Pandemic, supply chain issues, inflation; the last couple of years have been quite a ride. A lesson to take from this turmoil is that we need to stop depending on goods and materials shipped from great distances.
Eating regionally and locally-sourced food puts better quality ingredients on your table. The downside is the seasonal nature of growing food.
In America, we have become accustomed to having year-around access to a wide range of produce. These gas chamber ripened crops lack taste but fill grocery shelves. Until you’ve had a tree ripened stone fruit you might not know what a peach or nectarine should taste like.
There are seasons when produce is available and at its peak. We need to regain an appreciation for these swaths of time. For example, right now summer berry season is coming to a close and a plethora of stone fruits are coming off the trees.
You can hold onto a flat of raspberries for maybe a couple of weeks, if you’re careful. A peach or plum will be at its most flavorful for less time, though you can use the fridge to extend that juicy goodness. Its easy to find recipes to preserve any of your favorites.
While there is a narrow window on fresh with any fruit, you can preserve seasonal delicacies. Ironically, at the hottest time of the year our kitchen often has a boiling pot of water and fruit pulp fighting the AC unit.
For the last couple of weeks we’ve been putting up pints of fruit preserves. In our house that consists mostly of jam because it retains the whole fruit, but also that’s the simplest process.
At the same time we are gobbling up bowls of fresh fruits, we are water bath processing pints of that goodness to enjoy through the winter months. The biscuit recipe below is the perfect foundation for your kitchen preserves.
Freezer biscuits
Ingredients
- 6 cups AP flour
- 2 Tbsp Sugar
- 2 Tbsp Baking powder
- 1 ½ tsp Salt
- 4 1/2 cups Heavy cream
Instructions
- Line a rimmed baking sheet with parchment paper and set aside. Whisk flour, sugar, baking powder and salt toether.
- Stir in cream with wooden spoon until dough forms, about 30 seconds. Turn dough out onto a lightly floured counter and gather into a ball. Knead dough until smooth, about 60 seconds, adding extra flour if dough is too sticky.
- Roll to ¾ inch thickness and cut 2 ½ inch round biscuits. Lay out on parchment papered baking sheet with about ½ inch spacing.
To Store
- Freeze for about 6 hours, then store in zip lock bags for up to a month or more.
to serve
- Adjust an oven rack to the upper middle position and heat oven to 450°. Lay desired number of biscuits on a parchment lined baking sheet, about 2 inches apart. Bake until puffed and golden brown, 18 to 20 minutes.
Thanks for the recipe! This post brought back memories of the apricot tree we had on 6th st. in Missoula. The absolute best fruit ever! Lots of jam came from that tree and Dad was always there to pick fruit.
That is the best way to get fresh fruit. We always have trouble getting good apricots and I forgot about that tree … Probably still there. js
Wish I knew what kind of apricot it was. They were smaller than normal ones. I sure hope somebody is still enjoying them.