In the days leading up to Can-It-Forward Day & our third annual Can-a-Rama kickoff, we’ll be giving a daily shout out to the dedicated group of folks who will be on location showing the ropes of everyday preserving and who have been instrumental to our mission of reviving the lost art of “putting up” food through safe food preservation and community building.
That’s Lucy Norris. She’s crazy for pickles. If you haven’t done so already, check out her book, Pickled: Preserving a World of Tastes and Traditions (2003). When Lucy isn’t at the stove, she’s busy running the Puget Sound Food Network, a part of Northwest Agriculture Business Center, which is dedicated to the economic viability and sustainability of food and farming in Northwest Washington. You can find more of her pickled work at BrinyLife and on Twitter: @lucymnorris
What inspires her to can:
My grandmothers are my muses. They both lived through the Great Depression, and both were gardeners and home canners. I have many fond memories of my family canning garden fresh produce during hot Texas summers. Good and clean food picked at the height of flavor, freshness and color inspires me to can every year. It’s such a treat to open up a jar in the dead of winter and taste summer all over again. Through the years people from all over the world have shared their family pickle recipes with me. Their stories inspire me to experiment with unfamiliar food preservation methods and spice combinations.
Lucy will be leading a demo on pickled jalapeno peppers Sunday, Aug. 14 (2 p.m. PST). (Go here for the full schedule of the Aug. 13-14 events at Pike Place Market in Seattle.)