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 to

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 calm

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 food

Further adventures with naked seeded pumpkin

The naked seeded pumpkin experiment continued this week with attempts at pumpkin gnocchi and seed saving (click here to read my last pumpkin post). We came across a recipe for pumpkin gnocchi in Amy Jo Ehman’s wonderful local eating resource Prairie Feast: A writer’s journey home for dinner, and since gnocchi is (in my experience)

Naked-seeded pumpkin success…sort of

As a kid, my mom would scrape out the seeds from a pumpkin (usually a Jack O’Lantern) and bake and season them for a snack. As an adult I discovered the kind of pumpkin seeds you can buy in the store, and started adding them to all manner of things: on top of salads, in