It seems like it’s always that time of year, although the players constantly change the game is still the same- preserving food and putting it up for storage. I love the creative and meditative process of canning, pickling and preserving. When summer seems very far away and you open up a jar on that cold grey day you are rewarded with what seems like a farmers market packed into a glass jar.

This year I am developing recipes for an autumn preserving workshop series that started with the wild fruit forage in September and will continue into October at the Slow Food Berlin preservation day at the Eisenbahn Markthalle on Saturday October 1.