Y’all, we got our first Free State Feasts virtual cookbook published and then things got really crazy really fast in life. I started a job that I just couldn’t turn down, our house started coming along really quickly and decisions had to be made about finishes and paint and light fixtures and stuff, my little one got a cold and started school, AND I got an opportunity to start writing a food essay each month for a magazine. Cooking ended up taking a bit of a backseat for the past two weeks or so, but I’m back and I’ve got some awesome things to share! My friend, Joseph brought me a sack of wild persimmons, beautyberries, and chestnuts, and a sweet friend’s mama has been REALLY good to her basil plant this fall and she brought me a huge bouquet of it. All that is to say I’ve had some pretty incredible local ingredients to work with this weekend. Stay tuned for some stuff you’ll want to make yourself!
First up, beauty berry jelly. …
