Planning Ahead for the Northwest Winter Power Outages
Next time the lights are out, surprise your family with wonderful celebrative meals and snacks without opening your freezer and putting it in peril. Water bath canning knowledge is a prerequisite for this class. We’ll learn how to put up the foundation foods for three days of meals.
You’ll learn to pressure can:
- chuck roast cooked in red wine
- garbanzo and black beans
- a chili bean medley
- Soup starters (can be applied to simple chicken stock)
We’ll teach you how to dehydrate:
- savory sauce leathers and
- Vegetable powders for seasoning your soups and sauces.
- You’ll go home with a syllabus containing summary notes of the class and recipes and, as always, a welcome invitation to call Terrie for extra input.
This is a full day, hands on class.
Part #1: Fermentation
To start with we’ll be focusing on Lacto fermentation. It’s an ancient form of food preservation that has been giving us edible delicacies since Sumer. This is how great grandma (depending on your ethnic heritage) made pickles, sauerkraut, kimchi, ginger carrots, pickled beets for borscht and myriad other pickled veggies and fruits.
- We’ll make ginger carrots and one other seasonal ferment
- Bring a quart, glass peanut butter jar or something similar. You don’t need a special fermentation crock.
Part #2: Quick Pickling
This easy food preservation process uses a pickling solution of brine (salt & water), vinegar, spices and sometimes sugar. Quick pack pickles should sit on the shelf for several months to reach optimum flavor.We don’t open summer pickles in our house until Thanksgiving. A major benefit of quick pickles is long shelf life.
- We’ll practice our water bath canning skills and pickle a pint of some seasonal goodie.
- You’ll go home with a syllabus with a summary of the skills and methods, a quick pickled product and a ferment as well as a welcome invitation to call Terrie with any questions you have along the way.
One of the benefits of eating seasonally and preserving the bounty of summer is the anticipation of opening a home canned jar of pickles deep in winter or dipping into your jar of fermenting treasure. Both will brighten the flavors on your dinner plate and some even enhance your body’s ability to coalesce the available nutrition.
We’ll braise a huge basket of greens
giving you an opportunity to hone your knife skills and increase your culinary confidence. We will learn to make the most of the amazing variety and prodigious quantity of greens grown in the Northwest.
If you have not experienced cooking grass fed beef
we’ll learn the methods and particularities in doing so. It is cooked differently than the fatty corn fed meat you may be accustomed to. It is better for your body, kinder to the cow and engenders more sustainable farming practices. We’ll show you the advantages of a low temperature braise when cooking grass fed beef. We’ll learn to maximize its deliciously surprising, dense, moist meaty flavors while using them to add depth of flavor to the larger portion of the meal.
Of course we’ll need some good bread for sop.
“Bucket Bread” makes fresh bread possible everyday without the mess and clean up. Start the week with rolls and end with flat breads. Hot crusty bread can be a quick addition to a daily menu and not the fearsome time consuming affair that often lives in our imaginations. Long live fermentation!
We’ll finish the class with lunch over continued conversation celebrating and embodying the food we’ve prepared.
We like to keep the time intimate and attentive so class size is limited.
You’ve got the chicken stock you made in the first class, so…with that as a base, let’s make SOUP. Soup wastes nothing; it is the incarnation of thrift. Homemade soups made with nourishing stock are a meal in themselves. Add a nice crusty roll or loaf of fresh bread (covered in class #3) and you’ll have a meal fit for the gods. Ever tried making soup that ended up the epitome of bland? We can help with that.
- We’ll begin by roasting beef bones and starting some beef stock (we’ll tell you in class #3 how to turn this beef stock into a miraculous demiglace.)We’ll send you home with Debbie’s Amazing French Onion Soup recipe.
- We’ll quickly move on to making soups from the chicken stock. We’re going to start with a clear chicken stock base that will open up lots of recipe possibilities, working with Mexican seasonings in one version and Italian seasonings in another.
- There will be plenty of vegetables on which to practice your knife skills.
- We’ll make a potato based cream soup from the chicken stock . Again, lot’s of variants.
- If there’s time, we’ll make a lentil or bean soup. If not, we’ll send you home with the skills and a good recipe.
- As we make some of the various recipes, we’ll showcase a number home preserved foods in which we have invested energy earlier in the year that will yield time savings for the soup maker, like home canned tomatoes, dehydrated zuchinni, carrots, onions, celery and parsley leaves, green and red peppers to name a few. We can use pressure canned black and garbanzo beans as well as pressure canned meat (that 30 lb roast that we bought on a great sale and put up as fast food earlier in the year)
- We will continue using the “Kaizen Calendar”; small steps to successfully transition your meals to scratch cooking by choosing to cook 5 meals a week that build upon one another instead of starting each meal from a blank slate. Recipes included.
