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

 

 

 

Happy New Years everyone!

 

 

 

 

A lot has happened since the last time I blogged; holidays have come and gone and I hope they were wonderful for you and your families!

We are already into the new year and I’m so excited to share new recipes with you. There are so many that I love, it makes it hard to choose which recipes I am going to include in the upcoming classes. In fact some of the classes will have three recipes instead of two!

I had so much food from the garden this past year and it tested my ability to not waste food. I made meals for the freezer, canned and dehydrated some of the produce from the garden and of course we ate a lot. I most have given away 100 pounds of eggplant. LOL.  I’m planning on giving some meal planning tips in future blogs to let you in on what I learned along the way. This year I will also be including fermenting, pressure canning, dehydrating and making shrub drinks into some classes along with my “classic” recipes.

The garden is doing very well this season and I’m looking forward to starting classes picking produce to use in the recipes we are making. To see the awesome recipes being offered, please go to the 2019 classes page!

If you can’t make it out to The Farm, I also love teaching at The Kitchen in Alamo! It’s a gourmet kitchen in the Alamo Ace Hardware store and they want me back teaching in March or sooner. You can sign up for a scheduled class or private taught by me at The Kitchen – Just call Diane at 925-837-2420 to set a date. If you want to see me at The Kitchen more often let them know so we can make it happen!

See you in class

 

Can Your Own Produce

I have to say I’m living my dream. My garden is overflowing with produce. I have been canning up a storm. Yesterday I canned Fig Jam, Pepper Jelly, Eggplant Preserves, Roasted Tomato Sauce and dehydrated Crook Neck Squash. I hope you are having a bumper crop year too. Did you know All In A Jar can help you with your produce. No sense of wasting it. We can preserve it to have for future use. 

 

If you have a large quantity of your own fruits or vegetables that you would like to use for  canning, please contact All In A Jar to set up a private session. The class will cost $35.00 per person, and you will leave with all of the jars that you produce. This class requires two or more people. All In A Jar will provide all of the necessary tools and knowledge for the class.

For private classes you will:

-bring your own ingredients
-bring your own jars

You will learn two different recipes specific to your ingredients.
You will spend three hours with Instructor Penny Porter learning about canning.

I will be there to guide you through every step and provide you with an appropriate recipe that will make your fruits and vegetables shine! If other ingredients are required I will discuss this with you upon scheduling your class.

Note:  All ingredients and tools are supplied by All In A Jar for regularly scheduled classes.