This time of year I always find myself emotional with gratitude and awestruck because of the bounty. Every year presents different challenges in growing, and every year somehow, in spite of everything, food thunders from the ground.
I am humble and grateful beyond words for all the food brought fourth this season, to Wyatt and Amy, to all the farm workers, all the CSA volunteers, to our friends Frank Silva, Matt at Cottonwood Creek Farm, Hazel Dell, Ela and First Fruits, and Organic Fair Trade Coffee.
Thank you CSA members too. Thank you for ‘walking the walk’ when it comes to supporting local, organic food. For coming out week after week and being so positive and supportive of the work we do.
It would be great to hear about what you liked, if you have any food questions, or if you have some ideas of what we can do better, or if you would like to see us do something new.
Leave a comment here or just email me at email@example.com I promise we take everything you say seriously.
I wanted to let you know I will be teaching a basic canning class on October 20th at St. Aidan’s Episcopal Church 2425 Colorado Ave, 3:30-5pm. To register email firstname.lastname@example.org. Registration is free to Tuv Ha’Aretz members and Red Wagon CSA members.
I will be teaching basic water bath canning method used to safely can any high acid foods. Water-bath canning is the easiest method for preserving high-acid foods like fruits, tomatoes, and pickled vegetables.
This will be a demo, you will learn;
What tools you need and how to use them
Steps to water bath canning from start to finish
When you finish this class, you should be able to follow any standard water bath canning recipe to make your own tomato products, pickled vegetables, and canned fruits.
Hope to see some of you there.