Tamar Adler says, “The amount of food you have left from a meal is always the perfect amount for something.”
The skills and methods in these classes make a statement that there is no such thing as a “leftover” and emphasize that food is precious. In Tamar’s words, An Everlasting Meal: Cooking with Economy and Grace
This is not a demonstration class, this is a “do-it” class for a max of six peeps.
- learn how to select and roast a whole chicken,
- how to make stock, and from that stock,
- how to start making your own sauces. You’ll make a roux (it’s easy; what was all that kerfuffle about?) which will lead the way to gravy, Curry sauce, and cheese sauce(makes a Mac &Cheese fit for company). In addition we’ll make a peanut sauce, and a tomatillo sauce which will expand the menu options even more. These will jump start a lot of meal possibilities.
- We’ll also go over basic knife skills in case you need a confidence boost.
- We will be introducing the concept of the “Kaizen Calendar”; small steps to successfully transition your meals to scratch cooking by choosing to cook 5 meals a week that build upon one another instead of starting each meal from a blank slate.
- We’ll be highlighting numerous home preserved foods like chutney, pressure canned chicken stock, tomato salsa and pickled goodies that will brighten your palate. Each of theses will expand and embellish meal possibilities.
- We’ll send you home with a syllabus that will include the recipes from the class and a sample week long calendar that will help you strategize the five scratch cooked meals.
All this with no spice packets! This is a lot to cover in three hours.
This is a hands on class for no more than six participants. This is a perfect class for beginning canners.
We will explore steps you can take to transition your daily meals toward more local and seasonal food and the part that canning and food dehydration plays in that process.
- Learn water bath canning skills preserving a seasonal fruit sauce or chutney. These skills will generalize to other high acid foods.
- Incorporate food dehydration into your pantry patterns. We’ll cover the equipment, techniques and nutritional/ environmental benefits of dehydrating fruits & vegetables. This is so much more than a handful of dried fruit. It will open up new worlds in the kitchen and give you nourishing options for quick meals next winter.
- Learn to make jam over which you have control of the sugar content. Is your jam not setting up? We’ll look at troubleshooting those inevitable unexpected results.
- We will also teach the use of homemade & Pomona’s pectins.
- Because this class is about change, we will explore menu planning that will take advantage of your now plenished pantry and incorporate your new or revitalized skills and knowledge into daily living.
This is a hands on, all day class.
Rich food traditions filled with flavor have been replaced in our western diet by ubiquitous salt, sugar and fat. Rediscover the richness of a diet filled with a broad palette of real flavors. We start in small steps with a tomato chutney in the morning: a very kid friendly replacement for the kid unfriendly ketchup.
In the afternoon concoct a batch of chimichurri and make and can pepper jelly. I think you will be pleasantly surprised to learn that this jelly is more than just an interesting hors d’ ouvre. All day we’ll be adding a richness and diversity of flavors to your meals.
- Includes a quick overview of water bath canning procedures.
- Learn about menu strategies that capitalize on flavors and thrift.
- Take home a jar of pepper jelly and tomato chutney and chimichurri.
- You’ll take home a Summer In a Jar canning syllabus.
- As always, you take with you a welcome invitation to call Terrie for advice.
Replacing commercial condiments with a rich array of real flavors is a great way to add enjoyment to your meals as well as lowering the toxic load on your family.
This is a day long, hands on class for no more than six participants.
Part 1: Fermentation
- We will be making fermented ginger carrots and another seasonal goodie. Take home a jar of each. YUMMY. Take home recipes and use these skills next fall on your own sauerkraut, fermented fruit chutney and salsa.
- Reclaim the food tradition of your ancestors.
- Learn the processes and conditions for successful fermentation.
- Discover the tremendous nutritional and health benefits from lacto-fermented foods including: beets, carrots, fruit chutneys, onions, garlic, cucumbers, radish, turnips, red peppers, cabbage and so much more.
- A ferment around the house will jazz up many a meal with tremendous flavor and added interest….yes, and health.
We engage in conversation about the implementation of realistic steps to incorporate your new knowledge into your already busy life. All change is challenge. We desire our classes to be a continuing source of encouragement to people desiring to make Kaizen change.
As always, you take with you a welcome invitation to call Terrie for encouragement.
Participants supply a crock of specified dimensions and qualities. No fancy crock is required–an old quart, glass peanut butter jar works well. Bring two quart jars. Call Terrie well in advance of the class if you’re not certain. (425-788-5696)
Sandor Katz (Author & guru of Wild Fermentation) welcomes us to:
“Choose to involve ourselves in food as co creators.”
