Tag Archives | Whole Foods Market

Whole Foods Market Field to Store Program + Tangy Eggplant Tomato Spread

Today, I’m partnering with my area Whole Foods Markets to tell you about their 24 Hours Field to Store program and to share my recipe for Tangy Eggplant Tomato Spread. This is a sponsored post!

Whole Foods Market 24 Hours Field to Store sign

One of the things I love most about living in Philadelphia is the amazing access we have to really great, local produce. I’ve been here for nearly 15 years now and have watched how the city has changed for the better. Between the farmers markets, CSA shares, buying clubs, corner stores, and merchants at Reading Terminal Market, it is easier than ever to get my heads on hyper-fresh, seasonal fruits and vegetables that are grown nearby.

Local eggplant at Whole Foods Market

Now, thanks to a partnership between our 11 area Whole Foods Markets and the Lancaster Farm Fresh Cooperative, you can add one more option for incredibly fresh, local produce to the list. They have teamed up for a program called 24 Hours Field to Store. Certain products from LFFC are harvested from the field and delivered to all Philadelphia-area stores within 24 hours.

eggplant, tomatoes, and garlic

The featured item in the Field to Store program changes every two weeks. Last week, they were highlighting gorgeous heirloom tomatoes, and starting today and running through August 16, the featured item is eggplant!

prepping tomatoes for peeling

I was at the Callowhill store on Saturday, and picked up a plump, firm, glowingly fresh eggplant and brought it home for a little experimentation. Knowing that eggplant is a low acid vegetable, I had to be careful when developing a recipe using it that would eventually go into a jar.

simmering eggplant and tomatoes in red wine vinegar

After doing a bit of research, I decided to make a highly acidified spread using eggplant, tomato, and garlic. I peeled and chopped the eggplant, and cooked it down with a small amount of olive oil, a pound of peeled and chopped tomatoes, three cloves of minced garlic, and a full 1 1/2 cups of red wine vinegar.

tangy eggplant and tomato spread

The resulting eggplant tomato spread is a luscious, tangy condiment. It is perfect on slices of toasted ciabatta or in place of tomato sauce on a homemade pizza. The yield is relatively small, so I plan on making more before eggplant season is done.

finished jars of tangy eggplant tomato spread

I’m looking forward to seeing what comes next in the 24 Hours Field to Store program!

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Food Swap Cookbook Philadelphia Events

cover of the Food Swap Cookbook by Emily Paster

Friends! Next week, Chicago-based food writer and cookbook author Emily Paster is coming to Philadelphia to promote her new book, Food Swap!. She’ll be making an appearance at our summer food swap on August 3 at the Awbury Arboretum (there are still spots available and you can register here) and will be teaching a class at Cook at 2 pm on Saturday, August 6.

Together, the two of us will be at the Headhouse Square Farmers Market on Sunday, August 7 from 10 am to 2 pm. We’ll both be sampling treats from our books and will have copies on hand for sale and signature.

Oh, and if you’re looking for me this weekend, I’ll be demoing small batches of honey-sweetened stonefruit jam at the Callowhill Whole Foods Market on Saturday, July 30 from 12 noon to 4 pm!

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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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Deal Alert: Sweet Cherries on Sale Tomorrow at Whole Foods Market

This Friday is the annual cherry sale at Whole Foods Market! Very exciting!

I start paying more attention to the Whole Foods Markets Friday sales starting in mid-June. That’s because every July for the last few years, they have one day when they put all the sweet cherries on sale. They go from being upwards of $4 or $5 a pound to a crazy low $1.99 a pound. As a cherry obsessive and dedicated preserver, you better believe that this is one sale that I do not miss.

Because I’ve been on the road so much this summer, I haven’t been paying as much attention to the sales at my local Whole Foods as I normally do. However, I stopped by earlier today and spotted this sign (and was so excited, I felt moved to take a picture and post it to Instagram). The cherry sale is tomorrow!

After getting a couple of questions about availability on my Instagram post, I did a little digging and found out that the sale price will be in effect at all WFM stores in the US (including Hawaii). There is a chance that they will run out of cherries before the end of the day, so if you want in on the action, make sure to get to your local store on the earlier side of the day.

If you’re intrigued by the idea of discount cherries, but aren’t sure how you’d use up a mess of them, here are some of my favorite cherry recipes from the archives.

pickled cherries

Sweet pickled cherries. Eat them with roasted meat or with some cheese like a deconstructed chutney. Or, if you want something appropriate for a burger, make yourself some cherry ketchup.

booze and cherries

Cherry bounce. It’s just cherries, sugar, and bourbon. What could be bad about that? Or, if bourbon isn’t your thing, what about cherry rum?

sweet and sour cherry jam

Sweet and sour cherry jam. If you can’t find sour cherries, try using apricots or raspberries in their place. It’s lovely, low sugar preserve that is one of my pantry staples these days.

cherry clafoutis

If you don’t feel like hauling out your canning pot, there’s also the cherry clafoutis, which is always nice. You bake cherries into a slightly sweet custard. Pitting is optional.

There are even more cherry recipes in my cookbooks. Sweet cherry butter! Bing cherries in red wine syrup! Sweet cherry compote!

However you do it, make sure you enjoy some some cherries this summer!

