I have absolutely nothing interesting to blog about today. It has been a rather routine week – not only our second one in a row, but our second ‘routine’ week since some time in January, which is surprisingly refreshing. There’s been no snow, no dinners of note, no one has been sick, everything that was scheduled has happened when it was supposed to with the exception of Edie’s soccer game last Saturday which was called on account of rain. It was supposed to be the first game of the season, so not having it didn’t throw us out of a routine as much as it just put off starting our spring Saturday routine.
The canning program I had taken the reins of for Market Central has morphed into what I’m now calling the “Small Business Program”. To recap, I spent the end of last summer and all of last fall teaching a regular weekly canning class with the idea of recruiting and attracting individuals who were interested in learning to can as well as those who might be interested in starting their own canning business. I knew going into it the latter goal was a lofty one, as I know first hand what hard, hot work canning is. It requires a certain passion that’s hard to instill. In addition this passion, one needs cooking skills, knowledge about food (and gardening to some extent, at least the knowledge of the effects of weather can be on a particular crop) as well as the ability to navigate the seemingly confusing food rules and relations, line up suppliers, market to buyers AND be able to keep up with the money flowing in and out. There is quite a bit involved in starting a canning business and I wanted this program to address as much of it as I could. It’s one thing to learn to can, quite another to start your own business based on it. Continue reading
I didn’t mean to take a blog break, but it happened. I could push at least part of it off on the old ‘busy’ excuse, but the fact is, it’s been a hard couple of weeks here. Continue reading
I recently cracked open a jar of that pickled eggplant. As part of the ongoing series of canning classes I’ve been teaching, I’d been asked if I could please lead another pickling class because ‘pickling is fun’. Indeed it is. I knew I could still get eggplant, so I figured I should actually sample the pickles before making them again. Served on some nice baguette with feta cheese and a drizzle of olive oil, pickled eggplant is a lovely antipasti. Continue reading
For a few months now, I’ve mentioned various projects I’ve been working on but haven’t explained here exactly what they all are. As the time has been right for each one, I’ve shared them. This particular one that I’m about to share is probably the biggest one I’ve been working on, but have been the quietest about in this space.