The April meeting of the Portland Preservation Society was SO good! It’s such a fun thing to be part of. I made quarts of pickled beets with honey (not pictured here) to share, and in the end, I brought home pickled red onions, curry pickled cauliflower, romesco, lemon throat coat/hot toddy mix, and parsley-olive oil salsa verde.
The Portland Preservation Society is a loose collective of friends, acquaintances, Instagramers, etc. that meets monthly for a (mostly canned) food swap. PPS is open to anyone who can adhere to good food safety practices. The group is led by Brooke Weeber and mostly organized through a Facebook group. Every month, there are new folks, so if you’re nervous about showing up without knowing anyone, don’t be. I went to my first meeting of the group in December, and I had a great time even though I was in a room of almost total strangers.
A couple folks brought prizes for the people with the most popular food items. I contributed a chunk of comb honey that Aaron won with his beet-pickled quail eggs, but my beets took second place, so I got to bring home one of Brooke’s rad food posters (available for sale here). Brooke is an illustrator who sells crazy cool prints and cards in her Etsy shop, Little Canoe. I love both the message and the illustration of this print. Now I just have to find some wall space in my house to hang it.
This morning I made crepes and had them with romesco and salsa verde. It was the best dang breakfast I’ve had in a while. Later I spooned some of the lemon-ginger concoction into a mug with hot water and a shake of cayenne, and it was wonderfully peppy. I will eat well this week for sure.