Thursday, June 30, 2016

Red Onion Marmalade

Red Onion Marmalade
Here are red onions from my garden.  What to do with these?  Red Onion Marmalade from Ball's Blue Book Guide to Preserving. Sweet marmalade that has a taste of onion dip, very tasty on a cracker with a dab of cream cheese. To my taste palate, this marmalade is addictive.

Yield: about 5 half-pints
1-1/2 cups thinly sliced, halved, peeled red onions
1/2 cup finely chopped dried cranberries
1/4 cup light brown sugar
1/4 cup cider vinegar
1 package powdered pectin
2 teaspoons grated orange peel
3 cups bottled unsweetened apple juice
4 cups granulated sugar

Saute onions, cranberries, brown sugar and cider vinegar in a skillet over medium heat, until onions are transparent.  Combine onion mixture, powdered pectin, orange peel and apple juice in a large saucepot. Bring to a boil over medium-high heat. Add granulated sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot marmalade into hot jars, leaving 1/4-inch headspace.  Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

Eight Ball Zucchini 2016

Possibly my favorite zucchini variety on the planet.  I grow these from seed with great success; when conditions are just right, this plant gives forth a bountiful harvest; the fruit is tender with a delicate flavor; however, not the best for zucchini bread in my experience. As fruit formed this season, my squash balls would wither with blossom-end rot at about 1 to 1-1/2 inches in size.  Easy remedy...calcium deficiency in the soil. Purchased a good calcium-enriched vegetable plant food/fertilizer with immediate results.
Eight Ball Zucchini - 2016 harvest

From this plant my round zucchini grow


Here's how I grow basil in the hot Temecula sun.  This paper umbrella shades the basil enough to protect it from hot burning rays.  All I add is water and plant food when needed.  Last week our temperatures soared to above 100 F plus, but my basil survived. Beautiful basil but in truth, we're not big basil eaters, although I have already made pesto from this crop.