Marisa McClellan's Blog, page 9

Goodie Bag Sponsors for the Food Preservation Retreat

One of the projects I’ve had cooking for months (in addition to these babies!) is the first ever Food Preservation Retreat. Fillmore Container and I are cohosting this daylong gathering for food preservation enthusiasts tomorrow (June 8, 2019) at the Lampeter Cafe in Lampeter, PA.

I’ve long wanted to throw an event like this and I’m delighted that it has come together as beautifully as it has. The lion’s share of the credit goes to the team at Fillmore, who have put so much work into ensuring that it will be an excellent day.

One of my hopes for the retreat was to put together a collection of useful gear that the participants could take home and put to work in their own kitchens. I think that the goodie bag we managed to put together is both useful and fun!

Our friends at Ball Canning contributed their new three-piece Utensil Set for Preserving. This sturdy kit contains a preserver’s hardest working tools.

From Three Springs Fruit Farm, we have jars of jam. These are all preserves made using my recipes and their fruit, which makes them extra-special. Participants will get either Tomato Jam, Salted Brown Sugar Peach Jam, or Ginger Apple Butter.

Pomona’s Universal Pectin (my favorite pectin when one is working with less refined sweeteners like honey, maple, or coconut sugar), sent everyone a box of their pectin. I’m going to be doing a session at 4 pm ET on preserving with natural sweeteners in which I’ll talk about Pomona’s Pectin that we will be livestreaming on Facebook. Tune in if you’re free.

The folks at Mason Jar Lifestyle sent their silicone jar drink toppers and stainless steel bands for all participants. And, they pair nicely with the handled drinking jars that Fillmore Container included.

We’ve also got labels from Alison from CanningCrafts, recipe handouts from Pomona’s Pectin and the Penn State Extension, and a handy coupon from Lancaster City favorite Lemon Street Market.

I’ll report back in on Sunday with a round-up of the day, along with a link to our live broadcast. Here’s hoping this is the first of many Food Preservation Retreats!

Related Posts:Save the Date for a Food Preservation Retreat!EcoJarz Relaunches Fermentation KitOctober Sponsors: Cuppow, Fillmore Container, EcoJarz, Mason Jar Lifestyle, CanningCrafts, and Mrs. Wages

Blueberry Rhubarb Jam

Blueberry rhubarb jam is a less common combination, but is no less delicious than the more familiar strawberry version. It’s a perfect jam to make during the transition from spring to summer.

It’s jam month in the Mastery Challenge universe and so on Monday night, I hopped onto Facebook for some live jam making. I made a small batch of Blueberry Rhubarb Jam in for the folks who tuned in (you can watch it whenever you have time right here), chatted about my summer preserving plans (I’m going for mellow this year), and gave everyone a good look at my rapidly growing belly (yes, there are indeed twins in there).

What I particularly like about this fruit combination (fondly called Blubarb by some folks), is that the berries and rhubarb really balance each other, but it’s not as common as the strawberry rhubarb combo. When used in equal portions, I find that the blueberries bring body and sweetness to the jam, while the rhubarb offers up its signature tang and zip. The end result is something that is satisfying and wonderfully spreadable (I used some commercial pectin, but the blueberries contribute a goodly amount of pectin as well).

It might seem impossible, but this is the first time I’ve posted a recipe for this exact combination. I went simple with this batch, but next time I make it, I might add a bunch of lemon zest. Or perhaps some freshly grated ginger. I also believe that cinnamon and blueberries always go nicely together. There are so many different ways to take a basic recipe and transform it into something fresh and new-to-you. I think that’s one of the things I love most about canning. There are always so many themes open for riffing and exploration.

And if this particular jam doesn’t speak to you, make sure to explore some of the blueberry recipes from the archives.

