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Help celebrate Slow Food Pittsburgh’s fifth season teaching canning, preserving and pickling at farms, markets and restaurants all over Pittsburgh.
Please bring your own chair!
ALL ABOUT PEACH PRESERVING:
DATE: Sunday, Aug. 25
TIME: 1-4 pm
WHERE: Kaelin Farm Market, Wexford
WHAT: Learn to make:
–Peach Halves in Sugar Syrup, the basics, demo’d by SFP co-founder, food writer Virginia Phillips.
–Yellow Peach with Lavender Honey Jam from “Mes Confitures, The Jams and Jellies of Christine Ferber”, demo’d by Eileen Cox, talented canner/food preserver and mother of Bar Marco partner, Kevin Cox.
— Pickled Peaches from “Peaches, Savor the South Series,” demo’d by Nancy Hanst, canner extraordinaire, food writer, “mother” of SFP’s “Of Course You Can” canning and preserving program, along with Alyce Spencer.
–Peach Blackberry Soda from “Peaches, Savor the South Series,” demo’d by Alyce Spencer.
–We’ll have a freshly baked peach dessert prepared by farm chef Visil Oblockovich.
WHAT ELSE: Curt Kaelin, whose family has been growing peaches for almost 70 years, will tell about the farm’s history, talk about varieties grown on the farm and assess growing issues this year.
FEE: $20 and $15 for students
AND:
Kaelin Farm Market Cafe offers sandwiches and salads if you’d like to arrive early and purchase lunch
before class starts. REGISTER using link below.
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