Preparation:
Sterilize all equipment this can be done by running it through your dishwasher.  
Mix 1/4 of a rennet tablet with 1/4 cup of cold water in a measuring cup
Mix 1 1/2 tsp of citric acid with 1 cup of cold water in your second measuring cup

Few things in life can truly compare to the taste of the first ripe strawberries of the season.  Strawberries were the first crop I ever grew and sold on my own.  They own a special place in my heart, I'm sure that's what makes them taste that much sweeter to me.  When I was 6 years old with the help of my father and brothers I planted my first patch of strawberries with the goal to sell enough strawberries to take a family vacation to Disney.  I used my little brothers red wagon to set up a produce stand at the end of our farm lane to market my berries to the neighbors.  I could be found on the weekends peddling strawberries at my brother little league ball games much like the Beer Man at the O's games.  When I think of Disney I will always think of the Strawberries that got us there.

Earliglow Strawberries were my favorite berry when I was 6 and they still are today.  They are a June bearing variety meaning they produce one large crop of berries in the spring.  I find in Delaware mine are ready to pick mid May.  The berries are smaller then the varieties that you find in the grocery store but packed with so much flavor they are well worth the smaller size.  This variety is normally ending its harvest about the same time other June bearing varieties start to ripen, you can extend your harvest by planting a second June bearing variety.  I like to use Jewel as my second variety.  I personally have never had luck with Day Neutral Strawberries (they produce all summer) so I stick with June bearing.

This is an old Strawberry Jam recipe my father made that was taught to him by his Grandmother Anne.  My father swears that to make good jam you must make it in small batches.  I break this rule all the time and triple the recipe, so go ahead.  Back in Great Grandmothers day the peels of green apples were used instead of commercially produced pectin, I find store bought pectin to be easier to deal with and more consistent.  Strawberries must be picked ripe and have no white tips this is a must to make good jam.  Strawberries from the grocery store will not make the best jam so if you don't grow your own strawberries buy them from a local farm that picks them ripe.  The amount of sugar is a range. I find with my own Earliglow strawberries I can use a lot less sugar.  Slowly added the sugar and give it a few minutes to dissolve, taste and added more until you get the sweetness you prefer.  I added Balsamic Vinegar to brighten the flavor of the berries.  If your unsure about adding it, leave it out you will still have a great jam.  When I make jam to sell I make it both ways, with and without but I prefer the batches with.

• 2 Quarts of Strawberries Rinsed and Hulled
• 1/4 Cup Lemon Juice 
• 6 Tablespoons Classic Pectin (I like Ball Brand)
• 3.5 to 7 Cups Sugar
• 1 Tablespoon high quality Balsamic Vinegar or Strawberry Balsamic Vinegar (optional)

Add the Strawberries to a heavy bottom 4 quart pot. Crush the berries with a potato masher.  Mix in lemon juice and bring to a simmer, stir constantly.  Add the pectin and bring to a boil, stir constantly.  Start adding the sugar slowly and taste after each addition until you have found your desired level of sweetness.  Bring to a rolling boil for 1 minute, continue to stir.  Check the gel on a cold plate.  Stir in the Balsamic Vinegar and remove from heat. Do a quick check to make sure you are still happy with the flavor of your jam, you can still place it back on the heat and add sugar if needed.  You will have foam and don't toss it out, skim it off the top and refrigerate for future use.  Ladle hot jam into hot jars leaving 1/4" head space and process for 10 minutes in a boiling-water canner.

Need ideas on what to do with the foam?  Toss in a blender with Ice, Rum and Strawberries for a Daiquiri.  Add it to a fruit smoothie or top plain yogurt with it.

What a week!  Sheep have been sheared, new lambs were born, spring harvest is underway along with all the other daily farm chores!

Shearing went fast, easy and stress free for the Ewes!  Post shear the girls were very happy to get back in the field and graze.  The lambs were happy to be reunited after being separated from the ewes for 30 minutes.

The first four lambs born are now two months old!  While the Ewes were being sheared the lambs all got vaccinated.  Washington is always begging for attention, he lined up first to receive his shot and kept rejoining the cue after.  We vaccinate for Clostridium perfringens (a bacteria disease) and tetanus.  Lambs can die suddenly from Clostridium and treatment of sick lambs is generally not successful so we believe vaccinating is important to the health and well being of our flock.

We grow Imperial Star Artichokes each plant typically produce 6 to 9 small artichokes.  They are perennial to zone 7 and will produce artichokes the first year during late summer/fall and then during the spring each year after.  I find artichokes to be fussy to get started but very hardy once they are established.  If you start them from seed, start at least double the number you want. I seem to have half of them die when I transplant from plug trays to pots.  We live in zone 7 so we mulch the plants heavily in the fall and do occasionally lose a plant over the winter.