That’s what happens when we join hands with our little microorganism buddies! Join us to revive an old, or create a new, family food tradition.
and from Sally Fallon:
“Could it be that in abandoning the ancient practice of lacto-fermentation and in our insistence on a diet in which everything has been pasteurized, we have compromised the health of our intestinal flora and made ourselves vulnerable to legions of pathogenic microorganisms?”
Come join us and make friends in this microbiotic universe.
Part 2: Dehydration
We’ll cover the equipment, techniques and nutritional/environmental benefits of dehydrating fruits and vegetables. This is so much more than a handful of dried fruit. It will open up new worlds in the kitchen.
Whether you’re a CSA member or a gardener you can extend the bounty of our short growing season through dehydration. Meals deep in winter will be flavored with last summers crops of greens, beets, onions, beans, carrots, squash, herbs and fruit.
Practice preparing lots of different crops for the dehydrator and brainstorm recipe ideas for future meals.
You’ll come away with plenty of resources to get you started using dehydration as a food preservation tool. Let your imagination run wild!
This is a three hour, hands on class where you will learn to put up what is referred to as the “workhorse of the kitchen”. Why Can Tomatoes? If you’re not certain you know how to cook with quarts of home canned tomatoes, you might be interested in our Scratch Cooking Classes.
Are you concerned about BPA and other toxins in your food? Here is a great beginning step toward a healthy, wholesome diet. An indispensable ingredient for soups, stews, marinara, ragout and casseroles. Home canned tomatoes are especially important because the commercial variant is filled with colorants, toxins in the non organic produce and unknown, unlisted ingredients (a little loophole in the law governing listing of ingredients) In short, home canned tomatoes are full of flavor and are very good for you.
- Learn how to water bath can tomatoes at the peak of flavor.
- Know the secrets of buying good tomatoes.
- Recipes and know-how for marinara, and real ragout.
- A little stock, a few veggies , a jar of your home canned tomatoes and you’ve got soup that redefines the word.
- Freeze tomato soup base from the canning leftovers. This is fast food that won’t hurt you, in fact, you’ll never be able to eat soup from the little red and white cans again.
- Gather round for gazpacho to bring our session to a close.
In addition to the normal class schedule we have set aside two sessions for you to gather a private party (minimum 6) of friends to learn the tomato canning process and establish an annual tradition. Call Terrie to make arrangements. (425-788-5696)
If you’re gearing up for the 2017 canning season, call us and get your name on a list. We offer it on a limited basis.
This is a hands on, evening class for no more than six participants.
We will cover safe, water bath canning techniques using Tattler lids. They have some particularities that require minor modifications in your application technique but any traumatic change you endure will be well worth the effort. In addition to being free of BPA (See our notes here if you don’t yet believe that is reason enough to make the switch.) they will enable you to take one more step away from our highly disposable society(they are reusable…thirty years and counting) AND will save you scads of money over the long haul. (If we would have known about these lids when we started canning 30 years ago we would have saved over $4000.00 in lid costs. ) If you’re a veteran canner, come and refresh your technique and learn about these great lids. If you’re new to the world of home food preservation, this class is a great place to begin.
- Leave with a confidence to reliably use Tattler Lids in your canning regimen.
- Take home a step by step syllabus to help implement your new skills as well as a welcome invitation to call Terrie whenever you get in a bit of a pickle.
- Meet a growing group of canning enthusiasts who love to share their experience.
- Practice Kaizen by continuing to make small improvements to the quality and safety of your food.
This is a half day hands on class for no more than six participants. Pressure canning is a process required to safely preserve low acid foods like meat, beans, soups and vegetables. Water bath canning is prerequisite.
You will learn safe, up to date pressure canning methods and equipment selection.
- How to pressure can a seasonal vegetable.
- Learn how to preserve end of the season garden goodies by pressure canning them in a soup base.
- Practice pressure canning a tasty pot roast. Buy it on sale and can it for quick meals later in the season.
The participant should be comfortable with water bath canning methods before taking this class.
Learn why home canned salsa is honest food that fits into a sustainable menu. Next winter pop the lid and warm up with your own salsa. No more styrofoam, GMO tomatoes, excessive salt, preservatives or polysyllabic, mystery thickeners. We’ll start the day by prepping tomatoes, roasting and sweating the peppers and dicing jalapenos without burning your hands or eyes. Then the canning begins. If you’ve never canned before we’ll cover the importance of safe canning techniques & recipes, translate these skills to multiple home canned products and learn how to integrate these foods into a healthy, year ‘round menu. Time allowing, we’ll practice an element of thrift, making our own gazpacho with the leftovers. Our tomatoes come from a farming family in Yakima I’ve patronized for twenty years. It’s so good to know the one who grows your food.
Everyone will can their own jar of salsa, take home a Summer in a Jar salsa syllabus, plus a fresh salsa recipe for every season of the year.