Basic blueberry jam
Small batch blueberry cara cara orange jam
Small batch spiced blueberry jam
Cranberry blueberry jam (a good way to clean out the freezer)
Wild blueberry jam
Small batch blueberry ginger jam
Blueberry cinnamon freezer jam

PrintBlueberry Rhubarb Jam

Yield: makes 4 half pints

Ingredients

1 pound blueberries, rinsed and picked over for stems
1 pound rhubarb, cleaned and diced
1 pound granulated sugar
2 tablespoons powdered fruit pectin

Instructions

Prepare a small water bath canning pot and four half pint jars.
Pour the blueberries into a non-reactive pot (I used a five quart Dutch oven for this batch and it worked nicely). Using a potato masher, work the blueberries until they're mostly crushed. Add the rhubarb. Whisk the pectin into the sugar and add that to the pot as well.
Place the pan on the stove over high heat and bring the fruit to a boil. Cook, stirring regularly for 18 to 22 minutes, until the fruit starts to thicken into jam.
Once the jam has thickened satisfyingly and has reduced by at least one-third, it is done.
Funnel the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.3.1https://foodinjars.com/recipe/blueberry-rhubarb-jam/
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The Food in Jars Facebook Livestream Returns!
Small Batch Blueberry Cara Cara Orange Jam
Small Batch Tomato Jam Livestream

The Food in Jars Facebook Livestream Returns!

My bi-monthly Facebook Live demos were on break during April and May while I was off on book tour. But they’re coming back for the months of June and July (before I get too big and pregnant to stand for more than a few minutes at a time).

For this month’s Mastery Challenge, we’re focusing on jam making and so on Monday, June 3, 2019 at 9 pm ET/6 pm PT, I’ll be making a small batch of Blueberry Rhubarb Jam (often fondly called Blubarb) over on the Food in Jars Facebook page.

This demo (like all of these livestream events I do) are your opportunity to hang out with me in my kitchen, ask questions, and hopefully build your personal toolbox of food preservation skills. This time around, you’ll also get a chance to see my every increasing baby belly! I hope to see some of you there!

Related Posts:Food in Jars Facebook Live ReturnsCranberry Orange Compote Facebook LiveMonday Night Facebook Live + Other Updates

Jam for the June Mastery Challenge

Hello Mastery Challenge participants! It’s June and this month we’re focusing on jam making, which is probably going to be one of the most familiar challenge topic we’ll dig into this year. After all, the majority of canners start their food preservation career with a batch of jam.

What is Jam?

For our purposes, we’re going to define jam as a fruit-based spread that is sweetened. Sugar is the most traditional sweetener, but you can also use honey, maple, agave, coconut sugar, fruit juice concentrates, or non-sugar sweeteners.

Just remember that jam made without any true sugar will not hold its color or quality for long). And, if you’re curious about making jam with these alternative sweeteners, make sure to check out my book, Naturally Sweet Food in Jars!

What Style of Jam to Make?

There are no rules as to the style of jam you choose to make. You can go large batch or small, conventionally sweetened or low sugar, added pectin or pectin free, and sweet or savory. If there’s a style you’ve been wanting to try and you’ve thus far avoided it in your preserving life, consider taking it for a spin.

The Recipes

There are more jam recipes in the archives of this site than I have time to count and there are yet still more in my cookbooks. Beyond that, there are hundreds of jam recipes online and in the many canning cookbooks out there.

However, you really don’t need a recipe to make jam. Prep some fruit. Measure out approximately half as much sugar. Combine them until the sugar dissolves. Add a little lemon juice and perhaps some cinnamon or vanilla paste. Cook it in a low, wide pan until it thickens.

However, if you want to work with a more proper recipe, here’s a collection of recipes from the last handful of years.

Spicy apricot jamSour cherry apricot jamSweet cherry balsamic jamSungold tomato and maple jamRhubarb hibiscus jamSpiced blueberry jamLow sugar apricot strawberry jamHoney sweetened strawberry vanilla jamLow sugar strawberry vanilla jamSimple apricot jamTomato jalapeno jamYellow plum apricot jamTiny batch gooseberry jamStrawberry ginger jamLow sugar blackberry rhubarb jamSmall batch vanilla rhubarb jamSmall batch strawberry balsamic jamSweet cherry rhubarb jam

This month, the deadline for submitting your projects to be counted in the monthly tally is Wednesday, June 28. I’ll have the submission form up by June 10.

If you want to share a picture of the thing you made, post it to Instagram with the hashtag #fijchallenge. And if you have questions, join us in the FIJ Community Group over on Facebook. Most importantly, have fun.

