Our abundance of quince led to a first time branching out into quince jelly. Lovely in color, and ever true to its quinceness, fragrant and unique in flavor: a keeper.

…

Read More »

With an unexpected haul of beautiful quince from the Berkshires thanks to friend, chef and meat expert Rob, our autumn quartet is complete.

I don’t think I’ll ever tire of cooking quince– as labor intensive as it is (see my posts from last year…you cook and cook quince, and then finally, you’re ready to start cooking it…) watching it change from creamy white to orange-ish to rosy orange is like magic every time.

But if you can’t deal with the scrubbing, peeling, cutting (more like hacking), cooking, just having a bowl of the fruit on the table lends a heady fragrance to a room. We are absolute fans.
Go quince!!!
 

 

Back after two years, so happy to announce the return of our first flavor, the sweet tart, candy apple red jelly that rocks for flavor and color like no other: crabapple.

In a year of extraordinary apple crops, the crabapples too are producing more than we can harvest. Will be all the more for the deer and other critters in a winter forecast to be pretty tough in the Northeast.

But for the moment it is October, just one light frost to date. The trees hang heavy with fruit, the foliage is glowing and les collines await only magical, fragrant quince for the autumnal lineup to be complete.

Coming soon all four: cider sage, quince, crabapple, Concord grape– gold to pumpkin to red to deep purple, reflecting the colors of the season xo

 

We’re in the last month of summer, that sweet spot when the light has shifted but the heat of summer is still on. Flame bushes tinting red, the occasional leaf change, and some pre-dawn runs that need long sleeves….

Read More »