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Welcome to the 2012 growing season.  We have an enthusiastic crew of interns who are helping to brainstorm a new array of classes.  If you’d like to be contacted as those classes are scheduled, sign up for the newsletter.  We are introducing “Scratch Cooking from the Pantry” to spark creative ideas on how to cook from your plenished pantry as well as help you decide your focus for food preservation for the upcoming year.  Call us if you have a particular interest we might consider including. (425-788-5696)

Summer In A Jar teaches safe food preservation methods: canning, drying, freezing, quick pickling and fermentation.   Additionally, we offer an invitation to remember, or taste for the first time, honest, fresh, flavorful food in season.  We teach how to put up the current seasonal crop so it’s available the next winter and how to weave the bounty of your pantry into workable daily menus. There’s a rhythm to it that looks different in every home but the invisible thread that holds it all together is an affirmation to choose healthy, real food, sustainably grown to nourish our families.  We don’t get there all at once, but one step at a time.  We’ve adopted the word below to emphasize our desire to walk graciously and incrementally toward deeper, richer, healthier living.

…just a little– bit– better.     A little more flavor, a little less processed, a little more nutrition, a few less empty calories, a few more meals with family and friends and a bit less fast food on the run.  Come and join us.

We’re all waiting for you!

KidsCooK ,which Terrie and friends have been teaching  has been such a lot of fun.  You can read a River Current News article about the successfully completed first KidsCooK course.

These kids are fast learners; they keep us on our toes.  They will definitely be leaders in changing the way America eats.