Related Posts:June Partners: Fillmore Container, EcoJarz, McDonald Paper, Mason Jar Lifestyle, Sticker You, and Moxy & ZenMay 2019 Mastery Challenge Round-upSubmit your Berry Preserve for the May Mastery Challenge

June Partners: Fillmore Container, EcoJarz, McDonald Paper, Mason Jar Lifestyle, Sticker You, and Moxy & Zen

Happy June , dear readers! It’s the start of the month and that means that it’s time to thank the businesses that help make this site possible. Please do show them that you appreciate their support with your time and attention!

Lancaster, PA-based and family-owned Fillmore Container are with us again! They offer all manner of canning jars, lids, and other preservation gear and carry just about every Ball jar currently available, so if you’re looking for a particular style, check them out.

Our friends over at EcoJarz are another stalwart sponsor. They make an array of products designed to fit on top of mason jars, including cheese graters, coffee brewers, and stainless steel storage lids. Make sure to pick up a PopTop lid for all your summer iced drink needs.

Back for another month is McDonald Paper & Restaurant Supply. Based in Brooklyn, they are open to the public and sell all manner of culinary supplies. Restaurant supply stores are a great way to get affordable, durable kitchen gear (including jars!). I’m a big of their big food storage containers for macerating fruit for jam.

Mason Jar Lifestyle is a one-stop shopping site for all the jar lovers out there. They sell all manner of mason jar accessories and adaptors. If you’re in the market for lids, straws, sprouting lids, fermentation weights, airlocks, tea light converters, cozies, they are there for you. I have a fun giveaway coming up with them later this month, so keep your eyes peeled!

Also on board is Sticker You. They sell custom die-cut vinyl stickers, labels, decals, tattoos, magnets and more, in any size, shape and quantity. They have a wide variety of labels you can order to make your preserves look slick and professional.

Moxy & Zen are back again to spread the word about their Pickle Recipe Underwear. Made from breathable organic bamboo, these are the perfect thing for the person in your life who wants to wear their pickle love on their person. Use the code “foodinjars” for 20% off your order.

And if your company, shop, or family business is interested in reaching the food-loving and engaged Food in Jars audience, you can find more details here. Leave a comment on this post or drop me a note to learn more!

Related Posts:April Partners: Fillmore Container, EcoJarz, McDonald Paper, and Sticker YouMarch Partners: Fillmore Container, EcoJarz, McDonald Paper, and Mason Jar LifestyleFebruary Partners: Fillmore Container, EcoJarz, McDonald Paper, and Mason Jar Lifestyle

May 2019 Mastery Challenge Round-up

It’s hard to believe, but May is over and that means that our fifth month of the Mastery Challenge is all done. This time, we focused on preserving berries. All stripes of berry preserves were fair game this time around and many of you took full advantage of the spectrum of options.

This time around, we had nearly 90 people report that they made more than 175 preserves. There were a whopping 68 batches of jam, 6 shrubs, 5 chutneys, 5 fruit butters, 4 compotes, 3 jellies, and 2 pie fillings.

View this post on Instagram

A post shared by Bronwen Wyatt (@ohbwyatt) on May 27, 2019 at 6:36pm PDT

There were also 24 preserves that fell under the other category and included things like dried fruits, fruit leather, whole fruit preserves, and sugared berries stashed in the freezer for later.

At the start of the month, most of you were already feeling pretty good about preserving berries.

But by the end of the month, feelings were even more positive. Those kinds of results always make me happy.

And here’s our visual breakdown of the various preserves made this time around, as well as a few images from the Instagram tag, #fijchallenge.

View this post on Instagram

A post shared by Lesley Fried (@lesleyadonia) on May 24, 2019 at 6:45am PDT

From Lesley, low sugar strawberry jam on the left and gooseberry jam on the right.

View this post on Instagram

A post shared by Genevieve Boehme (@genaboehme) on May 21, 2019 at 2:42pm PDT

From Gena, cranberry raspberry jam from frozen fruit! An excellent use of last season’s bounty.

View this post on Instagram

A post shared by Kristen Roberts (@feastinthyme) on May 16, 2019 at 7:32am PDT

From Kristen, raspberry cherry lime jam. Looks pretty glorious to me!

Now, some comments from this month’s participants.

