Don your aprons and prepare your taste buds as we celebrate summer with the arrival of fresh-from-the-farm organic peaches (tracking to be picked on June 10). Acclaimed food writer Karen Solomon, author of Asian Pickles and Jam It, Pickle It, Cure It, and Sylvie Charles, founder of Spice Mama Exotic Indian Chili Sauce, will teach us how to preserve and cook with these delicious stone fruit, combining their natural sweetness with bold flavors to create homemade quick-pickled peaches and remarkably fresh peach chutney. Each of them will share anecdotes from their kitchens, as well as cultural knowledge on the history of fermentation and Indian cuisine.
You will leave the workshop with your own jars of pickled peaches and chutney. Registration supports small farms, and covers all ingredients and supplies, including 3 lbs. of organic Masumoto Family Farms Gold Dust peaches, vinegar, spices, and jars. Space is limited. Early registration highly recommended.
About Karen Solomon
Karen is a food writer and culinary tinkerer based in San Francisco. She has written several cookbooks, as well as contributing to publications such as the San Francisco Chronicle, San Francisco Magazine, Fine Cooking, Men's Health, Everyday with Rachael Ray, Vegetarian Times and many others. She presents regularly at the Maker Faire and fermentation festivals across the country, as well as leading culinary tours of the Mission through her company Edible Excursions. She has appeared on Bay Area Backroads, Check, Please! Bay Area and KQED's Forum with Michael Krazny.
About Sylvie Charles
A former medical doctor, Sylvie has turned her love for the flavors of her youth into a succesful food startup. Spice Mama combines authentic Indian flavors with farm-fresh California produce to create vibrant, modern takes on Indian sauces and marinades. Producing out of KitchenTown, Sylvie has seen increasing interest in her product line from renowned chefs, food enthusiasts and major food brands from around the world.
About the Peaches
As a hub for food innovation, KitchenTown was intrigued when our friends from Masumoto Family Farms asked if we wanted to join their pilot program to raise awareness about cosmetic food standards. According to studies, 40 percent of all food produced in the United States is wasted — with part of that waste happening at the farm when mainstream groceries refuse otherwise delicious and healthy produce for not meeting certain size requirements.
Though its organic Gold Dust peach is smaller than average, Masumoto Farms is committed to preserving the heritage and celebrating the flavor of this heirloom varietal. Together with Real Food Real Stories, they have launched a campaign to experiment with new ways to bring it to the public outside of traditional groceries (and with support from specialty retailers such as Bi-Rite Markets, Berkeley Bowl and Good Eggs, all of which carry the Gold Dust).