Tony’s Canning/ by Robyn Wolfe, Marketing
A year ago, Tony Catini, sous chef at Serious Pie, had such a bounty of gorgeous fresh produce from Tom and Jackie’s Prosser Farm, that he couldn’t possibly use all of it.
Since waste is not an option in our kitchens, Tony had the fabulous brainstorm of preserving it all for winter, and that’s why we were able to enjoy fabulously pickled artichokes with chile pepper, rhubarb with ginger and rosemary, beets with lavender, and green garlic with tarragon and peppercorns in the middle of winter!
Thanks Tony and Kenan (Serious Pie line cook who also got the canning bug!) for thinking ahead so we could enjoy a little taste of summer earlier this year! The next time you are in Pie, be sure to check out the gorgeous, colorful fruits of their labor above the wine rack and pizza serving counter!
Tony’s basic recipe is 1 part white wine or balsamic vinegar (depending on the vegetable being preserved) to 1 part water plus 1/2 cup of sugar- give or take again depending on what he is preserving.
I hope this comes in handy when the zucchini overtakes your garden next month!
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