Strawberry Livin’

Strawberry season is more than just sweet red berries, it’s mother nature’s way of telling us that warm weather, longer days, sweet smelling air and budding trees have arrived. Ben & I have lived up and down the East Coast, from as far south as Florida and as far north as Massachusetts, but strawberry season here in North Carolina is definitely our favorite so far.

The start of the season also means canning season is in full swing. We teach people who come to our workshops that you can preserve fruits and veggies from any season, and winter veggies like carrots, onions and garlic make fantastic preserves. But when strawberries first appear we become almost frantic- they start out white, turn slightly pink, splotchy red, red, bright red, a deep crimson and finally they start to rot. And our goal is the get as many of them into jars before they’re all gone!

We’ve been making Strawberry Balsamic & Sea Salt Jam, a jam that is so much more than its name, because we also incorporate sage and a little black pepper to really accentuate the flavor of the strawberries. A few people have asked us about the strawberry-Balsamic vinegar pairing. It’s not a new idea, in Italy, strawberries are dipped straight into Balsamic vinegar for dessert. Strawberries are among the richest of the many varieties of berries available, and the balsamic vinegar helps add to the depth of flavor.

We’ve been using Grade 2 strawberries, which basically means they’re strawberries that farmers were unable to sell at market. We try to buy fruits and veggies that aren’t very pretty, creating recipes around what farmers have in excess, rather than creating a recipe and then trying to source for it (kind of makes sense, eh?). The great thing about jam is that the end product isn’t reliant on beautiful produce, just tasty produce. Check out the strawberries below- they’re practically oozing strawberry goodness, just begging to be turned into jam!

Our Strawberry Balsamic & Sea Salt Jam is available at a number of places all over the Triangle. In Downtown Hillsborough, you can pick up a jar at the Eno River Farmers’ Market every Saturday. Also on Saturday, you can stop by Berenbaum’s just across from the Durham Farmers’ Market. Their pay-what-you-like system allows you to choose what you think the jar and the labor behind its contents are worth (I’m suggesting $100 per jar, but you can pay what you like), and you can pick up some bread to go with it! Starting this (and every) Thursday we’ll be at the Southern Village Farmers’ Market in Chapel Hill. And if you just can’t seem to make it to any of those markets, you can always stop by Respite in Downtown Durham. There you can get a slice of toast or a cheese plate with our jam (and a cortado, because they’re off the hook!) They also carry our jars in their retail section.

We recently made the move from Chapel Hill to Durham and one of the most pleasant surprises yet has been the two massive mulberry trees in our backyard. You can look forward to a limited run of that as well as a blueberry jam in the near future.

Thank You! (and where to find our jam)

First, let me say thank you. It has been an eye-opening experience finding out how much support we have, not just from our friends but from everyone around us. Your generosity will help us not only to grow as a business but to help us further our social mission. And for that we are so grateful. Big shout outs to the other local businesses that donated their handmade goods to our National Peanut Butter & Jelly Day Event! Crumb, Bread & Butter, Big Spoon Roasters, Monuts Donuts, Will & Pop’s and of course Fullsteam for hosting the event (and our friends who helped us make all those PB&J sandwiches… that was sticky business!) Thanks to our friends and family for giving to our cause. We promise to send jars of jam as soon as we can (not a pun, I swear)! And we want to send out so much love to everyone in our community. We’ve only been here a short time (ten months to be exact) but we have been surrounded with positive and supportive people since we arrived and you all continue to amaze us with your enthusiasm.

Before I tell you how much we made, let me first tell you how we’ve already spent some of this money. We took the cash that was donated Monday night and moseyed on over to the Durham Farmers Market this weekend. We put that money right back into local farms and bought delicious strawberries to make Strawberry Balsamic & Sea Salt Jam. We also spied pineapple sage plants and purchased some of those for jamming this summer. Future spending plans? We’re looking into getting a massive heavy-bottomed pot and buying some kitchen time at The Cookery.

Between our IndieGoGo Campaign and donations from our National Peanut Butter & Jelly Day Celebration we pulled in $2468.79! That’s incredible. We can’t thank you enough for making this happen. Thank you, thank you, thank you!!!

