- March 11, 2018
2:00 pm - 5:00 pm
Part of our GOOD FOOD RESOLUTION SERIES
Get creative with your cold storage foods and use up the bounty of last year..
As the season shifts from deep winter to spring, it’s time to sort through our cold cellars, pantries and other more obscure nooks and crannies where, if you are anything like us, you may have lovingly stuffed your overly ambitious canning projects… How many jars of green ketchup does one family really need after all, we ask? In hindsight of course.
Whether it’s a deluge of celeriac, the kinda-wilty kraut jar you aren’t that excited to eat but don’t want to compost, or some softening onions or carrots that are making you cry; know every squirrel has their story…. and you’re invited to bring your dynamic harvest requests to us in advance. I’ll make sure at least one dish addresses your toughest nuts.
During the workshop we’ll be working together to make an inspirational meal for ourselves and the participants who are on the cold storage tour, to enjoy together. We’ll feature storage crops pulled out of local cellars as well as dried, frozen and preserved harvests, along with pantry staples and just a bit of fresh flair!
This workshop will be of interest to anyone who loves to grow, harvest, preserve or simply loves to cook for community. Once the meal is served, sit back and enjoy the fruits of your labour while hearing about the cold storage tour.
YOUR INSTRUCTOR: Andria is cook & owner of Real.Good.Food., a catering and prepared meal delivery service. She loves transforming the bounty from local farmers and food makers into delicious meals that feed both body and spirit. She also is sensitive to dietary needs and has a passion for meeting the varied food needs of any group while maintaining a shared sense of delight and nourishment for all. She’s excited to call the Valley Kitchen in Winlaw her home base.
Don’t wait to register!