Help Support Farmers

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My sister came for a visit last year and found Lodi’s Certified Farmers Market not to far from my home. This market opens May 19th and runs through September 1st from 5pm to 8:30pm, every Thursday. The location is 35 S. School Street Lodi. It has the best fresh produce California has to offer. Farmers come from all over to sell their beautiful produce. Residents and visitors can also grab a bite to eat, order drinks, listen to live music, get fresh eggs, fresh flowers, local honey, organic soap and more.This is a laid back fun place to meet-up with friends or make new ones.

Last year I found a farmer with the best looking okra. I asked if I could order a box and that I would pick it up the following Thursday.
Yangs Farm (209)-354-1919 said yes, ‘call me Wednesday night’ I will pick it Thursday morning and have it set a side for you to pick up that night. I got the best buy ever 30 pounds for $40.00. I pickled it for my family. We all love pickled okra. I will be calling them this year.

A few weeks back we went to the market and found THE BEST apricots I have had in years. Once again I asked if I could get two boxes for the following week. Cipponer Family Farm (209) 669-6434 said yes, we will have two boxes set a side for you. I got 50 pounds for $50.00.They let me go home with the two nice plastic crates and said just bring them back or use them again with the next pick up. I smiled and said I like that. Very nice produce and people. I was in apricot heaven!

Farmers work so hard to provide us with gorgeous produce. So go to your local farmers markets and road side fruit stands. Help support them and eat fresh and local, which is always better. Get to know the people at the market and ask for boxes to save money and get the fresh produce you can. Cut out the middle man i.e… big stores like Safeway, Trade Joe, Raleys and Ralphs.
Happy Canning.

See you in class

Class Date Change

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I have moved June 25th class to July 9th at 11:00am here at “The Farm .”  I also changed the two recipes to ” Old Fashioned Grape Jelly.”Just imagine when you were a kid and that big PBJ sandwich your mom made for you, but this one will be better. We will make it with a lot less sugar. You will be able to taste the grapes. The other recipe will be” Caramelized Onion and Red Wine Pizza Sauce.” This sauce has so much flavor you don’t need much more on your pizza. You will go home with a jar from each recipe. A little snack will be served and we will have a sit down lunch. Lunch will be pizza, salad, and ice cream sundae using our grape jelly.

See you in class

Tomato Time

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Tomato season will be here soon. I just want to remind you to please use bottle lemon juice to ensure safe water-bath canning. Because the pH level of fresh lemons can vary,this is why I recommend you using bottled lemon juice. The required amount of lemon juice for pint jars is one tablespoon directly in the jar before the tomatoes and for quart jars two tablespoons of bottle lemon juice directly in the jar before the tomatoes.  This will ensure you have the proper acid in each jar.

Here is a tip on how to peel a tomato easily.

  1. Use a sharp knife to cut a shallow  x  into the bottom of each tomatoes.
  2. Working in batches, immerse the tomatoes in boiling water for 1 to 2 minutes or until tomato skins start to split open.
  3. Use a slotted spoon to transfer the tomatoes to a large bowl of ice water. When cool enough to handle, use your fingers or a pairing knife to peel off skin.

I do have a few tomato classes coming up if you are interested.

May 28 at 11:00am. at “The Farm”  All In A Jar’s place.
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.

July 30 11:00am at “The Farm”  All In A Jar’s place.
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.

Happy Canning.

See you in class