I love fresh food! Fruit, herbs, veggies right off the vine make all the difference in raw or cooked dishes. The success of the local and slow food movements are also testament to the public’s reception of what used to be the norm. Today, keeping fresh foods year-round is a given, but at one time, having an ice box or root cellar was considered a luxury. Without modern electrical refrigeration, traditional strategies for food preservation had to include drying, pickling, salting, and canning.
Not only did this year’s Blog Cabin come with a vintage (working) ice chest but it also came with a property covered in fruiting kumquat trees. Someone pinch me please! Luckily, these citrus trees are currently fruiting and I can enjoy their splendor on each trip to the site. But it’s so hard not to bring some fruit back home with me.
Kumquats are a type of citrus known for their sweet skin and tart meat. This makes them the perfect candidate for a marmalade, which retains the fruit’s skin. I’ve always wanted an excuse to make marmalade (the favorite of one particular polite animated bear from my childhood) and now I have it!