Girl Meets Dirt

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Style | Shiro Plum with Mint Spoon Preserve


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We are fan girls of Girls Meets Dirt. There we've said it! It was always on our wish list to carry these uber cool and delicious jam and preserves made in the Orcas in our shop. We met Audra and her delightful team for the first time in San Francisco last year and they were so friendly to let us try all their delightful jams. :) 

They make many of their jams from trees grown by small family farmers & homesteaders– many varietals come heritage trees more than 100 years old. Their preserves and jams are made old-school ways with organic unrefined cane sugar, a squeeze of organic lemon, and fresh herbs from their garden. There's no commercial pectin in any of them and it is all done slow food way with time and loads of love and patience. 

All Handmade on Orcas Island; 7.75oz

Island Plum Spoon Preserve

Orcas Island’s beloved Italian Plums (Prune Alley, in the middle of town, used to be a country lane through an orchard of Italian prune trees) shine in this well-rounded preserve-accented with garden grown anise hyssop. Deep purple, rich, with just a hint of licorice from the anise hyssop, this was among the first preserves we made – following a bounty of plums from Founder Audra’s farmette tree her first season here.

Ingredients: Italian plums, organic cane sugar, organic lemon juice, anise hyssop

Shiro Plum with Mint Spoon Preserve

We love the brightness of this Asian varietal (an original farmette tree) – and find it pairs fabulously with mint, freshly picked from our kitchen garden. Inspired by a patch up mint growing wild by the Shiro tree- what grows together does indeed, go together.

This preserve vies for most versatile – awesome with toast, excellent with cheese, and perfect for anything you’d use a mint sauce on (pork, chicken, or lamb). For a simple appetizer, serve it alongside goat cheese, or gussy it up with a little prosciutto. Serve straight from the jar with pork or lamb chops. Go nuts! Reduce wine, butter, shallots, add half a jar plus a pinch of salt and glaze a few duck breasts during the last five minutes of cooking.

Ingredients: shiro plums, organic cane sugar, organic lemon juice, mint leaves

Rhubarb Lavender Spoon Preserve

Deep within Orcas Island's bucolic Crow Valley, once planted as far as the eye could see in orchard fruit, lies JBS Farm's gorgeous patch of rhubarb. The deep red Valentine variety for this batch of preserves – lightly infused with garden grown English culinary lavender buds. Supplemented with the best organic rhubarb from a hop and skip from the ferry landing in the fertile Skagit Valley, this jam is the perfect balance of tart and sweet with just a touch of floral.

This deep pink preserve is gorgeous with soft, creamy cow’s milk cheeses, a buttered baguette, or dolloped over panna cotta or ice cream. Is your mouth watering yet? It's also been known to play nice stirred into a bit of bubbly for a special kind of 'toast'. 

Ingredients: rhubarb, organic cane sugar, organic lemon juice, lavender.  

Pear Balsamic Spoon Preserve

Crafted with Bartlett pears from heirloom orchards and reduced down with organic aged balsamic vinegar. GMD Founder Audra began making this preserve after discovering her neighbors 120+ year old Bartlett orchard and their gracious offer to lend the pears in exchange for jam.

This is super yummy with any funky cheese and over ice cream too. Or play around – add a few glugs of balsamic to a teaspoonful, extra virgin olive oil, salt, and minced shallots and puree it together for a quick, rich vinaigrette for a salad (topped with blue cheese, fresh pear slices, and crispy shallots). Spoon it over a wedge of Rogue River Blue with wafer thin crackers or fresh pear slices for an intensely satisfying cheese course.

Ingredients: Bartlett pears, organic cane sugar, organic quince juice, organic aged balsamic vinegar, organic lemon juice