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”

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 2: Freezing)

At the first of our weekly Food Preservation Drop Ins we focused mainly on rhubarb, and explored preserving it three different ways: frozen, canned, and dried. Freezing is the most energy intensive way to preserve food. It also involves the ongoing cost of electricity and the constant potential of power failure (unless you’re off theContinue reading “Rhubarb Three Ways (Part 2: Freezing)”

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??”