Melba's Jammin' wrote:
> Well, I did okay at this year's State Fair.
>
> In spades!!
>
> Eight blue ribbons: Blackberry jelly, Crab apple jelly, Peach jam, Boozy
> Floozy Peach Amaretto Jam, PICKLED BOILED DIRT CHUNKS!!, Watermelon
> pickles, Stewed tomatoes, Tomato juice;
>
> Two red ribbons: Plum jelly, Raspberry jelly
>
> Four white ribbons: Strawberry jelly, Blackberry jam, Nectarine jam,
> Apricot butter
>
> One pink ribbon: Cherry jam
>
> I believe those awards are sufficient to garner the award for being the
> best (at least most prolific) canner at this year's GREAT MINNESOTA
> GET-TOGETHER!! You should go!!

Oh wow, Barb! That's wonderful.

(I still think you should try those dirt chunks though.)

--
Jean B.

On Aug 24, 10:31*am, Cindy Fuller >
wrote:
> In article >,
> *Melba's Jammin' > wrote:
>
>
>
>
>
>
>
>
>
> > Well, I did okay at this year's State Fair.
>
> > In spades!!
>
> > Eight blue ribbons: Blackberry jelly, Crab apple jelly, Peach jam, Boozy
> > Floozy Peach Amaretto Jam, PICKLED BOILED DIRT CHUNKS!!, Watermelon
> > pickles, Stewed tomatoes, Tomato juice;
>
> > Two red ribbons: Plum jelly, Raspberry jelly
>
> > Four white ribbons: Strawberry jelly, Blackberry jam, Nectarine jam,
> > Apricot butter
>
> > One pink ribbon: Cherry jam
>
> > I believe those awards are sufficient to garner the award for being the
> > best (at least most prolific) canner at this year's GREAT MINNESOTA
> > GET-TOGETHER!! You should go!!
>
> We are SO not worthy! But you knew that. *I figured there was something
> going on, since I'd seen fewer posts from you of late. *Having an outlet
> helps ease stress.
>
> OB Food/Cooking chez us: The city is doing too good a job of eradicating
> the invasive (but tasty) Himalayan blackberries this year. *I had to
> cover a lot of territory to get a sufficient quantity for cereal and a
> blackberry chipotle sauce that was printed in Sunday's Seattle Times. *I
> grilled a pork tenderloin to serve underneath the sauce. *SO said it
> needed more balsamic and less cumin.
>

From a trip to Santa Rosa, California, I remember that Luther Burbank
introduced the Himalayan blackberry to this country, well over a
century ago. He sold seeds -- farmers and birds did the rest.

On Aug 25, 5:40*pm, Melba's Jammin' >
wrote:
> In article >,
> *Melba's Jammin' > wrote:
>
>
>
>
>
>
>
>
>
> > Well, I did okay at this year's State Fair.
>
> > In spades!!
>
> > Eight blue ribbons: Blackberry jelly, Crab apple jelly, Peach jam, Boozy
> > Floozy Peach Amaretto Jam, PICKLED BOILED DIRT CHUNKS!!, Watermelon
> > pickles, Stewed tomatoes, Tomato juice;
>
> > Two red ribbons: Plum jelly, Raspberry jelly
>
> > Four white ribbons: Strawberry jelly, Blackberry jam, Nectarine jam,
> > Apricot butter
>
> > One pink ribbon: Cherry jam
>
> > I believe those awards are sufficient to garner the award for being the
> > best (at least most prolific) canner at this year's GREAT MINNESOTA
> > GET-TOGETHER!! You should go!!
>
> And it is official. *I received a phone call yesterday afternoon
> informing me of the award for having more success this year than any
> other canner. *It is the fifth time I have received the award. *Yeay!

Yes, she can can....

http://www.youtube.com/watch?v=FVxv6AFt7YM

In article >, "Jean B." >
wrote:

> Melba's Jammin' wrote:
> > Well, I did okay at this year's State Fair.
> >
> > In spades!!

> > I believe those awards are sufficient to garner the award for being the
> > best (at least most prolific) canner at this year's GREAT MINNESOTA
> > GET-TOGETHER!! You should go!!
>
> Oh wow, Barb! That's wonderful.
>
> (I still think you should try those dirt chunks though.)
>
> --
> Jean B.

Thanks.
Why? I'm thinking about mixing and selling the syrup/brine. Let some
other sucker prep the beets and soak 'em in the elixir. If I were
going to sell the PBDC, I'm thinking that $8-10 per pint isn't enough.
--
Barb,
http://www.barbschaller.com, as of June 6, 2012

Melba's Jammin' wrote:
> In article >, "Jean B." >
> wrote:
>
>> Melba's Jammin' wrote:
>>> Well, I did okay at this year's State Fair.
>>>
>>> In spades!!
>
>>> I believe those awards are sufficient to garner the award for being the
>>> best (at least most prolific) canner at this year's GREAT MINNESOTA
>>> GET-TOGETHER!! You should go!!
>> Oh wow, Barb! That's wonderful.
>>
>> (I still think you should try those dirt chunks though.)
>>
>> --
>> Jean B.
>
> Thanks.
> Why? I'm thinking about mixing and selling the syrup/brine. Let some
> other sucker prep the beets and soak 'em in the elixir. If I were
> going to sell the PBDC, I'm thinking that $8-10 per pint isn't enough.

