We have a few spots left for Wednesday evening’s class from 6:00pm to 9:00pm. We will be making Pickled Baby Beets with Raspberries, and one of my sister’s favorites: Pear Ginger Jam. You might be thinking, “What would I do with Pickled Baby Beets with Raspberries?” Well, they make a great addition to a plate of marinated vegetables or cradled in a tender leaf of butter lettuce and drizzled with extra- virgin olive oil. It is a sweet – sour combo that becomes an instant salad. The Pear Ginger Jam is wonderful on toast, oat meal, yogurt and I have even made biscotti with it.

See you in class