Learn to make hot sauce and more in our Pepper Preservation Workshop, this Saturday 8/6
Ernest Miller
For those not on the Farmer's Kitchen email list, here is our latest
email blast about upcoming workshops taught by yours truly!
View the email (with cool photos) here:
http://bit.ly/mRuxpt
Thanks,
Ernie
This Saturday, August 6, 2011
Pepper Preservation Workshop
9:00 a.m. to 1:00 p.m.
Learn all about freezing, fermenting, drying, smoking, canning and, of
course, pickling peppers!
Make and take home a jar of pickled "Cherry Bombs." We all know that
Peter Piper picked a peck of pickled peppers. But how did those
peppers get pickled? In this workshop, you will learn a number of ways
to preserve the many varieties of peppers that are now abundant in the
market - and very hard to find in the middle of winter.
For example, we will be making (and you will be taking home) pickled
peppers. Specifically, we will be using hot and flavorful Underwood
Farms cherry peppers to make beautiful jars of spicy pickled peppers
that we like to call "Cherry Bombs".
You will learn the secrets of home made Louisiana-style hot sauce
(*cough* Tabasco *cough*). It takes months to make, but we've done the
work ahead of time so that you will participate in the final steps and
canning.
We will also be canning roasted red peppers - a delicious condiment to
have in your pantry for addition to sandwiches, salads and a wide
variety of other dishes.
So, come to Pepper Preservation and learn all about freezing,
fermenting, drying, smoking, canning and, of course, pickling peppers.
On the day of class all participants receive a 10% discount on our
fermenters, our canned goods and all our other retail items.
Reserve your spot before the class fills up!
Tomato Preservation 101
Saturday, August 13, 2011
9:00 a.m. to 12:30 p.m.
Learn How You Can Enjoy Summer's Tomatoes in February!
The farmers' markets are full of delicious, ripe tomatoes; your
garden is full of delicious, ripe tomatoes; your friendly neighbor is
leaving baskets of delicious, ripe tomatoes from their garden on your
doorstep. How to preserve the bounty? This workshop will cover the
basics of tomato preservation, including canning, pressure canning,
freezing and drying. Don't miss out on having a pantry full of your
preserved tomatoes for next February. Learn how to preserve them now.
Participants will take home one or more preserved tomato products, and
on the day of class all students receives a 10% discount on the
purchase of any of our retail products.
Reserve your spot before the class fills up!
Tomato Preservation 201
Saturday, August 27, 2011
9:00 a.m. to 12:30 p.m.
Learn to Turn a Surplus of Tomatoes into Paste, Ketchup, BBQ Sauce and More!
Your pantry is full of pressure canned tomato sauce. You're pretty
sure there is some ice cream in your freezer, somewhere behind all the
frozen tomatoes. You're not sure you can use all of your dried
tomatoes before it is tomato season again next year. If this describes
you, then you need to take this workshop and learn how to transform
surplus tomatoes into paste, ketchup, salsa and other such condiments
to take advantage of one of summer's most plentiful fruits.
Participants will take home one or more preserved items, and on the
day of class all students receive a 10% discount on all of our retail
items.
Reserve your spot before the class fills up!