I can’t believe almost a month has passed since my last post, which by the way, was only a picture! Lame, I know! What can I say, life has taken a turn and unfortunately it isn’t in the direction of my garden. When I take something on I throw everything I have at it. In the past it was sewing, then food growing, and now my career. I also happen to be someone who refuses to fail; when I’m told I can’t do something I will stop at nothing to prove you wrong. Well, I finally hit a wall. I’ve been struggling for months, refusing to admit what everyone else has been telling me. I. can’t. do. it. all.
I can’t work 14 hour days, take on custom orders for PixyPatch, blog, and maintain close to 2000 square feet of growing space. There I said it. –>Insert HUGE sign of relief (and defeat).<– Something has got to give and unfortunately it’s the garden. Fear not friends, I’ll still be around, I’m just scaling back. Way back.
Over the past month I’ve done a bit of canning, dehydrating, and cooking. As to when those posts will actually make it onto OGT has yet to be determined. I whipped up a delicious vanilla-ginger rhubarb jam several weeks ago and I’d love to share it while rhubarb is still in-season, but I make no promises!
I am however going to share a quick recipe for fruit-infused vinegar. It is the perfect addition to all those fresh-from-the-garden salads!
2 cups fresh fruit: I used strawberries but plan on trying cherries, blueberries, and peaches!
2 cups distilled white vinegar
Place fruit and a bit of vinegar in a food processor and purée until smooth. Combine liquid fruit and remaining vinegar in a sterilized quart jar, add lid and shake. Allow mixture to sit in a cool dark place for 10 days; shake daily to blend flavors.
Strain vinegar through several layers of cheesecloth or coffee filters and discard solids. Vinegar will keep at room-temperature for up to a year.
Images and content copyright © 2009-2012 Danielle R Limoge. Recipe courtesy of Put ‘em Up.