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

 

 

 

On The Road Again

 

 

 

All In A Jar is traveling to “The Kitchen ” Please contact them for Sept. 24th class
Dianne McArthur “The Kitchen” at Alamo Hardware 3211 Danville Blvd
Alamo CA 94507 phone 925.837.2420 ext.313
Sept. 24th 11:00 at ” The Kitchen”

Toasted Walnut Plum Conserve , This sweet and toasted mixture is off the hook with baked brie cheese. Your guests will be asking, where did you get this?
Cucumber Mint Jelly , use as a glaze on grilled lamb chops or grilled salmon or serve with crackers and cream cheese. 
Pear Rosemary Preserve , This preserve is wonderful beside some pork.

Special Class Special Price

Looking for students to fill this class. We will have a snack at the begin of class then starting canning two recipes. You will go home with a jar from each recipe and the recipe. We will have  lunch at the end of class.

I have reduce the price for this class to $45.00. Please use the pay pal on the website or email me to reserve your spot in class. Limited space, please reserve asap.

June 16th 10:30 Here at “ The Farm “
Apricot Berry Jam, you can never have too much jam in the home. You will want it on toast, yogurt and ice cream, etc.

Plum Berry Conserve, If you haven’t made a conserve yet you need to try this one. A conserve is sweet, thick and yummy. It can be used as an appetizer on ice cream and in yogurt.

For the meal, we will have pesto pasta salad and for dessert ice cream with jam.

See you in class,

Penny

allinajar2012@gmail.com