At The Heirloom Kitchen, Veronica Gutierrez will transform customer's produce into preserves, such as those shown in jars — daikon and ginger kimchi, cantaloupe vanilla bean jam, mustard pickles, pickled eggplant, called berenjenas, and pickled eggs.
Susan Jessup, head of the Wild Oat Bakery's product development, is ready to share her considerable food knowledge at The Cauldron Kitchen's preserving workshops starting in early August.