Preserving the Harvest

City Market's Summer 2011 Food Preservation Classes

Over the summer, we partnered with the Burlington School Food Project with classes on storing the harvest. In addition, member workers had the opportunity to assist with chopping and dicing local food for use in the schools. Please contact Farm-to-School Coordinator Sarah Heusner for details on upcoming food processing dates: (802) 540-0291.

Event Recap

July

Blueberry Soda & Ginger Ale
Tuesday, July 12
6:00 – 7:30 p.m.

Learn how to make refreshing homemade sodas using two different kinds of lacto-fermentation cultures that are fizzy, fun, and good for you. Participants will bring soda cultures home to get started.

Canning Dilly Beans
Tuesday, July 19
6:00 – 7:30 p.m.

Learn the basics of canning in your home kitchen with a classic recipe for dilly beans. 

Tomato-Cucumber Gazpacho & Freezer Cucumber Pickles
Tuesday, July 26
6:00 – 7:30 p.m.

When the weather is hot, make the most of the freezer with recipes for tomato gazpacho and cucumber pickles that you can make in minutes and keep fresh in the freezer. 

August

Tomato-Peach Chutney and Tomato Salsa
Tuesday, August 9
6:00 – 7:30 p.m.

While tomatoes typically take a long time to cook and can, the lacto-fermentation method preserves them quickly and easily while adding nutrients. We’ll make a batch of tomato salsa and tomato-peach chutney with Indian spices. 

Brine-Cured Crunchy Veggies
Tuesday, August 16
6:00 – 7:30 p.m.

Learn the basics of lacto-fermentation with an easy recipe for brine-cured veggies (think old-fashioned sour pickles, using any crisp local veggies and your own choice of herbs and spices).

Canning Ginger Carrots
Tuesday, August 23
6:00 – 7:30 p.m.

As the summer wanes, it’s still a great time to can - this recipe for ginger carrots will keep you coming back for more.

September

Dehydrated Fruits and Veggies (with guest Peter Burke)
Tuesday, September 13
6:00 – 7:30 p.m.

Guest Peter Burke from The Daily Gardener shows us how to dehydrate late-summer fruits and veggies and prepare some favorite dried fruit and veggie snacks.

Korean Kimchi and Sauerkraut
Tuesday, September 20
6:00 – 7:30 p.m.

Learn to make kimchi with local cabbage and a special recipe from Korea; we will also demonstrate how to make your own sauerkraut with flavoring of your choice.