It is just odd to me that you are winning ribbons with something
you won't even taste. I forget. Did you ever taste beets? (I
assume so and also that it was long ago.) If so, how were they
prepared? Might that not have been the best way, the way that
would possibly appeal to you? Your beet pickles must be quite
nice. Perhaps you should have more faith in your ability to make
something palatable--even from the beets that you so despise.

--
Jean B.

In article >, "Jean B." >
wrote:

> Melba's Jammin' wrote:
> > In article >, "Jean B." >
> > wrote:
> >
> >> Melba's Jammin' wrote:
> >>> Well, I did okay at this year's State Fair.
> >>>
> >>> In spades!!
> >
> >>> I believe those awards are sufficient to garner the award for being the
> >>> best (at least most prolific) canner at this year's GREAT MINNESOTA
> >>> GET-TOGETHER!! You should go!!
> >> Oh wow, Barb! That's wonderful.
> >>
> >> (I still think you should try those dirt chunks though.)
> >>
> >> --
> >> Jean B.
> >
> > Thanks.
> > Why? I'm thinking about mixing and selling the syrup/brine. Let some
> > other sucker prep the beets and soak 'em in the elixir. If I were
> > going to sell the PBDC, I'm thinking that $8-10 per pint isn't enough.
>
> It is just odd to me that you are winning ribbons with something
> you won't even taste. I forget. Did you ever taste beets? (I
> assume so and also that it was long ago.) If so, how were they
> prepared? Might that not have been the best way, the way that
> would possibly appeal to you? Your beet pickles must be quite
> nice. Perhaps you should have more faith in your ability to make
> something palatable--even from the beets that you so despise.
>
> --
> Jean B.

Yeah, Jean, it's odd to me, too. :-) I could sit at the table longer
than my mother could make me sit there when I was a kid and she put a
bowl of borscht in front of me. Blech. My enduring memories are of the
dirt smell when they were cooking.

It is certainly possible that Mom's borscht was not the best
presentation of beets, though she was an excellent soup maker.

True confession (You'll love this, and it reinforces my opinion of
them): A few weeks ago we were guests of the University of MN Landscape
Arboretum for lunch. Among the items (a salad-y assortment, IIR) on the
plate were bruschetta with diced beets atop. The beets came from the
arboretum's kitchen garden section. What to do, what to do? As their
guest and with nothing like Fatal Beet Allergy to fall back on I felt I
needed to at least try it, right? I did. One bite of a 1/4" cube of
the beet was sufficient to convince me I'm not missing a thing by my
disdain for them. Tasted like dirt.

My r.f.preserving friends have known of my aversion to them for years.
Just for the helluva it, I decided in 2006 to enter the competition at
the fair. When I didn't get a ribbon I was not surprised. What I
learned when I picked up my jars at the end of the fair is that they had
actually placed 5th (but no ribbon)! So I did it again, wanting a
ribbon for something I'd never tasted. In 2007 they got bupkes. In
2008, with a different recipe, they were awarded 4th place. In 2009,
bupkes.

A friend at church said, "Oh, you have to try my recipe ‹ it will win
for sure." Right. That's what everybody says. "Well, you haven't had
my recipe. . . " Whatever. Anyway, I made her recipe and damn if it
didn't win first place! I was totally flying by the seat of my pants
because I don't know what is a good beet pickle. Are the beets fork
tender? Are they supposed to have a little tooth? Steve Dropkin, a
friend of ours who used to post here occasionally was my tester (after
the fact!). He liked them. Michael Stern (the Roadfood guy) loved
them! Whatever.

I'm thinking of bottling the brine/syrup and selling it. (*^;^*) Then
if someone wants to make them, *they* can go through the bother of
cooking, skinning, and slicing them. I think they're a PITA to make,
frankly. I still think their best use is in the compost heap. The
greens are good, though, cooked like spinach. I love spinach. Love
chard, too.

