Shopping Cart

Your cart is empty

Continue Shopping

June Newsletter


If you stop by my house in the next few weeks, come to the backyard and look up.  I’ll be balancing precariously on a ladder trying to thin the fruit in the canopy of my apple, pear or persimmon trees.  Cutting off excess fruit helps increase the size of the remaining fruit and helps reduce limb breakage as the fruit ripens. It also gives me the opportunity to peek over the fence into my neighbors' yards. I'm a wee bit nosy.


I’ve been pickling more than jamming this month.  Have you ever made pickled cherries? They’re incredible to have on hand for summer salads.  I use the cold brining method from Six Seasons by Joshua McFadden. I also love making Zucchini Marinated in Vinegar & Mint from Cucina Fresca by Viana la Place & Evan Kleiman (the host of the radio show/podcast Good Food).

On Friday, I went to the Richmond Civic Center farmers market and bought 14 lbs of apricots and 16 lbs of yellow nectarines.  Summer jamming has begun!


First Friday Out-June 7th: 4 pm-8 pm

Windchaser Wine Co.

1352 S 49th Street

Richmond, CA 94804

There will be live music, wine, cocktails, BBQ, oysters, chocolates, candles and more.  It’s a really fun event.  Come early if you want oysters though.  They sell out fast.


Honeyed Apricot Jam

Ingredients: apricots, pure honey, sugar, lemon juice

You might find yourself eating this jam directly from the jar, but it’s also delicious on ice cream, scones, yogurt, biscuits, cookies, pork chops, chicken sandwiches and baked brie.  


-Apricot Lavender Jam

-Honeyed Nectarine Jam with Rosemary and Pink Peppercorn

-Spicy Apple Jelly


Cheesy Jam Rolls


10 of your favorite frozen dinner rolls-I used Parker House rolls I found at Safeway

½ cup of your favorite jam- spicy jams/jellies are particularly good in these

10-1/2 inch cubes of your favorite melty cheese.  I used Fontina.

Melted butter or Cooking Spray

How to:

  1. Thaw out 10 of the buns about 3 inches apart on a half sheet pan.  Brush a little butter or cooking spray on the buns and cover with cling wrap.
  2. Once thawed, roll or stretch out each bun into a 2 inch disk.
  3. Put down 1 tsp of jam
  4. Put down the cheese cube
  5. Gently pull the dough over the cheese and jam.  I found it easiest to pull the edge out and up and over the middle.  Then pinch the edges to make a little purse.  Put the purse back into the greased baking with the pinched side down (3 inches apart) and repeat for the other buns.
  6. Brush on melted butter or spray each bun with cooking spray.  Cover with plastic wrap and let the dough rise until doubled in size.  This took about 2 hours in a proofing oven.  
  7. Preheat the oven to 375*
  8. Brush on more melted butter or spray each bun with cooking spray.  Bake for 25-35 minutes or until the buns are golden brown.  
  9. Immediately turn them out onto a cooling rack.   Let them cool a bit before serving.  Eat them warm so the cheese is melty.