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 BeetApple 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
Wow, October. I can’t believe it. These last few months have gone by like a flash. Between having family and friends here visiting and the garden overflowing with food, I have been very busy in the kitchen. I of course I did a lot of canning, but I also prepped meals to put in the freezer and some fermenting and dehydrating.
My daughter came for a visit with her beautiful baby girl and almost 40 pounds of tuna to can. We spent the weekend canning tuna ( making great memories ), some of it we did with salt and water and the other jars had jalapeno peppers with olive oil. She also brought the fish bones for me, so over the course of 2 days I made fish stock. This will make some great clam chowder and Portuguese fisherman stew.
Some new recipes were created with all the beautiful produce from the garden. Like fermented banana peppers and fermented cucumbers, a wonderful new hot sauce with tomatoes and banana peppers and jalapeno peppers, Ratatouille pasta sauce, red wine pizza sauce, pepper mustard relish, a honeydew rosemary jam and cantaloupe rhubarb jam.
Even my fig tree got in on the action by giving me figs the size of my hand. I had a lot of fun with them and made fruit leathers, fig bourbon mustard, jam and my version of fig newtons that were to die for. I can’t wait for next year since I have a few more recipes in my head that involve figs.
I have been busy getting the summer crop out and putting in the fall crop. So far I have carrots, onions and beets in. As soon as it is a waxing moon I can then plant vegetables that have the crop above ground.
How is your garden, and what did you can this summer? Happy Canning.
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.