A Fond Farewell to Summer

Pioneer Park | Fairbanks, AKPioneer Park | Fairbanks, AKMaternity Double Exposure | Yea Yea Photography - Fairbanks, AK

Thirty-nine weeks, folks. That’s how far along I am today. This pregnancy has gone by in a flash, and I’m feeling all sorts of feelings the closer I get to my boy’s due date.

Summer has faded, and the crisp fall air is upon us once again. This time last year, we were saying goodbye to Washington and heading up North to the Final Frontier. This year, we’re long settled in, and anticipating the arrival of our second kiddo, Woody.

Yango is no longer with us, but we have a new dog Sally who is fitting in exceptionally well. We sold our Subaru Forester, and upgraded to a big fat Toyota Sienna. The power sliding doors, blue tooth, remote start, and back up camera are all reminders that it was worth the dive into the ordinary for sweet features, third row, and decent gas mileage. We know we want 3+ kids, so this move to a larger mommed-out vehicle was inevitable. I’ve embraced it.

Pioneer Park | Fairbanks, AKPioneer Park | Fairbanks, AKPioneer Park | Fairbanks, AK

So as I mentioned, summer is in the rear view mirror, and fall is here again.

And Fairbanks is slowly folding in for the winter. Every night, squawking geese fly overhead on their way south for their seasonal migration. The night time temperatures drop slowly and precipitously, and the sun fades behind the horizon at a decent hour every evening. Summer was nice, but fall is better. Fall feels normal in the land of the Midnight Sun.

September is here, meaning Woody will be arriving with it. Margot won’t be an only child much longer, and if you’ve been following my instagram feed, you’ve seen me clinging to the final weeks of being a family of just three.

Pioneer Park | Fairbanks, AKHappy Toddler - Pioneer Park | Fairbanks, AKCrystle & Margot | Yea Yea Pueblo

I’ve loved staying at home with Margot; watching her grow and learn everyday since birth has been so rewarding.

Lately, Margot’s vocabulary has been exploding exponentially, and it’s amazing to see how independent she has become. She can throw away her own garbage, feed the dog, feed herself, tell me when she has an uh-oh in her diaper (this is a promising step in the direction toward potty training!), and ask for more of pretty much anything. She’s learned to say please, thank you, buh-bye and no at the appropriate times, and has the confidence to repeat nearly any word you ask her to say.

Today she nearly repeated all of the ABC’s as directed, and demonstrated, by shouting at the TV, that she knows both Cookie Monster and Curious George by name. We’re big PBS viewers around here. It’s my parent’s fault for marrying me off at a young age to the television, and it’s my own fault for harboring the relationship, and fostering it with my own toddler. Against better judgement, we watch a solid hour or two (or more — oops) of Sesame Street and Curious George throughout the day. We’re a TV family, and we own it.

When I need more sleep in the morning, I bring Margot into bed with me, queue up Curious George on Netflix, and let her watch for an episode or so, until I’m feeling energized enough to take on the day. Isaac particularly liked this approach when he came home from the Field last week, and needed more sleep during the weekends. My excuse is that pregnancy is hard when you have a giant belly, and a toddler to chase and corral all day. His excuse is he gets up early, and works hard. So there’s your peek into our parenting failures.

Isaac | Yea Yea Pueblo Isaac Antlers | Yea Yea Pueblo

On the weekends when we are well rested and well fed, we have headed out to kick around Alaskaland or walk around downtown Fairbanks, all in an attempt to enjoy the city before snow blankets the land once again. The Saturday activities have all been followed by Sundays of intense cleaning, nursery changes, and project completions. We’ve been busy. And lazy. There’s a balance there, and we’re hitting it in stride.

Pioneer Park | Fairbanks, AK   Maternity Double Exposure | Yea Yea Photography - Fairbanks, AKMaternity Self Portrait | Yea Yea Photography - Fairbanks, AKThere are still a few things to get done before Woody arrives, but we’re pretty much ready for his arrival.

Until then, I’m cherishing the final few nights of 8+ hours of sleep, cool fall air, and only child Margot. These are all such fleeting events up here in the North.  Baby See, Baby Do | Yea Yea Pueblo

Wild Alaskan Blueberries

Wild Blueberry - Fairbanks, AlaskaWild Blueberry Picking - Fairbanks, AlaskaWild Blueberries AlaskaWhen we lived in Washington, the blackberries were plentiful. I mean they were everywhere. They were considered a nuisance for property owners and like the piled up tumbleweeds of the southwest, they were the hallmark of a neglected parcel of land. On road sides and on empty lots, we wrangled our way through the thorny brush to pluck the seedy wild berries so Isaac could snack on them, and I could can them. We even had them in ice cream.

