Some Very Yummy Classes

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Here at ” The Farm” with All In A Jar, we some very yummy classes coming,

May 28 at 11:00am.

We will be making Puttanesca Pasta Sauce. This sauce has a lot going on with kalamata olives, capers, fresh oregano, and anchovies; it’s packed with layered flavors. Serve it with your favorite pasta shape, grilled fish, sautéed shrimp or steamed mussels.

Peach Bellini Drizzle is a cocktail-inspired dessert drizzle. Drizzle on Ice cream, Pound cake, Belgian Waffles or French toast. Think fancy syrup.

We will be sitting down for lunch, enjoying the Puttanesca sauce over some pasta with a salad adorned with one of All In A Jar condiment. We also will be making a pound cake to have with the Peach Bellini on top. You’ll go home with a jar from each recipe.

Next June 25 at 11:00am.

We will be making a yummy Apricot Chutney; this chutney has warm Indian spices that unfold through every bite. It can be served as a condiment with Indian meals, roasted meats, poultry and cheeses too.

Five-Spice Cherries has a Chinese-spiced flavor. This is wonderful used as a dessert topping. Think layers of brownie pieces, whipped cream and cherries on top.

You will go home with a jar from each recipe. We will be sitting down for lunch having grilled chicken with the Apricot chutney, salad with one of All In A Jar condiment and trifle-style dessert sundaes, layer bite-size brownie pieces, whipped cream and topped with Five Spice Cherries.

Next July 30 at 11:00am

We will be making Fire Roasted Chunky Tomato Salsa. This Roasted Chunky Salsa can be used with chips, eggs, tacos, or in a cheese quesadillas. Endless possibilities.

Apricot-Nectarine Pie Filling. Apricot pie is wonderful but add some nectarines and you have a pie that is just magical. You can use it to make a crisp, cobbler, put in crepes or on top your favorite ice cream.

You will be going home with a jar from each recipe. We will be sitting down for lunch enjoying tacos with the Fire Roasted Chunky Tomato Salsa, salad with one of All In A Jar condiment and Apricot-Nectarine Pie.

Looking forward to having you here at “The Farm”

See you in Class

Watch Out For Wax!

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Not everyone has a garden, so carefully select produce at the grocery store for preserving, watch out for wax. Most grocery stores sell apples, beets, cucumbers, peppers, squash, tomatoes, turnips, and watermelons that are coated with wax. This makes them look glossier and helps prevent moisture loss.
The wax alone is not so bad. It’s usually made of natural products like beeswax. But the wax is often combined with fungicides to prevent mold problems during shipping and marketing. Since the wax is not water-soluble, it seals the fungicides onto the fruit, making them close to impossible to wash off.
To avoid buying waxed produce, shop at farmers markets, roadside stands, and organic farms or co-ops. Or ask your local grocery store to supply unwaxed produce; you’ll have to take their word for it because it can be hard to see thin layers of wax. If you do buy waxed fruits or vegetables, peel off the outer skin before eating or processing.

Up Coming Classes

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All In A Jar is having its first class Feb. 27 at 11:00am at “The Farm”. This is All In A Jar’s new location in the Gold Country, town of Ione. We have a few spots left if you are interested in join us.
We will be making Pear Ginger. Pear Ginger is a wonderful jar of fresh pears, raisins, warm cinnamon, crystallized ginger, vanilla and much more. You can use it to make a pie, swirl it in your yogurt, top of some ice cream or finish a cheesecake.
We’ll also be making Penny’s Fabulous Cheesecake. This cheesecake that I have created has no cream cheese. It is a cheese platter/dessert all in one. I have some friends that do not like dessert but they never miss the opportunity to have a slice of this creaming delightful cheesecake.
For lunch we’ll be having delicious cheese stuffed manicotti that will be top with one of my many pantry staples, Roasted Eggplant and Bell Pepper spread. Which makes a wonderful sauce for topping these manicottis. Along with a green salad using a jar of Roasted Pickled Beets with Orange Slices and some garlic bread.

The next class here at “The Farm” will be March 26 at 11:00am. We will be making Rosemary-Mint Jelly. This is wonderful on a warm rosemary biscuit served with some lamb. . We’ll also be making Vanilla Bean Carmel Apple Syrup. I like this syrup on ice cream, yogurt and on pancakes. We are going to make some rosemary biscuit for our lunch along with grilled lamb, salad with a jar of Red Onion Marmalade and ice cream with the syrup on top.

In April All In A Jar is back on the road again. Ace Hardware in Alamo has asked me back. We will be canning three recipes on April 23 at 11:00am.
Getting you ready the Cinco de Mayo Holiday with fermented Pico De Gallo (Salsa), Watermelon Hot Sauce and Papaya-Mango Salsa. Please contact The Kitchen at Alamo Hardware, 3211 Danville Blvd, Alamo CA 94507
phone 925.837.2420 ext.313 For classes in Alamo.

April 30 at 11:00am at “The Farm” we will be making a couple different marmalades. First up, Apricot Marmalade you can make year around. These are amazing on a warm biscuit, topping for ice cream, PJ sandwiches or swirled in your yogurt.
Second up, Orange Fennel Marmalade, This is awesome on smoked paprika shredded pork on top of tortilla chips, (think nacho’s out of the box).
For lunch we will be having the Orange Fennel Marmalade with the Smoked Paprika Shredded Pork, salad with pickled fennel and ice cream with the Apricot Marmalade.

I look forward to having you here at “The Farm”

See you in class