Up Coming Classes 2020

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Most classes will be the third Saturday of each month starting at 10:30 am. To save money, buy a series of three classes and get the fourth class  free. Classes will run anywhere from 3 1/2 hours to 5 hours; this depends on how many hands are helping and how many recipes we will be making. I have so many new recipes I want to share with you. Some of the classes in the summer, when produce is plentiful, (hopefully from my garden) we will be making 3 recipes and maybe a surprise recipe too. The classes are still going to be hands on. You will go home with recipes and a small jar from each recipe and we will be sitting down for a meal together. Please let me know if you have any food allergies. If you have something you would like me to teach, please let me know. Recipes may be changed due to the availability of produce. Cost of each class is $50.00

January 18th 2020 at 10:30 Here at ” The Farm”

 Apple Caramelized Thyme Marmalade: This thick gooey marmalade has just a hint of thyme. You can use this on roasted pork or put a spoon full in some oatmeal. Pumpkin Jam: This is wonderful as an appetizer, Use some good French bread, cheese, top with Pumpkin jam sprinkle with roasted pumpkin seeds. For our meal, we will have some homemade soup using some veggies from the garden. For dessert, we will have Thumbprint cookies with jam.

February 29th 2020 at 10:30  Here at ” The Farm “

Lemon Thyme Jelly:  This lemon jelly has a hint of fresh thyme. It is great on a hot biscuit or you can use it to make a wonderful salad dressing or make a cocktail. Warm Spice Orange Jam: this jam is warm with spices, great on toast or make a salad dressing. For our meal, we will have pasta and salad. For dessert, we will have lemon bars.

March 21st 2020 at 10:30  Here at ” The Farm”

Pear-Juniper Berry Sauerkraut: this is fermented with sweet pear and a hint of juniper berries.It’s delicious and great for your gut. Sticky Fig Jam: This sweet and sticky jam has a surprising ingredient. For our meal, we will have a gourmet grilled cheese sandwich and a salad. For dessert, we will have fruit crisp.

 

April 25th 2020 at 10:30 Here at “ The Farm”  

Maple Bourbon Bacon Jam:  Yep, you read that right! Why not! It is great on everything. You can make a BLT or use it on a charcuterie platter. Just let your imagination run. Pickled Beets with Berries: You are going to love these pickled beets with sweet berries. Great for salads.  For our meal, we will have BLTs.  For dessert, cupcakes

May 23th 2020 at 10:30 Here at ” The Farm”

Pineapple Ginger Mint Shrub. You may be asking yourself what is a Shrub? It’s a sweet, vinegary fruit syrup that is refreshing and a healthy drink.  It’s basically a vinegar drink with fruit. The vinegar gives it that acid component, and makes it an incredibly refreshing pick-me-up drink on a hot summer day. Just add a little to sparkling water or make a cocktail. Pineapple Rhubarb Jam: What a great combination, the sweet from the pineapple and the tart of the rhubarb. For our meal, we will have chicken salad sandwich and brownies with cherries.

June 13th 2020 at 10:30 Here at “ The Farm “ 

Apricot Mustard: This is wonderful on roasted pork or grilled chicken. Strawberry Basil Vinegar You are going to want to drizzle this on everything from salad to vanilla ice cream. Fermented Bread and Butter Pickles:You are going to love these pickles on a tuna sandwich. And you are getting the benefit of probiotics.Honey Blueberry Cobbler Jam:put this on a toasted bagel with cream cheese or on vanilla ice cream.  For the meal, we will be having grilled sausages with pepper mustard and a salad. For dessert, cup cakes.  

July 18th  2020 at 10:30 Here at “The Farm “

Strawberry Lemon Fruit Leather :Dehydrating,  Kids and adults love homemade fruit leathers. A great traveling snack.Peach Raspberry Jam: The sweetness of the peach with the tart of the raspberries play off each other so well in this jam. Peach Bourbon BBQ Sauce: this BBQ sauce is out standing on grilled pork and chicken. Spicy Pickled Tomatoes: You use these with a charcuterie platter, in salad, or in a cocktail.  For the meal, we will be having chickpea spinach salad and for dessert, fig newtons.   

 

Aug. 15th  2020 at 10:30 Here at “ The Farm “

Sweet and Sour Pickled Peppers: This is an Italian recipe. I’m sure they would use it with a charcuterie platter. Tomatillo Relish: This relish can be used on tacos, enchiladas or on grilled sausage. Thyme Fig Jam: with the hint of thyme this jam is great with roasted meat or on a hot biscuit. Apple Fig Chutney:this chutney has warm spices that goes great with roasted meats.  For the meal, we will have flat bread pizza and salad. For dessert, we will have an ice cream sundae.  

 

Sept. 19th 2020 at 10:30 Here at “ The Farm “

Mex Mix Tomatoes: Love this jar! It is ready to make some wonderful beans or stew or soup.Sweet, Sour, and Spicy Pickled Melon: This is an Italian recipe, I’m sure they would use this as an appetizer with an charcuterie platter. Mixed Berry Jam: everyone loves berry jam.  For lunch, we will have chicken salad sandwich and for dessert cake. 

 

Oct. 17th  2020 at   10:30 Here at “ The Farm “

Apple Pie Jam: this jam is wonderful on a hot biscuit, on oat meal, in yogurt or on toast. Lime Curd: I love curd, it is like having pudding in a jar.   For lunch, we will have tuna salad sandwich and salad and dessert  will be cup cakes with Penny’s Maraschino Cherries. 

 

 

Nov. 21st  2020 at 10:30 at “ The Farm “

Maple Cinnamon Apple Pie Filling: Everyone love apple pie. This recipe is warm and sweet. Cranberry Sauce with Port and Dried figs: This jar is getting you ready for the holidays. You are going to want this next to your roasted turkey.  For lunch, we will have enchiladas and a salad. For dessert, pie. 

Dec. 2020 at “ The Farm “

Closed for holiday private parties.

 

See you in class