The Art of Canning with April McGreger BY SUSAN MARQUEZ
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pril McGreger, aka “The Farmer’s Daughter,” didn’t start out to be an expert in canning and preserving foods. The Calhoun County native went to Millsaps College where she majored in English and Geology. She even went on to University of North Carolina where she went to graduate school in geology. But she always liked food – the preparation and the serving of it. “I worked in a restaurant the summer after high school, and while in college, I worked at Hal & Mal’s and Iron Horse Grill in Jackson.” While she
April McGregor. Photo by Lissa Gotwals 24 • October/November 2021
was in graduate school in Chapel Hill, North Carolina, she learned about a new restaurant run by women called Lantern. “I walked in and surprisingly got a job!” April’s graduate work took her to Italy, where she studied a volcano. “When I came back, I was cooking everything I had eaten in Italy. My boyfriend couldn’t help but notice that I seemed more interested in food than geology. He asked if I had thought of food as a career. My answer was ‘no,’ but that did plant a seed.” She began looking into what it might take to get into the culinary field, but April realized that culinary school was too expensive. “I bought the book The Making of a Chef: Mastering Heat at the Culinary Institute of America by Michael Ruhlman and devoured it.” The information in the book appealed to April, who said much of it already came naturally to her. “I ended up staying at Lantern for six years, the last three as the pastry chef.” Through her relationships at the restaurant, April met area farmers. “My family farmed sweet potatoes in Mississippi, so the local farming scene was important to me. I have always loved going to farmers’ markets.” April began hitting up the local farmers’ markets in the Chapel Hill area and taking advantage of the seasonal glut of fresh produce so she could can it for use throughout the winter months. “I also traveled a lot, and I would always visit markets in other parts of the world. After seeing what others were doing, I felt I had something to offer. The quality of the preserves my mother and grandmother made were exceptional, and I had learned from the best.” April made and marketed her jellies, jams and preserves under The Farmer’s Daughter label for many years. She also called on her background in English to begin writing. She had some pieces published in a literary arts journal and soon began writing a local food column. Wanting to spend less time on her business and more time writing and teaching, April found the perfect project when her friend and fellow Mississippian Jennifer Cole told her about a publication that
