With the cost of food these days, it seems like it’s always getting increasingly harder to provide a family with wholesome, nutritious food. Even more so in a family with multiple food allergies and other restrictions. With this in mind, we’ve extended our gardens, both at home and on our two plots at our newly created community garden. Between those and our regular CSA membership we will have lots off access to fresh organic produce all summer long. And my goal is to preserve as much of that bounty as possible.

Over the past couple of years, I’ve fallen out of the habit of canning and freezing and otherwise putting food by. With my kitchen at the other house and my life and well-being up here, it just didn’t make sense. But as of two weeks ago, I now have both an oven and a refrigerator, and while I’m still lacking easy access to water, it’s time to get back on my game. And oh, if Craig’s List will only provide me with a working freezer at a reasonable price, I promise to preserve as much as I can for the long winter to come.

Up first was our first attempt at violet jelly. I suspect we’ll find it to be more of a syrup then a jelly. I forgot to specify the low/no sugar pectin on my shopping list for Steve, and I opted to use just a bit of honey rather then cup upon cup, of white sugar. Though it did seem to be showing signs of starting to jell right before we placed it in the freezer.

This was a fun begining for the kids, as even the littlest boy loved helping with the harvest. And all of the colors swirling in the blender and sending up their sweet and tangy aroma, were a sensory delight. As an added bonus we had steamed violet greens with dinner and they were a big hit! YAY! Violet greens are just chalked full of vitamins and minerals and they are readily availible in our very own yard. Score one for Mom.