A bit of inspiration

One of the perks of my job and where I work (there are many) is the free food. Now, it's not as if the employees just take their shopping carts down the aisles and fill up on organic milk, gluten-free tortillas, and free-range chocolate. But sometimes, for instance, our produce departments have to throw out fruits and veggies. Yes, some of it goes to the food bank, but the employees are encouraged to sift through and take home. A lot of the stuff is barely bad--how many times have any of us passed over a banana with a blemish or an apple with a bruise? When it's free, though, these defects hardly matter.

In the past week, I have been inspired:

• First, by my best friend AudGirl and her husband Bert. He and I work for the same company, and when The Husband (Cal--yes, I've decided "The Husband" needs a name. Even if it's a fake one.) and I were over at their house last weekend, Bert was showing off the various pickle-projects they had done: Asparagus, eggs (I have say "gross" to that one, but apparently Cal likes them) and some other ones made with produce he picked up for free.

• Second, by someone I've never met, but admire: lolo from VeganYumYum. While I'm not a vegan, or even a vegetarian (I was for almost 10 years, though...the time which my mother lovingly refers to as "The Dark Years"), but every time I read her blog, I consider a lifestyle change. This is the post that inspired me.

• Third, by my mom (she's always an inspiration, though) after enjoying the pickled beets she shared with us. They're basic refrigerator-preserved, as opposed to hot-water-bath canning. They are incredibly delicious.
  

In all instances, I realized that canning/preserving doesn't need to be done on a large scale basis. My first project was strawberry jam. I picked up a bunch of free berries that were on the verge of being over-ripe. Normally, strawberries this time of year are off-limits for me--they're pretty on the outside and actually smell like strawberries, but they are always white and blah on the inside. I have to make myself wait until the Oregon berries are available. But free berries trump my snobbery. I had enough berries to make about 9 pints of jam.
(It looks a little strange, because all of the solids floated to the top. But I assure you, it's delicious.)

My second project was marmalade. I scored a bunch of Meyer lemons and thought turning them into marmalade seemed appropriate. And I was correct--the sweet-tart and bright quality of Meyer lemons balances just right with the sweet base of the jam. I regret not having used more lemon peel, but it is still so pretty. I started to get a little nervous, though: after I had consulted a few recipes and made it, it didn't set up. 6 hours later, it wasn't set up. I tried to ignore it, thinking magically overnight it would gel, so to speak. Then I researched a little online about marmalade and potential lack of a firm set. I came across a forum with people talking about how it sometimes takes 1 week (2 weeks, in one case!) for their marmalade to set up. So I was given hope.

I still have about a dozen lemons left and some of the peel from the ones I used. I will definitely be making an infused vodka with much of it, but I don't want any of it to go to waste. Then I came across this article. If nothing else, I know 2 members of this household who would appreciate #35.