It’s been six years since the prized Strawberry-Rhubarb jam was produced in Kathleen’s Kitchen. So we’re delighted to report that after years of disruption (Covid, broken neck, stroke, moves, etc) we can witness the revival of the ancient tradition of homemade preserves, right here at Southwest Station.
There will be many jars filled, but many takers, so get your requests in soon.
Above, Kathleen has just sterilized her jars and lids, as the reduction of rhubarb boils behind her. Yesterday, her daughters took her to the Farmer’s Market, where she delighted a Hmong farmer with a purchase of eight bundles. He happily threw in a ninth. While there, she met a young girl named Emily, who was genuinely interested in the process. Today Kathleen is texting directions and videos to the enthusiast, passing along her family recipe and procedure.
It’s been a lovely Father’s Day gift, seeing her industriously scurrying about the kitchen again.
In 2017, Kathleen produced this batch at our Abbey Point home.
