Jamming. Literally.

The canning time of year has commenced, and so I find myself with dozens of jars of newly preserved treats.

Ataulfo mangoes make a wonderful fruit butter while strawberries every way are ever-delicious (strawberry-cardamom, and strawberry-rhubarb-lemon below, as well as strawberry-lavender muffins in the oven). Rhubarb is always a beloved friend too. These will make  terrific gifts for my boys' teachers and also bring our breakfasts to greater heights.

 mangoes cooking with orange, lime and lemon juices and cardamom pods

mangoes cooking with orange, lime and lemon juices and cardamom pods

 strawberries and rhubarb headed for an overnight maceration

strawberries and rhubarb headed for an overnight maceration

Aren't those gorgeous? I set them to macerate on Monday, just a day after picking them up at the farmers market. On Tuesday, I canned them. Love the farm-to-pantry in 48 hours thing!

 from left: strawberry-cardamom; strawberry-rhubarb-lemon; citrusy mango butter

from left: strawberry-cardamom; strawberry-rhubarb-lemon; citrusy mango butter

Last night, I attended the first get-together of a supper club I was asked to join. The theme was Spring. I decided to make a shaved asparagus salad with hazelnuts, mint and pecorino, with some of the asparagus I bought on Sunday morning at the farmers market. 

One dish was prettier than the next, and I found it absolutely lovely to take a break from this hectic time to simply sit back, meet some new people, drink great wine, eat great food and relax. Food does bring people together in such wonderful ways, doesn't it?!

 beets, crab salad and avocado with arugula

beets, crab salad and avocado with arugula

 a trio of soups: green; minty pea; beet-carrot with lime-parsley creme

a trio of soups: green; minty pea; beet-carrot with lime-parsley creme