Farro, Kale, and Feta Salad + OXO SNAP Glass Round Containers

This farro, kale, and feta salad is easy to make, tastes great, and stores beautifully in OXO’s 8 Piece SNAP Glass Round Container Set.

stacked OXO containers

I have always had a thing for food storage containers. When I was in elementary school, I would beg to be allowed to pack peanuts or raisins for my lunch in one of my mom’s two tiny Tupperware containers (when I was still an infant, she had been invited to a Tupperware party by a neighbor, and though she wasn’t particularly interested in plastic food storage containers, had picked out the smallest item in the catalog so as not to be rude).

watermelon in OXO container

In middle school, I cajoled my parents into buying me a set of matching plastic containers, so that I could tote my lunchtime yogurt and granola in style. And I still remember how delighted I felt my senior year of college, when my roommates and I went in on the large assortment of food storage tubs and bowls at the local Kmart. Looking back on this, it’s really no wonder I’ve made a career out of putting food in containers.

vertical OXO snap containers

About a year ago, I became a little bit obsessed with this new wave of glass food storage containers with snap-on lids. Every time Scott and I went to Costco, I’d pause in front of the display of Pyrex Snapware for so long that he’d sigh and make a move to put a box in our cart. I’d snap out of my trance and tell him to put it back. Between the set of containers we’d gotten for our wedding and my VAST collection of jars, we simply did not need it.

pork and pineapple in OXO

So, when I got an email from the folks at OXO, asking if I might like to participate in a blogger promotion centered on their new 8 Piece SNAP Glass Round Container Set, my resolve crumbled and I said yes. I was finally going to get a chance to work with food storage containers with snap-on lids.

faro salad with bowl of greens

I’ve now had this set of containers in my kitchen for a couple weeks and they’ve become my preferred vessels (so much so that I’ve taken to hand-washing them between uses rather than wait to run them through the dishwasher).

The containers themselves are made of sturdy, shock-resistant borosilicate glass, so they can go straight from the fridge or freezer and into the oven or microwave. The lids have a thick, leakproof gasket (it comes out for cleaning) that, once locked into place, prevents even a drop of moisture from leaking out of the container.

This means that when you pack soup or a dressed salad into one and tuck it sideways into your work bag or backpack, you can be secure in the knowledge that it won’t leak all over your computer. This feature is also fabulous if you find yourself occasionally needing to set container on its edge in order to get it to fit into your fridge (this happens in my kitchen more than I’d like to admit).

plated farro salad

These containers are the perfect thing for the picnics and potlucks so many of us plan during these warmer months. Lately, my go-to dish for such events is a room temperature salad made of farro, lightly cooked kale, feta cheese, and golden raisins. I use a technique that I learned from my Deena many years ago, in which you cook the farro and the kale in the same pot, adding the kale no more than two minutes before the grain is finished.

You end up with both components cooked perfectly and only one pot to clean. I mix the rest of the salad in the cooking pot as well (wait to add the cheese until it’s cooled a bit), and then transfer it to the OXO container when it’s time to store or transport. I like to serve it over a bed of baby arugula, though considering the amount of kale you tuck into it, is entirely optional.

Disclosure: OXO sent me their 8 Piece SNAP Glass Round Container Set, 2-in-1 Salad Servers, and Little Salad Dressing Shaker to try and write about. No additional compensation was provided. All opinions expressed are entirely my own. 

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Yellow Plum Apricot Jam + Facebook Live

This little batch of yellow plum apricot jam is sweetened with honey and is gorgeously sunny and bright.

yellow plum apricot jam

A giant thank you to everyone who joined me on Facebook Live last night! I had a great time talking my way through a batch of jam and answering your many canning questions. I had such a good time that I’m going to do it again next week. Join me again on Tuesday, July 19 at 9 pm EDT/6 pm PDT. I’m not sure what I’ll make yet, but I’ll announce it over the weekend (when I have a better idea of what produce I’ll have on hand).

If you missed it last night, you can still watch, and in fact, the video is embedded below. Just skip over the first 3 minutes, because I started a little early to make sure the technology was going to work and then left it running while I finished getting ready. I won’t do that next time. Live and learn.

Finally, the recipe I made last night is after the jump. You could easily double the batch, should you wish! It’s set up with Pomona’s Pectin, so there’s a bit more flexibility in the size of the batch than there is when you’re not working with pectin.

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How to Find White Grape Juice Concentrate

Struggling with how to find white grape juice concentrate to use as a sweetener in canning? I’m here to help!

A canister of apple juice concentrate, which is easier to find than white grape juice concentrate.

In my newest book, Naturally Sweet Food in Jars, I devote an entire chapter to recipes that used 100% fruit juice concentrates as their source of sweetness. Though the work of the developing that book is behind me, those juice concentrates continue to be a favorite tool when I need a relatively neutral natural sweetener.

White grape juice concentrate is my preferred flavor and I reference it in the book often. During the time I was writing the bulk of the recipes in the book (a mere year and a half ago), it could easily get it at both Wegmans and Acme. However, in the last few months, it’s become harder to find (of course!), and I’m hearing from a number of you that you’re also struggling to find it in your stores.

For those of you who are experiencing sourcing issues, don’t give up. There are a few ways around this.

