We're pretty partial to San Juan Islands fruit - and love to labor with the good ol' stuff from island trees that have been producing fruit and sharing their bounty for over a century. But in the dark of winter, when the light tips beyond the solstice, we keep our hands busy with the citrus that accents all of our jams, organically sourced from California.
People often lament that we don't make a marmalade (we do, but not in the traditional sense -see Quince Marmalade.) It may sound silly to say it feels inauthentic to do so, in an era where local has multiple meanings (is the maker local? are the beans local?) but we count our blessings. We're blessed with legacy orchards, filled with luscious pears, apples, plums & quince. Not lemons. And yet what we do bring in to press for their perfect acidic antidote to sweet pomes, we want to make the most of. Enter our Lemon Lavender Shrub, hot off the copper pots. Island lavender meets bitter lemon oils from said lemon rinds & juice, organically sourced white wine vinegar, and fair trade organic cane sugar. The bitter/sweet/sourness is perfection for cocktails (French 72?) and refreshing spritzers. It captures winter in the south (lemons) & summer in the north (lavender), and reminds us that while we make throwback preserves and bow to the old dames, modern can be fun (and delicious) too!
A few inches deep in late February snow- I'm certain of it: cheers to spring! She's coming!