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Tomatoes Canning Class - Register now!

August 17th, 2014 1:00pm - 3:00pm
Register now: Tomato Canning at Harvest Valley Farms
Sunday, Aug. 17 
1 pm to 4 pm
Learn to wrangle tomatoes every way from Sunday.

When
Sunday August 17, 2014 from 1:00 PM to 4:00 PM EDT
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Where
Harvest Valley Farms
125 Ida Lane
Valencia, PA 16059

Driving Directions
Miriam's Tomato and Watermelon Gazpacho

 

"When I was in Spain, I was often served gazpachos topped with chopped hard-boiled eggs, peeled fava beans, and sometimes, bits of Serrano ham. So if you wanted to make this heartier, you could add those, or some chickpeas. If you don't have both mint and basil growing in your garden or don't feel like buying them, it's fine to use one or the other."

Soup:

4 cups cubed seedless watermelon

3 cups chilled tomato juice

½ hothouse cucumber, peeled and sliced (about 1 cup)

½ cup coarsely chopped red bell pepper

¼ cup coarsely chopped red onion

1 small garlic clove, peeled

3 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon kosher salt, or to taste

¼ teaspoon cayenne pepper

Freshly ground black pepper, to taste

Garnishes:

½ cup finely diced peeled hothouse cucumber

½ cup finely diced red bell pepper

3 to 4 tablespoons finely chopped red onion, to taste

3 tablespoons slivered fresh mint leaves, plus mint sprigs to garnish

3 tablespoons slivered fresh basil

To make the soup:

  1. In a food processor, put about 1 cup of the watermelon chunks, about ½ cup of the tomato juice, the cucumber, bell pepper, red onion and garlic. Process the ingredients to a fairly smooth puree. Scrape into a pitcher or bowl. Process the remaining watermelon with some of the juice, in batches, if necessary. Add to the soup.
  2. Add the remaining tomato juice, the olive oil, vinegar, salt, cayenne, and black pepper. Stir well to mix and taste, adding more salt or vinegar, if desired. Cover and chill at least 1 hour, until cold and the flavors have blended. Taste before serving.

To serve:

  1. Ladle into bowls and top each with some of the garnish ingredients, finishing with a tiny mint sprig, if desired.

Makes 4 to 6 servings

Copyright 2014 Miriam Rubin

 

Miriam Rubin is the author of "Tomatoes: A Savor the South tm Cookbook" published by the University of North Carolina Press. She grows tomatoes and plenty of other fruits and vegetables in her large kitchen garden in southwestern Pennsylvania. She writes the column "Miriam's Garden" for the
Pittsburgh Post-Gazette, and contributes to their food pages. She's also a contributing recipe developer for

Organic Gardening. Her website ishttp://www.miriamrubin.com

and she's on Twitter @mmmrubin
 
Here's the Lineup:
WHAT: Tomato Canning every way from Sunday
DATE: Sunday, Aug 17
TIME: 1pm to 4 pm
WHERE: Harvest Valley Farms in Valencia
COST: $20 and $15 for full-time students.
WHAT ELSE: Taste everything, receive all recipes and
go on farm tour.
 
pam's tomatoes
You will learn techniques old and new to keep summer in your pantry all year long. Here's what we'll do and make:
 
--We'll follow Farmer Art King into Harvest Valley's tomato fields, tasting heirlooms and other varietals.
--You can buy these tomatoes for your home-canning projects.
--Miriam Rubin will teach two standouts from her book,"Tomatoes, a Savor the South Cookbook." She'll demo fresh Tomato Juice--check out her delightful and updated tomato/watermelon gazpacho, using the tomato juice, recipe at left--and "Ginger Tomatoes," quickly sauteed with an earthy surprise of ginger, and a kiss of honey at the end. It's saucy and great on freshly steamed rice.

-Kathy King, Art's wife, will demo her sweet tart Tomato Jam, which we'll taste on bruschetta with Paula Keswick's Cherish Creamery goat feta.

-Nancy Hanst and Amy Baer will team-teach basic tomato canning.

--You can buy "Tomatoes," signed by Miriam.

We'll also have panzanella salad with Sam Byler's aged sheep cheese.

--SOMEONE wins the Behemoth Basket stuffed with canning books, supplies and jars of everything we make in class.
Register Now!
 
 
Thanks for your interest in Slow Food Pittsburgh's Of Course You Can series.We look forward to seeing you at Harvest Valley Farms.
Sincerely,
  
Susan Barclay
Slow Food Pittsburgh