Oh Hi there! Thank you all for bearing with me these past few weeks. It’s been pretty hectic with my parents in town visiting, a quick weekend jaunt to New Hampshire, and that whole defending my PhD thing… But I’m back, well for a few days at least (I’m heading to AZ later this week), and I’m itching to pickle. In no way shape or form do I claim to be any sort of expert on gardening or harvesting, but I do suspect that with all this late winter into early spring rain/snow/freaking “wintery mix” that the spring and summertime crop harvest will be somehow affected. While driving around NH/ME this past weekend, I realized that veggie and fruit harvest will be a bit different from what I’m used to down here in the Mid Atlantic. Not only do I expect a lag in the harvest season, but it has also dawned on me that things that grow in Maryland may not grow AT ALL in the northeast. With that in mind, I have 3 more weeks in the Baltimore area to tackle everything and anything local that will fit into a Ball Jar.
A couple weeks ago, a friend and I teamed up to create a baked goods/preserved goods kitchen masterpiece. These ginger spiced pear blondies were adapted from Spice Islands and the second concoction of that amazingly disastrous evening. We used a jar of my ginger spiced pickled pears and paired these oh so gooey blondies with some vanilla frozen yogurt.