Classes in Canning and other Pioneer Arts

"Don't eat anything your great-grandmother wouldn't recognize as food." --Michael Pollan, Food Rules

Eating like our ancestors, whether Paleolithic or pioneer, is increasingly coming into vogue. For the true enthusiast, efforts to eat local food can be supported through the recovery of traditional practices, from fermentation to backyard gardening to canning.

While skills like canning, bread-making,freezing, and menu planning used to be handed on as "secret family" recipes and tips at grandma's stove, these days many grandmothers are as lost in the kitchen as the millennial generation. Enter Leni Sorensen, a local blogger, contributor to In the Kitchen online, and culinary historian, who wants to be your stand-in grandmother for instruction in the pioneer arts.

Leni teaches classes in traditional culinary techniques on summer weekends at her home, nestled in the nook of a mountain stream outside of Charlottesville. The opportunity to marvel at her productive garden/micro-farm is reason enough to take her classes!




Leni has seen food movements come and go. Peppered with the practical wisdom of her family and lifetime ("if you only offer your kids food that is good, you don't have to worry about what they eat"), her conversation celebrates eating while eschewing false solemnity and faddish pieties about food. Having farmed with her husband in South Dakota for a number of years, she embraces the authenticity of real food and friendly gatherings -- her reminiscences about potlucks of barbecue ribs and rich pies are still making me hungry a week later!

Equally at-home with the cerebral (how historically zoning restrictions for local markets reflected racial tension and the rise of supermarkets) and the practical (how would you prepare the meat if you bought half a pig?), Leni exudes curious engagement with the world and instructs with a captivating interweave of anecdote, fact, and maxim.

And of course she leads by delicious example with her mouth-watering canned goods, her bountiful garden, and the details of her own choices ("We only eat tomatoes when they're in season--and then we eat them every day").

Leni's Classes

Leni offers classes all summer, and is happy to create unique classes to suit your needs and curiosity. It's best to contact her and sign up through her blog.

May 21 / 22: Breadmaking
June 11 / 12: Breadmaking
July 16 / 17: Canning tomatoes and peaches
July 23 / 24: Canning tomatoes and peaches
August 13 / 14: Canning tomatoes and peaches
August 27 / 28: Canning tomatoes and peaches
September 10 / 11: Canning tomatoes and pickles
September 24 / 25: Canning tomatoes and pickles
November 12 / 13 / 19: Freezing meat, making sausage

Hope to see you there this summer!

And if you'd like to try out food preservation on your own before going to visit Leni, check out this fantastic one-click recipe for Spicy Pickled Carrots (or any other veggies, really) from our very own Bella Eats!

Relay products related to this post:

Local Hydroponic Greenhouse Tomatoes, about 1 lb.	Horse and Buggy Couples Share	Local Whole Wheat Bread Flour, 5 lbs
$3.49 per Item	$23.00 per Item	$5.71 per Item

Your Questions: What's in Season?

"A significant part of the pleasure of eating is in one's accurate consciousness of the lives and the world from which food comes." --Wendell Berry, "The Pleasures of Eating"






From Kristy: We've recently started eating more seasonal and local produce... what are the different fruits and veggies available locally and when are they available?

First of all, Kristy, kudos to you. As your family is already discovering, eating locally and seasonally positively impacts many facets of daily life, from your health, to the environment, to the enjoyment of your food. If you don't already read Wendell Berry, I'll link to his essay, "The Pleasures of Eating," quoted above, a second time for emphasis. He eloquently describes how intimate knowledge of the place in which our food is grown can enhance our pleasure in food.

Lucky for us, Virginia is a fantastic place to live if you love fresh fruits and veggies. According to the Virginia Department of Agriculture, the Commonwealth's agricultural output is amongst the most diverse in the nation. Central Virginia is particularly Edenic, as we can draw draw fresh produce from farmers in the fertile Shenandoah Valley as well as from farms surrounding Charlottesville and Richmond.

Further adding to the richness of our produce choices is Thomas Jefferson's example. Charlottesville's favorite gardener constantly experimented with a vast range of plants, both from the Old World and the New World. Today, there's a thriving culture of gardeners and farmers in Central Virginia who want to preserve the seeds of rare and unique heirloom varieties for generations to come. For us, that means myriad heirloom varieties of apple, tomato, lettuce, and a spectrum of rich flavors to enjoy.


So what's in season, then? The Virginia Department of Agriculture puts out a handy chart outlining the basics. For now, I'll highlight what's available in the Spring, and then give you updates as the year progresses!

• Greens and spinach: early on, heartier winter greens are your best bet (kale, Swiss chard, collards). Some producers also grow hydroponic varieties of salad greens, such as arugula, salad mixes, tatsoi, baby romaine, sorrel, and mizuno. As Spring progresses, look out for increasing varieties of spinach and spring salad greens.
• Onions: spring onions are available, as well as the larger orbs.
• Herbs: oregano, sage, rosemary, tarragon, chives, cilantro, parsley, basil, dill, thyme -- these and others are grown in greenhouses year-round.
  
• Potatoes: you're likely to find small new potatoes still available from earlier harvests, as farmers can keep them fresh for several months.
  
