Learn How to Put Away Your Own Food Supply
I really like sauerkraut. But every time I buy a jar, there's a little niggle at the back of my mind. "You could be doing this yourself, you know. It's not that hard."
So it's heartening to know that next Thursday, Sept. 6, when Hartford's Community Resilience Organization and the Upper Valley Food Co-op hold a workshop on preserving your own food, they're starting with cabbage. How to massage it (which releases water and softens it) and then how to ferment it.
The evening begins with a potluck supper at 6 pm at the Bugbee Senior Center in White River Junction, then moves on to the main event at 7. And it's going to wander far beyond sauerkraut. They'll have other ingredients to show you how to ferment vegetables. They'll be bringing solar dryers, and teaching you how to prepare food for drying -- as well as handing out plans to build your own solar dryer. And they're asking anyone in the audience who's canned their own fruits or vegetables to bring them and talk about how they did it. They'll be handing out tips on successful canning, as well as advice on how to use a pressure cooker for canning.
This is all about self-reliance. Oh, and of course, about what to put on that corned-beef-on-rye sandwich that's going to seem pretty irresistible sometime around November.