Just wanted to take a moment to chat up my upcoming Gifts from the Kitchen class. There’s a link to more information to the right, or make with the clicky here. It will take place all day on Saturday, December 13. We’ve started buying produce and collecting supplies, and we’d really like to have a count ahead of time, so if you are thinking of taking the class, please let me know by commenting or emailing me at wellsuited at gmail (dot com). There is already a good group, but plenty of room for more!
For those of you interested in what will be taught, we’re planning to work with seasonal ingredients and frozen fruit, since it is winter. Our primary goal (as always) is demonstrating ways to preserve local food. This means cranberries from the Oregon coast, hazelnuts from the Willamette Valley, local blackberries, and hardy garden herbs will be important components of the class.
The schedule may change, but right now we’re aiming to amuse and educate with such treats as:
- cranberry chutney
- herbal jellies
- shelf-stable pie fillings
- glazed nuts and brittle
- uncommon fruit vinegars
- homemade marshmallows
- regular pectin, low-sugar pectin, and no-pectin jams
- unusual and lovely flavored oils
This class is good for beginners, seeking to learn the basics of canning produce from the garden, and more advanced cooks needing ideas or the impetus to get back in the kitchen and make this year’s gifts local.
The cost of the class is $25 pre-registered and $30 at the door. I should stress that this price for an all-day class is almost a giveaway, given you can’t get this kind of hands-on instruction anywhere else for even twice the price. All the proceeds (less the cost of materials) will go to fundraising efforts for the OSU Extension Master Food Preservers in Lane County, so this is an opportunity to learn not only an important skill that will help your own budget, but to support a longstanding program now in jeopardy because of budgetary concerns at the local and state level. The class will be staffed by certified, trained volunteers.
We’d love to see you on December 13!