not far from the tree

There was probably more than a peck, though…

Last Sunday a host of wonderful people gathered in a wonderful venue for not far from the tree‘s first preserving workshop! It was held in a spot which was as far removed from the ground and trees as is possible: a beautifully sleek condo kitchen on the 27th floor. So strange to have in our hands that bounty, so high up in the air.

The workshop was organised by Carolyn, Laurel, Michelle, Lisa, Laura, and Prapti, and as someone who just showed up to learn and help, I was so impressed by their professionalism, organisational skills and optimism (there were a lot of pears)! This was one fruitful (hee hee) workshop, complete with an amazing dinner, courtesy of Michelle and her roommates – thanks again Michelle! After intros, we sorted out the pears (still a bit green, very ripe and yikes! compost) and then got to work.

The goals, as outlined on the handouts and time-table, were to learn three different fruit preserving techiniques. What actually happened was that we had a whole lot of fun.

We made puree for fruit leather, pear/apple sauce for the freezer, and canned pears in apple juice, which was a recipe brought to the table and organised by Carolyn, I believe. I hadn’t heard of doing this before, so I was excited to get the recipe. Mmmmmm yummy. I’m saving my jar for icecream, I think. Or gingerbread. Yes, definitely poured over gingerbread cake.

I also learned that the leftovers from juicing can be used for muffins or you can add water and make some more puree for fruit leather. Also that crabapple juice is extremely sour and can be used instead of lemon juice (the emphasis was on keeping everything as local as possible), that apple peeler/corers are best saved for apples and will resist you trying to use them for pears, and that you can use local staghorn sumac instead of vinegar, but to harvest it before the wormies get it, which is a valuable lesson, I think.

That’s my jar at home. We all got to take something of everything home, plus some of the extra pears! And canned pears were also lined up, ready to be donated.

But of course, the food was nothing without the people around it. Sometimes it seems to really be like magic, this transformation of a bag of perishable, vulnerable fruit into glorious, shelf-stable, jewel-like jars of goodness. Impossible without the work of many hands.

Many hands above which floats talk. Above the business of peelers, cutting boards, food processors and steam on the stove there is talk of recipes, of food, of the mundane events in everyone’s lives; “getting-to-know-each-other” talk.

Except that my hands don’t look very busy there. Hmmmm….Ah yes, well…ahem. The end of the night, six hours later, saw we the participants go home tired and happy and fruit-laden, and the organisers even more tired and just as happy, I imagine. I hope so, because working and sharing communally like that brings a unique kind of satisfaction.

A grand success for not far from the tree‘s first preserving workshop! Sometimes the preserving process can seem so daunting, but when there are people willing to pass on experience and enthusiasm, it gets so much easier to envision continuing the effort at home.

Thanks for a wonderful afternoon, everyone!