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
Ever since I planted my fig tree I have been dreaming about home-made Fig Newtons. Doesn’t that sound delicious. Well the fig tree is packed with figs. So my dream is about to come true. I have looked up many recipes and have come up with my own. Yes, I’m making my way. LOL For the next upcoming class here at “The Farm ” July 21st we will be making a fig jam that will turn into fig newtons. My red onions are ready to be created into something fabulous. How about some Red Onion Marmalade. This marmalade is wonderful as an appetizer with some cheese and crunchy French bread. It is great on a pork chop too.
This class will start with a snack from All In A Jar’s pantry. We will make the two recipes and fig newtons for our dessert. For lunch we will have a Thai Slaw. You will go home with a jar from each recipe and the printed out recipes.
There are a few spots left in this class. I hope to have you here at “The Farm ”
See you in class