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Upcoming Classes and Events: Glen Mills! Syracuse! Perkasie! Troy, NY! Chicago!

a quart of Italian plums

The eye of the canning season storm is here. I’ve been living in my kitchen for the last few days and still have many more projects to go (and I haven’t even started tomatoes yet!). I’ve done plum chutney, plum butter, a redux of this Italian plum and star anise jam, a multi-colored plum jam (I bought 40 pounds of plum seconds last Saturday), tomato jam (the yield on this year’s batch was just 2 1/2 pints. It gets smaller every year!) and peach jam with crystalized ginger.

Despite all the produce that is begging to be preserved, I still have a number of events and classes on the schedule. My hope is a few of you will be able to take a break from your own canning pots to come out and say hi!

Thursday, August 9 – A dilly bean class at the Glen Mills Whole Foods. It costs $35 and goes from 6-7 pm. Hope to see a few more of you there! Click here to sign up.

Saturday, August 11 – I’m heading up to Syracuse, NY for iCan2012, a day-long canning conference. It says that registration is closed, but if you are just learning about it now, let me know and I’ll connect you up with the organizers! Click here for more information.

Wednesday, August 15 – I’ll be out in Phoenixville, PA, participating in a forum about canning and home food preservation organized by the Community Eco Center. The forum runs from 7 – 9 pm, is held on the 3rd floor at Molly Maguire’s (197 Bridge Street) and is free.

Saturday, August 18 – A massive tomato canning workshop at Blooming Glen Farm in Perkasie, PA. I’m going to set up a bunch of burners and we’ll can enough tomatoes for everyone to take home 2-3 quarts (final yield will depend on how much we’re able to get through that day). It costs $75 and will be a sweaty, fun, productive day. Click here to sign up.

Sunday, August 19 – I’m heading back to New York State for a day of events with the folks from the Troy, NY food swap and the From Scratch Club. Click here for all the details.

Thursday, August 23 – An evening canning class at Saul High School (in conjunction with the folks at Weaver’s Way Co-op and the Pennsylvania Horticultural Society). I’ll have more details about registration in a few days.

Tuesday, August 28 – Spiced Plum Jam class at the Plymouth Meeting Whole Foods. Costs $35 and runs from 6:30 – 8 pm. Click here to sign up.


Saturday, August 25:

  • 9:30 – 11 am, canning demo and book signing at the Batavia Farmers’ Market. This event is free!
  • 12:30 – 2:30 pm, book signing at Morton Arboretum in Lisle. The event is included in the price of admission to the arboretum.
  • 5 pm, Jennifer Downing of Nourish Cooking is hosting an informal reception for me at the Yellow House. It’s your chance to get a book signed and ask me canning questions, all while nibbling tasty bits and having a cocktail or two. This event costs $30 if you want to include a copy of the book, or $10 for the reception only. Click here to sign up.

Sunday, August 26:

  • 9:30 – 11 am, canning class at Green Home Experts in Oak Park. The class costs $40 and includes a small jar of the jam we made in the class. Click here to sign up.
  • 11 am – 2 pm, book signing at Green Home Experts. While there will be books for sale on site, copies may be limited, call ahead to reserve yours.
  • 3 – 5 pm, I’ll be participating in the Chicago Food Swap (also being hosted by Green Home Experts). I’m planning on squirreling away some granola in my luggage to swap. The swap is currently sold out, but you can click here to get on the waiting list.
Monday, August 27 (events coordinated by the Lake Forest Book Store)

Credit for the coordination this Chicago trip goes to Emily Paster from West of the Loop, Jennifer Downing from Nourish Cooking and Naomi McEneely from the Lake Forest Book Store. They plotted, planned and strategized in order to make it reality. All three of them have my unending gratitude and appreciation. 


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Book Events: Philly! New Jersey! Bucks County!

Hi friends! I’m back home after a whirlwind four days in the Boston area. Thanks to all of you who came out, bought books, attended potlucks and took my classes. It was such a joy to meet so many of you. I was particularly delighted by how packed the audience was for my demo at TAGS in Porter Square.

I promise to have some honest-t0-god canning content up later this week, including a Canning 101 post on sugar, a recipe for apricot chutney, a book review and a post on five different ways to preserve summer squash. Until I finish doing that writing, I wanted to drop in with a quick events reminder.

Today at 5 pm, I’ll be at the Callowhill Whole Foods Market, demonstrating the Nectarine Lime jam from the cookbook (and offering samples, of course).

Tomorrow, I’m teaching a class at Pennypack Farm and Education Center in Horsham, PA. This three-hour class (6 – 9 pm) will be an introduction to boiling water canning and will feature dilly beans and peach chutney. The class costs $40 and there are still a couple spots left. You can sign up by clicking here.

At 2 pm on Wednesday, July 25, I’ll be talking about canning and signing books at the Mercer County, New Jersey’s Lawrence Headquarters Branch Library. Books will be available for purchase and I’ll be bringing a couple of treats from my pantry.

For those of you in Bucks County, I’ll be at the Ottsville Farmers’ Market on Friday, July 27 from 4 – 8 pm, signing books and answering canning questions.

On Sunday, July 29 from 12 noon – 2 pm, I’m teaching a canning class at the very elegantly appointed Cook in Center City Philadelphia. We’re making spiced peach jam, a gingery plum chutney and quick-pickled cucumber pickles. The class costs $85 and is kept small so that students have the opportunity to ask questions and really observe the process. There are just five seats left in that class, so make sure to click here and sign up.

I hope to see some of you in the next few days!

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