Loved it. It gave me the incentive to visit a local u-pick and the excuse to buy entirely too many strawberries. (If that’s even possible!)

Karen in Virginia

It was your Strawberry Vanilla Jam that first brought me to your blog, which led me to buying “Preserving by the Pint”, which later led me to the Facebook Community Group Challenge. Loving every minute! I’m more of an occasional canner than a lot of people in the group but I love seeing what everyone’s doing.

Sue in North Carolina

Berries are my jam! I still have one more May project to make: Blueberry Lemon Curd. Thanks for the challenge!

Kathleen in Arlington

I also want to acknowledge the comments that many of you made voicing your frustration with the lack of available fresh berries for this month. It’s hard to pick a perfect topic for everyone every time. I’m sorry if this month didn’t work perfectly for you. Hopefully next month’s Jam challenge will work better.

To see more of what your fellow Mastery Challenge participants made this month, make sure to check out the #fijchallenge feed on Instagram and join the Food in Jars Community group on Facebook!

Related Posts:Submit your Berry Preserve for the May Mastery ChallengeBerries for the May Mastery ChallengeJanuary 2019 Mastery Challenge Round-up

Marinated Artichoke and Red Onion Focaccia with Cento

This post is sponsored by Cento. 

This was the first full week I’ve been at home since early April. I’ve spent the time sorting through piles that have been languishing for months and restocking the fridge and pantry with more than just a few days of food (when I’m away, Scott exists mostly on bananas, hard boiled eggs, and takeout).

I’ve also been finding my way back to more robust cooking projects. For weeks now, when I did dash home for a few days, I’d make a big turkey meatloaf or a pot of chili to leave behind as leftovers before leaving again. That kind of cooking is highly serviceable, but doesn’t really do much for culinary creative satisfaction.

So, with a stretch of available days and a recipe to develop for my partnership with Cento, I pulled out the yeast and flour and got down to work. The result? This really gorgeous and delicious marinated artichoke and red onion focaccia.

This trick of either nestling preserved foods into the top of focaccia or painting the surface with a preserve of some kind is one I’ve turned to many times over the years (you’ll find a sweet version of this recipe in The Food in Jars Kitchen). It’s a great way to use up tasty condiments and makes a delightful thing to have in the fridge or to take to a potluck.

Here’s How You Do It

You start by making a simple dough of all-purpose flour, sugar, salt, instant yeast, and water. I build my dough in my stand mixer, but truly it doesn’t require too much kneading and so could just as easily be done by hand. Once the dough comes together, you drizzle it with a little olive oil and set it to rise.

Once it has finished its first rise, you gently deflate the dough, reform it into a tight ball and let it rise again. I often let it do this second rise overnight in the fridge, but it can also be done on the counter (the fridge does give it the opportunity to develop a deeper flavor, but it will still be good if you’re working more quickly).

Then it’s just a matter of stretching it out on an oiled baking sheet (make sure to create actual holes as you stretch, to ensure it will have a properly pockmarked surface) and arranging your Cento marinated artichokes (I get four slices per artichoke) and slivered red onions on the surface of the dough. I like to place them firmly, to ensure that they’ll stay in place. The stretched and topped dough rises a final time for just 10-15 minutes before baking.

This is artichoke and red onion focaccia can be paired with any number of meals. We ate it the first night with grilled chicken salad bowls. The next morning, I sliced a square down the middle, toasted it lightly, and tucked some scrambled eggs inside. Hunks have been dipped in hummus and roasted red pepper dip. And if you think that a batch this size is too much, know that it freezes nicely as well.

Oh, and if artichokes aren’t your thing, try topping it with eggplant strips, sliced olives, or marinated mushrooms. 

