I joined a CSA (community supported agriculture) a few weeks ago and have been having the BEST time in the kitchen whipping up healthy creations with the freshest local produce.
I recommend CSA’s to my clients, it’s the most affordable way to get local nutritious produce weekly. Essentially with a CSA you buy into a farm share for a seasonal rate and then get to share the abundance of goodies your local farm produces. It’s really a win-win. Since I tend to travel a bunch in the summer it’s typically not worth it for me to commit to 12-24 weeks of produce. I can’t stand the thought of not being able to use the goods up!
Well, I am staying put this summer, and so a CSA it is!
Every Tuesday (that’s today! I can’t wait to get my share today!) I pick up an incredible bounty of fruits and vegetables. So far (3 weeks in now) the only fruit I have received is strawberries.
Lots and lots of strawberries.
I love fresh local strawberries, but there are only so many strawberries one girl can eat (Jordan doesn’t touch them, he’s a total weirdo) I could not let these babies go to waste, but I also didn’t want to make a pie or crumble, or sugary dessert… reasons for that will come later.
So the other morning, after yoga, I splurged on some homemade gluten free bread at this amazing little shop called G-Free on the Upper West Side.
When I say splurged I really mean I way overpaid for a small loaf of gluten free bread when I’m not even gluten-free. I make silly decisions sometimes.
Well, here I was with very expensive gluten free bread and a hankering for toast and jam.
I ran to the market to buy some and was totally annoyed at the price! Good quality jam without a ton of crap in it cost anywhere from $8-$15 a jar. Seriously, sometimes NYC is so annoying. I was NOT going to have a $10 piece of toast with $15 jam! NO WAY! (over spending on the bread was bad enough!)
I protested and walked back home without my jam.
I sulked back into my kitchen, dejected, and saw those strawberries on the counter. I still had an entire pint left, a pint of strawberries that I still hadn’t eaten and were definitely starting to go bad. I didn’t have much strawberry time left!
Dum, dum, DUUUUHHHHMMMM!!!!
Homemade strawberry chia jam and my bank account was not going to suffer for it.
You guys, this recipe is so easy. It won’t last for months and months like traditional jam. It’s called “refrigerator jam”, and will last for about a week in the fridge, but honestly my batch won’t make it a week, it is SOOOOOOOOO good!
I may or may not have eaten it with a spoon several times. I mean, I can’t say for certain if that happened, I just mean it MIGHT have happened. Maybe.
- 1 pint of fresh strawberries, sliced
- 2 tablespoons of raw honey
- 2 tablespoons of chia seeds
- Place all strawberries in a small saucepan, over medium low heat. Bring to a simmer. After about 5 minutes, using a potato masher (or whatever tool floats your boat) mash the strawberries. There should be a good amount of liquid in the pan. I like my jam chunky so I don't over mash.
- Add honey and stir, simmer for additional 5 minutes. Turn off heat and stir in chia seeds.
- Pour into container, cool, and enjoy.
- This will keep for about a week in your fridge.
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