March 04, 2006

You are familiar with D&S farm’s many tasty jam, and probably gave many jars as gifts for the holidays. Dan and Sue have been operating the farm since 1994. They grow almost all the ingredients, and jar the jellies themselves. They also offer syrup and apple butter. While they are not at the Winter Market every weekend, they do try to come every other week and plan to be set-up at the AFM this Saturday.

Sue offers this recipe using D&S's most unusual Peach Jalapeno Jam.

Salmon Steak with Peach Jalapeno Glaze

2 Salmon Steaks
1/2 Jar Peach Jalapeno Jam

Mix 1/2 a jar of Peach Jalapeno Jam, with 2 tbs soy sauce and 2 minced garlic cloves. Spread 1/2 of the mixture on the salmon steaks and bake at 400 about 18 minutes. Remove from oven, spread the rest of the mixture on the salmon, and broil until it bubbles.

Thank you for the several great suggestions of where to look for a vegetable soup recipe that does not use chicken or beef stock. If you have a favorite recipe or a hint to the key to a vegetarian vegetable soup, you can still let me know. Emphasis on market produce a plus. If not adapted, please reference.