Wednesday, August 6, 2008

vegetable jams

I got collards collards collards and someone showed up yesterday with a big bundle of rainbow chard...not too mention the dino kale. I combined them in a roasting pan with a couple of tomatoes, 1/3 cup olive oil, the remaining carrots from last week and three small apple (picked while standing on my deck) covered the pan and roasted them for about an hour. Let it cook and then either a good processor or blender works best --add seasonings to taste I added preserved lemon but whatever you like will do. Heat again to meld the flavors -either micro wave or stove top and you have a savory jam that can be used for all kinds of things.

while you are jammin' please sign the petition for better food tracing.

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