Strawberry Rhubarb Basil Shrub

Strawberry Rhubarb Basil Shrub- Putting Up with ErinStrawberry Rhubarb Basil Shrub- Putting Up with Erin

Happy spring y’all. Happy or not so happy crazy March weather. I’d be lying if I said I miss those surprise 1foot of snow blizzards of the North East United States. It’s been a pretty busy month on the home front. I’ve been traveling (hello Hawaii) for work, preparing food swaps, planning pickle contests, writing for the local Indy Week food column, and on top of it all gearing up for a move. Oh, and did I mention writing for (stay tuned… guest posts) and prepping shrubs for the Food in Jar’s Mastery Challenge?

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Roasted Carrot Jam

Roasted Carrot Jam-Putting Up with Erin Roasted Carrot Jam-Putting Up with Erin

A jam, or a butter, or a conserve? Honestly, I don’t even know. Do you ever have those food preserving (or cooking, or baking, etc.) moments when you think to yourself, “I have no freaking clue what I’m making, but… fingers crossed it works and tastes half way decent”? My sentiments Thursday evening when I was asked, “remind me again, what is it exactly that you’re making?!” While perusing the local farmers’ market last weekend, post yoga, hungry, and feeling creative, I found myself day dreaming of the savory flavors of the roasted onion jam that I made a couple years ago. Caught in that late winter come early spring produce limbo (i.e. no fresh fruits or anything close to resembling it), I found myself thinking, “aside from pickles what other preservation method can I employee this week?” I spotted a bountiful bunch of carrots and scallions at the Maple Springs Garden farm stand and thought to myself, “is carrot jam even a thing? hmm…”.

Sweet, tart, weirdly apricot tasting, and somewhat resembling something you may have tasted at an Asian restaurant, the set of this experimental jam shocked me when I woke up this morning. “Holy crap it worked!” I find myself torn over whether to call this a jam or a butter as the texture is more of a butter, but the preservation method follows that of a classic jam. Nonetheless, enjoy this roasted carrot jam atop toasted bread or savory crackers, paired with a mild cheese and salty cured meat.

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Pickled Brussels & Happy Girl Kitchen Co. Feature

Pickled Brussels-Putting Up with Erin Pickled Brussels-Putting Up with Erin

If you’re lucky enough 🙂 to follow me on Instagram you may have noticed that the week before last I was frolicking around the central coast of California. Half of the trip was for work and the other for play. Killing a couple days before my science obligations, I found myself wandering around Pacific Grove just south of Monterey. Looking for lunch recommendations, the lovely hostess at Crema suggested that I check out Happy Girl Kitchen Co. for some post yoga fare. “Awesome”, I thought, “cute name”. What she failed to mention was that Happy Girl Kitchen Co. was a pickle haven… I’d be lying if I said that I wasn’t a tad over excited when I realized I just walked into a pickle wonderland, “wait is this a trick, where am I? Hello, God?”. While there I couldn’t help but snap a couple photos, order a pickle plate, and grab a few souvenirs, including a jar of their pickling spice. I could have purchased a jar of each pickle product, but alas I only packed one bag. I will admit that I typically skip pre-made pickling spice mixes as I’m not a huge fan of those sweeter fall-time flavors, but the smell of this one had me as soon as I twisted off the top. “We like our blend to be very savory and so ease up on the sweeter spices such as cinnamon, cloves and fennel.” Check out their online shop for more.

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Piedmont’s Seasons of the Sea & Preservation Dinner

Piedmont's Seasons of the Sea & Preservation Dinner- Putting Up with Erin

Wait a minute, did she say preserved seafood?! Preserved local NC seasonal seafood?! Yep, you read that correctly. Cured, smoked, fermented, pickled, dried, confit’ed seafood. Last Wednesday I was lucky enough to attend Piedmont Restaurant‘s winter edition of their Seasons of the Sea Dinner. In collaboration with Raleigh’s Locals Seafood and NC Catch, Piedmont’s Executive Chef John May and Executive Chef Justin Burdett of Local Provisions in Asheville joined forces to create an astonishing multi-course seafood tasting menu highlighting seven different food preservation techniques. Even this seafood hesitant girl couldn’t pass up an offer as enticing as this… oh, and did I mention the funky wine pairings by Piedmont’s animated general manager Crawford Leavoy, duh!?

Not only did I meet some awesome new lady friends (!!), but this seafood-themed dinner completely expanded my narrow view of seafood, in particular preserved seafood. “We focused on manipulating things in interesting ways so to get that preservation experience”, says Piedmont’s chef May in explaining the inspiration for the evening. While presentation, taste, and “wow-value” was an obvious goal, the major aim of this dinner was education on the “mentality of how you would have eaten before you could go to just go to the grocery store everyday…”, stated May.

Cured Tilefish  Confit Bluefish  Pickled Clam

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Basil & Lime Pickled Radishes

Basil & Lime Pickled Radishes- Putting Up with ErinBasil & Lime Pickled Radishes- Putting Up with Erin

Happy Sunday evening everyone. What a weekend, eh? If you joined the 3 million people who participated in women’s marches across the nation on Saturday, then rock on!! Saturday morning after yoga and the farmers’ market I found myself quite anxious and on the fence about the idea of attending our local march here in Raleigh, NC. I wained back and forth on whether to attend or not and final came to the conclusion that what I really needed was some alone time in the woods. I don’t know about you, but trail running through the trees not only helps clear my head, but also makes me feel like an outdoorsy badass! Five miles later, and one hell of a sore knee (I’ve had IT band problems for years), the fog began to lift and I felt much better.

Ever try to pass up beautifully arranged flowers AND adorable lady farmers? Impossible, right?! I decided to support local pink this weekend by picking up a couple pounds of tiny radishes from Bluebird Meadows. A Durham based farm, Bluebird Meadows’ is known for their specialty cut flowers, fruits, and vegetables. Wanting to preserve the color and crisp of these tiny root veggies, I threw together a quick pickled radish with some thai basil that I found at the new Hmart, plenty of lime, fresh garlic, and some black onion seeds. Weird combo? Yup!

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