Tag: Preserving (page 1 of 2)

The Piedmont Picnic Pantry: Canning the Summer Harvest | Saturday, September 9, 10 AM – 12 PM | Raleigh City Farm

Join us for our Canning the Summer Harvest preserving workshop at Raleigh City Farm on Saturday, September 9.  

Veggies taste best when they’re fresh, local, and in season. Learn how to preserve your yummy garden produce at its peak so you can continue tasting these sweet days of summer all year long!

  • We’ll guide you through the water bath canning method step-by-step using it to preserve tomatoes and other summer veggies.
  • You’ll learn fun local food history along the way!
  • We’ll send you home with handouts and your own bit of “summer in a jar” that we make together in the workshop.

RESERVE YOUR SPOT HERE TO JOIN US.

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The Piedmont Picnic Pantry: Jelly + Pickles Canning Basics

Want to can your own preserves but not sure how to get started?
Join us! We’ll guide you through two of the simplest and safest preserves to start with: jelly and pickles.

Saturday, April 8, 10 AM – 12 PM
Raleigh City Farm (800 N Blount St.)

What to expect:
We’ll tell you tales of the history of canning and of our local area along the way.
You’ll have a chance to customize your own jar of pickles with spring veggies and spices to take home with you.
You’ll get a full overview of the jelly-making process and how to make jelly with spring wildflowers.
You’ll leave with a solid knowledge of the water bath canning method, detailed handouts, and a jar of preserves!

Reserve your spot here.

This workshop is hosted outdoors on site at the lovely Raleigh City Farm in downtown Raleigh (800 N Blount St.).

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The Piedmont Picnic Pantry: Intro to Veggie Fermentation

The Piedmont Picnic Pantry: Introduction to Veggie Fermentation | Saturday, March 11, 10-12 AM | Raleigh City Farm

We’ve all heard about the benefits of adding probiotic-rich fermented foods to our diets.  Buying them at the store can get expensive, but how do you know how to make sure you’re safely getting the most out of these foods when making them at home?  Fermentation can seem like a mysterious process, but we’ll make it easy for you and break it down step-by-step by:
  • Providing the story, benefits, and process behind vegetable fermentation
  • Tasting an array of home-fermented veggies
  • Guiding you through a hands-on demonstration of home fermentation using two different methods
  • Sending you home with handouts and a fermentation vessel filled with a prepped veggie of your choice to get started right away at home!

RESERVE YOUR SPOT HERE.

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Join us Feb. 19: Citrus Remix Workshop at Ramble Supply Co!

Citrus Remix Workshop | Ramble Supply Co., Raleigh | Sunday, February 19, 2-4 PM

Can’t get enough citrus this winter?  Want to preserve that peak citrus flavor to enjoy all year long?  Ever wondered how to reinvent citrus into new preserves and liqueurs?  

Join us at Ramble Supply Co for our upcoming workshop on preserving citrus!  Learn three techniques to preserve citrus at its peak to enjoy all year long: (1) infused liqueurs, (2) marmalade, and (3) candied peels!  We’ll also throw in several more bonus techniques for reinventing your citrus peels into useful or tasty new things.

Cost: $40

RSVP at Ramblesupplyco@gmail.com to hold your spot today!

What you can expect:

  • Learn:
    • In-depth instructions for how to transform citrus peels into liqueurs, marmalade, and candied peels.
    • Fun history behind citrus fruits and the things that can be made out of them.
  • Taste:
    • At least 3 different ways to preserve citrus, including one complimentary cocktail made with our citrus liqueur!
  • Take Home:
    • Recipes to make a citrus liqueur, marmalade, and candied peels.
    • An infusion kit to make your own citrus liqueurs at home.
    • A handout on 10 Ways to Reuse Citrus Peels at home.
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Postponed: Apples 3 Ways Preserving Workshop

Apples 3 Ways: Preserving Workshop | Raleigh City Farm  | POSTPONED to: Saturday, November 12, 9-11 AM

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Our October workshop has been postponed do to weather.  It is rescheduled for November.  Our November workshop in our Fall Class Series at Raleigh City Farm is Apples 3 Ways: Preserving Workshop! Interested in learning to preserve the fall bounty of apples all year long? We’ll show you three delicious ways and teach you the history behind these methods and some of your favorite apple varieties!