Alaska has its own wild berry abundance, we’ve discovered. My good friend Jena found a great spot about 30 minutes outside of Fairbanks where she and her family have collected about 6 gallons of blueberries to date. Jena is a self-proclaimed berry-picking addict. After she and her family have their fill of blueberry crumbles, she plans to freeze her bounty for smoothies and treats throughout the year.

095A8131Wild Blueberry Picking - Fairbanks, AlaskaWild Blueberry Picking - Fairbanks, Alaska095A8133We didn’t collect nearly as many blueberries as the Smiths, probably because I had a difficult time navigating the boggy terrain with a larger than normal body, leaky rain boots, or some other pregnancy-related excuse.

Margot was content to ride in her backcountry carrier, but preferred to hang out in the boggy terrain with her main squeeze Gavyn. They’re the most sickeningly adorable toddler duo in town, Jena and I are convinced. They sat and munched on berries while the adults harvested. And we were all diligent in scanning the landscape for the grizzly who allegedly lives in the valley on the other side of the hill. No sightings, fortunately.

095A8144Wild Blueberry Picking - Fairbanks, AlaskaWild Blueberry PickingThe land we were on had endured wildfires some time ago, leaving the dry, spindly trees to slowly rot. Some had already begun their slow descent to the lush ground cover below.

Recent rainfall had pooled in the lower lying areas, making the entire area an ankle-deep pond, with the exception of a few dry, grassy knolls. Mosquitos were of course everywhere, biting any flesh exposed to the open air. My hands have already swollen enough to exclude me from wearing my wedding ring. Swelling is the only way my body handles mosquito bites these days.

Poor Margot has two bites just below her left eye that have her looking like she was in a boxing match, with a few red rash-like bites around her neckline. She hasn’t had any issues with bites this summer so far, but Fairbanks seems to have a cloud of mosquitos over it at all times; we’re all sitting ducks when we head outdoors and it’s inevitable that the mosquitos will bite.

Wild Blueberry - Fairbanks, AlaskaWild Blueberry Picking - Fairbanks, AlaskaWild Blueberry Picking - Fairbanks, AlaskaWild Blueberry Picking - Fairbanks, AlaskaWild Blueberry Picking - Fairbanks, AlaskaI’ll likely cook my blueberry bounty into a syrup and can the surplus so we can have blueberry syrup swirled into ice cream, onto pancakes, or baked into bread as a sweet reminder of the summer bounty. Wild Blueberry Picking - Fairbanks, AlaskaWild Blueberry Picking - Fairbanks, AlaskaWild Blueberry - Fairbanks, Alaska

Strawberry Jalapeño Jam

Strawberry Jalapeño Jam Recipe

Life in Fairbanks has sure gotten sweeter since the snow melted away. Almost any day of the week we can head out to a number of local events; the Farmers market, Monday market downtown, Festivals, fun runs — it’s like the entire city of Fairbanks is playing catch-up for the dormant winter where everyone hunkered down indoors. Pedestrians, bicyclists, and tour buses full of foreigners fill the streets, all breathing new life into this sleepy town. It’s nearly impossible to go anywhere without running into the other military families we’ve met while living on post. The festive hustle and bustle of summer in Fairbanks reminds me of life in my old college town.

I had no idea it would be this way.  I thought the pace set last winter would continue at its lumbering rate. Turns out I was really wrong about what ‘pace’ was set. It seems as though everyone else was busy during that time, making soap, knitting, and sculpting … at least that’s what I concluded while walking around at the Farmers Market this weekend. I’m feeling the need to play catch-up, too. The insanely long daylight hours motivate me to work long into the night on projects small and large. Canning is one of those back burner projects I’ve been meaning to get back to.

Strawberry Jalapeño Jam Recipe

Last summer Isaac and I lived around the corner from a Costco, which sold us big jugs full of sweet and spicy mango habanero sauce. We adorned everything with that delicious treat. It was seasonal item that eventually disappeared from the shelves, then we disappeared from Washington. But that sweet and spicy memory didn’t disappear at all. I wanted to recreate it at home using seasonal ingredients.

With strawberry season in full swing,  I  thought now was a good time to jump on the canning bandwagon again.

