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      July 26, 2019

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      LOWELL’S: Asparagus Salad

      July 26, 2019

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      LOWELL’S: Fall Apple Vinaigrette and the Seasonal Mixed…

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      HANDLINE: Our House Dressing

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      LOWELL’S: Satsuma Marmalade

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      HANDLINE: Oyster Shucking 101

      July 26, 2019

      SEAFOOD

      LOWELL’S: Cured Anchovies

      July 26, 2019

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      HANDLINE: Fisherman’s Stew

      July 26, 2019

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      TERRAPIN CREEK: Sunchoke Soup with Roasted Mushrooms &…

      July 26, 2019

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      LOWELL’S: A Year-Round Minestrone

      July 26, 2019

      SOUP

      LOWELL’S: Kuri Squash and Apple Soup with Red Jalapeño…

      July 26, 2019

      VEGETARIAN

      LOWELL’S: Preserving Summertime with Canned Tomatoes

      September 12, 2019

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      LOWELL’S: Fried Squash Blossoms

      July 26, 2019

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      FERN BAR: Sipsong Indira Spice Tea & Tonic

      July 26, 2019

      VEGETARIAN

      LOWELL’S: Cured Anchovies

      July 26, 2019

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      HANDLINE: Zero Foodprint

      September 30, 2019

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      Hail to the Gravenstein!

      August 20, 2019

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      BEEKEEPING IN SKIRTS: A Guide to Natural Beekeeping

      June 3, 2019

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      From Whole Vegetable to Whole Farm

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      FIELD GUIDE FEATURE: Osmosis Day Spa Sanctuary

      November 22, 2019

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      FIELD GUIDE FEATURE: Estero Cafe and a Recipe…

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Local Food Matters

Celebrating the Bounty of West County with Lowell's, Handline, and Fern Bar

  • RECIPES
    • All DESSERT DRINKS FERN BAR HANDLINE LOWELL’S SALADS SAUCES/DRESSINGS/CONDIMENTS SEAFOOD SOUP VEGETARIAN
      DRINKS

