For most of us, canning and preserving is a lost art. We may have a few prolific fruit trees in our yard but don’t know what to do when the fruit ripens all at once. Or we eye the wonderful fruits at the farmers market at this time of year and think it would be great if only we could enjoy some of those wonderful flavors in other seasons.
Well, we have the answer! Slow Food Ojai is going to teach us all how to make fruit preserves, guided by Caroline Beck, the master preserve maker from Cook & Ladder in Santa Ynez.
When: Thursday afternoon, July 1, 2004, from 1:00pm – 4:00pm
Where: The Amestoy House in the Upper Ojai Valley
Cost: $20 for Slow Food members; $25 for non-members; $5 for children
The class will be limited to 25 people. Because this event is being scheduled during summer vacation for most school children, we would like to encourage people to bring along children so that they can be introduce to this endangered culinary art.
The Ojai convivium has moved its preserves class up a few weeks from the original schedule because the fruit harvest is early (but wonderfully prolific) this year due to the unusually warm spring. We are fortunate to have Caroline Beck, the master preserve maker from Cook & Ladder, as our instructor.
Caroline makes all sorts of wonderful and inventive preserves and marmalades along with olive oil that she sells at the Ojai Farmers Market. (By the way, Cook & Ladder’s 2004 Extra Virgin Olive Oil took a gold medal in the largest and most prestigious olive oil competition in the world, Olive Oils of the World. Cook & Ladder’s award-winning entry was among 327 contenders and selected from a panel of 16 international judges.)
Caroline will prepare a batch of apricot preserves (using Blenheim apricots from K.B. Hall’s orchard just up the road from the Amestoy House), and everyone will get a jar to take home. She will also discuss more advanced preserve techniques.
Please sign-up by emailing Stephen Fields at firstname.lastname@example.org or by telephoning him at 805.640.9630.