Alyssa Sacora grows and cans much of her own food to increase the year-round quality of her diet and as an environmentally friendly strategy for long-term storage. She also does it as a way of carrying on a long-standing tradition in her family.
The New York City-based author and baker launches her new book, Toast & Jam, in Asheville with events at OWL Bakery and East Fork Pottery.
With everything from blueberries to beets ripening at WNC gardens and farms, it’s time to get busy preserving the bounty for the months to come.
This week, Black Mountain Ciderworks + Meadery hosts its Guy Fawkes Celebration and Croatan release. Also, the RAD Farmers Market holds its annual fundraising dinner, Villagers offers a pickled beets workshop, Chestnut teams with the Asheville School of Wine for a dinner pairing and Lex 18 closes up shop.
“It’s basic skills,” says Nan Chase. “Once you know how simple it is and how safe it is, people can feel encouraged to say, ‘Oh yeah, I can do some canning myself.’”