Earlier this year we applied to a number of markets and we’re very excited to tell you that you can now purchase our jams at a number of locations!! First, come out this Saturday, April 14th, at the Carrboro Craft Market, where we’ll be doing canning demonstrations and selling our Strawberry Balsamic & Sea Salt Jam. This is a brand new market happening once a month in downtown Carrboro. Next, Saturday, April 21st, we’ll start selling weekly at the Eno River Farmers Market. And starting May 3rd you can catch us every Thursday at the Southern Village Farmers Market. We’ll be selling at local retailers, restaurants and food trucks soon as well. Just to reiterate how thankful we are for all of the support we’ve received, you should know that some of the money we raised will go towards paying the booth fees, membership fees and application fees for these markets. We couldn’t be selling our delicious jams at these venues without your help, so thanks again!

Also- we have lots of workshops coming up. We’ll be doing our workshop in conjunction with Duke Campus Farm & Sustainable Duke on Friday, you can catch us demonstrating canning at the Carrboro Craft Market on Saturday, and at the Cookery on the 19th. We’re in talks with other farms, markets and organizations about doing more workshops, so stay tuned!

Thanks again for helping us get a running start on our business. We’re lucky to have so many people we can count among our friends and supporters.

A Celebration- National Peanut Butter & Jelly Day

When we started thinking about fundraising we were hoping it could coincide with a holiday. There’s a National Fruit Compote Day (March 1st), National Clams on a Halfshell Day (March 31st), National Fun with Fondue Month (November) and even National Coconut Torte Day (no, seriously, I couldn’t make this up). So while searching for a holiday that would get people in the jam spirit we decided on April 2nd, National Peanut Butter & Jelly Day.

We will celebrate at Fullsteam Brewery in Durham with a canning demonstration and treats from yours truly and some of our friends (Big Spoon Roasters,  CrumbBread & Butter and Monuts Donuts).

YOU’RE INVITED!

Family & Friends

Being Mardi Gras (I typed this last night), I thought it an appropriate time to celebrate something of great importance to us, our family, and friends. There are countless adages, proverbs, and sayings about what it means to be either, and the differences, or sameness they contain. For us, we simply could not be where we are today, without the never-ending support, encouragement, and genuine kindness of those in our lives. I often mention my grandfather, and his inspiring rhetoric, magnetism, and persistence. While it is true that I take certain inspiration from him, no amount of text could contain the constant, consistent, and loving championing my mother has shown me throughout my life. We had rough times, but, more often than not, we made the absolute best of them. We laughed as we watched Mystery Science Theater 3000, and Seinfeld re-runs. She encouraged me in every facet of my expression. Albeit, I am unsure of the quality of my foray into watercolors, “The Toucan”, as it were. If ever I found inspiration in some new craft, experiment, or subject, she was there to drive me to a convention center; for whatever Gemstone-Computer-Metalwork-Botany show had come to our small chunk of life in South Florida. We sought out the best bagels, no mater how far! She did it all by herself, an incredible feat, when I look at our new parentlife, which, by the way, I just trademarked. Despite any typical misgivings one might have, she fully embraced my studies, when I switched from the career-minded International Relations, to “History of Food”, whatever that might be. Now, while Ali is a mother, and I am a father, I think about how we can recreate this magnanimous gesture for Esme. My mom is enamored by her new role as grandmother, despite her generation’s disdain for such a moniker.

Our friends are people who allow us to be ourselves. Friends are those we surround ourselves with in the hope of making each other better, stronger, whole. Ali and I are incredibly fortunate to have stumbled upon a treasure trove of amazing people, which we call our friends.

My friend Justin and his family have known me since I was six-years old, playing a mock-form of racketball with some old wooden paddles and a foam ball. (*We may have broken some things. Sorry, Alan) They have, as a unit, been there for me at every turn, and I would do just about anything for any one of them. Justin once ate an entire pint-jar of my Heirloom Tomato Jam, back in college, one of my very first preserve creations. That, ladies and gentleman, is how you spell, F-R-I-E-N-D. He traveled across the mighty Atlantic to be at my side, while I was at my worst, dumped, alone, in London, miserable. We traveled to exotic lands like the south of France, and Amsterdam. There are countless occasions in which Justin has shown himself to be the most excellent of friends (like when let me sleep in his room for six weeks that summer I was unsure of my future). He is certainly more than that, as an only child, he is my brother.

