I don’t know about you, but I am ready for a little bit less rain, snow and cold and a little more sunshine and cherry blossoms. I love March in Portland because the days start to get a bit longer and the flowers start to bloom.
Turnip is continuing to focus on customer created events. I am now booking for April, May, and June (but April is almost booked, so act fast!) If you have a class you would like to see, please email us! Does your kiddo want to learn to make a special meal for their birthday? Is your scouting group working on a healthy eating badge? Looking for a unique way to celebrate a new baby, new friend, or even your book group finishing a favorite read? Email us! firstname.lastname@example.org
These are limited due to the fact our calendar is filling up with private events. Are you dreaming of a class idea? We just need 6-10 friends and your dream can come true!
If you are interested in summer camp, please sign up soon. Camps are filling up.
March 2nd – Southern Thai Cooking (This is TONIGHT! I have a few spots left, email me if you want to join in! It is always fun!)
April 8th – Preschool Class at Seahorses
June 26th – 5 day Art and Cooking Summer Camp: Session One
August 7th – 4 day Art and Cooking Summer Camp: Session Two
PS. I am sorry if you received a strange newsletter this morning. My newsletter server appears to be on the fritz and I am working it out. 🙂
Plan ahead for April! Another preschool class is ready for registration: http://turniptheheatcooking.com/events/246/preschool-class-smoothie-inventing/
We are currently booking private cooking events for April, May and June! Email email@example.com
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.
If your child attended last year, don’t worry, it is a big world and we will be exploring new countries!)
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 firstname.lastname@example.org 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!
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!
I have a secret passion for writing, which I am fulfilling by working up articles for PDX Parent Magazine. Check out this month’s feature, an easy, delicious tomato soup. It is sure to thrill the little people in your house hold!
Interested in learning about more easy, family friendly soups? Email email@example.com to plan a class.
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
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.