Other People’s Preserves: Sauerkraut Seth

sauerkraut seth kimchee

For the longest time, I’ve had it in my head to occasionally feature jams, pickles, and other lovely small batch products made by other people here on this site. I’ve tried to get it happening a couple of times in the past, but I just wasn’t able to sustain it over the long term.

However, recently a few delicious jars have fallen into my lap that are just too good not to share. So occasionally, I’ll be running a feature I’m calling “Other People’s Preserves” so that if you spot these products in the wild, you’ll scoop up a jar or two.

For this inaugural feature, I want to tell you about Sauerkraut Seth. Made by musician and lacto-fermentation expert Seth Travins, this line of sauerkraut and kimchee is totally raw, satisfyingly spiced, and generally quite delicious.

raw kimchee

I discovered Sauerkraut Seth back in May, when Scott and I were staying friends up in Western Massachusetts. One night during our visit, we went to see a band called The Wiyos in an old church that had been transformed into a performing arts space.

I was charmed by the band (I’m a sucker for story songs with a folksy, roots feel), pretty darn delighted when they sang a song dedicated to lacto-fermentation, and then ready to be a groupie when Seth announced that during intermission, he’d be out in the lobby selling jars of his ferments.

Here’s where you can get Sauerkraut Seth. Or just go to a Wiyos concert and pick up a jar.

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Giveaway: Mrs. Wages Pickling Spices and Starters

Mrs. Wages Pickle Pack giveaway

I’ve been doing a bit of work with the nice folks from Mrs. Wages for at least four summers now. One element of our annual partnership is that they always offer up one or two awesome baskets of their mixes, spices, and starters for me to give away to my equally awesome Food in Jars readers. This summer is no exception!

This week, I am giving away a massive basket of Mrs. Wages pickle spices, mixes, and starters, as well as copy of Mrs. Wages Canning Cookbook. Here’s how to enter!

  1. Leave a comment on this post and tell me about your current favorite pickle. Whether it’s one you make, one your mom always has in her fridge, or just your favorite local brand, I want to hear about it.
  2. Comments will close at 11:59 pm eastern time on Saturday, August 2, 2014. Winners will be chosen at random and will be posted to the blog on Sunday, August 3, 2014.
  3. Giveaway open to United States residents only.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: Mrs. Wages is providing the basket for the giveaway. They are also a Food in Jars sponsor and so do help contribute to the running of this site. 

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Upcoming Events: New York! Washington, DC! Lancaster!

Honey sweetened peach jam! Freshly made and ready for tasting at the Ambler Farmers Market!

I’m off on vacation until Wednesday afternoon, but when I get back, the classes and events are coming hot and heavy straight through to the end of summer. Here’s where I’ll be over the next couple of weeks.

July 31 – New York
Preserving stone fruit at The Brooklyn Kitchen, Manhattan location. I hear there are just a few spots left in this class, so grab yours today! Click here to register.

August 2 – Washington, DC
Canning classes at the US Botanic Garden. Pickles from 10 am – 12 noon and tomatoes from 1-3 pm. I know for sure that the tomato class is sold out, but I haven’t heard about the pickles class recently.

August 3 – Washington, DC
Demo and signing at the Dupont Circle Farmers Market, 10 am – 12 noon. No registration is necessary and I’ll have a stack of books to sell and sign.

August 3 – Washington, DC
Demo and signing at Del Ray Variety, 3-5 pm. Get your tickets here!

August 5 – Philadelphia
Tomato Canning class with Weaver’s Way Co-op, 7-9 pm. We’ll call whole peeled tomatoes and everyone will go home with the pint jar of tomatoes that they peeled and packed. Click here to sign up.

August 7 - Philadelphia
Demo and signing, Clark Park Farmers Market, 3-5 pm. Totally free and open to all. Hosted by The Food Trust!

August 8 – Lancaster, PA
10-11:30 am – Canning class at Fillmore Container. Click here to sign up!
1-3 pm - Demo and signing at the Le Creuset Outlet. No registration required!
5:30 – 7:30 pm – Canning class and signing at Lemon Street MarketClick here to sign up.

 

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No Links and a Whole Foods Market Gift Card Winner

Mason jars, as far as the eye can see! I love you, Goods Store!

No links this week! I’ve been on vacation since Thursday night (we left town as soon as I was done teaching a class) and I haven’t been spending as much time sifting through my feed reader as I typically do. I still wanted to drop in to say hi and post the winner of the Whole Foods Market gift card giveaway from last week.

Random.com had picked #68/Laura W. as the winner. She said, “What you made was perfect–I especially think the rosemary was apt. Thinking about charcuterie and smoky flavors, I might have gone with a fragrant rosemary apple butter.”

I think a fragrant rosemary apple butter sounds delicious and I may have to try it this fall! Thanks to everyone who took the time to enter!

