Nothing tastes as good as fresh picked veggis…especially when picked just minutes before. These carrots are so sweet and taste so “carrot-y” for lack of better words. The sugar snap peas are the crispest I have ever tasted. Avery and I spent a few minutes in the garden today, pulling weeds and picking a bowl full of goodies for snacking. My garden has done so much better than imagined. We have been using onions and potatoes already. The french green beans are in full bloom, and I can’t wait to cook a fresh batch of those up. We also made the best raspberry jam I have ever tasted this weekend. It was so quick and easy. We used a non-preserved method, so we have to eat it all up in 4 weeks. That will be no problem, since we have already polished off our first jar. Here is the recipe if you want to have your own try at it.
Quick Organic Raspberry Jam:
2 cups fresh picked raspberries (blackberries will work too)
2 cups organic sugar (I know, it is a lot!)
2 tbsp fresh squeezed lemon juice
2 8oz jars with lids
In a large pot mash up the berries with a potato masher. Add the sugar and lemon juice. Stir. Cook over high heat for 5 minutes, then lower to medium for 15 more minutes. Use a spoon to skim the foam off the top while it cooks. Pour into jars right away, it will thicken as it stands. Leave on the counter to cool, then refrigerate. Use within 4 weeks to be safe, as this is not preserved for long term storage.