This week we had a choice of white turnips or bok choi (we took bok choi), 2 heads of lettuce, and half a pound of spinach. In the Pennington pick-your-own fields we (for our half of the family share) also got 1 quart of sugar snap peas and 2 quarts of strawberries. However, Mo, Silvia, Tricia, and I then drove down to the Chesterfield farms where we could pick another 8 quarts of strawberries for the family share, for a total of 12 quarts of strawberries this week.
Naturally, we made jam.
Learning from last year's jam making, we made low sugar jam (though fewer places sell low sugar pectin that you might think. We then made two variations: strawberry-rhubarb jam and strawberry-balsamic jam with thyme. Right now, we have 18 pints of jam cooling and (hopefully) setting up on our kitchen table. The jam with balsamic vinegar is adapted from a recipe with full sugar pectin, so we'll just wait and see how it sets, but worst case scenario it will be an awesome sauce for duck, ice cream, etc.
Later this week we'll also be making stir fry with the bok choi and snow peas, along with a few other ingredients picked up from the store.