Fall and Winter Schedule is Up!

All Upcoming Classes

Oct 6th – Foods of East India

Oct 22nd – Rainbow Salad for preschoolers

Oct 27th – Halloween Fun! for kids

Oct 27th – Festive Fall Foods for Families!

Nov 19th – Textures for preschoolers

Nov 20th – Annual Pie Making Party – For Families

Nov 20th– Ladies Night Out – Pie and Craft Making

Dec 1st – Snacks from Around the World

Dec 1st – Family Movie Night Meal

Dec 17th – Holiday Gift Making for Kids

Easy-Peasy Jam!

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I used to be an avid canner. My friend and I would spend whole summer days filling jars with pickles, jams, chutneys, tomatoes and fruit. Now, I just freeze all my summer produce and make a lot of refrigerator pickles.

But, yesterday I was inspired after reading an article on Food52 about making tomato jam in the oven. My counters are filled with tomatoes, plums, grapes and pears slowly being covered in fruit flies, the official nemesis of late summer. Something had to be done.

So, with outdoor temperatures closing in on 90 degrees, I did what any sane person would do, cranked the oven to 400 degrees and started chopping fruit. After the fruit was cooked I ran them through my food-mill (to remove peels and seeds) and stirred in 2 tablespoons of instant pectin. Then poured into clean jars. I filled some jars only 3/4 of the way and tucked them into the freezer for later eating. The rest went into the refrigerator to eat sooner.

My small taste-taster tasted them all this morning and I got gold stars!

Here is my vague recipe: 
Heat oven to 400 degrees. In a small oven safe pan add 2 cups of chopped fruit or tomatoes, 1/3 cup sugar and any spices your heart desires. Roast for 30 minutes or until soft and juicy. Run through food mill if desired, then stir in 2 tablespoons of pectin. Store in the refrigerator or freezer.

Tomato Chili Jam: 2 cups cherry tomatoes, 1/3 cup sugar, 1 tablespoon salt, 3 garlic cloves, 1 -2 teaspoons chili flakes

Grape Plum Vanilla Jam: 1 cup grapes, 1 cup Italian plums, 1/3 cup sugar, 1 tablespoon vanilla (stirred in with the pectin)

Pear Butter: 2 cups ripe pears, 1/3 cup sugar, 1 teaspoon cinnamon, a little bit of water added to roasting pan.

Grape Jelly: 2 cups ripe grapes, 1/3 cup sugar

Sweet Onion Jam: 2 cups sweet onion, 5 garlic cloves, 1/3 cup sugar, 1 tablespoon salt, a little bit of water added to roasting pan.

 

Looking for more canning recipes? Here are some from my old cooking blog.
Refrigerator Dilly Beans
Pickled Green Tomatoes (my favorite!!)
Fig Jam

 

 

 

After-School Cooking Classes!

It is time to sign up for our after-school cooking series! This 6-week series will walk kids through the basics of cooking (and don’t worry if you have taken the class before, each session is unique while reinforcing cooking skills!).
Classes are Thursday afternoons, 3:30-5pm at Old Salt Marketplace.
Sign up here.

(There has been some questions about moving the start time to 4pm, which I am open to, please contact me if this time would work better for your family at turniptheheatcooking@gmail.com)

Drinking Vinegars

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I have had a long standing love of drinking vinegars. I started drinking them in 2010 when I first discovered them at Pok Pok. Now, drinking vinegars, or shrubs are everywhere.

If you have an extra handful of berries and fruit I highly recommend making yourself a sour, sweet batch of drinking vinegars. This is my recipe, I have simplified it from my original recipe written 6 years ago.

Homemade Drinking Vinegars – makes about one quart
1 cup of berries or chopped stone fruit
3 cups organic apple cider vinegar (I think a rice vinegar would work well too)
1 – 1 1/2 cups white sugar

1. In a clean quart jar add fruit and smoosh with a spoon until juice is released. Top off the jars with vinegar. Push fruit under the vinegar if it floats.
2. Cover the top with a clean cloth napkin and secure with a rubber band. Leave in a cool place for 3-4 days. (At this point you have a fruit vinegar for salad dressings)
3. Strain vinegar to remove fruit solids. Put vinegar into a sauce pan. You should have about 3 1/2 cups of liquid.
4. Add sugar and bring mix to a simmer just until the sugar melts.
5. At this point I would do a taste test. Mix 3 tablespoons with a large glass of seltzer. Is it sweet enough? If not, add more sugar and simmer until the sugar melts.
6. Pour into a jar and store in the fridge. Use as needed.

PS. A yummy cocktail recipe: In a large glass mix 3 tablespoons of strawberry drinking vinegar, shot of vodka, squeeze of lime and top with seltzer.

 

Here are some drinking vinegar taste tests! Part 1 and Part 2