Friday, September 27, 2013

Preserving the Harvest

This month's healthy cooking class focused on local foods - and how to eat locally year round!

Farm-fresh vegetables ready to be preserved! 

Participants watch as Renee preps peppers for freezing.

Shredded zucchini is great out of the freezer, thawed and baked into bread! 

Home-made vegetable stock is easy to put together from left-over onion peels, carrot tops and potato skins! 

Our ice bath ready to cool down the blanched broccoli

Purple broccoli, post-steaming, is quickly cooled before going into the freezer.

Fresh vegetables ready for the freezer! 

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