Information will cover how to preserve apples three different ways — including “snitzing”! Techniques generalize easily to other fruits! You will leave with a solid overview of how to use the water-bath canning method. We’ll send you home with a jar of apple preserves that you help make!

Reserve your spot here. 

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Want to know how to keep spring flowers all year long?

Flower Power Preserving Workshop | Raleigh City Farm | Saturday, April 9, 9-11 AM

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Reserve your spot here for our upcoming Flower Power Preserving Workshop!

Interested in learning to make and preserve syrups and jellies? Want to know which wild or home-grown flowers you can actually eat and what to do with them? Either way, we’ve got you covered!

Information will cover how to make syrups and jellies out of edible flowers. Techniques generalize easily to herbs or fruit! You will leave with a solid overview of how to preserve your jelly using the water-bath canning method. We’ll send you home with a jar of jelly or syrup of your choosing that you help make!

Reserve your spot here.

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Summer, 100 Miles, and Wild Berry Ice Cream!

This past Sunday, Piedmont Picnic Project had a lot to celebrate – and a dedicated group of picnickers braved the heat to come out and help us do it up right!  We held our third Wild History Walking Tour + Picnic of the year – a Wild Berry Ice Cream Social.  See full gallery here.

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The first day of summer for us meant the end of our 100 Miles in 100 Days series – we had officially walked 100 miles of Raleigh’s greenways in the 100 days from the first day of spring to the first day of summer, cataloging over 70 edible plants growing along the way!  You can see all of our finds on our instagram account.

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For our location, we chose Dorothea Dix [future] Park in downtown Raleigh.  We thought this spot was ideal for this celebration for a number of reasons…  This was the first spot I ever foraged berries in Raleigh, so it had special meaning to me.  The history of Dorothea Dix the person as well as the place is a rich one, and the place is in transition yet again with its purchase by the City of Raleigh for a park.

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It also is a place from where you can connect to several of Raleigh’s greenways…  Continue east to connect to the Walnut Creek Trail all the way to the Neuse River.  Continue west on the Rocky Branch Trail to connect to the Reedy Creek Trail to the NC Museum of Art all the way to Umstead Park.  Continue south to take the Centennial Bikeway Connector to the NC State Farmers Market and on to Lake Johnson.  Continue north connect to the House Creek Trail, Shelley Lake, and beyond all the way to the Raleigh city limits!  How connected we are!

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Another thing that made Dorothea Dix ideal for this day and this walk was that the entire Dix campus is rimmed with the perfect foraging environment – the intersection of grassy field with forest – resulting in a tangled mass of wild things brimming with edibles.  The edges of Dorothea Dix campus look like many of the Raleigh greenway edges we have seen in our 100 Miles in 100 Days walks.

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For the foraging walk, we focused on berries – mulberries finishing their season, blackberries beginning their season, and berries to come later this summer – muscadines and elderberries.

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Surprisingly, the plant that may have out shown all of these berry jewels was the easily-missed sassafras tree!

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We put our picnickers to work making their own ice cream for the first course!

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But at the end, we laid out a full spread for them – brandy-vanilla ice cream, “sassy snaps” sassafras cookies to make ice cream sandwiches…

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and a full wild soda bar for mix-and-match ice cream floats.

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We can’t think of a better way for us to have celebrated the first day of summer and the culmination of our 100 Miles in 100 Days journey, and we are grateful to those who chose to spend their Father’s Day with us!

So what will we do now that our 100 Miles in 100 Days challenge is over, and summer has begun?  Stay tuned for our upcoming events, especially coming up in July – the Blackberry Brigade – blackberry picking competition for a cause!

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Also, our theme for summer will be “Put it up!” – where we’ll focus on how to put up and preserve the summer’s bounty so that you can continue to taste summer all year long out of your pantry and freezer.

