Workshop: Preserving your Garden for Year-round Eating

I know I have been posting about a lot of events lately- there’s just too many great things going on not to!  (and be sure to check out the other events they are hosting at the bottom of the page)

I stumbled upon this upcoming workshop, put on by the CampusRoots Community Garden Association (CRCGA) on October 26:

The CampusRoots Community Garden Association (CRCGA) is pleased to invite you to the second workshop in our series.

In this workshop, Barb Whitelaw of Saucy Ladies Inc. will demonstrate how to make Red Pepper Jelly while she covers the basics of preserving and canning. After the demonstration, Barb will answer any remaining questions you have about preserving your produce for year-round eating enjoyment.

Barb Whitelaw has owned and operated “Saucy Ladies Inc. since the year 2000. Barb started working out of her home producing 5 products and only sold at markets, Christmas shows, and craft sales. Today, she operates out of a certified kitchen and produces up to 17 different canned items as well as cabbage rolls and several flavours of perogies. She uses all fresh vegetables with no added preservatives. Each of her recipes all have their own unique flavor.

Date: Wednesday, October 26
Time: 7:00pm
Location: Details to be provided upon confirmation of registration.
Cost: Free to CRCGA members; $3 for non-members

TO REGISTER: RSVP to Leona Jacobs, CRCGA Director & Workshop Coordinator (email = jacolm@uleth.ca; please include the Subject Line: CRCGA workshop RSVP) by Tuesday, 2011 October 25.

For more information see: http://campusroots.ca

Mark your calendars for other upcoming CRCGA workshops:
November 23: Vermicomposting – Putting Worms to Work!
December: No workshop! Happy Holidays to you!
January 25: Permaculture 101

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