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Extending the Harvest Workshop    Sat Aug 13, 2011, Chesterville, ON

August 13th, 2011: 9:00 a.m. 12:00 p.m.
Trinity United Church, Chesterville

Learn how to dehydrate, blanch, freeze, pickle, brine and can in this 2-part series with Redhead Pantry chef Shaun Funk!

Topics: 100 mile diet, our carbon footprint, how to extend the season of local produce (dehydration, freezing, brining, pickling, curing, fermenting, curding, etc.)
Hands-on work: Dehydrating, blanching and freezing seasonal fruits and vegetables
Take-homes: Such as fruit leathers, beans, corn, onions and apples!
Cost: $5.00

RSVP Early to Reserve Your Space! You can register 1 of 3 ways:

Phone | 613-875-3262
Email | info (at) allthingsfoodbouffe360.ca
Online Registration Form via www.allthingsfoodbouffe360.ca

 
 

For more information:

Contact Name: Dana, All Things Food Coordinator
Website: http://www.allthingsfoodbouffe360.ca
Phone: 1-613-875-3262
E-mail: dana (at) allthingsfoodbouffe360.ca

Please tell them you saw it at Planetfriendly.net.  Especially if travelling from a distance, avoid disappointment by contacting or checking the event organizers' website. Register if appropriate.

 
 

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