Farmers Market Finds and Recipes #2

Den Hill Permaculture had some great produce yesterday at the Market. Snagged some broccoli, fresh garlic (with the stem), Peaches and radishes. Knacklebrod from Blacksburg bagels and Weather Top Farm had beautiful looking duck. Since its only two here we opted for a 5lbs one. We propbably should have gotten a bigger one!



So what will we do with our haul. Fist up this morning the peaches were turned into Lavender Peach Jam. Only a hint of lavender and we popped in some cracked pepper just to add background heat. Maybe net time we'll use some pink peppercorns!

Recipe from Love and Olive Oil


2 tablespoons dried lavender flowers
1/2 cup boiling water
4 cups finely chopped peaches (from about 5 to 6 medium peaches, peeled)
2 tablespoons lemon juice
6 cups granulated sugar
1 pouch liquid fruit pectin


Place lavender flowers in a small bowl. Pour boiling water over flowers and steep for 20 minutes. Strain and discard flowers.

Prepare canner and wash/sterilize 6 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.

Combine lavender liquid, peaches, lemon juice, and sugar in a very large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat and stir in pectin.

Ladle hot jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.


We didnt follow this recipe exactly but with jams and other canned goods, taste and adjust but always make sure the chemistry is right!

Now on to the Weathertop Duck. A 5 lbs duck is a glorious thing.  So many things can be made from it. We chose to divide it up and save some parts for stock (wings and back) save some pieces for later (the breasts) but make Rillettes (said re et) from the rest (legs thighs and neck). There are two forms of thought on how to make Rillettes. The fist is from a Confit of meat, which is meat braised in fat. its a delicious process. However if you do not have the extra fat there is the traditional process of braising the meat in a flavorful stock and adding the fat later. We chose the traditional way since we do not have a luscious pile of duck/bacon/pork/chicken fat large enough for this application. We like the Bon Appetit version we just replaced some of the items.

Our mixture in the pot contains Mushrooms, Fresh Garlic (from Den Hill and we put the whole thing in including the stem), shallot, sav blanc, herbs de Provence , bacon, pepper, wine salt and chicken stock. We also put some nice pork tenderloin steaks in there to add some balance to the duck. 

in about 4 hours we'll let it cool and start packing it into jars!


Stay tuned for more recipes and fun from the Market!







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