Author Archives: Joanna Sooper

Session One of Summer Camp 2017

Turnip the Heat Cooking will be partnering with Deena Raphael from Camp Colorwheel to offer another round of cooking and art camp.

Our hands-on, 5-day summer camp explores world cultures through art, food, games, folktales and music. Each day we will discover a new country. Colorful art and craft activities will be led by Camp Colorwheel; Joanna Sooper will help campers prepare and cook their own lunch and snacks inspired by the day’s global destination.

Camp runs 9am -3pm, Monday – Friday. 

Here is the link for registration

If your child attended last year, don’t worry, it is a big world and we will be exploring new countries!)

Happy New Year

I hope everyone is having a wonderful start to their 2017! I am trying out a whole new cuisine this month – vegan! So far it has been delicious and fun, and really, really eye opening! I will hopefully have some experiences and recipes to share.

Turnip’s calendar is filling up with private events! Please email us at turniptheheatcooking@gmail.com if you are interested in scheduling an event. Children and adult birthday parties are always fun, but so are book groups, family get togethers, co-worker groups, or just friends that want to do something different for a night out! Turnip is always open to developing a class that fits your interests and culinary desires.

Preschool classes will be posted soon, as will a few kid, teen, and adult classes. As always, leave a note if you are looking for any particular class.

Happy New Year!

Joanna

It is almost the New Year!!

Turnip’s calendar is looking a bit bare, but don’t worry a whole new schedule is coming soon! 2017 will be the year of classes tailored to the needs and wants of our students! Gather up a group of friends and give us a call!

Preschool classes will be starting up again soon!

I miss teaching grown-ups, so I will be adding a few more of those in as well!

Be well and get out there and enjoy this crazy snow!

 

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)