The bounty of the Pacific Northwest’s produce truly shines in late summer and early autumn. One of the best ways to take advantage of the season’s fruits and vegetables is to preserve them. We are thrilled that we will be hosting four Author Talks that explore different sides of preserving. If you need inspiration or instruction on preserving this season, come to one (or more!) of the following events:
More than a cookbook, Preservation: The Art and Science of Canning, Fermentation and Dehydration demystifies the scientific concepts that inform the methods of food preservation in an easy to understand way. Certified Master Food Preserver Christina Ward has collected and translated both the scientific and experiential information that has long been the sole domain of academic scientists and elite chefs. Fueled by her mission to correct online misinformation and scientifically outdated materials, Ward guides readers through a comprehensive survey of the methods that will ensure your preservation projects are safe and delicious.
Three years ago, food activist Tara Whitsitt had a dream: to take to the road in a converted school bus and spread the gospel of kombucha, kimchi, and kefir nationwide. In a 1986 International Harvester bus-turned-fermentation-lab, Tara took off from Eugene, Oregon, teaching her skills to curious attendees, hosting potlucks, and sampling the seasonal produce of each stop on her tour. Through her winning stories, illustrations, photographs, and fifty recipes, Fermentation on Wheels tracks the two-year, twenty-thousand mile journey that made Tara into a known apostle of outrageously delicious, creative, healthy, and sustainable fermented flavors.
While Toast & Jam is not technically a preserving book, author Sarah Owens includes excellent instructions on jam-making, quick-pickling, and even some fermentation. Sarah, who won a James Beard Award for her first book Sourdough, has filled this book with creative and innovative preserves recipes such as Dandelion & Tumeric Jelly, Honeydew Vanilla & Lime Jam, and Gingered Guava & Chili Preserves. Toast & Jam will teach you how to make delicious homemade bread, as well as spreads and toppings that transform your baked goods into something special. At the event, Sarah will be demoing a recipe from the book for you to try.
“The Preservatory” with Lee Murphy – October 19th, 6:30-8pm, Free
At The Preservatory, located on the bucolic ten-acre farm and winery in South Langley, British Columbia, Canada, Lee Murphy and her team create delicious artisanal preserves in small batches using copper pots for locals and visitors alike. In The Preservatory, Lee demonstrates how to create your own unique preserves and how to use them in delicious recipes (preserves are not just for toast!). The creative options are truly endless, and this book will make jam masters out of everyone. Lee will be wrapping up our preserving Author Talks with a demonstration of a seasonal recipe from her book.