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Sea Salt, Rocket, & Roses… Piedmont Picnic goes to the beach

That’s right!  We just got back from the beach, but don’t worry, we didn’t take the week off.  To keep you entertained, while we were on vacation, we looked into things to forage on the beaches of NC…  What did we find?  We foraged seaweed for extra nutrients in the compost pile, picked sea rocket and wild roses, and made our own sea salt!  All things you can try out next time you pop over to the beach.  Check it out below.

Wild sea rocket…  like arugula, but the leaves are more like a succulent…

Wild beach roses were turned into an infusion and then into a yummy beachy cocktail (of course!).  

The #wildfoodlove #harvest continues even on #beach #vacation. #TopsailIsland #beachrose A photo posted by Piedmont Picnic Project (@piedmontpicnicproject) on

“The #Wild #Rosy #Pear” – wild #beachrose #infusion+ pear syrup courtesy of #grandma’s #homecanned pears + #gin + lemon

A photo posted by Piedmont Picnic Project (@piedmontpicnicproject) on

Finally, our grand finale…  If you are trying to eat more locally, how do you localize your salt intake?  Well, if you live in the NC Piedmont, in less than 150 miles, you can make your own local sea salt!  We just strained the seawater and then dehydrated it until nothing was left but the salt!  

Why yes! This is the start of our #homemade #seasalt evaporated from #foraged #seawater! #TopsailIsland

A photo posted by Piedmont Picnic Project (@piedmontpicnicproject) on

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Weekend Update: May Wild History Walking Tour + Picnic

Piedmont Picnic held their second Wild History walking tour and picnic of the spring this past Saturday!  We had a big bunch of friendly, enthusiastic picnickers and a beautiful day along Lake Raleigh – one of our favorite spots so far along the Raleigh greenways during our 100 Miles in 100 Days series.  See full gallery here.

Along the walk, we learned about wild edibles growing right now in this location – wildflowers, green shoots, and even mulberries!

Talking #mulberries at this past Saturday’s #WildHistory #Foraging Tour + #WildFood #Picnic!

A photo posted by Piedmont Picnic Project (@piedmontpicnicproject) on

The picnic was one of our more decadent affairs – because eating flowers of course lends itself to sweets! Wild weed salad, Trappist honey bread, and yogurt cheese were accompanied by honeysuckle sodas, wildflower jelly thumbprint cookies, and intoxicating wisteria ice cream!  

Oh, and did we mention we spotted our first ripe blackberries of the season!?

A big THANK YOU to all who came out for the picnic and to everyone that helped to promote it beforehand!  We are always grateful for and humbled by the overwhelming response we get to our wild endeavors!

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Pollinator Picnic was all the buzz!

Piedmont Picnic Project hosted our Pollinator Picnic this past Saturday as part of the Second Saturday events in Raleigh and as part of our Pollinators in the Piedmont blog series!    Special thanks to all those who came out for the event!  See full gallery here.

Pollinator Picnic

PapaSpuds_logoSpecial thanks to Papa Spuds for providing all of the honey for the event!  If you’re interested in Papa Spuds local foods delivery service, they’ll waive your enrollment fee and give you $5 off your first order when you use the coupon code PICNIC.  

If you couldn’t make it out, here’s what you missed…

A full bee buffet of honey and wildflower drinks and treats, including Honeygirl Meadery mead and Brothers Vilgalys Spirits krupnikas cocktail!

#yogurtcheese flavored with #honey and #foraged #hickorynuts decorated with more nuts, #nativehoneysuckle and #wildroses at the #PollinatorPicnic!

A photo posted by Piedmont Picnic Project (@piedmontpicnicproject) on

#trappist #honeybread at our #PollinatorPicnic! #likethebeesdoit A photo posted by Piedmont Picnic Project (@piedmontpicnicproject) on

A pollinator garden demo including a good dose of bee history and recommendations for pollinator plants.  This berm is stuffed full of BREW coffee grounds and compost from a kindly CompostNow customer!

Our best helpers! #PollinatorBerm #startemyoung #givebeesachance

A photo posted by Piedmont Picnic Project (@piedmontpicnicproject) on

Stay tuned to our Pollinators in the Piedmont series to see what’s next – like our upcoming Wild History walking tour – learning more about pollinators, bee history, and forageable wildflowers!

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