Canning

Ramping up local eating by preserving the harvest

On September 8, 2012, Root & Branch will be offering Preserving the Harvest: Taking local eating to the next level. At this workshop we’ll be exploring ways to make the most of the growing season and eat locally year round. Building the skills to preserve and store local foods through the winter is key toContinue reading “Ramping up local eating by preserving the harvest”

Prairie kimchi adventures

At last week’s Food Preservation Drop In, we started a batch of prairie kimchi. What on earth is such a thing, you may be asking? Well, if you’ve ever eaten Korean food, you’ve probably tried kimchi. Traditionally, it’s Chinese cabbage, radishes, scallions and other vegetables seasoned with garlic, hot peppers and ginger fermented until itContinue reading “Prairie kimchi adventures”

Rhubarb Three Ways (Part 3: Canning)

The second way we explored preserving rhubarb at this week’s Food Preservation Drop In was to can some rhubarb chutney. In the past I’ve canned rhubarb butter, which is basically just stewed and sweetened rhubarb that we use on cereal. This year I wanted to try something new, so I adapted a rhubarb chutney recipeContinue reading “Rhubarb Three Ways (Part 3: Canning)”

Rhubarb Three Ways (Part 1: Sourcing & Harvesting)

The inaugural Root & Branch Food Preservation Drop In happened yesterday! The idea is that I will be preserving whatever is in season every (or at least most) Wednesdays from 5:30 to 7pm for the duration of the growing season. Folks are invited to drop in to help and learn about different ways to optimizeContinue reading “Rhubarb Three Ways (Part 1: Sourcing & Harvesting)”

Why food preservation? And why now??

In Saskatchewan, where most of us have just barely got our gardens planted, it might seem early to start thinking about harvest time. But actually, now is the best time to plan how to manage the bounty that promises to slam us over the next few months! This next few weeks is like the calmContinue reading “Why food preservation? And why now??”

Food Preservation 101 (a Root & Branch workshop)

Saturday, June 23, 2012 – 10 am to 5 pm* Heritage Community Association (100-1654 11th Ave, Regina) $100 (includes the food that you preserve: fermented sauerkraut, canned tomatoes and dried fruit) Get ready to make the most of this summer’s harvest! This full-day, hands-on workshop is geared towards people who want to increase their foodContinue reading “Food Preservation 101 (a Root & Branch workshop)”