1. Go to your grocery store’s customer service desk and ask if they can special order some for you. Make sure you specify that you want the version that is 100% fruit juice (not fruit cocktail). If you need a brand name, ask for either the one made by Welch’s or the Old Orchard version.

2. Instead of torturing yourself to find the frozen concentrate, boil down a bottle of white grape juice until you have a concentrated strength. Most of the time, it is sold in bottles holding half a gallon, which means you’re starting with eight cups. Cook that down to a syrupy two cups and you’ll be good to go.

3. Use apple juice concentrate instead. However, while it’s more readily available than white grape, it’s not as sweet. To compensate for that intensity, use 25% more apple juice concentrate that you would white grape, to make up for the different in flavor.

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Sponsored Post: Infinity Jars Giveaway

Made from deep violet glass, the jars featured in this week’s Infinity Jars Giveaway can help preserve color and flavor!

Infinity Jars

I spent most of my time extolling the virtues of mason jars, but truly, my jar love knows no bounds. I appreciate the beauty of old apothecary jars, and have a weird fascination with large vintage peanut butter jars. Most recently, the deep violet jars sold by Infinity Jars have been the objects of my interest and fascination.

jar with spot of blue

Made from specially pigmented glass that renders the jars nearly black (you’ll find that they’re actually a deep purple-y blue), they are smell-proof, block harmful UV light, and are thicker than your run-of-the-mill jam jar.

They are designed to help extend the lifespan of foods, salves, and other ointments that are sensitive to light. I’ve found that they do a really nice jar preserving the color and flavor of dehydrated foods, which often lose their vibrancy after a few months on the shelf.

hibiscus flowers in Infinity Jar

The jars you see pictured here are from the Screw Top Variety Gift Pack and the sizes range from 50ml to 1L. I have my hibiscus flowers tucked into the largest jar to stop their light-related color loss.

This week, I have one of these jar gift packs to give away to a lucky Food in Jars reader. Use the widget below to enter the Infinity Jars Giveaway.

a Rafflecopter giveaway

Disclosure: This is a sponsored post. Infinity Jars compensated me in exchange for my time and consideration. Additionally, they sent me the jars you see pictured here for photography purposes. All opinions expressed here are entirely my own. 

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Upcoming Events: July and August 2016

class image revised

In past years, I’ve made a critical error during my book tours and that is that I spent so much time on the road that I don’t leave myself enough time to do my own canning. This year, I’m trying to mend my ways and not commit my entire summer to travel.

So this month, I’m only doing a few events so that I can make sure I put up plenty of July produce. I’ll be back out on the road a bunch in August, though, so mark your calendars!

July 12 – Online! I’ll be streaming live from my kitchen on to the Food in Jars FB page, using Facebook Live. Festivities start at 9 pm eastern time.

July 13 – Chestnut Hill, PA! Jam Making with Natural Sweeteners, with the Weaver’s Way Co-op at the Henry Got Crops Farm in Roxborough. 7-9 pm. Register here.

July 24 – Hellertown, PA! Canning demo and book signing at the Saucon Valley Farmers Market. 10 am. Free!

July 22 – Online! It’s International Can-it-Forward day and I’ll be presenting a live streaming canning demo via the Ball Canning website. Sign the participation pledge today!

August 6 – Washington, DC! Canning classes at the US Botanic Garden. Morning class (10:30 am – 12:30 pm) features canning with honey and maple. Afternoon class (1:30 – 3:30 pm) features recipes using coconut sugar and fruit juices.

August 7 – Philadelphia! Book signing and jam tasting at Headhouse Square Farmers Market with Food Swap Cookbook author Emily Paster! 10 am to 2 pm. Free!

August 8 – Sewell, NJ! Free canning demo at the Margaret E. Heggan Free Public Library. 7 pm.

August 13 – Millersville, PA! Canning class at Homefields Farm. 10 am – 12 noon. More details here.

August 19 – Amaganesett, NY! Canning class at Amber Waves Farm. 3-6 pm. Register here.

August 20 – Great Barrington, MA! Demo and book signing at the Great Barrington Farmers Market! 9 am – 1 pm. Free!

August 21 – Hillsdale, NY! Canning class at Hillsdale Home Chef. 2:30-5 pm. $65. Register here.

August 24 – Chestnut Hill, PA! Easy Tomato Salsa, with the Weaver’s Way Co-op at the Chestnut Hill Friends Meeting House. 7-9 pm. Register here.

August 27 – Fayetteville, AR! Canning demo at the Fayetteville Roots Festival. More details to come!

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Links: Cherries, Musk Melons, and Winners

flat of currants

I went to the farmers market this morning, intending to pick up eggs, peaches, and some salad greens. I came home with everything on my list, plus four ears of corn, a giant musk melon and a flat of red and white currants from Three Springs Fruit Farm. This happens to me often in July. There is just so much produce. I am powerless to resist it.

It’s been a few weeks since I did a link round-up, so the list is a bit longer than normal. There’s good stuff here, though. Take the time to wade through!

PIC_9626

It’s been a while since the Bee’s Wrap giveaway closed, but I’ve yet to post the winners (oops). However, without further ado, our winners are #109/Katie B., #271/Karley, and #302/Jessica D. Another giveaway will be live soon, so stay tuned!

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