Wednesday, July 15, 2009

Uptown Westerville Farmers' Market: Varley Valley's July 15th Market Report

Jane Varley of Varley Valley sends this week's market report, and explains how Varley Valley jellies are made from selecting ingredients to jelly in the jar, ready for purchase... ready to spread!


Hello from Varley Valley,

We have the following new jams today:

- Pesticide free, spiced Mulberry Jam --$8.00
- Wild, pesticide free Blackberry Jelly (NO Seeds!) --$9.00 for 8 fluid ounces, $5.00 for 4 fluid ounces
- Wild, pesticide free Blackberry Triple Sec Jelly (NO Seeds!) -- $9.50 for 8 fluid ounces, $5.25 for 4 fluid ounces
- Wild, pesticide free, low sugar Blackberry Jelly (NO Seeds!) -- $9.50 for 8 fluid ounces, $5.25 for 4 fluid ounces
- Wild, pesticide free, low sugar Blackberry Triple Sec Jelly (NO Seeds!) -- $10 for 8 fluid ounces, $5.50 for 4 fluid ounces
- Wild, pesticide free, low sugar Black Raspberry Jelly (NO Seeds!) --$10.50 for 8 fluid ounces, $5.75 for 4 fluid ounces
- Wild, pesticide free, very low sugar Black Raspberry Jelly (NO Seeds!) -- $11.00 for 8 fluid ounces, $6.00 for 4 fluid ounces
- Wild, pesticide free, no sugar Black Raspberry Jelly (NO Seeds!) -- $7.00 for 4 fluid ounces

As you can see, we have been very busy picking berries and turning them into luscious jelly. We like using wild berries because the flavors are so much more concentrated. Picking wild berries is an arduous task. We have to push through thickets while wearing lots of clothing to help protect us from the thorns. Even so, we usually are quite covered in scratches by the end of the day. When we are done, we know we’ve worked hard – a very good feeling. It is delightful to be out in the country, with all the sounds of the birds, the insects, and the frogs. For me, it makes me feel connected to the past. I can imagine my ancestors, and the Native Americans before them, spending the day in the exact same manner. My berry picking outfit is probably a bit different than theirs though. When you stop by my booth, ask me for a description – I must look hilarious to others.

Here is a quick rundown on the jelly making process: It takes a minimum of 20 minutes to pick a pint of berries (much more time if the berries are sparse). It takes almost 3 cups of berries to make a cup of full sugar berry jelly. It takes about 5 cups of berries to make a cup of no sugar jelly. This does not include the time involved in cleaning the berries, cooking them down, squeezing the berries through a jelly bag to remove the seeds, making the jelly, and processing the jars. As you can tell, it is a very labor intensive product. An 8 ounce jar of Very Low Sugar Black Raspberry Jelly takes between 60 and 90 minutes to pick the berries, and another 30 minutes to turn them into jarred jelly – a total of 1 ½ to 2 hours per jar. The good news is that it only takes a very small amount of jelly to create a big taste. You can cover a slice of bread with just a teaspoon (at most 2 teaspoons) of Very Low Sugar Black Raspberry Jelly and be quite satisfied. This adds just a little over a gram of sugar to your toast.

We are planning to pick blueberries in the coming week or two. We will be adding some blueberry jam to our selection shortly thereafter.

Today's Breads:

Challah
Cinnamon Swirl
Cinnamon Raisin Swirl
Orange Swirl
Lemon Swirl
Totally Wheat
Birdseed Nut
Garlic Onion Wheat
Parmesan Peppercorn Wheat
Orange Rosettes
Jalapeno Cheddar Garlic

We will also have just a few pints of wild blackberries to sell.

I look forward to seeing you at the market.

Jane



Photo image:Visiting Varley Valley at the Uptown Westerville Farmers' Market by Linda Foor. ©2009 Brickstreet Communications. All rights reserved.

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