Brian, wherever you might be in the swamp that is Tallahassee (for those of you living in the rest of the world, Tallahassee is the rather peculiar state capital of Florida, which, is, contrary to popular belief/desire, a formal state in the Union), you are the friend who has seen me through some incredible journeys, and new experiences. We traveled the country together, in his tiny Mazda Protege. (Carlos, he is a 2000 beige-ish model with no hubcaps). We ate new things (like ), we met an amazing Pecan Research Scientist together in the outer realm of Shreveport, LA while trying to conduct a self-guided “tour” a former cotton plantation. Brian and I apprenticed on a farm together in rural Maine, where I garnered some of the agricultural (and other…less important, like how much a turn-of-the-century iron furnace weighs (an unknowable amount), and how many salt-of-the-earth Mainer scrap metal collectors it takes to convince you to help them dig it out of the ground) knowledge I now carry with me. He lived in my roommate’s cats (Gatsby the Catsby) room for most of my senior year of college. During that time, Brian and I ventured into the unknown of foods, and began making wild flavors of preserves. His excitement, helped push me forward.

We made friends where we met ourselves, in Brooklyn, like the amazing sister duo Elsen at who showed the art of Pie-ing* to Ali, where she saw them enter the immense, and deserved success. They threw us an earth-shatteringly awesome baby shower before we moved down to the Triangle: avocado BLT’s + pie + baby = yes!

Since moving down here to the great Old North State, we have already been lucky enough to gain more spectacular friends, like Emily, Lee, Noelle, Scott, Nick & Casey at Duke Campus Farm/Nicholas School/Durhamites who helped us with our very first workshop, and hopefully (many) more to come.

Our friends Sara & Rob will try just about anything we come up with, which is far less expensive than say, paying some sort of “test panel” or other such nonsense. They are now with dog, yay! I think that makes sense, linguistically. Then there’s the people who heard about our jams and what we’re trying to do and were instant supporters. Jill, Nick, Sharon, Kim, Johanna, Andrea… the list is far too long.

At this stage, Ali will very likely tell me that I have written far too much, and that no one will even make it to this point of the post. I shall test her hypothesis on you, however, and just mention one more thing.

Ali is the best thing that has ever happened to my eccentric, fool-hearty, and mercurial self. My words are fleeting dew on the morning grass, and I have no capacity for writing what she makes me feel. I love her with all my heart. She is the most loving, determined, reliable, and ebullient co-captain for this which we call life, I can possibly conceive of. Without her, we probably would not even have a website. I would likely be on the side of the road, largely ungroomed, waving a “unique” vintage sign with my brand scrawled onto it with something both illegible, and too sardonic to be thought of as funny beneath it. We definitely would not have a baby. Right? Yeah, definitely; that movie Junior seemed a bit lacking in the scientific method department.

We is defined as our family, friends, community, and other small-mediumish socially-aware ventures in the ilk of: Fullsteam Brewery, CRUMB, Big Spoon Roasters, Heeks Farm, ECO Organics, SEEDS, Monuts Donuts, Two Pounds Mustard, Perrywinkle Farm, Duke Campus Farm, The Cookery, Respite Cafe, Zely & Ritz, Bread & Butter, and many more blogguers (Yeah, I typed that), and food enthusiasts across the largely western area of the world.

Go call your mom, your best friend, or that egregiously kind freshman-year adviser you had, who still emails you asking how your life is going. And really cares. Tell them, “hey…thanks”.

Be still my beet-ing heart!

Happy Valentine’s Day!

In the spirit of Valentine’s Day we thought we’d share a recipe from one of our workshops that will make a sweet deep-red jam with a vegetable available at this time in February. Whoever decided to make Valentine’s day fall in the middle of February must have been thinking of blood red beets. Or maybe it’s just a coincidence. If you’re looking for a fun project with the kids that doesn’t involve candy (believe me, they got enough at school) why not try nature’s candy? Kids love the beautiful hot pink bubbles that form as it’s boiling away. And we know plenty of people who have used this recipe to make jars of jam to give away as gifts.

❤ Get the Recipe Here ❤

In other news, we have almost hit the $1000 mark on our fundraising campaign. If you haven’t contributed yet might we suggest a gift for the jam fan in your life? Contribute $100 to our campaign and you can name a sweet flavor of our jam after your condiment-crazy sweetie. Contribute $500 and we’ll come to your house and you’ll get to help us develop the recipe. How cool is that? Contribute to our campaign here: http://www.indiegogo.com/This-That-Jam

Here’s a photo of our Valentine waking up from a February 14th nap:

Please donate to help us get going!