      FERN BAR: Long Thailand Iced Tea

      October 15, 2019

      COLLABORATION

      HANDLINE: Zero Foodprint

      September 30, 2019

      DESSERT

      FERN BAR: Crème Fraîche Panna Cotta

      September 23, 2019

      LOWELL’S

      LOWELL’S: Preserving Summertime with Canned Tomatoes

      September 12, 2019

      DESSERT

      FERN BAR: Crème Fraîche Panna Cotta

      September 23, 2019

      DESSERT

      FERN BAR: Churros

      July 29, 2019

      DESSERT

      LOWELL’S: A Visit to Sonoma Swamp Blues and…

      July 26, 2019

      DESSERT

      LOWELL’S: The Best Chocolate Sorbet

      July 26, 2019

      DRINKS

      FERN BAR: Long Thailand Iced Tea

      October 15, 2019

      DRINKS

      FERN BAR: Sipsong Indira Spice Tea & Tonic

      July 26, 2019

      DRINKS

      FERN BAR: Creme de la Femme

      July 26, 2019

      DRINKS

      FERN BAR: @Wimbledon Cocktail

      July 26, 2019

      FERN BAR

      FERN BAR: Long Thailand Iced Tea

      October 15, 2019

      FERN BAR

      FERN BAR: Crème Fraîche Panna Cotta

      September 23, 2019

      FERN BAR

      FERN BAR: Churros

      July 29, 2019

      FERN BAR

      FERN BAR: Sipsong Indira Spice Tea & Tonic

      July 26, 2019

      HANDLINE

      HANDLINE: Zero Foodprint

      September 30, 2019

      HANDLINE

      HANDLINE: Popotla Verde

      September 2, 2019

      HANDLINE

      HANDLINE: Fish Market

      August 6, 2019

      HANDLINE

      HANDLINE: Oyster Shucking 101

      July 26, 2019

      LOWELL’S

      LOWELL’S: Preserving Summertime with Canned Tomatoes

      September 12, 2019

      LOWELL’S

      LOWELL’S: Fried Squash Blossoms

      July 26, 2019

      LOWELL’S

      LOWELL’S: Cured Anchovies

      July 26, 2019

      LOWELL’S

      LOWELL’S: Our Pizza Basics

      July 26, 2019

      SALADS

      LOWELL’S: Asparagus Salad

      July 26, 2019

      SALADS

      LOWELL’S: Winter Citrus Salad

      July 26, 2019

      SALADS

      LOWELL’S: Fall Apple Vinaigrette and the Seasonal Mixed…

      July 26, 2019

      SALADS

      HANDLINE: Our House Dressing

      July 26, 2019

      SAUCES/DRESSINGS/CONDIMENTS

      HANDLINE: Smoked Honey Vinaigrette

      July 26, 2019

      SAUCES/DRESSINGS/CONDIMENTS

      FERN BAR: Smoked Mushroom Ketchup

      July 26, 2019

      SAUCES/DRESSINGS/CONDIMENTS

      HANDLINE: Mushroom Conserva & Pumpkin Seed Tahini

      July 26, 2019

      SAUCES/DRESSINGS/CONDIMENTS

      LOWELL’S: Satsuma Marmalade

      July 26, 2019

      SEAFOOD

      HANDLINE: Popotla Verde

      September 2, 2019

      SEAFOOD

      HANDLINE: Fish Market

      August 6, 2019

      SEAFOOD

      HANDLINE: Oyster Shucking 101

      July 26, 2019

      SEAFOOD

      LOWELL’S: Cured Anchovies

      July 26, 2019

      SOUP

      HANDLINE: Fisherman’s Stew

      July 26, 2019

      SOUP

      TERRAPIN CREEK: Sunchoke Soup with Roasted Mushrooms &…

      July 26, 2019

      SOUP

      LOWELL’S: A Year-Round Minestrone

      July 26, 2019

      SOUP

      LOWELL’S: Kuri Squash and Apple Soup with Red Jalapeño…

      July 26, 2019

      VEGETARIAN

      LOWELL’S: Preserving Summertime with Canned Tomatoes

      September 12, 2019

      VEGETARIAN

      LOWELL’S: Fried Squash Blossoms

      July 26, 2019

      VEGETARIAN

      FERN BAR: Sipsong Indira Spice Tea & Tonic

      July 26, 2019

      VEGETARIAN

      LOWELL’S: Cured Anchovies

      July 26, 2019

  • COLLABORATIONS
    • COLLABORATION

      HANDLINE: Zero Foodprint

      September 30, 2019

      COLLABORATION

      Hail to the Gravenstein!

