Upcoming Events! Scranton! Philly! Hellertown! Boston!

July 9, 2012(updated on December 16, 2023)

If all those blog posts about book events in Seattle, Portland and points south made you east coasters envious, this post is for you. I have a number of events up and down the eastern seaboard in the next couple weeks. Mark your calendars!

On Wednesday, July 11 at 6 pm, I’ll be in the fine town of Scranton, PA for a food swap with the Northeastern Pennsylvania Swappers and cookbook signing. Click here for more info.

This Saturday, July 14 I’ll be at Fante’s in the Italian Market from 2-4 pm. I’ll be there to sign books, answer canning questions and make sure everyone tries my pickled onions and rhubarb chutney (as well as a few other treats from the book). Click here to RSVP so that we make sure to have enough treats on hand!

On Sunday, July 15, you’ll find me at the Saucon Valley Farmers’ Market in Hellertown, PA from 11 am – 1 pm. I’ll be doing a jam making demonstration and will have books for sale as well. Starting at 1:30 pm, I’ll be at the Upper Bucks County Food Swap, trading my jam for other delicious things. There are still tickets available if you want to join the swap.

Next Tuesday, July 17, from 6:30 – 8:30 pm, I’ll be teaching a Dilly Bean class at the Whole Foods Market in Plymouth Meeting, PA. The class costs $35 per and there are still a number of spots available. Click here to sign up.

Then I head to the Boston area. On Thursday, July 19 at 6 pm, I’m doing a canning demo at TAGS Hardware in conjunction with Porter Square Books in Cambridge, MA. Click here for more information on that one.

The next night, Friday, July 20, Maggie Battista from Eat Boutique and I are teaming up for a potluck. We’ll be gathering at her place to eat, drink, be merry and sign books from 7 – 9 pm (we’ll have them to sell if you don’t have one). The event is free, just come with a dish to share. Click here to sign up.

I’m teaching two classes at Create-a-Cook the following day. Currently, they’re both sold out, but it never hurts to grab a spot on the waiting list.

I feel breathless just writing all that down! Hope to see some of you in my travels!

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14 thoughts on "Upcoming Events! Scranton! Philly! Hellertown! Boston!"

  • The Bucks County Swap links to the Facebook login page. Is it supposed to be? I used to live in Lancaster and boy I would love to go, or tell some friends to go.

    1. It only links to the Facebook login page if you’re not currently logged in to Facebook. Try clicking through to the sign-up page, the information is also there.

    2. ah nevermind, I just had to sign in and it went straight there. Sorry! Looks really fun, and I wish I could go, but I have recommended it on fb.

  • Ok, begging voice! Marisa! You have changed my culinary life FOREVER! We’ll be in Toronto for the month of August. I’ll travel to the border if I have to!! We don’t have passports yet (we’re really homebodies and travelling is new to us). Any chance you love Niagara Falls? Toronto? Vancouver?

    Wow, I sound like a creepy groupie! Truly not, but I would love to get my already well used book signed one day!!

    1. Yiikes… I really mean to ask if there is any chance you would do a class or a book signing? Or are you not up in Canada yet?

  • Excellent! I’ll be in Hellertown visiting people and we’re hitting up the market to get pizza from Switchback Pizza Co. See you there!

  • Thanks to you I have a new hobby that I love. Your class at Purcell Murray in the San Francisco area was the start for me. I love the apricot jam that I did first, and the cantalope jam ..My Moms plum tree is heavy with fruit but the fruit won’t be ripe for a few more days. In the mean time I plan on doing the pickled onions or the beets.
    I have a couple questions: do the recipes double well? Some of your recipes call for wide mouth and some regular lids and jars, is the size of the product the only thing that defines the size of the jar and lid? When my grandmother stored the jarred food I remember the bands were on why should the bands be off?
    I am so happy that I found your blog and book .Sincerely, Donna

    1. Donna, I’m so glad to hear that the Purcell Murray class was such a canning turning point for you!

      Jam recipes don’t double well, because they rely heavily on evaporation and it’s harder to make that happen when you vastly increase the volume in the pot. You can double pickle recipes, though you have to be careful with the salt, as it’s easy to make your pickles too salty.

      You can always scale down the size of the jars, but you can’t go up without increasing the processing time. It’s best to use regular mouth jars for pickles and whole canned fruit, because they keep the pickles submerged in the liquid better.

      See this post on why it’s good to store the jars without the rings: https://foodinjars.com.s164546.gridserver.com/arugulapesto/2011/04/canning-101-how-to-unstick-a-stuck-ring/