Jelly Lesson #3

Nothing like a Texas back road to free your spirit!

We have had a wild month since the last posting. The Jelly Queens were 1 of 100 food companies invited to Slow Food Nations in Denver. So we spent July making every kind of jelly, jam, marmalade and preserve we could! Once I started out for Denver I decide that in Texas it did not matter which way you went, cause all roads lead to beautiful countryside…

precious little towns…

and the best skies ever. (‘Cept I think this one is on the edge of New Mexico!)

Slow Food Nations is such a cool organization. Good. Clean. Food. Which is what The Jelly Queens make. There were classes taught by great chefs, fabulous dinners and lunches, and a tasting market with some of the best food in the world. And we got to be included.

 

To get prepared we poured on the jelly making! Got peppers and rosemary from the  “We Over Me Farm” at Paul Quinn College and… 

tomatoes from Green Gate Farm, eggs from my favorite chicken farmer, Lisa Robertson and got busy! We made Rosemary Salt and Sriracha Salt, Peach Pepper Jam and Lemon Lavender Curd and 16 other summer flavors including…

Red Horn Brewery’s House United Coffee Stout Bacon Jam!

Amanda, Cameron, Adam, Jennifer and I got to stay in a house that was built in 1847! We love Denver and plan on spending a lot more time there in the next few months! Thank you! Denver for welcoming us and Thank you Slow Food Nations we are honored to have participated and look forward to more great events with you !