While it's true we of the developed world can buy just about any vegetable any time of year, the produce available to us in January does not compare in taste or provenance to that of our own gardens in the middle of summer. This is where canning comes in. In honor of the urge to prolong summer and eat well from our own land Kat Raese, an accomplished Urban Land Scout (and Ninth-Level Vegan) will be hosting a canning workshop at the Birdhouse in October. The workshop is only open to Urban Land Scouts and there are twelve spots available. Please email passage -at- urbanlandscouts -dot- com and let me know if you'd like to join us.
Here's everything you need to know:
I've tasted Kat's ginger-garlic mustard and it is an inspiring thing. Canned goods also make nice, relatively inexpensive, and consumable gifts...for those of you anticipating recession-era gift giving. Come down, put up some produce, meet some nice folk, and celebrate the changing seasons.
It's Sweet Vegetable Salvation!Learn how to preserve the fruits of the season, join us forA Canning Workshop
Sunday, October 10, 2010, Noon-5:00 PM, at the Birdhouse
800 North 4th Ave., Knoxville, TN 37917
The cost of the workshop—$10-12— this will cover materials.
During the class, you will learn how to make ginger-garlic mustard, chunky applesauce, and pickled carrots. Not only will you take a jar of each of these home, but you will also acquire canning skills, with which you will be able to extend flavors of the season into the winter months.