• Greenhouse-grown produce: Virginia has a growing scene of greenhouse and hydroponic growers who can make delicious vegetables available even when the weather is frigid. Greens, tomatoes, and herbs are all available grown in this way.
  
• Asparagus: Along with daffodils, a great harbinger of true Spring!
  
• Beets
• Strawberries: available later in the Spring. Also look out for opportunities to pick your own!
  

Most of these locally-available items can be found through Relay's farmers. A great introduction to what's truly local and seasonal is a produce share from Horse and Buggy, available for pick-up from Relay with the rest of your groceries. This week, you would get gourmet greens, lettuce, asparagus, maple syrup (yum!), and mushrooms, amongst other goodies. Produce shares make a great introduction to seasonal eating, as they force you to experiment with foods you might not pick up at the grocery store.

Other Relay vendors who make local, seasonal produce accessible in Charlottesville include Down Branch Farms, Planet Earth Diversified, Meadow Run Farm, and Hardy Farms. Richmond has Down Branch Farms, Planet Earth Diversified, Kruize Farm, and Rain or Shine Greenhouse Gardens. We're talking with more farmers every day to get their produce to you as the season progresses! Be on the lookout for farmer profiles on this blog.


One final suggestion? Try some local Swiss chard before it goes out of season. My favorite winter green, it's as beautiful as it is nutritious. The stems are a rainbow of gem-tone colors. Below is a simple recipe for two:

1 tsp. olive oil
3 shallots, chopped
1 bunch rainbow chard, stems chopped and reserved, leaves in coarse chiffonade
1 cup brown rice, cooked
1 1/2 cups beans, cooked, preferably white or heirloom variety
Hard cheese, like sharp aged cheddar, for grating
Sausage (pre-cooked) if desired

Saute the shallots in olive oil for 30 seconds. Add the chard stems and cook until they are soft. Toss in the sausage, if desired, and cook until thoroughly heated through. Stir in the brown rice and beans, heat through. Grate cheese on top and serve warm.

Meatless Mondays

"Every passing minute is another chance to turn it all around..."
--Vanilla Sky

Each Monday in Springtime holds the same kind of promise that I feel on the brink of a New Year. On the threshold of the week, I serenely contemplate a blank slate to be filled with goals that seem freshly attainable. Finally organize my refrigerator. Eat the fresh foods I love in the company of good friends and family. Get outside for exercise. Learn new skills. Delve deeply into fascinating topics. Simply savor each moment as it passes.
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A little like the myth about New Year's (whatever you're doing at midnight, you'll be doing all year), Mondays seem to set the tone for the rest of my week. Maybe that's why Meatless Monday has garnered popular enthusiasm. If you can start the week on a high note of health and environmental benefits encouraged by nutrient-dense, plant-based food, then perhaps your food choices for the rest of the week will be seasoned with those good intentions. And luckily for those of us in food-friendly Charlottesville and Richmond, good intentions can also pave the road to delicious, sustainable local meat choices from producers like Tall Cotton Farm, Wolf Creek, and Babes in the Wood!

Myths regarding “going meatless” abound, and one of them is that it’s all or nothing. Be a vegetarian every day, or it's not worth it. False! Meatless Monday emphasizes that meatless meals can bring variety to a full repertoire, even for dedicated carnivores. Mark Bittman practices daily veganism--except at his evening meal. Part-time vegetarianism forces reliance on and discovery of vegetables and fruits you might otherwise shy from.

Just as ethical meat producers in Virginia make carnivorous choices healthier and easier on the conscience, producers of delicious vegetarian options make Meatless Mondays exciting.

• Twin Oaks Tofu (I love what Revolutionary Soup said in its Facebook feed a few months back -- “Oh yeah and Twin Oaks Tofu is totally Organic and the best Tofu I have ever had. Really, it will change the way you think about Tofu and cubed and seared it makes a darn fine Vegan Chili...”)
• A whole range of local growers, from Planet Earth Diversified to Down Branch Farm Produce to Richmond's Rain or Shine Greenhouse Garden to Cville's Hardy Farms.
• CCNO Vegan Food Bars (for a quick snack on a busy day)
• Fresh pastas from Mona Lisa Pasta and Cavanna Pasta make a delicious, gourmet base for serving up top-notch veggies.

So, have I convinced you to give Meatless Mondays a shot? Below are a few of my favorite recipes to get you started. Please use the comments to share YOUR favorite Meatless Monday recipes!

• Spring Pasta
  
• Sushi Bowl
• Mark Bittman's Best Vegetable Soup Ever
• Whole Wheat Cous Cous with Spring Vegetables
• "My Husband is not a Vegetarian" -- Community forum on SeriousEats for vegetarian recipes enjoyable even for non-vegetarians
  
• Lentil and Brown Rice Salad (One-Click Relay Recipe): In Richmond or In Charlottesville
• Kale and Cabbage Gratin -- Think you don't like kale? Try this! I dare you!
  

If you're interested in finding more recipes to inspire your vegetable love, check out How to Cook Everything Vegetarian by Mark Bittman, The Candle Cafe Cookbook, or Chez Panisse Vegetables.,My go-to online sources are Recipes for Health from the NY Times and 101 Cookbooks.