she got to use what she got to get what she wants ...

Hot pants!

No, sorry, not hot pants. Mr. Brown would be so unimpressed. But to be honest, my trunk-junk would inspire no one to say "holy hot damn, I gotta get that lady what she needs".

But I've got kiwis, so I do for myself.

Today's the day I decided that a lack of unsweetened kiwi jam in the store didn't have to mean a lack of unsweetened kiwi jam in my belly.

Cuz, well, I have a kitchen, don't I? And the addition of sugar to fruit is an abomination. A travesty. Not happening on my watch.

And also because when it comes to jams, baby, I likes it raw -- it was time to experiment with refrigerator/freezer jamming methods. [I should also probably mention that I have a small fear of canning/home preserving. I've done it many a time without issue, but too many stories of botulism and 'splosions make me hesitant to do it except when absolutely necessary.]

So, I gave it a shot. And it worked. And so I give you (and me ... mostly me) fresh refrigerator kiwi jam. And the world is a better place for it.

Because the fabulous Mr. John P. requested instructions, here they be.

** caveat :: giving instructions for this seems silly, as it's really the most straightforward thing in the world. I was lucky enough to score a very small amount of Instant Clear Jel from my friendly neighbourhood Asian grocer (the last of his supply! mercy...). It's not available in reasonable amounts for public use in Canada yet, and so I'm waiting until I can get some more, at which point I'll be experimenting with other flavours, textures, etc etc etc. I have big plans for donut-peach-and-ginger jam, and some gelled chutneys, and and and ... I also may try methods using agar agar in the interim. Yes, I have the jamming bug. But for now, here's the master... **

Kiwi refrigerator / freezer jam (unsweetened)

what you need ...

1 kilo of good, extra ripe kiwis
1/3 c. Instant Clear Jel
optional: stevia or sugar or other sweetener of choice, to taste (but then, of course, it won't be unsweetened, now, will it?)

what you do ...

Peel and roughly chop kiwis, then liquefy in your blender or food processor. Measure out 4 cups of the goo and transfer to a large bowl. Sprinkle Clear Jel over top and start stirring/whisking. I ended up stirring the jam for about 10 minutes, I don't know if longer or shorter is recommended, but there you have it. If your fruit is super juicy, add a bit more Jel (yay, common sense and personal judgment).

Let sit about 10 minutes, then once the jam has thickened considerably, pour it into sterilized jars and refrigerate or freeze right away. I got two 500 mL jars out of this, plus maybe a 1/3 c. which went into the little cruet.

All fresh, unpreserved jams will stay in the fridge for about 3 weeks, and months and months in the freezer.

garlic scape and coriander chutney

I was first introduced to garlic scapes (and ramps, and lambs’ quarters, and so many other fabulous forage-ables this country has to offer) about 14 years ago while doing my counselor’s training at Au Grand Bois - a vegan not-for-profit summer camp in Québec. The camp was an amazing place, run by back-to-the-land draft-dodgers from the States, which has sadly since closed its doors. The focus was on sustainable living, with solar -powered and –heated everything, where campers and staff were encouraged to learn about organic agriculture by working in one of the many gardens.

I’ve been a garlic lover all my life, having been force-fed it since birth both as a food and a medicine by my grandmother, who rubbed it on our bee stings to ease the pain, made poultices with it to reduce swelling, and swore that a raw clove of garlic every morning was far better than an apple a day [everyone, myself included, thought she was crazy. Lo, years later, it is considered a nutritional wonder-food, with emerging research touting its cardiovascular, antibacterial, anti-viral, anti-inflammatory, and anti-carcinogenic benefits. Once again proving that my grandmother is a genius. All the kids in my grade school who called me a stinky Leb can suck it.] I thought I knew everything there was to know about this pungent gift from the gods (being a teenager and knowing everything about everything, period, probably didn't hurt) from my grandmother's teachings, however she had never once mentioned that not only were the green garlic shoots edible, but tasty to boot.

So you can imagine my surprise when one of the farmers at Au Grand Bois snapped off a tall, green, curly shoot from the garlic patch and told me to munch away. But I did. And if I could remember his name I’d send him a case of rye every summer when the first scapes show up at the market (if anyone knows a middle-aged blonde hippie who lives out of a VW Westfalia and has a kid named Merlin, give him a high-five for me).

With scapes making their brief and long-awaited appearance at the organics stall of the farmer’s market, and coriander threatening to take over my garden, it was the perfect time to make one of my all-time favourite condiments – garlic scape and coriander chutney. If you’re finding yourself facing the same wonderful predicament, give it a shot. If you like things that are spicy and flavourful and look like radioactive toxic waste but taste like heaven, then you shouldn’t be disappointed.

garlic scape and coriander chutney

what you need …

2 c. (packed) fresh coriander, leaves and tender stems, coarsely chopped
1 c. garlic scapes, topped and chopped
2 medium fresh green chilis, seeded and chopped
2 inches fresh ginger, peeled and finely sliced
1/2 a small white onion, chopped (about ½ cup)
1 lime, juiced
1/2 tsp. salt
1/2 tsp. ground cumin
a few turns freshly ground black pepper

what you do …

Heat a dry skillet over medium-high and roast the cumin until fragrant, watching closely to ensure it doesn’t burn. Remove from skillet and set aside.

Combine all ingredients in a food processor and blend until puréed, stopping frequently to scrape down the sides of the bowl.

Store in a glass jar in the refrigerator. Use as you would any other spicy chutney, or eat it with a spoon. Should last about a week.

* This chutney, as most others, is best if made at least a few hours, and preferably a day, before you plan to eat it to allow the flavours a chance to get all friendly.

This is my first cooking related / recipe post, and it just happens to be herb friendly, so in the spirit of "if-you're-gonna-do-it-overdo-it" I'm submitting it to the Weekend Herb Blogging event, which this week is being hosted by Archana's Kitchen.


Oh, and --- I picked the first cherry tomatoes of the season in my garden today. I'm geeking out hard.