On the agenda is pickling corn, peppers and cucumbers; canning peaches; and a demo on canning tomatoes, all in our Hertel Store Community Cafe. Learning to preserve fruits and veggies will not only extend the shelf-life of your local summer produce but will also help stretch your grocery budget!
Included in the cost of the ticket:
Make and take home your own jars of pickled local produce
Recipes to take home
Light Co-op fare and refreshments
Bethany is the Kitchen Manager at the Massachusetts Avenue Project, an urban farm and food justice nonprofit on Buffalo's West Side. She considers herself a "sustainatarian" and is passionate about using local and seasonal food as much as possible as well as reducing food waste through the use of creative recipes. She also loves to forage for edible mushrooms and other wild foods.
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