PrintArtichoke and Red Onion Focaccia with Cento

Ingredients

5 cups/600 g all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1 tablespoon fine sea salt
2 1/4 teaspoons instant yeast
1 3/4 cups/420 ml warm water (110°–115°F)
3 tablespoons olive oil, divided
4 Cento marinated long stem Roman artichokes, sliced
1/2 red onion, cut into half moons

Instructions

In the bowl of a stand mixer fitted with a paddle attachment, stir together the flour, sugar, salt, and yeast. Add the water and mix to combine. Once the water is integrated, switch to the dough hook and knead until the dough is stretchy.
Remove the bowl from the mixer. Wet your hands and coax the dough into a ball. Coat it with a tablespoon of oil. Cover the bowl with a damp towel and let the dough rise until it has doubled in size, about an hour or so. Gently deflate the dough and fold it over itself a few times. Reshape it into a smooth ball and let it double in size a second time (this can be done overnight in the refrigerator. If you choose this route, let the dough return to room temperature for about 2 hours before proceeding with baking).
While the dough rises a second time, preheat the oven to 425°F. Grease an 18 x 13-inch rimmed baking sheet with the remaining 2 tablespoons of oil. Once the dough is finished its second rise, turn it out onto the prepared pan. Using your hands, stretch it out to the corners of the pan, making small holes with your fingertips as you stretch the dough. The holes will close during baking, but if you don’t make holes through to the bottom of the pan, the bread won’t have its characteristic craggy, pockmarked surface. If the dough is bouncing back too much, let it rest a few minutes and resume your stretching and prodding.
Arrange the marinated artichoke slices and red onion slivers on top of the focaccia, pressing them in firmly.
Let the focaccia rise again for 10 to 15 minutes, just until the dough starts to curve up around the artichokes and onions.
Bake until the top is nicely burnished and a peek at the bottom shows an even brown exterior, 20 to 23 minutes. Remove from the oven and let the focaccia cool in the pan. Do let it cool to room temperature before slicing, to prevent it from becoming gummy inside.3.1https://foodinjars.com/recipe/marinated-artichoke-and-red-onion-focaccia-with-cento/

 

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Beet and Onion Salad

Low Sugar Strawberry Rhubarb Jam

Tart, bright, and the very embodiment of spring, this low sugar strawberry rhubarb jam allows the fruit to lead the flavor charge.

Last week, I taught a class for the Brewerytown Community Garden. It was a lovely evening in the garden and more than twenty hardy folks came out to spend it with me. I demonstrated how to make a basic batch of strawberry jam and we talked canning safety, low sugar preserving, and good things to preserve this time of year.

At the end of the class, as we were cleaning up, the event organizers asked me if I might like to take home some farmstand strawberries and several stalks of rhubarb grown right in the garden. I’ve never been one to turn down the offer of produce, and so said yes.

Once I got home, I took a trip through this site’s archives, looking to see if there were any variations on strawberry and rhubarb that I’d not yet written about. Here’s what I found that I’d done in the past. 

Small batch strawberry rhubarb jam with rosewater
Strawberry rhubarb jam (not a huge yield, but lovely nonetheless)
Strawberry rhubarb butter (so smooth and spreadable)
Roasted rhubarb and strawberry compote

I decided that was what I was most craving was a low sugar jam combining the strawberries and rhubarb. I wanted to be able to taste that essential rhubarb tang and knew that using any more sugar would bury it under a blanket of sweet. And so I opted for a ratio of four parts fruit to one part sugar, and used a bit of Pomona’s Pectin to establish the set.

I used three pounds of strawberries and one pound rhubarb because that’s what I had in my kitchen at the moment of making, but I could just as easily see doing this with equal parts berries and rhubarb. I’d also love to do a version of this same preserve with raspberries and rhubarb a little later in the season, though we’ll see if that happens or not (my available energy is limited these days as these babies I’m carrying grow bigger and bigger).

Good Uses for Low Sugar Strawberry Rhubarb Jam

This jam is particularly good with nut and seed butters like this sunflower seed butter. It would make an excellent middle layer in these jam bars. You could do as I’m doing a lot these days and eat it stirring into cottage cheese or plain yogurt. Or you could make a batch of whole wheat crepes and use this jam as the filling. 

