The first garden produce
is in, but how to preserve it for eating later when the garden is asleep for
the winter? Are there some crops that are easier than others to
preserve? Is there special equipment that is essential or is some
optional? Are there easier ways to preserve some of summer’s most
abundant treats?
Co-sponsored by the Museum and the Grafton
Sustainability Group [GSG], this free program is designed to encourage people
to eat healthily and to make the most of the garden’s bounty, but is limited to
20 participants. Please call the Museum at 802-843-2111 or Sandy Stevens
at 802-843-2568 to pre-register.Takes place at The Nature Museum, 186 Townshend Road in
Grafton, VT.
The Museum/GSG partnership
will have two free workshops later in the growing
season: Tomato Canning on Saturday August 13, 9:00 AM-noon and Canning
Corn and Making Pickles on Saturday September 10, 9:00 AM-1:00 PM. Those
workshops will meet at the White Chapel in Grafton and – because of food
preparation – are limited to 15 participants. Early registration is
suggested. Come learn practical “secrets” to preserving food and open up
some delicious opportunities.
