From the New Eden Collaborative of First Parish Church in Newbury comes this very exciting series of classes:
Wondering what to do with all those great fruit and veggies from your garden, farmers market or CSA? How about preserving those fleeting moments of Summer Sunshine through home food preservation?
New Eden Collaborative of First Parish Church is pleased to announce their first sustainable cooking series. The series feature demonstrations on most forms of traditional food preservation and are timed to peak harvest times of the featured fruit or vegetable.
Each class taught by an award winning food preserver and will demonstrate the stages of food preservation and each participant can take home a jar of the results. The cost for each class is $15 . The classes run from 6:45 8:30 and will be held at the First Parish Church of Newbury kitchen at 20 High Road, Newbury. The first class is on July 29 and will run every other Wednesday going through October 7. Class limit is 10, Reservations are required and are excepted till the Momday before class. Payment is due at the beginning of class. To reserve your spot, contact Erin Stack at firstname.lastname@example.org or call 978-499-0096
Below are the class listings, and in the true spirit of the New Eden Collaborative, the classes are taught by members of organizations that are some of our favorite collaborators.
July 29: Jam, Jellies, Preserves, and Conserves: Participants will make Blueberry Jam. Taught by Tory Dolben (NSPG North Shore Permaculture Group)
August 12: Salt and Sugar Preservation: Participants will make Bread and Butter Pickles. Taught by Deb Cinamon Whalen (GAL Green Artists League)
August 26: Pickling: Participants will make Dilly Beans and End of Garden Pickles: Taught by Tory Dolben (NSPG)
September 9: Lacto-fermentation: Participants will make Sauerkraut. Taught by Charlotte Dion (Transition Newburyport and NSPG)
September 23: Fruit Drying and Preservation: Peach demo, dried slices, canned nectar, jam. Taught by Tory Dolben (NSPG)
October 7, Apples, Apples, Apples!!! Preservation of Applesauce, Apple juice, Apple butter, and Dried Apple Rings. Participants will make Apple Sauce. Taught by Tory Dolben (NSPG)
Tory Dolben has a life long love affair with food, winning her fist blue ribbons for canning at the Plymouth State Fair in the 80s. She most recently amassed 30 blues in the 2008 Topsfield Fair canning competition. Her passion for food, local, organic, sustainable, along with a masters degree in Health Communication grant her a unique perspective. She is excited to have the opportunity to share her skills in food preservation with you!
Deb Cinamon Whalen, environmental artist and activist and NOFA (New England Organic Farming Association) Certified instructor has been making bread and butter pickles for 25 years. The recipe she uses is a blue ribbon winner at The Deerfield Fair, and old family favorite from the Arnold family of Crarryville, New York.
Charlotte Dion has been using Lacto-fermentation methods for over 8 years. Charlotte is also the organizer of the North Shore Permaculture Group