Culinary Nutrition Conference – A Free, Online Event

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In the craziness of the last few weeks, I realized that I haven’t made mention of an event that I’m part of that is happening tomorrow. Called the Culinary Nutrition Conference, it’s a free, online one-day event featuring an array of speakers talking about health, nutrition, and cooking and food. This event is being hosted by Meghan Telpner (you may know her from her book The UnDiet) and the Academy of Culinary Nutrition.

Now, I realize that some of you might think that a conference about nutrition isn’t for you (and at first, I wasn’t sure I was the best fit to participate). However, if the conversation that Meghan and I had is any indication, it’s really an event for people who love food and are looking to be inspired to eat better and more deliciously.

If that feels like it resonates, I do I hope that I’ll “see” some of you there!

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Links: Berry Jams and Cucumber Soup

box of open jars

Last week was intense. Between the photo shoot for the new book, finishing edits on the manuscript, recording audio for a new podcasting project, and also staying present and focused for my husband and mother-in-law as they dealt with her health struggles, I ended the week feeling pretty spent. I’ve spent most of today cleaning up the apartment, doing some closet purging, and trying to get myself back on track.

Here are a few of the links I’ve collected for you!

peaches in jars

No giveaway winners this week, because the MightyNest giveaway is still in progress. If you haven’t entered yet, now’s the time!

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Small Batch Peach Jam for Live Online Class

cut peaches in a bowl

Tomorrow night at 8 pm eastern time, I’ll be teaching my third live online class of the summer. For this one, I’ll make a small batch of peach jam and talk about how to preserve summer stonefruit without making yourself crazy. During the first class, a participant suggested that I make demonstration recipes available ahead of time, so that if you so desired, you could can along with me. So that’s what I’m doing!

This is the recipe I’ll be making on Monday night. You’ll want to have your canning pot prepped, your peaches peeled and chopped, and your sugar measured out. The rest we’ll do together.

And just to be clear, you don’t HAVE to can along with me to take the class. However, I do love the idea of all of us making the same thing at the same time.

When: Monday, July 13 at 8 pm Eastern Time
Where: Your living room, kitchen or office, via Concert Window
Cost: Pay what you wish

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International Can-It-Forward Day and Curried Fruit Compote from the Ball Blue Book

compote fruit assortment

Saturday, August 1 is the fifth annual Can-It-Forward day. This yearly event is organized and hosted by Jarden Home Brands, the company that makes all of our beloved Ball and Kerr products. In the past, they’ve offered a day of live streaming canning and jar usage demonstrations from New York City. This year, they’re bringing the festivities home to their new headquarters in Fishers, Indiana.

apricots

Last year, I hopped a train up to New York and joined the fun in Brooklyn. This year, I’m really excited to be heading to Indiana for the weekend to demonstrate my recipe for Sweet and Tangy Pickled Blueberries. I’ll have that recipe for you all in a couple weeks. Today, I want to talk about an entirely different preserve.

curried fruit compote recipe

As we were planning ways to get the word out about this year’s Can-It-Forward day, the nice folks from Ball Home Preserving suggested that I could pick out a couple of recipes from the Ball Blue Book to share with you guys. I went flipping through and picked out a handful of options. One that we settled on was the Curried Fruit Compote on page 134 of the newest edition of the book.

cantaloupe

I chose this one because I’ve been digging compotes lately (they’re so easy! And such a good way to capture fleeting summer fruit) and I was intrigued by the idea of an assortment of adding a savory spice blend like curry to a heap of sweet fruit.

curry powder

So, after a busy week of photo shoots and book edits, I went to my local product market to round up a ripe pineapple, a not too ripe cantaloupe (so that it would hold its shape after cutting), three pounds of peaches, and a lime (I already had the necessary apricots from last weekend’s half bushel).

bowl of chopped fruit

With products like this, the bulk of the work is in the preparation. Once you’ve peeled the peaches, pitted the apricots, seeded the cantaloupe, and tackled the pineapple, the cooking happens in a snap. I brought my curry-spiked syrup to a boil as I was finishing up removing all those pesky eyes from the pineapple and then once it was bubbling, heaped the fruit into the pot.

all the fruit in the pot

Once the fruit seemed to be heated through, I used a slotted spoon to portion out the fruit into a two-cup measuring cup and filled up the jars. The recipe in the book called for quart jars, but I opted for pints instead, because I knew that it would be a better, more usable portion for my household (and I kept the processing time the same, just to be safe).

finished compote

Once all the jars were filled, I had a few bobbing bits of fruit in the pot. I tasted a hunk of pineapple and the curry flavor was pleasantly mild. I think that come winter, I’ll be pairing this compote with scoops of cottage cheese for easy workday lunches.

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Mustardy Potato and Cauliflower Salad

finished potato cauliflower salad

Potato salad has long been one of my favorite summertime foods. I can be completely content to eat a bowl of it and call it a full meal. Sadly, it’s not really a nutritional powerhouse. In the past I would add some lightly blanched green beans, but they are one of my husband’s least loved foods and so if I’m cooking with the expectation that he’s going to join me, I leave them out.

maile horseradish mustard

Maybe a month or so ago, I was pondering the topic of potato salad (truly, this is one of the ways that I spend my time) and the thought occurred that adding blanched cauliflower would help lighten it and make it a more acceptable meal.

So I tried it and discovered that my hunch was right. It’s a delicious combination. The potatoes are creamy and the cauliflower (cooked with the potatoes for the last few minutes) is tender but sturdy. Of course, a few days after I made it, I was eating Indian food and was reminded that potatoes and cauliflower often accompany one another in that cuisine. I’m not nearly as original as I thought I was.

potato cauliflower salad on greens

To keep the dressing simple, I stirred together some store-bought mayonnaise with a healthy dollop of Maille horseradish mustard (this zippy mustard has become one of my favorite secret ingredients since I discovered it in a box of goodies sent to me by Maille), and half a minced red onion. I also like to return the drained potatoes and cauliflower to the hot pan after draining them and then pour a little vinegar over the top, to infuse them with bit of vinegar tang.

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Books at the Market at High Street and Headhouse Square Farmers Market

All set up at the opening day of the Headhouse Square Farmers Market. I'm here until 2 pm!

This weekend, I’m going to be at two Philadelphia area markets with stacks of my books to sell and sign. With canning season in full swing, this is a great opportunity to pick up a book and some produce for canning, all at the same time!

On Saturday, July 11, I’ll be at the Saturday farm stand at High Street on Market from 10:30 to 1:30 pm (the stand is open until 3:30 pm, but unfortunately I can’t stay that long). This French-style market features produce from Plowshare Farms and a rotating cast of special guests. This week I’ll be there along with Food and Ferments. If you can’t make it this weekend, Madame Fromage has the full list of future guest vendors.

Then, on Sunday, July 12, I’ll be at Headhouse Market from 10 am to 2 pm. Look for me positioned between The Food Trust’s table and the Buzby Produce stand.

I’ll have copies of both books with me, along with the last of the orange Food in Jars stickers for giveaway. The books cost $20 a piece and I can take cash or cards!

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