Dear Friends,

It’s been just about one year since This & That Jam was born. Since then we’ve sold with great success at the Brooklyn Flea, moved down to North Carolina, hosted a number of free and low-cost workshops, met countless folks involved in food and agriculture, and now we’re beginning production down here (Oh! And our daughter, Esme, was born!).

We want to start pumping out the jams with the same vigor and enthusiasm that we apply to every other aspect of our business and our lives. To do this we are hoping to raise a little start up money. Why do we need money, you ask? Well, for starters, there’s the farmers market fees, the state lab testing fees (we have to get each of our jams tested), state certification courses, kitchen rental, cooking supplies, gas… and we’re not even going to talk about starting to pay ourselves for the work we put in yet.

Supporting us means supporting the local economy, local agriculture and community. We love making our delicious creations, and in doing so we go above and beyond to source all of our ingredients locally from small farms. We also like teaching other people how to do the same. In offering free and low-cost workshops we’ve been able to teach a basic skill that encourages friends and family to come together and talk about food, community, agriculture and tradition. And, any funds we raise above our goal will go directly towards our free workshops.

Please consider making a donation. Any amount will help. For your generous contribution you will also be getting something from us (a t-shirt, a canning guide, or even a batch of jam named after you) and your name will appear on our website as a contributor.  Some day we hope to make our passion our main source of income, but in order to reach that point we need a good, solid, debt-free foundation. If you can’t make a contribution, consider sharing this with someone who you think might be able to. Post it to your facebook or mention it to a friend or family member.

Many thanks for your support,

Ben, Ali & Esme

A Donation from OXO + New Workshops!

Knowing people in high places is great, knowing people who work for OXO is even better.  OXO is one of those great companies that will donate to organizations that their employees are excited about. Our friend Andy voiced such enthusiasm and a few weeks later OXO sent us a box full of $300 worth of  knives and various utensils to help us with our canning workshops.  We make a special effort to make our workshops affordable (if not free), and if you ever feel like you’d like to attend but can’t quite swing it financially, let us know and we can find a way to fit you in. We believe that knowing how to preserve seasonal produce is an essential skill if we hope to move away from large commercial food producers and start supporting local farmers.  Rather than buying out of season goods, canning allows us to save the produce we have bought for the cold winter months.

Speaking of workshops, we have a number of opportunities for those of you interested in learning to can.  In February you can attend the first of many workshops we’ll be doing at the Durham Cookery. In March, we’ll be at the Marbles Children’s Museum in Raleigh for a talk on canning at Dig In! And in April as part of Sustainable Duke & Duke Campus Farm’s Zombie Apocalypse workshop series, we will teach you how to put up your fruits and veggies now (just in case the end is near). Check out our workshops page for more detailed information.

Also, because we are new parents, here is a gratuitous photo of our new baby girl, Esme:

Vote for us to win a 25k hiring grant!

This afternoon we discovered that Intuit is awarding a $25,000 Small Business Hiring Grant this month through their “Love A Local Business” initiative.  Now, we’re just getting started, and we’re not even making salaries ourselves yet, but when we saw this opportunity it got us thinking- how could we use this money to help both our business and our community?  We’re in the process of applying to farmers markets in the Triangle area right now, and as much as we’d like to be ten places at once, we just can’t do it.  With this grant we could hire several individuals to help us sell at markets for the season and help us with our workshops. But we wouldn’t just be hiring people, we’d like to make a special effort to hire people who could really benefit from this sort of position.  Working a Saturday market or an afternoon market would help provide a little money to someone who is unemployed and looking for a full-time job.  We’d also like to hire at-risk teens, teaching them not only about entrepreneurship but exposing them to local agriculture.  With this grant we could plan to give over a dozen part-time jobs this season!

Please take a moment of your time to vote for us: https://t.co/6yyeN5Gi

The Gift That Keeps on Giving: Subscribe to Our JSA

So we don’t have actual jars of jam for sale yet (if we did, I’m sure you’d have one). We’ve been busy testing recipes, putting the finishing touches on our label design and gearing up for our 2012 launch.

But what about holiday gift giving??

Fear not! We are offering the best kind of gift ever- a gift that keeps on giving long after the holidays have passed! Sign your loved one up for our JSA (Jam Supporting Agriculture) and they will receive a jar of jam per month for 6 or 12 months. Purchase a membership as a gift and we will email you a printable gift certificate that fits neatly in a 5×7 card (And don’t worry, we won’t send any emails out until January, so your surprise is safe.).

