Upcoming Classes and New Columns

September 8, 2011(updated on December 16, 2023)
dilly beans

So far, unemployment has treated me exceedingly well. Opportunities have popped out of the woodwork and I’m busier now than I was when I was going to an office multiple days a week. Happier too. Here’s just some of the recent goodness that I’ve got cooking.

As I mentioned a while back, I’m doing two events on Sunday, September 18. At 12 noon, you’ll find me making jam and pickles at Cook. At 4 pm, Madame Fromage and I will be at Wedge + Fig, pairing cheeses and preserves.

On Saturday, September 24, I’ll be at Linvilla Orchards for their annual Apple Festival. I’ll do a demo of a preserve that makes good use of apples (I’m working on a new recipe for this one). It’s a free event, so come on out and say hi!

In just two weeks, I’ll be heading to Portland, OR to see my parents, attend my 10 year college reunion out in Walla Walla, WA and teach a canning class. You’ll find me making pear vanilla jam at Kitchen Cru on Tuesday, October 4 from 7-9 pm. Cost for that class is $65 per person and you can register here.

On Saturday, October 8, I’ll be back in Philly, teaching a canning class at Greensgrow. I’ve loved this urban farm since the first time I clapped eyes on it and I’m delighted to have been asked to teach there. We’ll be canning and jamming fall fruit (either pears or apples, depending on what looks good as we approach the day). This class runs from 10-11:30 am and costs $35 per person. Click here for more information.

Finally, on Saturday, November 12, I’m partnering with The Kitchen Potager at Linden Hill to teach a class on canning holiday gifts. We’ll make preserves from apples and cranberries from 1-4 pm. Cost is $45 per person and I’ll have a registration link for you soon.

Now, on to the writing. These days, you’ll find me gabbing about pickles on a weekly basis at Serious Eats in a column called In a Pickle. So far, I’ve written about basic garlic dills, pickled red tomatoes and how to pickle Chinese long beans.

I’ve also launched a weekly column on Food Network’s blog, FN Dish. My first piece was an introduction to canning and blueberry jam, but with the next installment, it will change topic and I’ll be writing something other than canning and preserving. Shocking, I know.

If it’s still summer-like in your neck of the woods, check out my tips for late summer entertaining on the Cuisinart blog. You should definitely make that salad (here’s what my version looked like).

What have the rest of you been up to? Can anything good over the holiday weekend?

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30 thoughts on "Upcoming Classes and New Columns"

  • walla walla! how exciting. [that’s where i live!]
    you are going to love all the good stuff that has sprung up in the last ten years.
    look me up and i’d love to give you some recommends.

      1. We should! Let me know what your schedule shapes up like.

        Your tomato jam recipe basically made me the sweetheart of all my friends last year. I’m mid-way through 4 batches for 2011!

        i’m carly(dot)rapp (at) gmail(dot)com

  • Ooh have fun in Portland! I’m from the Oregon Coast and now live on the other border (with Idaho) and miss that side of Oregon so much. I did can something fun, pickled watermelon rinds. I linked a picture in your flickr group, or at least I think I did, I’m new to flickr. I can’t wait to try them, the brine smelled so amazingly delicious. Congrats on all your new opportunities.

  • Good for you Marisa………my mother always said “when one door closes, another opens”…with your talent , I am sure lots and lots of doors will be opening. Good luck in all your endeavors.

  • I’m making sun-dried tomatoes in the oven today and green tomato mincemeat. The mincemeat is a vegetarian version and absolutely delicious. I will also put some cherries in the dehydrator. My husband mixes the cherries with hamburg for burgers and meatloaf. They make those burgers so moist and tasty. He puts 10 chopped up cherries per 4 burgers.
    Hope you plan on coming to the Plymouth, MA area some time.

  • I am thrilled there are so many opportunities awaiting you! You have worked non stop, from what I’ve seen, to get to this point. Congrats!

  • Congratualtions on everything you have going on!! Come to my area!! NE Ohio — I live on an orchard….we can have a canning class there with our homegrown apples 🙂

    I was knee deep in peaches all weekend!!

  • No canning classes around my area that I’m aware of, but these canning posts with photos, tips, and recipes are the next best thing. Thank you for posting.

  • Congratulations! It sounds like rather than being unemployed, you are meaningfully employed with all of these activities and writing, glad you are enjoying it!

  • Marisa,
    I found your blog over the holiday weekend. My husband came home with two huge bags of apples… I found your blog while searching for a “homemade applesauce” recipe. I have to say that I love your blog! I tried the applesauce recipe you have and it turned out excellent! 🙂 THank you and good luck to you and in all of your new projects! It sounds like fun.

  • HI Marisa.. I had no idea you lived in center city until your post today… I used to live at 9th and Pine for years.. my girlfriend( now wife ) and I moved out here to Portland about 9 years ago.. intending to spend a year or two then move home, but are never leaving.

    I’m traveling for work on the 5th.. but I may stop by to meet you on the 4th if you’d like to sample some of the great things in jars you’ve inspired me to make.
    I also have quite a few friends who make wine.. in pdx and Walla.. if you want some introductions, just let me know.

  • So great to hear you are keeping busy and happy!
    The tomatoes are late this year, so canning season has just begun. Last night, I cut 2 big bowls of roma & duchess tomatoes in halves, tossed them with olive oil and fresh herbs, and bbq-ed them! It was really fun. then I blended them up and canned them. One batch I drained the juice off of and this became more of a sauce. the other, i left the juice in and this became a simple puree.
    fun times! Might have to try those pickled ones!

  • I, too teach cooking classes of all sorts and find it tremendously gratifying. I love not having to go to an office. The flexibility is awesome. Did I mention how gratifying it is?
    Check out my new schedule nourishcooking.com – I’ve feedback.

  • I’ve been reading your blog for a while now – made your pear vanilla jam last week and hoping to get out to Linvilla on the 24th. Any ideas on how to make the sweet peppers that they put on hoagies here in Philly? Not just the plain bell peppers but the ones that must have both vinegar and sugar with no extra seasonings. I grew up eating the Tallerico’s brand sweet and sassy strips but I can’t seem to find a good recipe for something similar. If I find a sweet pickle recipe that seems like the right levels of sugar and vinegar, can I just substitute bell peppers for the cucumbers? Thanks!