Feeling Happy

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 allinajar2012@gmail.com

 

See you in class

 

Up Coming Classes

 

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Sorry I’m still having troubles with All In A Jar’s Class calendar.

Here is what’s coming up.

Aug. 27 11:00am at “The Farm” In Ione
This Sage-Peach Jam is wonderful on a scone, toast, in yogurt or on a pork chop. Curried Pineapple Mango Chutney   has fruit and warm  spices, such as black pepper, cardamom, cloves, chilies and cinnamon. We will toast the spices to bring out their flavors, then grind into a ready-to-use seasoning. We will have a sit down lunch and dessert. You will go home with a jar from each recipe.
Sept. 10 11:00am at “The Kitchen” In Alamo
We will be making one of my favorite jars ” Roasted Eggplant Bell Pepper Spread.” You can do many recipes with this jar, you can make into a pasta sauce, stuffed manicotti, grilled cheese sandwich, put it on cheese pizza or make it into an appetizer, place it on some toasted baguette bread with some parmesan cheese topped with fresh basil.
For those that love a great Bloody Mary, we will be making ” Bloody Mary Mix” How nice would it be to have homemade mix on hand?
Roasted Balsamic Tomato and Caramelized Onion. This jar is screaming put me on a steak or toasted baguette bread.

 

Sept. 17 11:00am at “The Farm”  In Ione
” Sparkling Berry Preserve” can be used like a jam, put in on toast, put it in a crepe, or use it as an appetizer with blue cheese on crackers. I like to use mine on brie cheese with toasted nuts and wrap it with puff pastry and bake until golden brown. ” Eggplant Caponata” is like Italian salsa. Place it in a sandwich, on a steak or on top of some eggs.

Oct. 1  11:00am at “The Kitchen” In Alamo
Getting ready for Oktoberfest. We will be making two different kinds of sausage. One will be Bratwurst Sausage and a Potato Sausage. To go with the sausage we will make some Coarse Ground Mustard and some Fennel-Onion Relish.

Oct. 29 11:00am at “The Farm”In Ione
I have been canning Beans and we are loving it. They are good for you and make a quick and easy meal. That is if you remember to soak the beans, which I always forget and that is why I have been canning them. I have to say they taste better than if you had soaked them. I’m not sure why, but they do. Home made Vegetable Broth is so good and you can make a wonderful meal with in minutes. Just open a jar and add some fresh vegetables, add a jar of beans and you are sitting down to some healthy soup. We will be having a sit down lunch. You will go home with a jar from each recipe. And we are going to make a pie for dessert.

Some Very Yummy Classes

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Here at ” The Farm” with All In A Jar, we some very yummy classes coming,

May 28 at 11:00am.

We will be making Puttanesca Pasta Sauce. This sauce has a lot going on with kalamata olives, capers, fresh oregano, and anchovies; it’s packed with layered flavors. Serve it with your favorite pasta shape, grilled fish, sautéed shrimp or steamed mussels.

Peach Bellini Drizzle is a cocktail-inspired dessert drizzle. Drizzle on Ice cream, Pound cake, Belgian Waffles or French toast. Think fancy syrup.

We will be sitting down for lunch, enjoying the Puttanesca sauce over some pasta with a salad adorned with one of All In A Jar condiment. We also will be making a pound cake to have with the Peach Bellini on top. You’ll go home with a jar from each recipe.

Next June 25 at 11:00am.

We will be making a yummy Apricot Chutney; this chutney has warm Indian spices that unfold through every bite. It can be served as a condiment with Indian meals, roasted meats, poultry and cheeses too.

Five-Spice Cherries has a Chinese-spiced flavor. This is wonderful used as a dessert topping. Think layers of brownie pieces, whipped cream and cherries on top.

You will go home with a jar from each recipe. We will be sitting down for lunch having grilled chicken with the Apricot chutney, salad with one of All In A Jar condiment and trifle-style dessert sundaes, layer bite-size brownie pieces, whipped cream and topped with Five Spice Cherries.

Next July 30 at 11:00am

We will be making Fire Roasted Chunky Tomato Salsa. This Roasted Chunky Salsa can be used with chips, eggs, tacos, or in a cheese quesadillas. Endless possibilities.

Apricot-Nectarine Pie Filling. Apricot pie is wonderful but add some nectarines and you have a pie that is just magical. You can use it to make a crisp, cobbler, put in crepes or on top your favorite ice cream.

You will be going home with a jar from each recipe. We will be sitting down for lunch enjoying tacos with the Fire Roasted Chunky Tomato Salsa, salad with one of All In A Jar condiment and Apricot-Nectarine Pie.

Looking forward to having you here at “The Farm”

See you in Class