Red Currant jelly. --Photo by CountryLady

• 6-1/2 cups currant juice (4 pounds of red currants and 1 cup of water)
• 7 cups of sugar
• 1 pouch liquid pectin

1. Select fully ripe fruit
2. Crush, cover, quickly bring to a boil.
3. Reduce heat and simmer 10 minutes
4. Extract juice.

Canning Directions
Note: Canning takes specialized equipment, all of which can be purchased at a grocery store, hardware store, or large department store. If you've never canned, before proceeding read about the process in Making Jams, Jellies & Fruit Preserves . 

1. Check the recipe and assemble equipment.
2. Wash half-pint home canning jars in warm, soapy water and sterilize by boiling for 10 minutes. Keep hot until filled.
3. Pretreat two-piece vacuum seal canning lids according to package directions to ensure a good seal.
4. Measure juice and sugar into a large kettle and mix. If desired, add 1/4 teaspoon butter or margarine to reduce foaming.
5. Bring to a rolling boil on high heat, stirring constantly
6. Add liquid pectin and bring back to a full rolling boil. Boil hard for 1 minute, stirring constantly.
7. Remove from heat and quickly skim off foam.
8. Quickly pour hot jelly into hot sterilized half-pint jars, leaving 1/4-inch headspace. Remove bubbles by running a spatula or bubble freer between jelly and the side of the jar. Wipe jar rims and threads clean and cap with hot pretreated lids. Screw the bands until firmly tight, but not too tight.
9. Process in boiling water canner for 5 minutes. Adjust processing time for elevation, if necessary (See map on page 13 of Making Jams, Jellies & Fruit Preserves.).

From foodsafety.wisc.edu/preservation.html  

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Crock Pot Pulled Chicken Sandwiches --Photo by justcallmetoni

Crock Pot Pulled Chicken Sandwiches

by by justcallmetoni

A personal take on a recipe from the " Slow Cooker Bible " and based on recipes typical of North Carolina styled barbecue. The sauce is tangy and flavorful but not spicy as the amount of hot sauce is just enough to balance the sweetness of the ketchup. Certainly mild enough to serve to kids. It you want more zing, add more Tabasco or a chopped chipotle pepper en adobo. (If your crock pot is large enough, this easily doubles and the leftovers can be frozen.)

Directions

1. Cut the onion in half and slice into thin half rings. Line the bottom of the crock pot with the onions.
2. Trim the chicken breasts and place on top of the bed of onions.
3. Mix all of the sauce ingredients together and pour on top of the chicken, covering completely. (I make the sauce the night before so that it is a simple pour and run in the morning.)
4. Cook for 6 hours on low setting. The sauce thickens and turns into a dark rich brown during cooking. At the same time the onions dissolve into the sauce.
5. When the chicken is 'falling apart tender', take two forks and shred the chicken.
6. Serve on top of split buns. I like mine toasted so they hold up better to the weight of the shredded chicken.
7. Suggested sides include baked beans, corn on the cob, coleslaw or cucumber salad.

 Adapted from Food.com  

Return to In This Issue Contents

Pickled Mushrooms ... 

... from Palm's Mushroom Cellar go great in a salad,
on a burger, or right out of the jar.

[West Main St.] --Photo by Bill Lubing

We strive to keep this list as accurate as possible. We probably  missed an item or two that is at the market or listed an item as available when it is not. Chances are not all items mentioned or listed below will be at each market. 

Due to inclement weather, product availability, and other factors, some vendors listed below may need to cancel participation in this week's market.

Audrey and Bob Biersach of Hickory Nut Heaven are planning to come to market this week with their hickory nuts while  Scott Alsum says they'll be bringing the first of their sweet corn.

Susan Barnard from Door County Fruit Markets says that there will be plenty of sweet cherries at this week's market, with the sour cherries coming in a couple of weeks. Most of the sweet cherries are fine without cooking, according to Susan. In fact, she strongly discourages any sort of cooking with them, saying they work best in a smoothy, ice cream or right out of the bag, which is what we prefer. The sour cherries are far better for cooking.  

Heather Bandt from the Green Barn Market will be bringing shelled peas to market. Unique among growers, Green Barn shells their peas as part of the field harvesting process. We can spend more time cooking (and eating) and less time in prep. We do enjoy the shelled peas but also have a rather long tradition in the household of spending some quality time shelling peas, catching up on conversation, and just relaxing with the simple task of shelling. However you do it, they're all great peas. 

Garlic has arrived. Most of it is fresh but there is some cured.  Those carrots and onions keep getting larger. This warm weather has kick started many crops with the effects readily apparent at this week's market.  

To find a vendor or product you can: 1) check the DCFM website or take a leisurely stroll through the market. If you'd like to check with your favorite vendor about product availability, go here, then do a search for contact information. And remember, you can always inquire at the Information Booth, at the corner of North Carroll and West Mifflin streets at the top of State St.