Et voilà, strawberry jalapeño jam! —  I just love how these things come together.Strawberry Jalapeño Jam RecipeI’m a little embarrassed to say that we’ve already emptied one of the 10 jars of this sweet and spicy treat that I prepared yesterday. I made homemade ice cream last night, and swirled in this jam before it even had time to properly set. Then today we indulged in the jam slathered on a layer of cream cheese on artisan bread. It was divine.

Strawberry Jalapeño Jam Recipe

We haven’t shared with Margot, since this stuff packs a punch (I’d give it a 7 on a scale of heat from 1-10), then again my heat tolerance has gone down since we went on a short juice fast earlier this year. My Margot isn’t a fan of spicy food, yet.

The fresh jalapeños were strong, even though I almost completely de-seeded them. Between the jalapeños, rogue splashes of boiling water, and multiple loads of dishes, my hands are raw. I recommend wearing food prep gloves for this recipe if you have any, you’ll regret not doing so when you accidentally rub your sleepy eyes with your spicy fingertips like I did.

Strawberry Jalapeño Jam Recipe

If you’ve never canned before, don’t be intimidated. It’s much easier than you’d think if you’re using the water bath method (which is only to be used for high acid foods like fruit preserves). The special equipment needed is minimal, too. I have my Ball canning pot, funnel and jelly jars. I do recommend specialty tongs. My normal tongs work okay, but I will be purchasing specialty tongs soon.




Strawberry Jalapeño Jam RecipeStrawberry Jalapeño Jam RecipeFor more information on canning, head over to Food in Jars, my favorite blog for canning and preserving foods.

Strawberry Jalapeño Jam RecipeStrawberry Jalapeño Jam Recipe

Strawberry Jalapeño Jam
Recipe Type: Canning
Author: Crystle
Prep time:
Cook time:
Total time:
Serves: 10 half pints
This sweet and spicy jam works well on cream cheese and crackers, swirled into yogurt, topped on ice cream and even as the J in classic PB&J sandwich.
Ingredients
  • 4 cups crushed strawberries (use 3 lbs fresh strawberries)
  • 1 1/2 cups fresh minced jalapeño (about 4-5 jalapeños, depending on size)
  • 1/4 cup classic pectin
  • 1/2 cup lemon juice
  • 6 cups sugar
Instructions
  1. Prep strawberries by rinsing and removing green tops, and mince the jalapeños. Add to blender or food processor and blend on crush setting for a minute, or until semi-smooth in consistency.
  2. In large canning pot, sterilize 10 half-pint jelly jars and lids for five minutes in boiling water. Remove from canning pot. Dry lids and rings and be sure to allow excess water to drain out of jars. Set aside on a dish towel (use one that’s okay to get messy). Don’t drain the water, you’ll use this exact set up in a moment.
  3. In large dutch oven, bring strawberries, jalapeños, lemon juice and pectin to a boil. Slowly add in sugar until dissolved. Bring ingredients to a boil, stirring regularly. Check the temperature of the jam mixture using a digital thermometer. When it reads 220F, remove the pot from the heat.
  4. Ladle the hot jam into jars filling to 1/4 inch of the rim. Run flat knife, or thin spatula along interior walls of jar to remove air bubbles. Wipe rims of jars for proper sealing. Tightly place lids on jars (use oven mitts to hold jars, they’ll be hot).
  5. Gently place filled jars into bottom of canning pot giving them 2 inches of space in between and making sure they have at least 1 inch of water covering the lids. Bring water to a boil. Boil for ten minutes. Remove pot from heat, and remove jars from pot.
  6. Allow jars to cool and set on wood or cloth covered surface overnight. Check the lids for proper seal. They should not have any play vertically. Store in cool dark place for up to one year.
Notes
– If you have food prep gloves, I recommend using them for the jalapeño preparation. [br][br]- If you’re worried about a proper set for your jam, use the freezer plate method: place several salad plates in the freezer in advance. When you think your jam is done cooking, spoon out a sample on the frozen plate and allow to cool for a few minutes. Remove dutch oven from heat in the meantime to prevent overcooking. Once cooled, slide your finger through the jam, if it has a skin and parts readily, it’s ready. If it’s still very runny, place dutch oven back on heat and test again a few minutes later when you’re think it may be ready.[br][br]- It’s always a good idea to sterilize a few extra jars in case your yield runs on the large end.[br][br]- Recipe adapted from All Recipes Strawberry Jalapeño Jam