STILL JAMMING AFTER 38 YEARS, ST. LUKES BAZAAR IS A TRADITION TO RELISH
November 4, 2014 -- Signaling the coming of the holiday season, St. Luke's Church in Sea Cliff hosted its annual fall bazaar this past Saturday afternoon. The centerpiece of the 38 year-old Sea Cliff tradition, is the "Country Kitchen," a booth manned by a fellowship of volunteers that begins preparations for the autumn fair in early summer, gathering each Wednesday for several months jamming and jarring in the church kitchen.
In June, its fresh strawberries transformed into preserves and jelly, Country Kitchen cooks Deb Pierce and Janet Heurtley explain. By mid summer they move onto blueberries, and then, as tomatoes, cucumbers, and peppers, grown locally, come into season, the Country Kitchen volunteers expand their repertoire to include relishes, chutneys and pickles, as well as pasta and barbecue sauces. By the first Monday in November, when the bazaar is traditionally held, the fruits of their labor, more than 700 jars worth, are ready for sale.
If that wasn't enough, visitors to the bazaar, also could find hand-made crafts, jewelry, floral wreaths, and soaps, as well as delicious baked offerings donated by parishioners, and Vermont Cheddar Cheese, homemade soups, and St. Luke's famous Porkapalooza sandwich. As for libations, apple cider seemed to be the drink of choice, which one could, if he chose, press himself outside on the brick patio.
While mostly a local crowd in attendance, there were at least two visitors from afar. Carl Lockamy drove up to Sea Cliff from Maryland with his wife Dian to work the Cider Press - the second year in a row the couple has done so. Friends of Reverend David McDonald, Mr. Lockamy explained, "we've really fallen in love with this area - this is our 15th visit in 3 years."
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