September marks the start of typical end-of-summer activities like canning and freezing, so we can preserve fresh, local produce to use throughout the winter.
Learn the ins and outs of canning with Slow Food Pittsburgh's 2010 Of Course You Can Series. Canning 101: Tomatoes is an interactive demonstration to teach you the best techniques for canning all of those beautifully ripe tomatoes available this time of year. Learn to preserve the tomato's every mood and color: Whole Tomatoes, Tomato Passata (Nonna's old-fashioned Italian tomato sauce using an old-time tomato mill), Paul Bertolli's Green Tomato Confit with raisins and mint, and Julia Child's Provencale Tomato Coulis with saffron. All recipes will be provided.
The event will include a lunch of organic pasta with marinara sauce, green tomato quesadillas, and iced tea by Betsy Hollweck, the Tea Goddess.
The Faculty: Nancy Hanst, master preserver food writer, teacher and guiding spirit of this successful canning series, now in its second year; Jamie Moore, closet canner, Eat'n'Park's director of sourcing and sustainability, and chef; Anthony DiPietro and Giulianna Pozzuto of Delallo's in Jeannette, with a presentation on their legendary San Marzano tomatoes (specially canned for them in Italy) and with goodie bags for all; Domenica Merante, first-generation Italian, gifted teacher, of the famous Pittsburgh Merantes (Merante Market in Oakland) --about to launch her own cooking school and prepared foods store; Laura King, the farmer's wife at Harvest Valley Farm and talented cook, not to forget the farmer himself, Larry King, who will bring tomatoes for you to taste, compare and buy (we hope also to have tomatoes from Eden Hall's own fields). Assisting will be the the Slow Food team -- Alyce Spencer, Barrie Mars, Virginia Phillips, and Susan Barclay, with expert help from the first class of Chatham University's new Graduate Level Food Studies Program (Alice Julier, Director).
11 a.m. - 2 p.m. at Chatham University's beautiful Eden Hall campus and farm in Richland Twp: 365 Ridge Road, Gibsonia, 15044 -- here are directions. $25 SFP members, $30 nonmembers. To register, contact Virginia Phillips at vredpath@aol.com or 412-343-7354.
More preserving and fermentation classes are being planned for the fall in collaboration with Chatham University's new Food Studies Masters Program. Remember to check buylocalpa.org for details on current and future local-food events. |
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