Hopefully, you caught our valuable tips in our Freezing 101 blog post. These suggestions will help ensure that you find it easy to actually use all the fruits and veggies that you freeze this summer. In this post, we’ll go … Continue reading
Last Thursday night was the first of four canning workshops that we’re hosting in partnership with Select Nova Scotia: Dilly Beans! A lovely group of participants joined us in a hot kitchen on a hot evening to learn how to … Continue reading
I’ve had many people tell me that they’d love to do more preserving, but only have enough time in their lives to freeze their produce. Guess what? Freezing is preserving! While it may be a little harder to show off … Continue reading
Many months ago, I issued myself a challenge to eat up everything in my freezer by mid-May, so that it could be unplugged. And then I got busy with report writing and forgot to write an update, until Alison pointed … Continue reading
How much food should you put away for the winter, if you want to eat a predominately local diet? I’ve become fascinated by this question. I’m not a hard core, eat-local-or-starve kind of gal. (I do LOVE avocados!) But, I … Continue reading
Ahh… December 1. With the gardens put to bed, the cupboards full of preserves and the root cellar stocked, the food action committee has finally had some time to reflect on the growing season. Here’s a short slide show of some of our favourite photos from the season:
For details from any of our workshops, search this blog and our sister blog at the Halifax Garden Network.
Yours in food,
Thank you to everyone who submitted a story and/or photos to our “Preserving the Harvest” Contest! All the names were entered in a draw. And our lucky winners are… (Drum roll please) Grand Prize: Elisabeth Bailey
Ah, tis the season for pumpkin. Isn’t it thoughtful of the seasons to allow pumpkin to be ready, just in time for Thanksgiving?
I recently had a conversation with a canning workshop participant about her adventures in basil pesto. She bought up 40 cups of basil at the farmer market, and made 22 cups of basil pesto to freeze. Yum! This conversation reminded … Continue reading
There’s more than one way to say tomato and there’s more than one way to preserve a tomato. Freezing, canning, and dehydrating are all great ways to preserve tomatoes. I recently posted about oven roasted tomatoes, and in the same … Continue reading