Demo at Lafayette Community Garden

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Sorry I forgot the date and time. All In A Jar will be teaching the basics on water bath canning at Lafayette Community Garden on Sept 21, 3:30 to 5:00.This is a beautiful learning garden at 3932 Mt. Diablo Blvd. by the Lafayette reservoir.   I will be making Tomato Jam and have bread on hand for student to taste this savory jam. The garden is asking for a small donation of $5.00.  Please stop by learn, taste and have some fun.

 

See you in class

Demo At Lafayette Community Garden

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All In A Jar is proud to be at the Lafayette Community Garden teaching the basics on water bath canning. This is a beautiful garden located at 3932 Mt. Diablo Blvd by the Lafayette reservoir. I will be making tomato jam and have bread in hand for students to taste this savory jam. The garden is asking for a small donation of $5.00. Please stop by learn,taste and have some fun.

See you in class

I’m Listening

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I love coming up with new recipes. I have a few students letting me know they want to learn how to make mustard. I have a few mustard recipes I make but, I wanted to come up with something I had never made. So yesterday I played in the kitchen and came up with two new mustard recipes. My husband is favoring one over the other. Not that he didn’t like both. He just loved the one. He said we need some bratwurst sausages. The one he loves is Wasabi Mustard. It has a little kick to it. The other is Apricot Nectarine Mustard. When I was making the Apricot Mustard I was thinking about roasted pork, sweet apple sausage and making it into a glaze for grilled meats and vegetables. I was thinking of the wasabi mustard on sausages and fried fish sandwiches. Let me know what you are interested in learning next. Think of something and be creative!
Check the class calendar; it goes to September 20th and I have a few mustard classes up and I will be adding the wasabi mustard in the fall. I need to find a spot to put the Apricot Nectarine Mustard before the apricot and nectarine go out of season. You can have a private class( a minimum of four students) to get the recipes you want, as long as the produce is in season.

See you in class