Though the summer is starting to wind down, there are still lots of opportunities to take a class or catch a demo. Here’s what’s coming up over the next couple months!
August 20 – Spicy Tomato Chutney at Greensgrow in Philadelphia. Class is from 12 – 2 pm and costs $35. Click here to sign up!
August 24 through 26 – Then, I’m spending this coming weekend teaching the last three classes in my preserving series at The Brooklyn Kitchen in Brooklyn, New York (though there is talk of adding a few more fall classes). These classes are two-hour, hands on sessions. You’ll go home with a juicy packet of canning info and a jar or two of preserves. Prices vary depending on the topic.
September 7 & 8 – I’m doing a pair of free canning demos at the Central Farm Markets in the Maryland. On Saturday, I’ll be at the Pike Central Market from 10 am to 12 noon, demonstrating my small batch canning technique (I’ll also have books to sell and sign). On Sunday, I’ll be at the Bethesda Central Market from 10 am to 12 noon, doing the very same thing. Hope some of you can come.
September 14 – Tomato Jam at Indy Hall! In this class, we’ll make a batch of tomato jam and talk about all the ins and outs of canning tomatoes. Both boiling water bath and pressure canning will be discussed. Class is 11 am – 1 pm and costs $50. Leave a comment or email me to sign up.
October 12 – Spiced Apple Pie Filling at Indy Hall! This class will give students an opportunity to help peel, chop and process 10 pounds of apples down into a batch of fragrant, spicy apple pie filling. Class is 11 am – 1 pm and costs $50. Leave a comment or email me to sign up.
October 19 – Canning at the US Botanic Garden in Washington, D.C. The morning class will be a jam making session, featuring a batch of pear vanilla jam. The afternoon class will be a make your own pickle party, starring water bath processed pickled carrots. Times, fees and registration links coming soon.
October 26 – Canning demo and book signing at the Williams-Sonoma at the Bellevue in Center City Philadelphia. Demo starts at 1 pm and I’ll be available to sell and sign books until 5 pm.
October 29 – Chutney making class with the Fair Food Farmstand at Reading Terminal Market. We’ll make a batch of apple pear chutney (using all local fruit) from 6-8 pm in the Rick Nichols Room. Click here to sign up.