This weekend I’m catching up on spring projects…
Cleaning our garage
Making this Strawberry-Rhubarb Sauce
Hiking in Griffith Park and then enjoying brunch with a gal pal at Sqirl
Baking a million batches of Sugar & Spice Pecans to donate to this amazing event
Filling my home with tulips in every color of the rainbow
Jam lovers get on board! The LA Times has caught on to the wonder that is A & O pal Jessica Koslow and her gorgeous Sqirl jams, jellies and marmalades. Here’s Sqirl’s MO straight from Jessica herself:
Sqirl subscribes to the philosophy that as far as fruit preservation goes, nothing beats tradition. Our jams, jellies and marmalades are made with produce from family-owned farms that practice sustainable, certified organic methods that are in close proximity (no more than 200 miles) to our kitchen in Los Angeles, California.
Shall we discuss flavors? How about Santa Rosa plums with Sorrento lemon juice and wild flowering thyme? Or Mudcreek Ranch pineapple quince with rosewater? Or maybe a dollop of seascape strawberries with rose geranium? Not much beats a ripe strawberry, but seascape strawberries just sound, well, like strawberry magnified to a degree I have yet to experience. I’m putting that one on my Christmas list.
What makes Sqirl extraordinary is that Jessica uses traditional means to honor California farmers, showcasing their bounty in a combo of flavors most of us would never dream of. I, for one, have no idea what rose geranium tastes or smells like, but based on my previous Sqirl tastings, I know the flavor will make perfect sense in a totally unexpected way. Though short overall, the ingredient lists are long on names of farms because Sqirl is the quintessential California product: a home-grown collaboration warmed by many suns into something unfussy and naturally vibrant.
The LA Times has it right. Who wouldn’t want to find a spoonful of California in their stocking?