- Date: Saturday and/or Sunday, August 28-29
- Time: 10 am-3 pm
- Cost: $45 (includes lunch)
Learn how to make the most of the harvest's abundance by preserving some of it in safe and delicious ways that will nourish you throughout the winter.
The best techniques for drying, canning, pickling, and freezing will be covered, and you'll have a chance to help make several recipes, all the way from preparing the ingredients to sealing the jars.
Choose to come for one or both days. Additional recipes will be covered on the second day.
Reserve early! This program has had a waiting list for the past two years.
Leda Meredith teaches at the Brooklyn Botanic Garden, Adelphi University, and the New York Botanical Garden (from which she holds a certificate in ethnobotany). A local foods activist, Leda has given food preservation work-shops for many organizations. Her book, Botany, Ballet, & Dinner from Scratch, was published by Heliotrope Books in 2008.
For more on Leda's work, visit http://ledameredith.net/wordpress/