ReLocavore: Redefining "local"

Back to Wisconsin, my cheesehead friends


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The Canning Inventory, 2019

Friends, I have been way behind in relating some important news in the 2019 ReLocavore season.

First, I am sure many of you know, but if you don’t, ReLocavore and The Mister relocated. We are now back in our native turf, Southern Wisconsin. Back with quality farm land, quality farmers and quality markets. So, we re-re-located. You’ll see a definite shift in my work. First, I have lots of built-in helpers. Second, my new house has white composite marble countertops (goodbye beautiful New Hampshire granite).

Second, I have not been posting the canning inventory for 2019. Let me catch you up…

  • 37 pints Strawberry Jam (h/t Smother and The Mister)
  • 8 quarts frozen strawberry halves
  • 9 pints blueberry jam (h/t The Mister for getting them from Tree Ripe Fruit Co)
  • 10 quarts frozen blueberries (I think…?)
  • 6 quarts canned peach halves (ditto Tree Ripe)
  • 6 pints peach butter
  • 1 gallon cherry bounce (h/t Brennan’s Cellars)
  • 16 cherry hand pies
  • 2 quarts dried cherries
  • 7 half-pints cherry jam
  • 1 quart cherry pie filling (future pie #1)
  • 1 quart frozen cherries (future pie #2)
  • 2 quarts cucumber pickles
  • 6 quarts hot dilly green beans (h/t Smother)


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Blueberry haul 2016

I headed to Noda Farm to pick blueberries. The bushes were laden with fruit and picking was easy. Noda Farm is a lovely place to pick berries because their bushes are large and well kept. Picking is easy because you don’t have to crouch down and the large bushes provide shade.  I was able to pick 8.5 lbs of berries in about 45 minutes. I would love to share pictures with you, but my phone was dead. 

Back home, the blueberries went into some blueberry jam (9 half-pints), and into a recipe for Blueberry Boy Bait from Cooks Illustrated. I also froze a bunch for pancakes and smoothies this winter. 

Blueberries and maple syrup are two New England food trends that I can really get behind.