

The Flood in Oregon

2014-10-03 11.21.47By this time last year we were hip deep in tomatoes but then again, we had a 10-day spell of 100 degree days the end of July and that zipped up the ripening process.

This year we had a warm spring and for a while crop ripening was about three weeks ahead of normal but then, we cooled down.

Oh, it was delightful to be in the low 70s but that meant that the temperature dipped to the low 40s at Bethel Springs Farm, my largest farm partner. So, for several weeks the farmer has been telling me “three more weeks” and she is still telling me that.

However, this past Saturday I got a call from Sarah at Wood Mallet Farm located in Yamhill. She and her husband Elliot are in their first year of farming the land they bought and so had no idea of how marketing would go. They attend the farmers’ market in McMinnville every other Thursday and one in Sherwood on Saturdays, but found themselves with about 60 pounds of surplus tomatoes that afternoon.

I had met Sarah one of the first market days and had explained the mission of Can-Do Real Food, so she found my card and made the call and now we are perhaps ankle deep in tomatoes.

We have tried to streamline the prep process, but if anyone has any suggestions, feel free to toss them out! We wash and trim spots and stem ends and then chop in the food processor. IMG_1626

The recipe calls for first cooking the onion and added carrots and zucchini and garlic. IMG_1627

Then we add the tomatoes and let it simmer for about an hour. IMG_1628

Finally we add the herbs, continue the simmer for a bit. Check the pH and adjust for food safety and then can can can.IMG_1632

We will repeat tomorrow with the rest of the produce and both Wooden Mallet and Can-Do Real Food will be able to offer our very popular Loaded Pasta Sauce this week!

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We also made some mild tomatillo salsa today and will make another batch tomorrow with significantly hotter peppers for those consumers who enjoy something that makes them reach for a beverage as well.

 

Figs, Take Two

So we went to pick figs last Sunday and came home with about 20 pounds and plans to return for more. These are green figs, maybe Spanish King and we picked the ones that were slightly to mostly squishy, letting the rest ripen a bit more. IMG_1573

The choices for processing are endless but right now we have narrowed it down to three ways. We will dehydrate for snacking, make a fig paste for eating with cheese or baking into fig newtons, and try to replicate an amazing fig orange marmalade I tasted at the Fancy Food Show.IMG_1577

Yesterday we started cooking the figs down into a paste and since it was taking FOREVER, we stopped after four hours and refrigerated it. Today we continued and a couple of hours later were able to can it.

I brought a pint home and prepared the dough which needed to chill in the frig for about four hours. This gave the fig paste a chance to cool itself.

So, after supper this evening, I tackled one of the fig newton recipes I pulled from the internet. IMG_1584

Excuse me, that is fig paste!!!
Excuse me, that is fig paste!!!

I am not a superb baker, but boy oh boy, if you like figs, you need to stop at out table at the farmers’ market this Thursday to taste and to buy!IMG_1586

Almost done baking

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And about to be eaten!!!