fruit Archives - Pure Grace Farms

How to Freeze Rhubarb in 3 Easy Steps

April 29, 2014 by Shari Eckstrom 13 Comments

I searched the internet this morning for a rhubarb quote, determined to find something suitable to set off today’s post on how to freeze rhubarb. I mean really folks, a little inspiration here please. This is rhubarb we are talking about. I was easily supplied with the basics of Rhubarb via google…

rhu-barb /ˈro͞oˌbärb/ noun

the thick leaf stalks of a cultivated plant of the dock family, which are reddish or green and eaten as a fruit after cooking.
the large-leaved Eurasian plant that produces rhubarb.

Now don’t you feel informed? But nowhere else does anyone have much to say about this good old tasty fruit.

Determined not to let this obstacle stand in my way, I made a feeble attempt at an ode to the Rhubarb…and sorry to say, failed miserably.

Poor neglected rhubarb. I would like to lift your spirits my little tart fruit and elevate your stature with all my heart, but alas, I am forced to leave my readers with a quote from the movie Batman, of all things. Spoken to Bruce Wayne by the Joker and referring to his relationship with Vicki Vale.

Never rub another man’s rhubarb! – The Joker

I feel your shame rhubarb, I feel your shame.

How to Freeze Rhubarb in 3 Easy Steps

Ingredients

Fresh rhubarb stalks

Instructions

Remove leafy stems from rhubarb, rinse well and pat dry. Cut rhubarb on diagonal in 1" to 1½" slices.
Place rhubarb on parchment lined baking sheet, spaced without touching.Freeze until firm.
Remove from freezer, place rhubarb in heavy duty freezer bag. Label and date, and return to freezer.

3 Easy Ways to Freeze Strawberries

April 17, 2014 by Shari Eckstrom 14 Comments

Poetry and music are very good friends. Like mommies and daddies and strawberries and cream – they go together.- Nikki Giovanni

Strawberries are a sure signal that summer has arrived and is one of the first things I harvest out of my garden.

I can hardly wait for those beautiful white flowers to emerge and watch closely the progression from pale green little nobs into bright red juicy gems. In the beginning only one or two are ripe for the picking, and I have to admit, I can act like a bear just emerging from hibernation after a long winter… don’t mess with my berries!

One of the way’s I enjoy the pleasure of these summer strawberries all year long is by preserving them in the freezer. I have tried several methods but have found three that work best for me. I use brown sugar or honey for the Lightly Sweetened Syrup Pack, and the Dry Sugar Pack methods. In my experience, I’ve noticed that white sugar tends to bleach out the berries when thawed, but brown sugar seems to help them retain their color, and as a bonus lends a fresher taste to the strawberries as well. Honey can have a very distinctive flavor so it is important to use a milder form, like Clover, Locust, or Alfalfa. Honey is also sweeter cup for cup than sugar, so use about half as much as you would when using sugar.

A few tips before you start – Always choose the freshest quality strawberries available for best results and taste. Wash your berries lightly right before preparing them and then hull your berries, this helps to prevent your berries from taking on too much water which can lead to waterlogged and mushy results. Always allow berries to air dry or lightly pat dry with paper towel, taking care not to bruise the berries while doing so. Water when frozen on berries causes an icy buildup which can reduce the quality of your berries and shorten their freezer life.

Method 1 – Freezing Strawberries Whole

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Freezing Strawberries Whole

THINGS YOU WILL NEED: Colander. Paring knife or strawberry huller. Baking sheet. Wax or parchment paper. Heavy duty freezer bag or vacuum sealer.

Ingredients

Strawberries

Instructions

Prepare strawberries by lightly rinsing to remove any dirt or debris and hull with a small paring knife or a strawberry huller (I like to remove the stem and a small amount of strawberry at the top to make an even edge so the berries will sit more easily on the baking sheet).
Allow strawberries to air dry or lightly pat dry with paper towel taking care not to crush or bruise them.
Prepare your baking sheet by placing wax paper or parchment paper on top.
Place berries cut or hulled side down on baking sheet spaced where they are not touching.
Place in coldest part of freezer and freeze until completely solid.
Remove berries from freezer and place in heavy duty freezer bag. Remove as much air as possible and close or use vacuum sealer.
Label, date and return to freezer.

Method 2 – Dry Sugar Pack

Method 3 – Light Syrup Pack

Shared on Thank Goodness It’s Thursday, Let’s get Real and Sweet Haute Link Up Parties where you will find other great tips, recipes, craft ideas and DIY’s.

Homemade Applesauce: Pure and Simple

October 25, 2013 by Shari Eckstrom Leave a Comment

“Surely the apple is the noblest of fruits.” — Henry David Thoreau

It is apple season here at Pure Grace Farms. Normally this time of year, I could be found out in the orchard enjoying a crisp apple, while filling a basket chock full of big beautiful apples. Most likely I would be daydreaming of apple pies, cakes and sauces to come with all my precious bounty. Unfortunately, this year it was not to be.

Spring this year came early and was unseasonably warm. Apple, plum, pear and cherry trees blossomed early but I didn’t think much of it. I was too busy digging in the dirt enjoying the warm sun as it beat down on my back. Then disaster hit, a cold snap blew in and caught everyone in our little valley unaware. All my beautiful fruit tree blossoms fell to the ground. I am still recovering from the loss.

Tim took pity on me (that and he wanted to secure an apple pie or two) and drove to an orchard 50 miles away to get a couple bushels of apples. They may not be homegrown, but let me tell you, those apples are delicious. I have enjoyed homemade applesauce ever since I was a little girl and it has spoiled me. Homemade applesauce brings a fresh crisp apple taste, tart and tangy, with a hint of cinnamon to tantalize your taste buds. There is no way you are going to find that kind of flavor and freshness on a shelf in your local grocery store. The great news is applesauce takes very little effort to make. If you are interested in canning your applesauce here is a great link to walk you through it, National Center For Home Canning and Preservation.

One thing I have found that is invaluable to me when making any kind of sauce is a stick blender. A stick blender blends and purees my applesauce right in the pan. I no longer have to run the applesauce through a food mill which can be messy and time consuming. Using a stick blender also has cut my time easily in half. Here is a link to the one that I use Cuisinart CSB-75BC Smart Stick 2-Speed Immersion Hand Blender, Brushed Chrome.

Time to get busy on an apple pie for Tim and unfortunately those apples aren’t going to peel themselves.

I would like to offer an apology to my friends on pinterest who may have pinned my recipe earlier and found it to be a bad link. Unfortunately, my original post was lost due to a server issue and I had to redo the entire post. 2 lessons learned, 1) back up everything 2) don’t sweat the small stuff and keep on smiling.

Homemade Applesauce

2013-10-25 21:20:00

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Ingredients

7 Lbs of Apples (about 21 Medium)
1 1/2 cups water
1/2 cup sugar (optional)
1 tbsp cinnamon or more to taste (optional)

Instructions

Peel. core and roughly chop apples
Place apples and water in large stock pot.
Bring apples and water to a boil. reduce heat.
Simmer apples until soft.
Stir apples occasionally to prevent sticking.
If apples get to dry add a small amount of water.
Once apples are soft add sugar and cinnamon if desired.
Use stick blender or food mill for smooth applesauce.
Use potato masher if chunkier sauce is desired.

Notes

Sweetness of your sauce is dependent on the mix of apples used. Use a blend of sweet and tart apples and you may be able to skip the sugar all together.

Pure Grace Farms https://puregracefarms.com/

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