Preserving the Harvest: A tasting of Fall
November 4th, 2017 – At Red Ridge Winery
This is for those of you who like good food from the pantry deep into the winter. We will address about all kinds of preservation techniques and have hands on demos of them. Red Ridge is the perfect place to host this celebration as their commitment to flavor and single varietals sets the bar for others.
In addition the Seedhouse is having the annual tasting devoted to storage crops, winter squash, potatoes, spices, peppers, pickling, celery, beans, canning tomatoes. This is a celebration of all that is Fall, a sagra or “food festival”, as they call it in Italy. Come take part in Oregon’s fall bounty!
Preserving the harvest demos:
French cornichion brines, squash jam, green tomato jam, pepper salts….And more!!
November 5 @ 1:00 pm – 3:00 pm
Ancient Japanese food art of Hoshigaki turns hachiya persimmons into an amazing, shelf-stable delicacy. The process is all done through patient hanging and massaging of the fruit. The process is listed on the Slow Food Ark of Taste under “Japanese Hand-Massaged Persimmons.”
We will provide the fruit and special bamboo hanging pole, while giving instructions and demonstrate how you can do this successfully at home.