My B&B pickles take time, but I can wash those in the washing machine
and it takes maybe 5 minutes to trim the ends before feeding them to the
food processor for slicing. I make about 3-4 batches of those without
grousing about it.
--
Barb,
http://www.barbschaller.com, as of June 6, 2012

Melba's Jammin' wrote:
> In article >, "Jean B." >
> wrote:
>
>> Melba's Jammin' wrote:
>>> In article >, "Jean B." >
>>> wrote:
>>>
>>>> Melba's Jammin' wrote:
>>>>> Well, I did okay at this year's State Fair.
>>>>>
>>>>> In spades!!
>>>>> I believe those awards are sufficient to garner the award for being the
>>>>> best (at least most prolific) canner at this year's GREAT MINNESOTA
>>>>> GET-TOGETHER!! You should go!!
>>>> Oh wow, Barb! That's wonderful.
>>>>
>>>> (I still think you should try those dirt chunks though.)
>>>>
>>>> --
>>>> Jean B.
>>> Thanks.
>>> Why? I'm thinking about mixing and selling the syrup/brine. Let some
>>> other sucker prep the beets and soak 'em in the elixir. If I were
>>> going to sell the PBDC, I'm thinking that $8-10 per pint isn't enough.
>> It is just odd to me that you are winning ribbons with something
>> you won't even taste. I forget. Did you ever taste beets? (I
>> assume so and also that it was long ago.) If so, how were they
>> prepared? Might that not have been the best way, the way that
>> would possibly appeal to you? Your beet pickles must be quite
>> nice. Perhaps you should have more faith in your ability to make
>> something palatable--even from the beets that you so despise.
>>
>> --
>> Jean B.
>
> Yeah, Jean, it's odd to me, too. :-) I could sit at the table longer
> than my mother could make me sit there when I was a kid and she put a
> bowl of borscht in front of me. Blech. My enduring memories are of the
> dirt smell when they were cooking.
>
> It is certainly possible that Mom's borscht was not the best
> presentation of beets, though she was an excellent soup maker.
>
> True confession (You'll love this, and it reinforces my opinion of
> them): A few weeks ago we were guests of the University of MN Landscape
> Arboretum for lunch. Among the items (a salad-y assortment, IIR) on the
> plate were bruschetta with diced beets atop. The beets came from the
> arboretum's kitchen garden section. What to do, what to do? As their
> guest and with nothing like Fatal Beet Allergy to fall back on I felt I
> needed to at least try it, right? I did. One bite of a 1/4" cube of
> the beet was sufficient to convince me I'm not missing a thing by my
> disdain for them. Tasted like dirt.
>
> My r.f.preserving friends have known of my aversion to them for years.
> Just for the helluva it, I decided in 2006 to enter the competition at
> the fair. When I didn't get a ribbon I was not surprised. What I
> learned when I picked up my jars at the end of the fair is that they had
> actually placed 5th (but no ribbon)! So I did it again, wanting a
> ribbon for something I'd never tasted. In 2007 they got bupkes. In
> 2008, with a different recipe, they were awarded 4th place. In 2009,
> bupkes.
>
> A friend at church said, "Oh, you have to try my recipe ‹ it will win
> for sure." Right. That's what everybody says. "Well, you haven't had
> my recipe. . . " Whatever. Anyway, I made her recipe and damn if it
> didn't win first place! I was totally flying by the seat of my pants
> because I don't know what is a good beet pickle. Are the beets fork
> tender? Are they supposed to have a little tooth? Steve Dropkin, a
> friend of ours who used to post here occasionally was my tester (after
> the fact!). He liked them. Michael Stern (the Roadfood guy) loved
> them! Whatever.
>
> I'm thinking of bottling the brine/syrup and selling it. (*^;^*) Then
> if someone wants to make them, *they* can go through the bother of
> cooking, skinning, and slicing them. I think they're a PITA to make,
> frankly. I still think their best use is in the compost heap. The
> greens are good, though, cooked like spinach. I love spinach. Love
> chard, too.
>
> My B&B pickles take time, but I can wash those in the washing machine
> and it takes maybe 5 minutes to trim the ends before feeding them to the
> food processor for slicing. I make about 3-4 batches of those without
> grousing about it.

LOL! You have it on good authority that thos dirt chunks rock,
Barb. It's really unfortunate that the only tiny bit of beet you
have eaten recently was not done in any way that disguised what
you despise about them.

--
Jean B.

In article
>,
spamtrap1888 > wrote:

> On Aug 24, 10:31*am, Cindy Fuller >
> wrote:

[Barb's great successes snipped]
> >
> > OB Food/Cooking chez us: The city is doing too good a job of eradicating
> > the invasive (but tasty) Himalayan blackberries this year. *I had to
> > cover a lot of territory to get a sufficient quantity for cereal and a
> > blackberry chipotle sauce that was printed in Sunday's Seattle Times. *I
> > grilled a pork tenderloin to serve underneath the sauce. *SO said it
> > needed more balsamic and less cumin.
> >
>
> From a trip to Santa Rosa, California, I remember that Luther Burbank
> introduced the Himalayan blackberry to this country, well over a
> century ago. He sold seeds -- farmers and birds did the rest.

I went out picking again today. I didn't need to cover as much
territory as I did last week. The canes are very prolific, which is
another reason why they're so invasive. Curiously, the wild morning
glories are strangling out the Himalayan blackberries in our
neighborhood.

Cindy

--
C.J. Fuller

Delete the obvious to email me