Strawberries vs. Blueberries

 I spent Monday making jam out of strawberries, — strawberry with Pinot Noir and spices, strawberry rhubarb, strawberry with black pepper and mint, strawberry with vanilla and Amaretto. I used the recipes I found here I’m pleased with the results, especially the Pinot Noir, deep, rich with a full finish. A perfect jam for The Recipe

I’ve been thinking though, about flavors and jam. I love blueberries, probably my favorite berry, but they make the most insipid jam imaginable. I’m not too found of strawberries, usually under ripe from the stores or too ripe, watery and tasteless from the farm stands. Yet Strawberries make a wonderful jam. I’m sure it’s the acid vs. sugar thing, but some flavors seem to take the difficult journey through the jam pot with more panache. Apricots were, of course, invented to be made into jam, peaches to be eaten by hand. I can’t think of any other examples at the moment, but I’m sure more thoughts will come.

No Fremont Market this weekend, the Fremont Fair is on, featuring naked bicylists and other fun stuff. Of all the things to do naked, bicycling is far down on my list. I’ll be at the Issaquah Farmers Market on Saturday, offering tastes of  the strawberry madness.

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