Feeling so happy that I can go out to my garden and get the produce for canning class tomorrow.
February 24 10:30 Here at ” The Farm “
I added a recipe so I can use that big beautiful cabbage. We will turn that cabbage into a fermented Beet Apple Ginger Kraut.
I picked Brussel Sprout the other day so I can add the few that I picked today to make Pickled Lemon Thyme Brussel Sprouts. These pickled Brussel sprouts have a hint of lemon and thyme and make a great snack with a cold beer.
For those gorgeous beet we will make Roasted Beet Jam. I love beets; the sweet earthy flavor is so good with roasted meats and great with cheese. Place this on your next charcuterie platter. Your guests will be wowed.
For our meal we will have pasta and salad. For dessert we will have pie.
If you would like to attend class tomorrow I have two spots available.
Please text 925-899-1745 or email firstname.lastname@example.org
See you in class