Our jams are made with fresh produce and we go to all sorts of lengths to make sure we are using local ingredients. Yes, even in January. So if this person is a fan of supporting local businesses, agriculture, or is a foodie by any definition (and really, who isn’t?), they will applaud your genius gift-giving skills!

Pickup points are in Chapel Hill (at Bread & Butter – 503 W. Rosemary Street), Durham (at Respite – 115 N. Duke Street) and Raleigh (at Zely & Ritz – 301 Glenwood Ave., #100).  We will be selling our jams at farmers markets starting this spring as well, so any markets where we’re selling will be pickup points as well.

A six-month subscription is $36, a one-year subscription is $66.  You can sign up online or for those of you interested in signing up and getting a gift certificate in person we will be at Kings Barcade on December 22nd for the Buy Local Bazaar.

We have been a bit MIA, reason being, we recently had our first child, little Esme. She is like magic. (See below)

Also, have to send out a big thank you to Indy Week, and Maggie Smith for profiling us in their recent Dish issue, with other amazing local food artisans. Check out the article, here.

Spread the joy of local food systems!

Beet Jam at the Inter-Faith Food Shuttle Farm

Yesterday we had a fantastic opportunity to offer a free workshop for a group of Congolese families at the Inter-Faith Food Shuttle Farm. It was a great mix of people, from little kids to older adults, and even some of the volunteers at the farm got to join in. The Inter-Faith Food Shuttle is a fantastic organization with countless programs, but one we learned about through doing this workshop is that they have set aside a few rows at their farm out in Raleigh for these families and the food they produce helps to feed about one hundred people.

Whenever we do workshops at farms we try to figure out what produce is most plentiful or, in many cases, in excess.  From there we research recipes, trying to keep in mind the global origin of the fruit or veggie, and what preserves recipes, spices or traditional recipes of those cultures.  When we asked the Farm Manager, Sun, what they would have around this time of year he told us they would have plenty of beets.  We got to researching traditional beet preserves and came up with eingemacht, a traditional Jewish/Eastern European recipe for beet preserves.  Generally it includes blanched almonds or walnuts, but in keeping with trying to use what we had, we ended up skipping the nuts. The recipe makes a nice, sweet jam that has a beautiful red color.  When it bubbles the foam is bright pink, which the kids loved.

Here’s the recipe:

Beet Jam

Yield 10 half-pint jars

9 lbs. beets, peeled
6 cups granulated sugar
6 lemons
2 tsp ground ginger
3 tsp ground cardamom
1 pinch salt
fresh basil to taste (the basil on the farm had been killed by the frost, so we omitted it when we did the workshop)

Sanitize your jars and lids either by placing in boiling water or in a hot dishwasher.
Boil the beets for about 1 hour until they have softened enough to stick a fork through them. Drain and set aside to cool.
Once they are cool enough to handle, cut the beets into small pieces. Place in a large saucepan with the sugar and about 1/3 cup cold water.
Heat gently, stirring frequently to make sure the sugar doesn’t stick to the bottom.
Plunge the lemons into boiling water for five minutes and drain. Peel off the skin and pith and cut into small pieces.
After the beets have been cooking for 1 hour, add the lemons. After another 30 minutes add the ginger, cardamom and salt.
Bring a pot of water for your canning bath to boil on the stove. You will need enough water to cover your jars in 2 inches of water.
Continue to cook until thick (about two hours total). To determine if the jam is ready, drop it onto a chilled spoon to see if it gels.
Just before ladling the jam into your warm, sanitized jars, drop the chopped basil in.
Process in boiling water with lid closed tightly for 12 minutes. Remove and let sit overnight before storing in a cool, dry place.

With all the beets we used for the jam we ended up with A LOT of greens. Beet greens are actually pretty mild, and we ended up making a nice, simple stir fry with a little olive oil and soy sauce.  We forgot plates, but had brought some homemade bread from home, so we ended up having open-faced sandwiches with the greens.  We even got some of the more daring kids to try it with a little success… although there were a little more excited about the sweet jam.  It was interesting to find out that a lot of the Congolese parents said they weren’t too familiar with beets- apparently they’re not really grown or used over there.  They were excited to find out, as I would bet a lot people native to the U.S. don’t know either, that you can use the entire beet plant, greens included.  When we finished dishing out the jam there was a little more than we had jars for, so we ended up getting to try some right then on the rest of the bread.  It was a little gooey since it was still warm, but it was sweet and delicious!