Interview, press, her blog entries
For the holiday season, this Gingered Cranberry-Orange Marmalade is my new go-to. With the assertive and slightly bitter tang of an orange marmalade, combined with the holiday-esque flavors of cranberry and ginger, this preserve is super-versatile. It has a slightly loose set, so it’s easily spreadable, but it’s still firm enough to generally…
By Allison Carroll Duffy This pear conserve–studded with dried fruit and toasted pecans– is sweet, rich, and undeniably decadent. Generously laced with warming spices and a touch of citrus, it’s one of my most favorite conserves, and it’s a perfect accompaniment for the holiday season. The citrus notes in this conserve come primarily…
Allison says: “Without a doubt, February is the time for marmalade. Not only is it the height of the citrus season, when fresh, quality fruit is widely shipped and easily available, but the sunny nature of this yellow-orange spread is bound to
November 2016 — “It’s been a little over three years since I started my business and I’ve had so much fun developing new and unique flavors. I’ve enjoyed the experience and take pride . . .
Allison says: “When I first started working on this recipe, I wasn’t so sure I was going to love the end result. Now I think — what an unexpectedly delicious way to enjoy summertime tomatoes!”
August 2016 — Evie Ladd started with raising money for Circle of Hope Bracelets (COHB) and moved on to the American Cancer Society/Relay for Life and a local kids with cancer foundation. She talks about how she did it and how you might do something similar.
Allison says: “With the solstice right around the corner, and summer weather upon us, local strawberries have finally made their long-awaited appearance!”
Allison says: “Rhubarb is one of the first perennial edibles to push its way up through the soggy spring soil — rhubarb has definitely been on my brain. This rhubarb conserve is a savory one – sweet, sour, spicy, and a little bit pungent, all at the same time. It’s like a chutney, really, and I use it in the same way.”
April 2016 — Kathryn (Kat) Crawley and her husband Ken are fairly new to farming, but they have jumped right in and found great success with both growing and making on Turkey Foot Farm in Cataldo, Idaho. Kat says, “We reside on top of a pristine mountain in the northeastern panhandle of Idaho.
April 2016 — Kathryn (Kat) Crawley, owner and maker at Turkey Foot Farm in Cataldo, Idaho, has lots of ideas to help you get started with Farm to Table products.
April 2016 — Kathryn (Kat) Crawley, owner and maker at Turkey Foot Farm in Cataldo, Idaho, shares tips on her creative process.
Allison says: “I most often use cranberries in pie or in chutneys and relishes served as an accompaniment to a main course. This holiday season I thought it would be fun instead to make a cranberry jam. ”
Allison says: “this is an easy recipe to make. It’s sweet and complex, with a hint of muskiness – a great way to enjoy the unique flavor of cantaloupe.”
Allison says: “At this time of year in Maine – late May and early June – there’s not much to be had when it comes to locally grown fresh fruit.” Mint is abundant though.
Allison says: Use good quality loose tea leaves, not tea bags. I’ve been enjoying this jelly by the spoonful. It’s delicious slathered on toast as well – for breakfast or an afternoon snack – alongside a cup of tea, of course.
Allison says: “Autumn is putting us through our paces this year. . . . All I really care about right now is making food that’s nourishing, delicious, and simple. Fortunately, this delicious jam fits the bill perfectly. Enjoy!”
Allison says: One of my favorite things to do with rose hips is to make jelly. The sweetness of the apple in this recipe offsets the tartness of the rose hips beautifully.
An ode to raspberries — the quintessential summer fruit. This jam is smooth like a jelly, but has much more body since it’s made from the pulp of the fruit.