Lily Stoicheff

Staff Writer

Hot Tomatoes And Canning Class

Jennifer Alexander puts a lid on a jar of fresh dry-farmed tomatoes. Photo by Chip Scheuer.

It’s 11am and I’m chopping my way through the largest pile of organic dry farmed tomatoes I’ve ever seen outside of a farmers market with nine other burgeoning homesteaders at Live Earth Farm outside of Watsonville. Jordan Champagne, our ringleader and canning queen at the Happy Girl Kitchen Co., is teaching us how to can tomatoes with the confidence, patience and optimism of a sage.

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