Strawberry Rhubarb Preserves

After returning to the States from cool and balmy France, I came home to what seemed like a strawberry explosion. Excited for the season I went to my favorite fruit farm, Phillips Farm in New Jersey, and quickly picked up 2 pounds. The following day our farm share from Lancaster Farm Fresh was loaded with 4 quarts of the most delicate beauties. Dumbfounded and gitty, I immediately thought, preserves. When you have this amount of berries on your hands, the possibilities are endless. However strawberries are pretty perishable, and a lot of the varieties I prefer, bruise easily and taste best when eaten within a couple days of picking. Preserving these badboys allows you to enjoy their freshness year round; and believe me, come December, you'll be so happy you saved yourself a jar. The other great thing about this preparation is that you can also immediately do whatever you can think of with the stuff. From cocktails, pies, and ice creams, this base is extremely malleable for all your strawberry dreams. So get into the field before the season passes and enjoy the taste of the season!

Strawberry Rhubarb Preserves

Makes 6 half pints

3 pound fresh strawberries, hulled and sliced

2 pound fresh rhubarb stalks, leaves removed 

3 1/2 cups granulated sugar 

Method

Wash & clean berries and rhubarb. Hull berries and slice in half, set aside in bowl. Chop rhubarb into 1/2 inch pieces and place in the bowl with the berries. Cover with sugar and stir. Set aside for a minimum of 2 hours or overnight. 

Prepare sanitized 1/2 pint jars and set aside. If you want to can them, prepare a water bath for jars. 

Strawberry Thyme Waffles

When the juices are released from the fruit pour into a large skillet over high heat. Bring to a rapid boiling, stirring often for around 10 minutes or until the juice is thick. Remove from heat and funnel into sanitized jars. Secure lid to jars and boil in water bath for 10 minutes or simply store in the fridge for up to 4 weeks. 

Try these preserves in syrup on waffles, folded into whip cream to make a 'fool' or even stirred into your favorite gin.  

My strawberry partners in crime @ Springdale Farms

Local Pick Your Own Locations (Philadelphia Area) 

Active Acres Farm 

881 Highland Road, Newtown, PA 18940. 

215.860.6855

Brumbaugh's Farm

2575 County Line Road, Telford, PA.

215.723.3508

Manoff Market Gardens

Comfort Road, Solebury, PA 18963.

215.297.8220

Shady Brook Farm

931 Stony Hill Road, Yardley, PA 19067.

215.968.1670

Springdale Farm Market

1638 S. Springdale Road, Cherry Hill, NJ 08003.

856.424.8674

Rowand Farms 

Greentree Road & Dalton Drive, Glassboro, NJ.

856.589.9234

Phillips Farm 

290 Church Rd, Milford, NJ 08848

908.995.0022

Potato and Leek Knish

This weeks post comes from a fellow eclectik woman, Ms. Ellie Tremble. Ellie and I decided one pie-eyed eve that we must collaborate on a dish as soon as possible. I knew things would be delicious when she sent me this knish recipe  she had been meaning to make. In her adorable walk-up apartment we made these warm and savory dough bombs. We hope you have as much fun making them as we did!  

BY ELLIE TREMBLE (Read with a long island accent) Sweet baby Jesus, it was a cold night.  I was coming home after an extremely exhausting day of sitting at desks in cubicles and classrooms.  Knowing that in my back pocket of my Levi’s jeans, I had a recipe for a potato knish, my most precious dreams would come true in a matter of minutes.  As I walked up my skinny street, filled with magical sparkly flakes of salt, I see the most beautiful creature alive; Katie Briggs. She’s kind like a knish in a sense.  She’s hot and steamy, makes you feel good, always comforting and never a bother.  The wind was blowing through her silky, creamy hair; there was blinding light coming from her brilliant smile; her blazing blue eyes were reeling me in. She basically washed away all the shit from my day.  So, my dreams have come true.  Katie Briggs was walking up my narrow staircase that would eventually lead to my miniature kitchen/living room/dining room, but specifically to the two counter tops that resemble my kitchen.  

Mind you, I have never made a knish before in my life.  I was strictly following this popular Jewish snack recipe provided by one of my fav’s, Deb, of Smitten Kitchen.  I was lucky enough to receive her cookbook for Christmas from my mommy. (THANKS MOM! I LOVE YOU!) I told myself I would make the dough ahead of time, so it would have time to chill while I was in class. Knowing what kind of time I run on, that didn’t happen.  Plus, I was starving like a piranha hunting a human for its juicy, tender meat.  So, Katie and I started a little behind schedule, but with our powers combined!  We’re not Captain Planet, but we made a great team.  Furiously, measuring out the ingredients for the dough, I mixed that shit up in a jiffy, with my Kitchen Aid, of course.  If you don’t have a Kitchen Aid (or some type of tool to assist your mixing techniques), not only do I feel sorry for you, but I would advise you to get on dat...

Katie was a chopping machine, teaching me how a professional chops onions, leeks and kale.   While the dough was chilling in the refrigerator, we prepared the filling by boiling the potatoes, and slow cooking the leeks, onions, and kale in a covered pan with lots-a-buttah.  The key ingredient to this filling was the cream cheese.  Honestly, it was to die for.  Using the Kitchen Aid, we mixed the boiled potatoes in with the cream cheese, then added the cooked leeks, onions and kale.  Then we rolled out the dough with a wooden rolling pin and some flour.  The tricky part was applying the filling and trying to keep it all inside.  We baked it for about 40 minutes at 375, at which we proceeded to drink some wine to pass the time.  It goes without saying, ours did not look like the picture.  However, it all tasted the same and Katie liked it.  So, at the end of what had started as a shitty day, I was happy to share such a feast with great company! 

Potato and Leek Knish

adapted from Smitten Kitchen

DOUGH

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon table salt

1 large egg

1/2 cup vegetable oil 

1 teaspoon white vinegar

1/2 cup water 

Stir together your dry ingredients in the bottom of a medium/large bowl. In a small bowl, whisk together the egg, oil, vinegar and water. Pour it over the dry ingredients and stir them to combine. Once the mixture is a craggy, uneven mass, knead it until smooth, about a minute. Place the dough back in the bowl and cover it with plastic wrap. Set it aside for an hour (or in the fridge, up to 3 days) until needed.

FILLING

1 1/2 pounds medium potatoes (red, sweet, fingerling)
1 large leek or onion 
1 tablespoon olive oil
1 tablespoon  butter
1 generous cup greens (kale, collards), chopped into ribbons
1/2 teaspoon table salt
Freshly ground black pepper
3 ounces cream cheese

Cook potatoes in boiling water, cover with cold water, and bring to a boil. Reduce heat to medium and cook until soft, about 20 to 25 minutes. Drain, then transfer to a large bowl to cool. *If in a rush, cook in microwave safe dish for 8 minutes, or until soft. 

Meanwhile, prepare filling: Cut leeks into rings, and put into bowl of water to remove excess dirt. Clean green, and cut into ribbons.Heat a skillet over medium heat. Once hot, add butter and oil and once they’re fully melted. Add the leek slices. Cover and cook leek for 20 minutes, stirring occasionally. Add the green ribbons and cook until wilted, about 5 minutes. Transfer cooked mixture to bowl or kitchen-aid with potatoes, add the cream cheese and mash together until combined. Stir in salt and many grinds of black pepper and set filling aside.

Roll out cooled dough. See Deb's recipe for proper knish forming!

FINISH

1 large egg yolk

1 teaspoon water

Coat each knish with egg wash before baking. Bake for 40 minutes at 375. Bon appetite!