Fall Preserving Workshop at Star Bright Farm
Summer may be over, but that doest not mean the end of local produce. As the season winds down, and we glean final harvests from the field, home kitchens take on the task of preserving seasonal flavor for the winter month's ahead. Spend the day at Star Bright Farm with Domenica Marchetti, author of “Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions.” Learn the various techniques of preserving the seasons, including water-bath canning and the traditional Italian method of preserving in oil ~ using vegetables and herbs from Star Bright Farm. In this full-day workshop, we will make a variety of seasonal preserves: Sweet and Sour Butternut Squash with Mint; Tuna-Stuffed Pickled Cherry Bomb Peppers; Italian Giardiniera Pickle; and Green Tomato Jam. We’ll also make an herb-infused seasoned salt. There will be a break in the middle of the day, with a homemade lunch at the farm. At day's end, you will take home your preserves and seasoned salt ~ plus the knowledge to make preserves in your own kitchen.
Domenica Marchetti is the author of seven books on Italian home cooking, most recently “Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions,” published by Houghton Mifflin Harcourt. Her other books include “The Glorious Pasta of Italy,” “The Glorious Vegetables of Italy,” and “Williams-Sonoma Rustic Italian.” Domenica’s articles and recipes have appeared in The Washington Post, Cooking Light, Eating Well, Fine Cooking, Food and Wine, and other publications. Domenica also teaches Italian cooking and preserving across the country, and leads culinary tours in Italy. Visit her website at www.domenicacooks.com.
Tickets are $250.00 and include the following:
9:00-4:00 Hands on Workshop
Coffee and Breakfast
Farm Sourced Lunch
Jars of all the Day's Preserved creations
A copy of Domenica's Book: "Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions"