Preserving fabulous fruits results in the best jams and jellies. Lynne Goldman of Coyote Kitchen doesn’t overlook any of the fine produce of the Hudson Valley when she makes her small-batch products. When there’s little time to make your own, sample a jar of artisan jam by slathering it on a cracker, using it as a glaze or folding it into a simple cake. Check out the jam lady and this recipe for blackberry jam cake.
When 10 pounds of potatoes and a couple dozen ears of corn show up unannounced, welcome them home to the chowder pot. After transforming our