Pickling Two Ways with Marisa McClellan

Pickles

Registration Required. Have you ever wished to unlock the secret to crisp, fresh-tasting cucumber pickles? Or longed to be able to eat your homemade pickles all year round? In this class, you’ll learn to do both! Local  blogger (foodinjars.com), canning teacher, and cookbook author Marisa McClellan will show you how to make both fermented and preserved pickles and will let you in on all her pickle-making secrets. This class will detail the steps of boiling water bath canning and safe food preservation. Students will go home with two small jars of pickles that were made that day in class.

Marisa McClellan is a food blogger, cookbook author, and canning teacher based in Center City Philadelphia. Her books include Food in Jars, Preserving by the Pint, and Naturally Sweet Food in Jars. She has written for publications like Vegetarian Times, USA Today, Parents Magazine, The Sweethome, Food Network, Serious Eats, The Kitchn, Grid Philly, Saveur, Edible Philly, and Table Matters. Marisa also co-hosts a podcast dedicated to living a food-focused life called Local Mouthful. Find more of her jams, pickles, and preserves (all cooked up in her 80-square-foot kitchen) at foodinjars.com.

PLEASE NOTE: Cancellations within 72 hours of the start of class are nonrefundable or transferable. Workshop refunds and transfers requested earlier than 72 hours before the class start time will be charged a $5.00 processing fee.

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Scrapple Workshop

Adam Diltz

Registration Required. Chef Adam Diltz from Johnny Brenda’s comes to the Greensgrow Community Kitchen to teach us how to make Scrapple from scratch. We’ll learn about the history and origin of this Pennsylvania Dutch specialty. You’ll get to see each stage of the process from cooking and preparing the pork, to seasoning, moulding and cooking the final product.

We’ll get hands on helping out with prep and get to taste the final product in class. Everyone will get a piece to take home as well as a recipe to take home.

Adam Diltz is the Executive Chef of Johnny Brenda’s in Fishtown. Adam is pursuing his dream of running his own restaurant. Elwood, named after his grandfather, will focus on Pennsylvania cuisine, utilizing the rich heritage of the Mid-Atlantic region and the Philly area as inspiration. A pennsylvania native, he has 2 has worked for 3 James Beard Award winning chefs and is a member of Slow Food, PASA, and Historic Foodways of the Delaware Valley.

PLEASE NOTE: Cancellations within 72 hours of the start of class are nonrefundable or transferable. Workshop refunds and transfers requested earlier than 72 hours before the class start time will be charged a $5.00 processing fee.

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Manage Inflammation with Diet & Essential Oils Workshop

Registration required. Join plant medicine practitioner and chef Jennifer Capozzi, owner of Barlume Apothecary,  to explore how to alleviate pain and inflammation through whole foods that incorporate medicinal herbs and plant essences that can restore balance and healing. We’ll get hands on making Jen’s medicinal and flavorful version of Golden Milk, a coconut milk based beverage infused with medicinal roots and herbs, immune boosting mushrooms and essential oils. Everyone will get some to take home as well as Jen’s recipe including a profile of each ingredient; the herbs and essential oils, their flavor and and how they work together to address pain, inflammation + repairing the body.

We’ll be discuss inflammation and what it does in the body. Learn about pain pathways and nerve support how plant medicine can address inflammation and pain through simple changes in food selection and by incorporating medicinal herbs. Jen will blend a traditional Golden Milk Paste recipe with Ayurvedic Kashaya and her favorite adaptogenic and anodyne herbs and oils to help alleviate pain, reduce inflammation, wick away uric + oxalic acid, while healing nerve endings and over time repairing pain pathways.

Come enjoy the afternoon and learn how to heal your body from the inside out!

Jennifer Capozzi is a private plant medicine practitioner, plant-based chef, herbalist, and owner of Barlume Apothecary. She is a member of the Philadelphia Women’s Culinary Guild, and is a Wisdom of the Earth Certified Medicinal Plant Essence Practitioner.

PLEASE NOTE: Cancellations within 72 hours of the start of class are nonrefundable or transferable. Workshop refunds and transfers requested earlier than 72 hours before the class start time will be charged a $5.00 processing fee.

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Papermaking with Plants!

Registration required. Nicole Donnelly, founder of paperTHINKtank will be teaching you the process of making paper by hand, start to finish, beginning with our raw materials: plant waste collected from Greensgrow! We will learn how to process the plant material so they can be transformed into paper pulp, and then learn how to form sheets of handmade paper with a Western style mould and deckle. Beginners and the experienced are both encouraged to participate.

This will be a hands on workshop. Be prepared to get your arms wet! It will be a fun day of experimentation with texture, color, and of course smell. Everyone will make their own sheets of handmade paper from the varieties of plant paper pulp provided to take home. We recommend that you wear water-proof or water resistant shoes, sleeves that can be rolled up, and an apron or smock.

Nicole Donnelly is a papermaker, visual artist, and independent teacher based in Philadelphia, PA. She is the current President of IAPMA (International Association of Hand Papermakers and Paper Artists), and the founder of paperTHINKtank, Philadelphia’s first community accessible hand papermaking studio, offering classes and other services to artists, craftspersons, and the generally interested. While she holds an MFA in painting, she studied hand papermaking with Timothy Barrett (MacArthur Fellow 2009) at the University of Iowa (2008-09) and fell in love with the process. Her artwork is focused on the environmentally sustainable possibilities and beauty of handmade paper.

PLEASE NOTE: Cancellations within 72 hours of the start of the event are nonrefundable or transferable. Refunds and transfers requested earlier than 72 hours before the event start time will be charged a $5.00 processing fee.

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Tomato Jam Workshop with Marisa McClellan

Registration required. Want to preserve flavorful summer tomatoes so that you can enjoy them all year round? Learn how to safely and deliciously can them with author of Naturally Sweet Food in Jars and blogger at Food in Jars, Marisa McClellan. You’ll get hands-on making a batch of honey sweetened Tomato Jam, and Marisa will offer information for other types of tomato canning. She’ll also demonstrate how to use the boiling water bath method for safe, shelf-stable preservation. Marisa has taught canning and preserving for more than a decade and loves to share her knowledge and experience with new and experienced canners alike.

Everyone will get recipes, tips and a jar of tomato jam to take home.

Marisa McClellan is a food blogger, cookbook author, and canning teacher based in Center City Philadelphia. Her books include Food in Jars, Preserving by the Pint, and Naturally Sweet Food in Jars. She has written for publications like Vegetarian Times, USA Today, Parents Magazine, The Sweethome, Food Network, Serious Eats, The Kitchn, Grid Philly, Saveur, Edible Philly, and Table Matters. Marisa also co-hosts a podcast dedicated to living a food-focused life called Local Mouthful. Find more of her jams, pickles, and preserves (all cooked up in her 80-square-foot kitchen) at foodinjars.com.

PLEASE NOTE: Cancellations within 72 hours of the start of class are nonrefundable or transferable. Workshop refunds and transfers requested earlier than 72 hours before the class start time will be charged a $5.00 processing fee.

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