On The Road Again

 

All In A Jar is very excited about working with Marisolio Tasting Bar. Here are the flyers that Marisolio Tasting Bar has out for my upcoming class on April 14th. There is a morning class and an evening class. Same recipes for both classes. We will be making Roasted Walnut Ravioli with Onion Jam, Big Italian Salad and Apricot Almond Biscotti.

For those of you that want to eat less meat to no meat you may want to come to this class. This is a vegetarian class.

If you have not gone to Murphys I highly suggest it. It is a cute town with a lot of wine tasting rooms, Antique shops, Boutique stores, Spice Tin shop, great Kitchen store and of course Marisolio Tasting Bar that has some amazing Olive oils, Balsamic, dry pasta and much more.

Please contact them directly to sign up for class.  (209) 728-8853

 

See you in class

 

 

Simple Fresh Italian

All In A Jar has some exciting news. I will be a Guest Chief at Marisolio Tasting Bar.

Marisolio Tasting Bar is a wonderful store in the cute historical town of Murphys, Ca. They have incredible fresh fused olive oils and some of the tastiest balsamic and wine vinegars. When you visit the store you are encouraged to try these olive oils, balsamic, and vinegars. They are very helpful at the store. They sell small sampler bottles they have paired for you which is a lot of fun to get to know the flavors. The possibilities are endless. They have a wide variety of dry pastas and yes, some are gluten free. They give you recipes  with the pasta and on the website they have a large selection of recipes from main dishes to desserts.They have jars of different olives, cute tea towels and a few other things that make great gifts.

 

This will not be a canning class.

Chef Penny will be making:

Roasted Walnut Onion Jam

Roasted Walnut Onion Ravioli

Big Italian Salad

Apricot Almond Biscotti

  

Tuesday, April 14 . Two classes will be held that day:

10AM-12PM and 6PM – 8PM

The fee for this class is $45.00 first come first serve!

Call (209)728-8853

488 Main St. Suite 101 Murphys, Ca.

Please contact Marisolio Tasting Bar directly to reserve a spot in class.

The reservation deadline for this class is Saturday, April10th, 2020 so call and reserve your spot today!

It Is Time To Visit The Farm

 

I have been very busy the last few months in the garden and it is starting to pay off. 

I have so much growing, four different kinds of tomatoes, tomatillos, jalapeno peppers, three different kinds of bell peppers, two different okra, three different squash, watermelon, honeydew, cantaloupe, rhubarb, eggplant, pickling cucumbers, kale, celery, carrots, beets, plums, peaches, nectarine, blackberries, raspberries, blueberries, strawberries and figs.  

 I made Carrot Cake Preserves. Love this jar! I like making cup cakes and using the carrot cake preserves in cream cheese frosting. So yummy. That recipe will be taught Aug. 24. I made Roasted Beet Jam. I love using this jar as an appetizer with some good bread and cheese. 

The berries came in strong. I had a lot of fun making Blackberry Scrub. This is a very refreshing drink. Great for the summer heat. I made some berry fruit  leathers, great snack. I have also made, Blackberry BBQ Sauce. So good on grilled chicken.I bought some cherries from a local farmer and made Blackberry Cherry Jam and Blackberry Cherry Pie filling, Cherry Conserve and my famous Maraschino Cherries.  

Someone gifted me apricots which I had a lot of fun with. First I made a pie for us to have that night. Next I made Apricot Mustard that turn out really good I roasted a pork roast and put some on 20 minutes before it was done and had some on the table too. And of course I made my mom Apricot Jam her favorite. 

I made some refrigerator pickles with my pickling cumbers and fermented some too.  Love it, fast and easy.

The Tomatillo and tomatoes are coming in strong now. I have made Roasted Tomatillo Salsa Verde, Chucky Tomatillo Salsa and made up a new recipe using Tomatillo and Tomatoes turned it into a BBQ sauce. 

Don’t miss the next class August 24 at 10:30 here at The farm

We will be making: 

Roasted Tomato Jam

Caramelized Red Onion & Fig Tapenade

Roasted Tomatillo Corn Salsa

Carrot Cake Preserve

Lunch and dessert will be served at the end of class. 

See you in class