Sqirl develops preserves and pickles with discerning integrity, providing an honest snapshot of a variety and its growing season.
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The band’s only Top 40 hit, “Rip It Up” was achieved with the aid of the synthesizer – it was the first hit to use the Roland TB-303.[3] While the group has long dispersed, members remain active in their separate and diverse fields (including travel writing). Domino Records have recently gained the rights to the group’s catalogue and was reissued in 2010.
On November 12th from 9am – 12:30pm come to our inaugural class where we’ll be learning how to make pectin made from Quince and Apples. Followed by preserving Quince and Rose Water Jelly and Apple and Shiso Jellies from them.
We’ve also sourced the last 10 boxes of Gravestein’s from the one acre of century-old trees at Walker Apples. Due to the tenderness of this apple, we’ll be teaching methods of ‘fruit butters’ and preserve the floral Gravenstein in this manner. Class Cost: $85. Register HERE!
Earthtrine Farm in Ojai supplies the majority of Sqirl’s herbs. Located on 11-aces of fairly flat land that surrounds farmer/owner Robert “BD” Dautch’s home, you’ll find perfectly linear plantings of greens, herbs, (tomatoes in the summer), and valencia orange trees. Over 100 different varieties of produce are harvested each year including Pakistani Mulberries (that of which I cannot wait to receive) and edible weeds. The farm motto? “Go wild. Eat Weeds!”
Sqirl is launching its first set of classes on November 12th. Come to Sqirl’s kitchen from 9 – 12:30 and take a class on fall preserving. We’ll show you how to make quince pectin and spiced butters – giving you the confidence to make your own preserves. Then at 1pm, learn from the skilled brittle maker, Max Lesser from Morning Glory Confections, as he teaches a class on brittle making.
RANCHO DEL SOL is an organic farm located in the east county of San Diego, California. The 40 acre farm was established in 1981 when the owners, Linda and Bill Zaiser bought cactus filled land in Jamul and began growing citrus trees. Since this time they have planted over 4,000 specialty citrus and avocados. The hot days and cool nights at their hilltop farm provides ideal growing conditions for Blood oranges – a citrus that needs the varying temperature to produce its dark pigmented flesh (due to the presence of anthocyanins). Specifically, their Moro Blood Oranges are as intensely dark as they are flavorful – and its the reason we only use their blood oranges in our marmalade. Rancho Del Sol also provides us Sorrento Lemon – the Italian variety of lemon with aromatic rinds and highly acidic flesh.
We’ve found a space in Silverlake and our doors are open to the public from 3pm – 6pm Wednesday – Friday and by appointment. You can pick up a jar of preserves or pickles or just swing by to ask us a question about preserving. We sell pickles by the pound and feel free to bring in your own jar and we’ll fill it up with fresh sauerkraut or lacto-fermented, kosher dill pickles.
Jessica was recently on KCRW’s Good Food! Check the Good Food Site for a recipe based on the 15th century Portuguese combination of quince and rose water, but instead of the traditional marmelada (or membrillo), she pulls the pectin from the quince, and turns it into a delicate jelly.
