Fruit-Infused Vinegar

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!

Strawberry-Infused Vinegar

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.



Filed under Infusions, Vegan, Vegetarian

3 responses to “Fruit-Infused Vinegar

  1. The post I’ve been working on rings to a very similar but slightly different tune. I don’t know how those other bloggers do it (unless, of course, they’ve figured out a way around the whole issue of getting $$ to do what they do). I, too, have had to admit to myself (and soon anyone who reads my blog) that my life priorities need reorganizing, and that the online documentation/publishing aspect of my endeavors will not be as robust as I would like.

    This girl needs to LIVE and not simply do, document, and publish! I hope you can enjoy these harvest months amidst your shifting priorities. Your blog still rocks. 🙂

    • Thanks for the blog kudos, girl! Devoting much of my week to work during the winter was fine; however, now that the garden “should” be in full-on production mode and it isn’t is spirit-crushing. Last year at this time I had ripe tomatoes, this year they are still in the flowering stage! Thank goodness one of my best friends is a farmer and I can just raid his fields!

      For the past 5 years the majority of my diet has consisted of homegrown food, produced by me. This shift has not come easy for me, but I have accepted it. Self imposed guilt is a b*tch! 🙂

      This growing season will be the last at this location, and while I’m still not sure where I’m going, I definitely see a CSA share in my future! Gone are the days of spending 20 hours a week tending my plants, because like you, I need to LIVE as well! My company encourages community involvement, which I fully support, so I definitely see some urban growing and food education in my near future!

      • Yes, having farmer friends is always a plus! This is only my second year having a CSA share and I absolutely love it. The one I get is perfect for one veggie-centric person (though, with the exception of a cabbage here and there, not enough for preserving). A month ago I started my GROW plot (again) with summer crops but I never get my ass over there (and yes, it’s only several hundred yards away from the garden I tend for the farm. SUPER lame). I’m hoping with all the heat and now rain we’re getting, my semi-sad transplants are looking bushier. If things go as I would like them to and I continue to get work in small scale food production, I think I’ll convert my GROW plot into an herb/flower garden next year and keep the staple crops in a larger space.

        With a new 2500 square-foot garden (currently fenced in weeds about as high as my waist) in my command, I just don’t have the time or energy to write the posts I want to write. Now is a time to do and learn… reflections will have to wait for the temps to drop. I need a f*cking iPhone already!

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