I hope everyone is doing well. I sure miss my students coming and having fun in my kitchen. I know this has been hard . At first I was in shock that something like this could bring our country to its knees.
This has opened my eyes to how important preserving food and growing food is. I keep thinking of the next generation of preservers and growers and how necessary it is that I keep the knowledge going forward.
By doing our part staying home and having food on hand has been a blessing. Having a pantry full of jars and a freezer with meals and meats available. Not to mention a garden with a lot of fresh vegetables and fruit. I can say we have had many wonderful meals.
We have gotten a lot done around here. Lots of weed whacking and mowing to keep us safe from fires. Plus it looks pretty. We made a new garden bed. I have planted more this year that ever. I have volunteer plants coming out my ears. I have given away many.
With the country slowly reopening I’m asking myself when will All In A Jar reopen. I’m looking in July. I think it would be nice to have small private canning classes. That way you know the other students in class. I’m still working on this and if anyone has suggestions please let me know your thoughts.
Yes, I miss you, family and friends.
See you in class
The last class at The Farm for 2019 will be November 23 at 10:30am. The first three students that sign up and come for class will receive a gift from All In A Jar’s pantry. All In A Jar will be closed the month of December due to private holiday parties. If you are interested in having a private party ie. Birthday, Baby Shower, Bridal Shower, Holiday, or just girl time. Please reach out to All In A Jar to plan your party. The next class will be January 18th at 10:30am 2020.
November 23, 2019 at “The Farm” at 10:30am to 2:00pm
The class will start with a snack, tea,and coffee. We will be making, Black Pepper Rosemary Apples, Serve this with a pork tenderloin or pork chop. Pear Fig Jam, This is great on roasted pork or use with a charcuterie platter. Caramelized Onion Spread, this is wonderful on a steak sandwich or as an appetizer with meat , bread and cheese. You will go home with the recipes we made and a small jar of what we canned.
For lunch we will have enchiladas with Salsa Verde I canned, and a salad with Pickled beets I canned. For dessert pie with a pie filling I canned.
This class cost $50.00.
See you in class
A lot has happened since the last time I blogged; holidays have come and gone and I hope they were wonderful for you and your families!
We are already into the new year and I’m so excited to share new recipes with you. There are so many that I love, it makes it hard to choose which recipes I am going to include in the upcoming classes. In fact some of the classes will have three recipes instead of two!
I had so much food from the garden this past year and it tested my ability to not waste food. I made meals for the freezer, canned and dehydrated some of the produce from the garden and of course we ate a lot. I most have given away 100 pounds of eggplant. LOL. I’m planning on giving some meal planning tips in future blogs to let you in on what I learned along the way. This year I will also be including fermenting, pressure canning, dehydrating and making shrub drinks into some classes along with my “classic” recipes.
The garden is doing very well this season and I’m looking forward to starting classes picking produce to use in the recipes we are making. To see the awesome recipes being offered, please go to the 2019 classes page!
If you can’t make it out to The Farm, I also love teaching at The Kitchen in Alamo! It’s a gourmet kitchen in the Alamo Ace Hardware store and they want me back teaching in March or sooner. You can sign up for a scheduled class or private taught by me at The Kitchen – Just call Diane at 925-837-2420 to set a date. If you want to see me at The Kitchen more often let them know so we can make it happen!
See you in class