Providence Corner Blog
The Leaning Tower of Peaches on Providence Rd
This season I have fried, stirred fried, grilled, steamed, and of course pickled squash. The squash came from Me Over We Organic Farm. I have to be transparent. Our garden hasn't produced hardly anything this season - 2 tomatoes, one squash & lots of blossoms that didn't end up being an edible veggie.. Its sad. I can't blame it on Wilbert, (the squirrel). Although I would like to... I guess I've lost my hand at growing veggies. Never had that problem maintaining a thriving garden in NC. I'm going to place the blame on:
(1) intense heat, (2) not enough rain, (3) hard soil
(4) starting the garden too late by Texas standards and (5) Wilbert the squirrel. We will try for a better garden next year.
Thank GOD for We Over Me Farm and their organic produce.
, No I didn't go to Winona Orchards in Waxahachie Texas to pick the peaches myself but I do sort through the box usually at the market . They are sold as number 1's and number 2's. Also didn't know there were so many different kinds of peaches! The Fredrickburg Peaches are smaller and very juicy and are ready late spring, while the Freestone Peaches are larger, firmer and ready later in the summer. Both are delicious! So here's my shorten Peach Jam process:
1. Buy & check out the fruit
2.Wash them, remove bruised areas
3.Prep ingredients. We use REAL lemons
4.Cook the peaches, sugar, lemon juice, pectin
5.Measure cooked fruit into prepared jars, add lids
6. If you forget to turn jars right side up, this might happen but if you remember, they turn out ok!
Most people don't think about the process that goes into me making Strawberry Jam for you. Here it is in abbreviated pics.
I think you can figure out the steps in between.
Next episode- (2) The Peachy Process
We're trying with this garden! I think we "might" get a few veggies and herbs this summer if a curious squirrel finds a new yard to hangout in. But if he doesn't, well, drastic times may call for drastic measures. I'm only kidding....Hummingbirds, butterflies and honey bees are welcomed. Squirrels - not so much! We're composting, growing plants & seeds in organic soil, collecting rain water and trying very hard to be kind to the environment. Only time will tell.
Check out our garden video on Instagram site - ProvidencePreserves123.
We are really excited about our new partnership with the We Over Me Farm at Paul Quinn College in Dallas Texas. The farm is well known for its delicious all-natural organic produce. Local and regional restaurants, including Celebrations, Café Momentum, Profound Foods and Legends Hospitality at AT&T Stadium all serve up their veggies & herbs. Providence Preserves now makes Pickled Okra, Bread & Butter Pickles and Squash Pickles using only okra, cucumbers, onions and squash from We Over Me Farm. The farm will soon not only sell fresh produce but freshly preserved produce as well. Organic produce may not always be "pretty" but we believe it is always healthier. Support the farm. Support the farmer.
Remember: No Farm - No Food
I believe there is something very special about making