Summer produce is generally available from June through late October or early November here in Mendocino & Lake Counties, but it often really feels like an avalanche of everything being available all at once in September. If you’ve been busy with other summer activities and haven’t had a chance yet to cook up some good seasonal recipes, September is really the best time to get in the kitchen and get cooking! A huge variety of produce is available, with a rainbow of tomatoes of all shapes and sizes, summer squash, all sorts of fruit and much more being abundant and priced very reasonably – perfect for preserving and cooking in bulk. Whether you’re brand new to canning, want to try out some new recipes, or just want to take advantage of how “many hands makes light work,” you’ll want to join us at the Little Lake Grange kitchen in Willits to cook some of our favorite recipes which showcase the local bounty.
Date | Friday, September 9
Time | 2:00 – 5:00 p.m.
Location | Willits Little Lake Grange Kitchen
Cost | $25Apple Pie Jam
Beautiful fall apples are starting to appear at local farmers’ markets. We’ll be highlighting them with this popular recipe, which has all the flavor of apple pie in a chunky, spreadable jam. It’s perfect for topping a bowl of oatmeal or swirling into plain yogurt, spread onto toasted brioche or whole wheat bread, or as a filling in a classic peanut butter and jelly sandwich.Zoodles with Fresh Tomato Sauce
If you haven’t made zoodles yet, you’ve got to try it! Spiralizers are a relatively new and popular kitchen tool that can turn lots of different vegetables into noodles. They started a bit of a fad, but for a good reason – the noodles are fresh, healthy, taste great and are a great way to use up abundant vegetables like zucchini or cucumbers. We’ll use them to make spaghetti noodles out summer squash and then top them with a bright, fresh tomato sauce made with rainbow cherry tomatoes from Black Dog Farm.Caponata:
This traditional Italian condiment uses tomatoes and eggplant to make a luscious sauce that can be used for bruschetta topping, a dip for vegetables or as a sauce for pasta. If you’re not quite sure what to do with all that eggplant, this is a great recipe to try.
Sounds delicious, right? Space is limited, so register by contacting April Cunningham at firstname.lastname@example.org or call 707-467-3212.