R u doin' it?

Timing is everything.

A year ago at this time, who but your grandmom and farmer neighbor down the street was talking about the number of hours spent sweating while "puttin' up" corn? And green Beans. And jam. And chow-chow. Oh, and don't forget the sauce. Your tummy may have said, "yum," while your brain said, "no way, no how, no time."

Well, wouldn't you know it. Here we are one year later and look how things have changed. Articles on canning, pickling and preserving food are popping up everywhere. Try and pick up a newspaper or lay publication and not find something on this topic. What makes good economic sense also happens to make good economic cents. Living locally, especially when it comes to eating, has become more of a reality than you ever imagined. And so preserving some of our wonderful summer and fall produce for the barren months no longer seems like such a stretch. Canning, freezing, dehydrating are all within our reach. It's also much more fun when you do it with other people.

Join Essen on Sunday, September 21st for our inaugural Puttin' Up Party. Kristen and I spent a couple of hours in the kitchen yesterday and cannot wait to share the amazing things we have in store for you. When was the last time you experienced an Applesauce Bar? We've worked applesauce down to it's simplest, most elegant components and then give you the opportunity to take it back up again - if you choose. We also have an unbelievable tomato surprise since we're still rolling in an abundance of our gentle red friends. Finally, we'll give you the lowdown on canning (hint: the Big Bad Wolf has left the building and there's NO special equipment involved).

You will leave this Essen Class with new found knowledge, confidence and lots of jars of Indian summer to fill your belly on a cold winter's day. See you next week.