We met at Lepp Farm Market a good hour and a half before class began, to begin our preparations. It turned out the attendees came trickling in soon after for the extra bonus of watching Mennonite Girls try to organize themselves. We did some "shopping" for the class and while the ham hock was simmering, Lovella washed and chopped vegetables for S
ummer Borscht, and Marg prepared the fruit for pies and Perishky to be demonstrated.
Also, before class began, Kathy and I put our pre-made pies in the oven, so that they would be slightly cooled to enjoy before class was over.
When Class began, Lovella finished up her soup and let it simmer, while the Perishky and pie pastry demos went on.
Julie showed us her quick egg peeling trick . . . a would be big time/ frustration saver. The cooked, sliced eggs were used as garnish for the soup.
Myself, never having tried this soup before, I came to the conclusion that if it had another name, it could be a gourmet appetizer soup in a fancy restaurant. Sorrel, red beet leaves and potatoes cooked in a ham stock . . . served with a dollop of sour cream and cooked eggs. It was delicious!
Judy showed us how she makes her glaze for fresh fruit pie. Another instant winner . . . along with honeyed apple, sweet nectarine and local blueberry pies warm out of the oven.
As with previous classes, I was so impressed with Charlotte Lepp's friendly, easy going, yet organized mode of operation. Their farm store is definitely a place to stop this summer, if you are in the area. The girls she had on to assist us were amazing too . . . hard working, no complaints . . . always ready to pick up dishes to wash or clean up our messes! Our thanks also goes out to Charlotte for inviting us to partner with them in donating the proceeds of the class to
Matthew's House in Abbotsford.
We had a lot of fun . . . learning some visual tricks . . . things that are not necessarily written in a recipe . . . and last minute "what to do" if the filling gets runny from standing too long. I had to smile when I saw Lovella trimming pastry around her cookie sheet and adding it to places it was needed . . . just like I do . . . but have you ever read it in a book?
And one of the best parts of all the practicing, demonstrating and taking unused pastry home, is the bonus of having pies in my freezer right now.