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
I have an overabundance of eggplant in the garden which is a good thing since I love making Roasted Eggplant Bell Pepper Spread. In fact, I made a point to grow all the ingredients for this recipe … Continue reading →
Tomato season will be here soon. I just want to remind you to please use bottle lemon juice to ensure safe water-bath canning. Because the pH level of fresh lemons can vary,this is why I recommend you using bottled lemon juice. The required amount of lemon juice for pint jars is one tablespoon directly in the jar before the tomatoes and for quart jars two tablespoons of bottle lemon juice directly in the jar before the tomatoes. This will ensure you have the proper acid in each jar.
Here is a tip on how to peel a tomato easily.
Use a sharp knife to cut a shallow x into the bottom of each tomatoes.
Working in batches, immerse the tomatoes in boiling water for 1 to 2 minutes or until tomato skins start to split open.
Use a slotted spoon to transfer the tomatoes to a large bowl of ice water. When cool enough to handle, use your fingers or a pairing knife to peel off skin.
I do have a few tomato classes coming up if you are interested.
May 28 at 11:00am. at “The Farm” All In A Jar’s place.
We will be making Puttanesca Pasta Sauce. This sauce has a lot going on with kalamataolives, 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, Poundcake, 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.
July 30 11:00am at “The Farm” All In A Jar’s place.
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.