Preserving the Past,Tasting the Present
In the Farmhouse Kitchen with Rosa: the Pantry Renaissance Series
Sponsored by edible South Shore & South Coast
Lots of Q&A time and casual conversation
Silverbrook Farm, Acushnet MA
In Italy, I was raised on food that we grew, harvested, and putt-up. If we didn’t have a pantry to pull from, we wouldn’t have food on the table. Preserving food is something my mother taught me, exactly as her mother taught her, and as I have taught my children. And now, as I wish to teach you. These classes are life lessons that you will hold in your heart and soul, as I do. Once learned, they will lovingly pass from within, to your hands, and onto your own table, as you preserve our local bounty for cold weather celebrations, small and large.
Through hands-on classes, I will teach techniques that you will be able to apply throughout the growing season to preserve the delectable fruits, vegetables, and herbs that our local farmers work hard to grow in a clean healthy way. I welcome you to my kitchen as we fill, and use, our pantries.
Growing up my mother preserved everything and anything we could spread on bread. As soon as fruit season arrived, she began her jam-jelli canning. As winter arrives, we celebrate with fresh delicious summer fruit on our morning toast….YUM
I want those same memories to linger within my own family, so I too make jam-jelli the same way my mother did. And this is the start of my pantry calendar. I watch the weather and talk to the farmers. Strawberries are typically first to ripen and I continue with other fruits (blueberry, grape, peach, etc.) as the summer season continues. A homemade jar of delicious summer fruit may be just a few ounces, but once you open that lid, the flavor is larger than you can imagine.
Toast never tasted soooo good!
Our May Jam-Jelli class is filled with the basic essential pantry lesson for making delicious spreads from fruit and sugar. Take home a few samples to place on your pantry shelf, when winter arrives, and your toast is ready, you too can enjoy the delicious flavors of summer fruit.
The class will make three jam-jellies to bring home:
Please note: canning always revolves around what is picked from the fields. Our ingredients may vary from above, but the technique stays the same.
Coffee and light refreshment served.
Please let us know about any food allergies/ food concerns/questions.
A small list of items to bring to class will be emailed with your confirmation.
Thank you, Chef Rosa
Sunday May 21, 2017, 10am – (approximately) 2pm, $75