The other day while making strawberry rhubarb jam, I had a bit of a problem. A good problem. My strawberries were just too juicy. I’ve been using the same recipe for 3 years now, adapted from Preserving Summer’s Bounty. First macerate the strawberries in honey overnight. Then, mix together strawberries and juices, extra honey, lemon juice and rhubarb. Cook that down and you have jam, right? In this case, very wrong. At the stage that I should have almost reached the jellying stage, I was instead left with somewhat of a strawberry soup. A deep, rich red broth with the occasional strawberry or hunk of rhubarb bobbing up and down.
How about some foraging projects this weekend? The weather is BEAUTIFUL here in Brooklyn, as was last weekend. With a little chilliness in between. But with the fantastic weather last weekend, I tested the foraging skills I learned on a tour with Leda Meredith. I came home with several quarts of violets, two quarts of dandelions and plans to turn these beautiful edibles into delectable treats. I felt a little bad because I was fairly certain I had cleared out all the violets in Owl’s Head Park, Brooklyn (don’t worry–I couldn’t even make a dent in the dandelion population. However, on my walk yesterday afternoon, I found probably three times the violets I had seen the previous weekend. They returned with a vengeance, a forager’s own utopia.
This weekend I challenge you to get outside and enjoy the weather, and most importantly forage for your own beautiful violets, before they’re gone for the year. As a reward, I’ll share a new violet recipe each day this weekend. And since it’s Friday night, and we’re all done with this hectic work week (let’s be honest, we were done on Tuesday), it’s only proper to start with a cocktail using homemade violet syrup.