Put‑Up Days
A seasonal preserving workshop rooted in old homestead tradition.
There’s a certain kind of day on a homestead when the whole house shifts into a different rhythm — slower, warmer, more intentional. The counters fill with fruit or tomatoes or herbs, the big pot goes on the stove, and the air carries that unmistakable scent of something simmering. These are the days when families used to gather in the kitchen to “put up” the harvest, preserving the season so it could nourish them long after the fields went quiet.
Put‑Up Days at Ginger & Spice Farm are our way of keeping that tradition alive.
A Tradition Passed Down
Long before freezers and grocery stores, “putting up” food was a seasonal ritual. Neighbors would come together to wash fruit, chop vegetables, stir big pots, and fill jars with whatever the land had offered that week. It wasn’t just about food — it was about community, resourcefulness, and the quiet satisfaction of preparing for the months ahead.
My mother, my grandmother, and the women before them all had their own versions of these days. Some made jam, some canned tomatoes, some pickled whatever they had too much of. But the heart of it was always the same: gather, prepare, preserve, share.
Put‑Up Days here on the farm are shaped by that lineage — a blend of old knowledge, seasonal abundance, and the simple joy of working side by side.
What We Make Together
Each Put‑Up Day is different because each season brings its own gifts. You might find us:
simmering orchard peaches into jam
turning tomatoes into sauce or crushed jars
pickling cucumbers, beans, or peppers
steeping herbs into vinegars
cooking down apples or pears with warm spices
making syrups from berries or citrus
preparing broths or soup bases for freezing
We don’t force the schedule — we follow the land.
What the Day Feels Like
Put‑Up Days are slow, communal, and deeply grounding. Here’s the rhythm:
We begin with a gentle overview of what’s in season and what we’ll be preserving.
Everyone helps with the prep — washing, chopping, stirring, tasting.
We work in small batches, so everyone gets hands‑on time and learns the process.
The kitchen fills with warmth and conversation as jars clink and pots bubble.
Midway through, we pause for a simple lunch — something seasonal and comforting.
By the end, each person leaves with multiple jars, labeled and ready for the pantry.
It’s the kind of day that stays with you.
Class Size & Pricing
Put‑Up Days are intentionally small, so the experience feels personal and hands‑on.
8 seats only
$125–$165 per person Includes all produce, jars, lids, labels, recipes, and luncheon.
Seasonal Rhythm
Put‑Up Days follow the natural flow of the year:
Spring: herb vinegars, early pickles, citrus
Summer: berries, orchard fruit, tomatoes
Fall: apples, pears, spiced preserves
Winter: broths, citrus syrups, pantry building
Each season has its own flavor, its own pace, its own story.
Why We Love These Days
Because they’re more than workshops.
They’re a return to something older and quieter. A reminder that food can be simple and beautiful. A chance to learn a skill that nourishes your home. A moment to slow down and be part of a small, warm community.
Put‑Up Days are about preserving more than food — they’re about preserving a way of life.
Preserving the season, one jar at a time.
Put‑Up Days
Short Description: A seasonal preserving workshop inspired by old homestead tradition. We gather to “put up” whatever the land is offering — orchard fruit, tomatoes, herbs, or garden vegetables. It’s a half‑day of chopping, simmering, canning, and sharing a simple lunch together.
Why the Name: “Putting up” food is an old phrase for preserving the harvest. These workshops honor that tradition.
What You’ll Make: Jams, pickles, tomato sauce, herb vinegars, spiced fruit, and more — depending on the season.
Class Size: 8 seats Pricing: $125–$165 Note: Seasonal dates coming soon.