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Sponsored Post: Growing Heirloom Tomatoes Class Giveaway from Craftsy

growing heirloom tomatoes

For most of my adult life, I’ve lived in an apartment without so much as a square foot of outdoor space. In the wintertime, it’s a boon because it means that I’m not responsible for shoveling snow, but during the summer months, I am keenly aware of the fact that I don’t have any place to grow a little bit of food.

Years ago, there was a brief but glorious period when I had a plot in a community garden and tended my own teeny time patch of land. Of course, when I started spending the bulk of my summers traveling to teach classes and promote cookbooks, it wasn’t something I could sustain and so I surrendered my little garden.

Click here to enter for a chance to win Growing Heirloom Tomatoes! 

heirloom tomatoes

Of all the things I grew, I got the most satisfaction from the tomato plants. Of course, my yields weren’t particularly great, but I loved doing it and playing a role in such a delicious miracle.

As I think ahead to next summer, I’m starting to wonder if I might be able to get my hands on a garden plot again (I’m really hoping to make next year a bit more mellow than this season has been). However, before I set plants to soil, one thing I would do would be to take Marie Iannotti’s Craftsy class, Growing Heirloom Tomatoes in order to maximize my success.

scooping heirloom tomato

Because they want to help spread the word about this most excellent class, the folks at Craftsy are offering up one registration for giveaway to a Food in Jars reader. Just click the link below to enter (it will take you over to Craftsy, where you’ll create an account with them in order to toss your hat in the ring).

Click here to enter for a chance to win Growing Heirloom Tomatoes! 

All photos in this post are printed here courtesy of Craftsy. I don’t have any tomato images that are nearly so beautiful.

For more about this series of sponsored posts and my year-long partnership with Craftsy, please visit this post.

Official disclosure statement: This is sponsored post from Craftsy. I was compensated for this post. However, all opinions remain my own.

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Cherry Preserves with Honey and Rosemary for the Whole Journeys Challenge + Giveaway

Sweet Cherry Preserves with Honey and Rosemary | Food in Jars

While I was out on the west coast a few weeks back, I got an email from a very nice woman from the Whole Foods Market corporate offices. She was writing because they’ve recently launched a travel company called Whole Journeys and were partnering with bloggers as a way of shining some light on some of their featured trips and destinations.

halved cherries | Food in Jars

In this particular round of promotion, they were inviting a few bloggers to create a preserve would combine seasonal produce with an ingredient from one of the regions visited on a Whole Journeys itinerary.

Despite my crazy schedule, I just couldn’t say no to this very interesting recipe development challenge. Plus, they were kicking in a gift card to cover supplies and another one to give away to a FiJ reader (more about that at the end of the post).

mountain forest honey | Food in Jars

When I got back to Philadelphia, there was a package waiting for me that contained a few jelly jars, a little tub of raw mountain honey, and a sheaf of paper telling me all about the Dolomites, which is a mountain range in the northern Italian Alps.

honey cherry rosemary | Food in Jars

I spent a goodly amount of time wondering what I could make that would be both appropriately Italian and evoke a mountainous region. So much time, in fact, that I missed the challenge deadline and still didn’t have a plan. Oops.

cooking cherries | Food in Jars

Last Thursday, I stopped thinking and started canning. One of the details included in the material they sent was the fact that the Dolomites is known for cheeses, speck (it’s a lovely, smokey cured ham), and wines. I decided to make a preserve that would go nicely with all those things.

dirty pot | Food in Jars

I took 2 1/2 pounds of cherries, split them in half, popped out the pits and piled them in a low wide Dutch oven. I added the honey that had come in my box (it was a 16 ounce jar), along with a fragrant stem of rosemary (I brought a gallon size bag of rosemary clipped from a giant shrub in my parents’ front yard back to Philly with me). I let it sit for a bit, until the honey dissolved and the cherries released some juice.

empty jar | Food in Jars

Once it was juicy, I put the pot on the stove and brought it to a boil. I cooked it at a rapid bubble for about 20 minutes, until the cherries softened and the syrup thickened a bit. I didn’t add any pectin because I wasn’t going for a jam, but instead wanted tender cherries in a rosemary and honey flavored syrup. Towards the end of cooking, I added the juice of one lemon and just a pinch of sea salt, to help sharpen the finished flavor.

spoonful of preserved cherries | Food in Jars

The preserve is a perfect accompaniment for cheese and cured meats, so I think I hit my mark. It’s one that I look forward to cracking open later in the fall when the evenings turn crisp and the days shorten.

Now, the giveaway. I have one $50 gift certificate to send out to one of you. Here’s how to enter.

  1. Leave a comment on this post and tell me what you would have made given the same challenge!
  2. Comments will close at 11:59 pm eastern time on Saturday, July 26, 2014. Winners will be chosen at random and will be posted to the blog on Sunday, July 27, 2014.
  3. Giveaway open to United States residents only.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

For more about Whole Journeys, check them out on Facebook and Twitter.

Disclosure: Whole Foods Market gave me a gift card to cover the cost of supplies for this challenge (along with a few jars and a little tub of honey) and has also provided the $50 gift card for this giveaway. My thoughts and opinions remain, as always, entirely my own.

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