      August 20, 2019

      COLLABORATION

      BEEKEEPING IN SKIRTS: A Guide to Natural Beekeeping

      June 3, 2019

      COLLABORATION

      Eli Colvin’s One Man Revolution

      February 14, 2019

      COLLABORATION

      Handline’s Roots and Shoots:  An Exploration of Seasonality

      July 26, 2019

  • TWO BELLY ACRES
    • TWO BELLY ACRES

      Late Summer Harvest at Two Belly Acres

      February 14, 2019

      TWO BELLY ACRES

      Springtime at Two Belly Acres

      February 14, 2019

      TWO BELLY ACRES

      LOWELL’S: End of the Year Kiwi Harvest and…

      July 26, 2019

      TWO BELLY ACRES

      Autumn Family Harvest out at Two Belly Acres

      February 14, 2019

      TWO BELLY ACRES

      From Whole Vegetable to Whole Farm

      February 14, 2019

  • WEST SONOMA COUNTY FIELD GUIDE
    • WEST SONOMA COUNTY FIELD GUIDE

      FIELD GUIDE FEATURE: Osmosis Day Spa Sanctuary

      November 22, 2019

      WEST SONOMA COUNTY FIELD GUIDE

      FIELD GUIDE FEATURE: Estero Cafe and a Recipe…

      August 15, 2019

      WEST SONOMA COUNTY FIELD GUIDE

      FIELD GUIDE FEATURE: The Nectary

      July 11, 2019

      WEST SONOMA COUNTY FIELD GUIDE

      FIELD GUIDE FEATURE: Solful

      July 22, 2019

      WEST SONOMA COUNTY FIELD GUIDE

      FIELD GUIDE FEATURE: Pax Wines

      April 29, 2019

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DESSERTLOWELL'SRECIPESSAUCES/DRESSINGS/CONDIMENTSVEGETARIAN

LOWELL’S: Satsuma Marmalade

by Joni Davis July 26, 2019
written by Joni Davis July 26, 2019

I learned to make marmalade when I lived in England and was working as a caretaker for an elderly woman who lived next door to me. I became quite good friends with her daughter, Fiona, who was obsessive about her jam and marmalade making. Going to Fiona’s house on a ‘jam day’ was always very atmospheric. Walking through her door, you would enter into her factory – various stations were set up around her little South London flat. One for cutting and preparing fruit, one for measuring vast amounts of sugar, the canning section full of jars and other preserving paraphernalia, and of course her stove, with dented old pots precariously perched on all burners. She was serious. Because she was a gardener and got gluts of fruit from her various clients, her jams ranged from your run of the mill, ubiquitous English Strawberry to the more exotic Kiwi Ginger. Her creations were always delicious, but her marmalade was truly spectacular. She never gave me an exact recipe because she said there wasn’t one, so in her honor I’ll do the same here for you all. This is about using what you have, and relying on your instinct and taste to create something wonderful.

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You can use any citrus with this recipe. Satsumas are lovely because they don’t have seeds in them. If you use a citrus with seeds, after slicing the fruit remove all the seeds and tie them into a little muslin pouch and add to the stewing fruit. The seeds add their magical pectin and help the marmalade to set. You can discard the seed pouch after the fruit sit overnight.

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Satsumas
Sugar
Vanilla
Salt
Lemon juice

Slice the satsumas as thin as you like. I like to use a mandolin for nice thin slices, but I know there is a contingent of folks out there that like their marmalade thick cut, so do what you like. Put the sliced fruit and all the juices that collect on your cutting board into a pot. Add enough water to just cover the fruit and bring to a simmer. Cook until the fruit is just soft, but not so much that it starts to disintegrate. If you are using citrus that has a tougher peel than satsumas, you may have to keep topping up the water to make sure all the fruit is just covered as it cooks. Once the fruit is soft, turn off the heat and let the stewed citrus sit overnight. This allows time for the pectin to be extracted from the peel and helps with the final set of the marmalade. The next day, measure the volume of the fruit/water mixture you have. Pour into a larger pot, then add the same volume of sugar, and turn on the heat. Let this come up to a simmer and while it does, put a few plates into your freezer. Cook and reduce the marmalade, and skim off any foam that rises to the top. Once its been cooking for a bit and the foam has subsided, add a bit of salt, some lemon juice and vanilla. I like to add proper vanilla seeds instead of vanilla extract because the tiny black seeds look so beautiful suspended in the golden gel of the marmalade. At this point, once it looks like it’s getting thicker and has reduced a good amount, I take a plate from the freezer, pour a spoonful of the marmalade on it and put it back in the freezer to cool. Once the marmalade is cold to the touch, I run my finger through it to see if the surface of the marmalade wrinkles as I push through it. If it does, it’s done! If it doesn’t, cook for another 5-10 minutes and keep testing. I also do my tasting from the cold marmalade on the plates; you may want to add more lemon juice, you may want more vanilla. Once you have reached the jelling point, take the marmalade off the heat and can it immediately if you are so inclined. If you don’t want to can it, keep it in the refrigerator.

*One final note: a hit of whiskey stirred into the marmalade at the end of cooking is very worthwhile.

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CitrusLowell'sMarmaladeRecipeSatsuma
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Joni Davis

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