PrintLow Sugar Strawberry Rhubarb Jam

Ingredients

3 pounds strawberries, cleaned, hulled and chopped
1 pound rhubarb, cleaned and chopped
2 cups granulated sugar
1 tablespoon calcium water
1 tablespoon Pomona's Pectin

Instructions

Prepare a boiling water bath canner and enough jars to hold 3 pints of product.
In a low, wide, non-reactive pot, combine the strawberries, rhubarb, 1 3/4 cups sugar, and the calcium water. Stir to combine.
Set pot over high heat and bring to a rolling boil. Reduce heat to medium-high and cook at a vigorous boil for 20 to 25 minutes, until the volume has reduced by at least one-third.
Stir pectin into the remaining sugar and stream it into the cooking jam, using a whisk to stir to help prevent clumps.
Return the contents of the pot to an active boil and cook for an additional 2 minutes and then start looking for signs of thickening (it should be pretty clear as Pomona's pectin sets quickly). Once you see some thickening, remove the pot from the heat.
Funnel the jam into the prepared jars, leaving 1/2 inch headspace. Wipe the rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.3.1https://foodinjars.com/recipe/low-sugar-strawberry-rhubarb-jam/
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Low Sugar Blackberry Rhubarb Jam
Sour Cherry Apricot Jam
Small Batch Strawberry Plum Jam

Submit your Berry Preserve for the May Mastery Challenge

Hello Mastery Challenge participants! It’s hard to believe, but we’re rapidly approaching the end of the fifth month of the challenge. The topic this time around is berries and it has been such a pleasure to see all the fun things you’ve all made on the Food in Jars Community Group and the #fijchallenge hashtag on Instagram.

Remember that you don’t have to share your post on social media to participate in the challenge. The option to share on a blog, on Instagram, or in our FB community group is simply there as a way to help you connect with other challenge participants and build your virtual and real life food preservation communities.

If social sharing isn’t your thing, that’s okay too. Just skip the field in the form that asks for the link to your project.

The deadline for submission is May 29, but if you’re already done, feel free to submit them now. I do ask that you only submit the form once, so that I can get an accurate count of the number of people participating this month. If you don’t see the form below, click this link to find it.

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Related Posts:Berries for the May Mastery ChallengeApril 2019 Mastery Challenge Round-upSubmit your Preserves in Action Dish for the April Mastery Challenge

Food in Jars Kitchen Events in May and June

Hi friends! The last six weeks have flown by in a blur. It has been such a pleasure to go to so many places and meet so many of you! My book tour is starting to slow down, as my pregnancy gets further along and the burdens of travel get harder to weather.

However, just because I’m winding down doesn’t mean I’m done completely. I still have a handful of events to share with you! Here’s what’s still to come!

May 21 (Philadelphia, PA): Free canning class at the Brewerytown Community Garden. I’ll talk you through the creation of a batch of strawberry jam and will have samples for all who come. 6-8 pm. Details here.

May 22 (Glen Mills, PA): Cooking demo and book talk with WHYY at Terrain. There will be snacks and cocktails and the registration fee includes a copy of The Food in Jars Kitchen. Click here to sign up.

May 28 (Haddonfield, NJ): I’ll be teaching a canning class at In the Kitchen Cooking School in partnership with the Philadelphia chapter of Les Dames d’Escoffier. I’ll demo a batch of strawberry jam and then show you how to turn it into a cocktail and tasty vinaigrette. 6:30-8:30 pm. $35 (price includes a copy of The Food in Jars Kitchen). Click here to sign up.

May 31 (Philadephia): Talk at on the topic of preservation Creative Mornings Philadelphia. 8:30 am. Click here to register. 

June 6 (Reading, PA): Book talk with snacks at the Exeter Community Library. This is my only trek out to Berks County this season, so if you’re in the area, make sure to come. The event is free and I’ll have copies of my books available for sale and signature. 6:30-8 pm. 

June 8 (Lampeter, PA): Food preservation retreat with Fillmore Container! This one-day event is currently sold out, but the waiting list is short, so if you want to get yourself on the list and hope for a spot, the odds are good! More details here!

June 13 (Philadelphia, PA): Jam and Cocktail class with Andre Darlington at the Free Library of Philadelphia. I’ll demonstrate how to make a pair of early summer jams and Andre will turn them into tasty cocktails. 6-8 pm. Click here to sign up.

June 21-23 (Rhinebeck, NY): This is my annual, weekend-long food preservation workshop at the Omega Institute. This is my final event for the season before I hunker down and wait for the birth of my twins. I probably won’t be able to teach this workshop again for a few years, so if you’ve been thinking about participating, do it now. We’ll make 12-14 preserves in a collaborative and fun setting. Details and registration information here.

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